Ingredients
Method
- In a large pot or Dutch oven over medium heat, heat olive oil. Add hot Italian sausage and cook until browned. Season with Italian seasoning, kosher salt, and black pepper.
- Once cooked, remove the sausage from the pot using a slotted spoon. In the same pot, sauté diced carrots, celery, and onion until the onion turns translucent.
- Pour in chicken broth, whole milk, and heavy cream. Stir and add diced russet potatoes, garlic powder, salt, and black pepper. Mix well and bring the soup to a simmer. Simmer for about 20 minutes or until the potatoes are fork-tender.
- Return the cooked sausage to the pot, followed by sour cream. Gently mash some of the potatoes to thicken the soup slightly.
- Taste and adjust the seasoning if necessary. Serve the creamy sausage potato soup garnished with shredded cheddar cheese and fresh parsley.
- Enjoy this comforting and flavorful soup!
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Nutrition
Notes
Pro Tips:
Choose a sausage with at least 20% fat content – leaner sausages won't render enough fond for proper flavor development, and you'll end up with a flat-tasting soup that needs extra oil or butter to compensate. After browning your sausage, don't clean the pot completely. Leave about a tablespoon of rendered fat and scrape up those brown bits with your onions – this technique, similar to our Dominican sofrito base, builds the flavor foundation. From making this soup countless times, I've learned to add cream in two stages: half when the potatoes are tender, then the rest after blending. This prevents curdling while maintaining that silky texture we're after. Use waxy potatoes like Yukon Gold instead of russets – they hold their shape better during the long simmer and won't turn your soup into wallpaper paste, plus their natural creaminess enhances the dairy without overpowering it.
Choose a sausage with at least 20% fat content – leaner sausages won't render enough fond for proper flavor development, and you'll end up with a flat-tasting soup that needs extra oil or butter to compensate. After browning your sausage, don't clean the pot completely. Leave about a tablespoon of rendered fat and scrape up those brown bits with your onions – this technique, similar to our Dominican sofrito base, builds the flavor foundation. From making this soup countless times, I've learned to add cream in two stages: half when the potatoes are tender, then the rest after blending. This prevents curdling while maintaining that silky texture we're after. Use waxy potatoes like Yukon Gold instead of russets – they hold their shape better during the long simmer and won't turn your soup into wallpaper paste, plus their natural creaminess enhances the dairy without overpowering it.