I had such a fun night at my daughter’s house making this recipe for Creamy Sausage Potato Soup and watching movies!
It’s certainly a comfort food recipe and a splurge meal.
But we need those once in awhile 😉
You could make it a little on the lighter side by using turkey sausage and substitute half and half for the heavy cream.
We joked and said this HAD to be healthy because of the kale 😉
How to make Creamy Sausage Potato Soup
First set a large soup pot over medium heat.
And add some olive oil and a diced onion.
After the onion cooks for a few minutes, add a pound of Italian sausage and plenty of minced garlic.
And cook for another few minutes, breaking apart the sausage a few times.
Next add 3 diced Russet potatoes.
And a good amount of kosher salt, pepper, and some red pepper flakes.
Cook for another few minutes, stirring a few times.
Then add 4 cups of chicken broth.
Plus a tablespoon of chicken base and fresh thyme leaves.
Bring this to a boil and reduce the heat to simmer for 15 minutes.
This next step is optional, if you want a creamier soup.
Use an immersion blender and pulse a few times.
It will blend the potatoes a bit for a thicker soup.
Finally add in a pint of heavy cream, 4 cups of chopped kale or spinach, and a cup of shredded parmesan cheese.
Bring it back to a boil and let it simmer for 10 more minutes.
Taste for seasoning and add more kosher salt, pepper, or crushed red pepper flakes if needed.
Serve Creamy Sausage Potato Soup with more parmesan over top 🙂
Oh my word this soup had us ohhh-ing and awww-ing as we devoured it!
If you like Creamy Sausage Potato Soup, you might also like these recipes…
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Creamy Sausage Potato Soup
Creamy Sausage Potato Soup is a yummy and easy to make comfort food dinner recipe, perfect for fall or winter with some bread for dipping!
- 1 tablespoon olive oil
- 1 onion diced
- 5 to 7 cloves garlic minced
- 1 pound ground Italian sausage
- 3 Russet potatoes diced
- kosher salt, pepper, crushed red pepper flakes
- 4 cups chicken broth
- 1 tablespoon chicken base (I used Better than Bouillon)
- 1 tablespoon fresh thyme leaves (optional)
- 4 cups chopped kale or spinach
- 1 pint heavy cream
- 1 cup shredded parmesan cheese (plus more to sprinkle over top when serving)
Set a large soup pot over medium heat. Add the olive oil and onion. Cook 4 to 5 minutes stirring a few times.
Add the garlic and Italian sausage. Cook 5 to 6 minutes, stirring and breaking apart the sausage.
Add the potatoes, kosher salt, pepper, and crushed red pepper flakes. Cook 5 to 6 minutes, stirring a few times.
Add the chicken broth, chicken base, and fresh thyme if using, bring to a boil, and reduce heat to low, simmer for 15 minutes.
Optional step: I like thicker, creamier soups, and one trick I do with all my soups is use my immersion blender and pulse it a few times.
Add the kale or spinach, heavy cream, and parmesan cheese. Simmer 10 more minutes. Taste for seasoning and add more kosher salt, pepper, and/or crushed red pepper flakes if needed.
Serve with parmesan cheese sprinkled over top.
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