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Pioneer Woman Sausage and Potato Soup

Pioneer Woman Sausage and Potato Soup - recipe card
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This hearty sausage and potato soup is a rustic, creamy bowl of comfort. Smoky sausage, tender potatoes, and a rich, velvety broth are balanced with fresh herbs and a hint of garlic. Perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1 tbsp olive oil
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, peeled and diced small (about 2 medium)
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 lb russet potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1/4 cup green onions, sliced (for garnish)

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and swirl to coat the bottom. Once the oil shimmers, add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes, until browned and no longer pink, but not crispy. Use a slotted spoon to transfer the sausage to a plate and set aside. Leave about 2 tablespoons of rendered fat in the pot.
  2. Add the diced onion and carrot to the pot, stirring to coat in the fat. Cook over medium heat for 4-5 minutes, until the onion becomes translucent and the carrots begin to soften. Stir occasionally to prevent browning, but allow a few golden edges for flavor.
  3. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant. Do not let it brown or it will turn bitter. When you can smell the garlic strongly, it is ready.
  4. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits (this is called deglazing and adds deep flavor). Increase heat to high and bring the broth to a boil.
  5. Add the cubed potatoes, kosher salt, black pepper, dried thyme, and smoked paprika. Stir to combine. Reduce heat to medium-low, cover, and simmer gently for 15-18 minutes, or until the potatoes are fork-tender. The broth should be at a gentle bubble, not a rolling boil, to keep the potatoes intact.
  6. Once the potatoes are tender, remove the pot from the heat. Using a potato masher, gently mash about 1/3 of the potatoes right in the pot. This will thicken the soup and give it a creamy texture without needing a blender. Leave the rest of the potatoes in chunks.
  7. Return the browned sausage to the pot and place it back over medium-low heat. Stir in the heavy cream and sour cream until fully incorporated. Be sure to whisk the sour cream into the broth completely to avoid lumps. Heat for 3-5 minutes, until the soup is hot and steamy. Do not let it boil, or the cream may curdle.
  8. Taste and adjust seasoning with more salt and pepper if needed. The soup should be rich, creamy, and well-seasoned.
  9. Ladle the soup into bowls. Garnish each serving with chopped fresh parsley and sliced green onions. Serve hot with crusty bread or crackers, if desired.

Notes

Storage: Refrigerate leftover soup in an airtight container for up to 4 days. The soup will thicken as it sits; add a splash of chicken broth or milk when reheating to reach desired consistency. Freezing: This soup can be frozen for up to 2 months, but note that the creamy texture may separate slightly upon thawing. Thaw overnight in the refrigerator before reheating. Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until hot (about 10 minutes). Alternatively, microwave individual portions in a microwave-safe bowl for 2-3 minutes, stirring halfway. Avoid boiling to prevent curdling.

Nutrition

Keywords: sausage potato soup, creamy potato soup, sausage soup, potato soup recipe, pioneer woman soup, easy stovetop soup, weeknight dinner, comfort food, hearty soup, one-pot soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-sausage-and-potato-soup-recipe/