Description
This creamy sausage and potato soup is a hearty, comforting dish perfect for any time you crave a warm, flavorful meal. Featuring browned Italian sausage, tender Yukon gold potatoes, fresh spinach, and a rich heavy cream base, this soup combines savory and creamy elements in a simple one-pot recipe that cooks in about 45 minutes and serves 6 people.
Ingredients
Scale
Meat
- 1 lb (450 g) Italian sausage, casings removed
Vegetables
- 4 medium Yukon gold potatoes, diced (about 600 g)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped (about 60 g)
Liquids & Dairy
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
Seasonings & Oils
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Gather Ingredients: Collect all the ingredients listed to ensure a smooth cooking process.
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart, and cook until browned and fully cooked, about 5-7 minutes.
- Set Sausage Aside: Remove the browned sausage from the pot and set it aside, leaving the rendered fat in the pot for flavor.
- Sauté Onion and Garlic: Add chopped onion to the pot and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Cook Potatoes: Add diced Yukon gold potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Add Sausage and Cream: Return the cooked sausage to the pot. Stir in heavy cream, chopped spinach, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Simmer Soup: Let the soup simmer gently for another 5-10 minutes, stirring occasionally to combine flavors and wilt the spinach. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls, garnish with extra spinach or grated Parmesan cheese if desired, and enjoy it warm with a side of crusty bread.
Notes
- You can substitute turkey sausage if you prefer a leaner meat option.
- For a dairy-free version, replace heavy cream with coconut cream or a plant-based cream alternative.
- If you like a thicker soup, mash some of the potatoes before adding the sausage back in.
- Adding red pepper flakes is optional but adds a nice subtle heat.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
