Description
A fast, one-pot creamy soup that uses a partial blending trick to achieve a velvety texture without a roux or heavy cream base. It features savory Italian sausage, Yukon Gold potatoes, and aromatic herbs for a comforting weeknight meal.
Ingredients
Scale
- 1 pound Italian sausage (mild or hot)
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme (or 1/2 tsp fresh thyme leaves)
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage meat and break it up with a wooden spoon. Cook until browned and crispy in spots. Remove sausage with a slotted spoon, set aside, and leave the rendered fat in the pot.
- Reduce heat to medium. Add diced onions to the pot and cook for 3-4 minutes until translucent. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant.
- Add cubed potatoes to the pot, stirring to coat in the onion mixture. Pour in chicken broth and add thyme. Scrape the bottom of the pot to release fond. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
- Remove the pot from heat. Using an immersion blender, blend about one-third to one-half of the soup directly in the pot, leaving the rest chunky. This releases starch to thicken the soup naturally.
- Stir the browned sausage back into the pot. Add heavy cream or half-and-half and stir gently to combine. Taste and add salt and black pepper as needed. Serve hot, topped with fresh parsley or chives.
Notes
Do not blend the entire pot; leaving some chunks provides better texture. If the soup is too thin, blend more potatoes or simmer uncovered to reduce. If too thick, add broth. Ensure sausage is browned properly for flavor. Do not let the soup boil vigorously after adding cream to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
Keywords: sausage potato soup, creamy soup, one pot meal, fall recipes, quick dinner, comfort food, gluten-free soup