Ingredients
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: (1 cup)
- Calories: 359 kcal
- Sugar: 2 grams
- Sodium: 862 milligrams
- Fat: 28 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 1 gram
- Carbohydrates: 13 grams
- Fiber: 1 gram
- Protein: 14 grams
- Cholesterol: 86 milligrams