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)
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Set a large soup pot over medium heat. Add the olive oil and onion. Cook 4 to 5 minutes stirring a few times.
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Add the garlic and Italian sausage. Cook 5 to 6 minutes, stirring and breaking apart the sausage.
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Add the potatoes, kosher salt, pepper, and crushed red pepper flakes. Cook 5 to 6 minutes, stirring a few times.
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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.
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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.
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Serve with parmesan cheese sprinkled over top.