Creamy Sausage Potato Soup

Simple and delicious. If you like Italian Sausage, you're going to love this soup recipe.

Course Soup, Stews and Chilis

Cuisine Italian

Prep Time 15

Cook Time 50

Servings

Calories 451kcal

Author Lea Ann Brown

Ingredients

1/2 pound Italian sausage mild or hot
1 small sweet onion peeled, both ends removed and sliced into thin strips end to end
1 large clove garlic crushed
2 Tablespoons All-purpose flour or gluten free flour
2 1/2 Cups Chicken broth
1 pound fingerling potatoes cut into bite-sized pieces
1 bay leaf
1 teaspoon dried rosemary or one sprig fresh rosemary
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Red pepper flakes
1 1/2 Cups Half and half or heavy cream

Instructions

Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance.
While stirring, slowly add the chicken broth; stir until it comes to a boil. Add the potatoes, bay leaf, rosemary, salt, pepper and red pepper flakes. Bring to a boil before reducing the heat to low.
Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes. Add the half and half and salt and pepper. Simmer for an additional 10 minutes. Remove the rosemary stem and bay leaf. Taste to see if more salt is needed and serve piping hot

Notes

Storage

Store in an airtight container in the refrigerator for up to three days.
This soup will also freeze well for up to three months. Thaw in the refrigerator overnight and then gently reheat on low heat stovetop. Heating the soup over too high of heat may cause the half and half to separate.

Variations

I make this soup often and many times add a fist full of spinach leaves just before serving. No need to add any additional cooking time. The hot soup will wilt the spinach almost immediately.
During Colorado sweet corn season, I've also added kernels of fresh corn that's been freshly cut from the cob. Sweet corn is a great partner for potatoes.
Use gluten free flour to make this a gluten free soup.

Tip: Make sure that the soup is simmering on low heat. Too high of heat can cause the half and half to separate. No need to worry if using heavy cream, the fat content in cream is more friendly to heat.

Nutrition