Ingredients
Scale
- 1 lb spicy Italian sausage (casings removed if using links)
- 4–5 russet potatoes, peeled and diced
- 1 large yellow onion, chopped
- 4–5 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 tbsp olive oil (if needed)
- Optional: handful of kale or spinach
- Optional: shredded cheddar, parsley, or bacon bits for topping
Instructions
- In a large pot or Dutch oven over medium heat, brown the spicy Italian sausage, breaking it into crumbles. Drain excess grease, leaving about 1 tablespoon in the pot.
- Add chopped onions and sauté until translucent and slightly browned, about 4–5 minutes. Stir in minced garlic and cook for 30 seconds, being careful not to burn it.
- Add diced potatoes and pour in the chicken broth. Make sure the broth covers the potatoes. Bring to a boil, then reduce to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender.
- Stir in the heavy cream. If using greens, add them now. Simmer for an additional 5–10 minutes to let the flavors combine.
- Taste and adjust seasoning with salt, pepper, and optional hot sauce. If too thick, thin with extra broth or water. Serve hot with toppings of choice.
Notes
Cut potatoes evenly for consistent cooking. For a dairy-free version, use full-fat coconut milk. Soup tastes even better the next day — perfect for leftovers or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg