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One-Pot Creamy Italian Sausage and Potato Soup

A close-up of creamy sausage potato soup with chunks of potato and browned sausage, topped with grated cheese.
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Make this hearty, creamy sausage and potato soup in one pot for an easy weeknight dinner.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and cubed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1/2 cup shredded Parmesan cheese (optional garnish)

Instructions

  1. Brown the Italian sausage in a large pot or Dutch oven over medium heat. Break the sausage into small pieces as it cooks. Drain off excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the cubed potatoes, thyme, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in the heavy cream.
  6. Pour the cornstarch slurry into the simmering soup while stirring constantly. Cook for 1 to 2 minutes until the soup thickens slightly.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan cheese if desired.

Notes

  • For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
  • You can substitute pork sausage for Italian sausage.
  • If you prefer a slower method, this recipe works well in a slow cooker; cook on low for 6-8 hours or high for 3-4 hours after browning the sausage and sautéing the onion/garlic separately.

Nutrition

Find it online: https://tastytribune.com/sausage-potato-soup-recipe-one-pot/