Sausage and Potato Soup
Sausage and Potato Soup made with potatoes, Italian sausage, and spinach simmered in a creamy broth topped with parmesan, ready in 30 minutes!
Servings: 6 servings
Calories: 582kcal
Ingredients
- 4 tablespoons unsalted butter
- 1 pound Italian sausage casing removed
- 2 large leeks white parts only, chopped
- 2 medium celery stalks chopped
- 2 medium carrots chopped
- 1 small Vidalia onion chopped
- 3 cloves garlic minced
- 2 pounds Yukon gold potatoes washed and quartered
- 4 cups chicken or vegetable broth gluten free
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper or to taste
- 2 cups baby spinach
- 1 1/2 cups half and half
- parmesan cheese grated (optional for topping)
Instructions
- In a dutch oven over medium-high heat, melt two tablespoons of butter. Add sausage and brown for 4-5 minutes, turning the pieces until mostly cooked through. Using a slotted spoon, transfer sausage to a plate lined with paper towels and set aside. Drain the grease from the dutch oven.
- Add remaining butter to pot with leeks, celery, carrots, and onion. Cook until softened, stirring often, about 5 minutes. Move the vegetables to the side of the pot and add the garlic. Cook for another minute, stirring.
- Add the sausage back into the pot along with the potatoes, broth, and seasoning. Stir everything together and bring to a boil, then reduce to a simmer. Cover the pot and let it simmer on medium-low heat for 15-20 minutes, or until the potatoes are fork-tender and the sausage is completely cooked through.
- Add a ladle of broth to the cream and stir together, then pour the cream into the soup. Add the spinach and stir everything together. Simmer for another 2-3 minutes, until the spinach is soft, and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze in a freezer-safe container for 1-2 months.
Potato based soups don't freeze very well, and may change texture after being frozen. Try reheating in a saucepan, and adding more cream as-needed.
Recipe Tips
- If you wanted to make this more like potato leek soup with sausage in it, just cook the sausage completely in the beginning and puree the soup before adding it back in. You can also use a potato masher until you have the right consistency.
- You can add a pinch of kosher salt if the final product needs it, but sausage is already very salty so make sure you don't add too much!
- Make this recipe spicy by using spicy Italian sausage, or adding a dash of cayenne pepper or red pepper flakes.
Nutrition
Calories: 582kcal | Carbohydrates: 43g | Protein: 17g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1260mg | Potassium: 1166mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5627IU | Vitamin C: 43mg | Calcium: 153mg | Iron: 3mg