This sausage potato soup is a favorite of ours during the colder winter months. It is hearty enough to warm you from the inside out but it doesn’t leave you feeling heavy and bogged down. This soup is thicker than a pure broth soup but thinner than a chowder. Our secret to getting a thicker consistency is to peel shred 3 large russet potatoes. They break apart during the cooking process and give the broth an added density.
We like our food on the spicier side so we chose spicy Italian sausage but feel free to use sweet. This sausage potato soup also freezes well. Once it’s cooked, let it cool, pour it in a large resealable bag, and lay in flat in the freezer. Can be stored for up to 3 months. To reheat simply thaw and heat over medium on the stove.
Happy Cooking!
Looking for more hearty soup ideas? Check out this recipe!
Sausage Potato Soup
Ingredients
- 1 lb ground Italian sausage
- 5 large russet potatoes
- 2 carrots
- 2 celery stalks
- 1 medium white onion
- 3-5 cloves garlic
- 2 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1 tsp oregano
- 8 cups chicken broth
Instructions
- Dice 2 of the russet potatoes into bite sized pieces. Peel the remaining 3 and then shred using a box grater. The shredded potatoes will help thicken the soup.
- Chop the carrots, celery, and onion into bite sized pieces (roughly 1/2"). Remember, the larger your vegetable pieces the longer your soup will take to cook.
- Heat a dutch oven over medium-high heat and add about 1 TBSP of avocado oil. Add the sausage and saute until browned and almost cooked through (5-7 min). Tilt pot to the side and remove any excess oil.
- Add veggies and cook for 3 minutes
- Add broth and seasonings then bring to a boil
- Cover and reduce heat to medium low. Allow to simmer until veggies are soft (roughly 20-30 minutes). Stir occasionally.
- Once veggies are soft add salt and pepper to taste then enjoy!
Yummy soup,easy recipe!
Made this wonderful dish twice and it was delicious both times.