Ingredients
- 4 medium Russet or Yukon Gold potatoes, diced
- 1 lb Italian sausage, crumbled
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 1 tsp fresh thyme (or parsley)
- Salt and pepper to taste
- Optional: 1 tsp paprika for seasoning
Instructions
- In a large pot, heat a splash of oil over medium heat. Add diced onions and minced garlic, sautéing until soft and fragrant.
- Crumble the sausage into the pot and cook until browned.
- Add the diced potatoes and sauté for a couple of minutes, then pour in enough broth to cover the potatoes.
- Bring to a gentle boil, reduce heat, and let simmer until the potatoes are tender (about 15-20 minutes).
- Stir in the heavy cream or milk, heating gently without boiling.
- Season with salt, pepper, and herbs. Add paprika if desired.
- Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread.
Notes
Feel free to experiment with different sausages and add vegetables like carrots or celery for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None