Sausage: Provides a savory and flavorful base for the soup.
Potatoes: Add heartiness and a creamy texture when cooked.
Onion: Enhances the overall flavor with its subtle sweetness.
Garlic: Imparts a fragrant aroma and depth of flavor.
Chicken broth: Serves as the savory liquid foundation of the soup.
Heavy cream: Adds richness and a creamy consistency.
Herbs (such as thyme or parsley): Introduce fresh, aromatic notes.
Salt and pepper: Season the soup to taste, enhancing all the flavors.
Instructions
Sauté the Sausage:
Begin by heating a large pot over medium heat. Add a small amount of oil to prevent sticking.
Once the oil is shimmering, add the sausage.
Break the sausage apart with a wooden spoon as it cooks.
Cook thoroughly until browned and no longer pink, approximately 5 to 7 minutes.
Using a slotted spoon, transfer the cooked sausage to a plate, leaving any rendered fat in the pot.
Sauté the Onions and Garlic:
Add the diced onions to the pot with the sausage drippings.
Sauté until translucent and slightly caramelized, about 5 minutes.
Add the minced garlic, stirring constantly to prevent burning.
Sauté the garlic for about 30 seconds until fragrant.
Combine Ingredients:
Return the cooked sausage to the pot, mixing it with the onions and garlic.
Sprinkle in dried thyme and add a bay leaf.
Stir to ensure the herbs are evenly distributed.
Add Potatoes and Broth:
Add the diced potatoes to the pot.
Pour in the chicken broth, ensuring the liquid covers the ingredients.
If necessary, add water to achieve this.
Simmer the Soup:
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, allowing the soup to simmer gently.
Simmer until the potatoes are tender, approximately 20 to 25 minutes.
Check for doneness by piercing the potatoes with a fork at the 20-minute mark.
Add Cream and Season:
Once the potatoes are tender, stir in the heavy cream.
Let the soup return to a gentle simmer, stirring occasionally.
Taste the soup and add salt and freshly ground black pepper as needed.
Optional Thickening:
For a thicker consistency, remove a cup or two of the soup.
Blend the removed portion until smooth using an immersion blender.
Return the blended soup to the pot and stir to combine.
Serve:
Ladle the soup into bowls.
Garnish with fresh herbs if desired.
Serve hot, accompanied by crusty bread or a side of your choice.
Notes
Browning the Sausage: Allow the sausage to develop a deep, caramelized crust. This not only enhances its flavor but also adds a rich depth to the overall soup.
Uniform Potato Pieces: Cut the potatoes into uniform pieces to ensure even cooking. This guarantees that each bite offers the same tender texture.
Incorporating Fresh Herbs: Add fresh herbs like parsley or chives towards the end of the cooking process. Stirring them in just before serving imparts a burst of freshness that brightens the rich flavors.
Achieving Desired Consistency:
Thicker Soup: Blend a portion of the soup and then return it to the pot. This creates a creamier base without the need for additional cream.
Chunkier Texture: Lightly mash some of the potatoes in the pot using a potato masher.
Balancing Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. Keep in mind that the saltiness of the sausage can vary, so it’s important to season accordingly.
Serving Suggestions: Serve the soup with a side of crusty bread. This not only complements the flavors but also provides a satisfying contrast in texture.
