This hearty and comforting Sausage Potato Soup is perfect for cozy evenings. Packed with flavorful Italian sausage, tender Yukon Gold potatoes, and a creamy broth, it’s a dish the whole family will love. With a touch of aromatic herbs like marjoram, thyme, and basil, this soup has a depth of flavor that will warm you up from the inside out. Top it with shredded cheese, sour cream, and chives for the ultimate creamy experience.

Ingredients:

1 lb Italian sausage
1 medium yellow onion, chopped
2 ribs celery, chopped
2 large carrots, peeled
2 tablespoons butter (salted or unsalted)
3 cloves garlic, minced
½ teaspoon dried marjoram
½ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 ½ lbs Yukon Gold potatoes, chopped
⅔ cup heavy cream, warmed to room temperature
Kosher salt to taste
Freshly ground black pepper to taste
Shredded cheddar or Monterey Jack cheese (optional)
Sour cream (optional)
Chopped chives (optional)

Instructions:

In a large Dutch oven, brown the Italian sausage over medium heat. Halfway through browning, add the onion, celery, and carrots. Cook until the sausage is browned and the vegetables soften.
Add enough butter to the skillet to make 3 tablespoons of fat, including the fat rendered from the sausage.
Reduce the heat to low and stir in the garlic, marjoram, thyme, basil, and red pepper flakes. Cook for about 1 minute, stirring frequently.
Sprinkle the mixture with flour and cook for 1-2 minutes while stirring to create a roux.
Gradually stir in the chicken broth and potatoes. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes and carrots are tender.
Remove the pot from the heat and slowly stir in the cream. Keep stirring until the mixture is smooth and well blended.
Season with kosher salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with shredded cheese, sour cream, chives, and croutons if desired.

Tips:

For an extra creamy texture, use a hand blender to blend a small portion of the soup before adding the cream.
Use spicy Italian sausage for a bit of heat, or opt for mild sausage if you prefer a less spicy soup.
Make the soup ahead of time and refrigerate it; the flavors will deepen as it sits.

Variations and Substitutions:

Potatoes: You can substitute Yukon Gold potatoes with other types of potatoes such as russet or red potatoes.
Sausage: If you don’t have Italian sausage, ground turkey or chicken can be used as a leaner alternative.
Cream: For a lighter option, use half-and-half or milk instead of heavy cream.
Herbs: Fresh herbs can replace dried ones; just double the quantity.
Cheese: Try other cheeses like Parmesan or Gruyere for different flavors.

FAQs:

Can I freeze this soup? Yes, this soup freezes well! Store it in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop.

Can I make this soup without the sausage? Absolutely! You can skip the sausage and substitute with vegetable broth for a vegetarian version of this soup.

Can I make this soup in a slow cooker? Yes, you can! Brown the sausage and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Serving Suggestions:

Garlic bread or crusty rolls make a great accompaniment to dip into this creamy soup.
A green salad with a light vinaigrette balances out the richness of the soup.

Why You’ll Love This Recipe:

This Sausage Potato Soup is the ultimate comfort food! With its creamy texture, savory sausage, and tender potatoes, it’s a hearty, satisfying meal perfect for cold days. The flavors come together beautifully, and it’s easy to make with simple ingredients. You’ll love how quickly this soup comes together and how it warms you up on a chilly evening! Plus, it’s easily customizable to fit your taste preferences.