Pioneer Woman Sausage and Potato Soup Recipe
This soup combines browned sausage, diced potatoes, onions, garlic, and broth, finished with cream for a smooth, satisfying texture. The potatoes soak up the savory flavors while the sausage adds depth and richness, creating a filling soup that works well as a main course.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
Ingredients
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1 pound smoked sausage or Italian sausage, sliced
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2 tablespoons butter or olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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4 cups russet or Yukon gold potatoes, peeled and diced
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4 cups chicken broth
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1 cup heavy cream or whole milk
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon dried thyme
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1 cup shredded cheddar cheese (optional)
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Chopped parsley or green onions (for garnish)
Instructions
Heat butter or olive oil in a large pot over medium heat. Add the sliced sausage and cook until nicely browned. Remove the sausage and set aside.
In the same pot, add the diced onion. Cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add diced potatoes to the pot along with salt, black pepper, paprika, and thyme. Stir to coat the potatoes with the seasonings.
Add the chicken broth and bring the soup to a gentle boil. Reduce heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.
For a thicker soup, mash some of the potatoes directly in the pot or blend a small portion using an immersion blender. Leave some chunks for texture.
Stir in the cream and return the browned sausage to the pot. Simmer gently for 5 minutes. Do not boil once the cream is added.
Taste and adjust seasoning as needed. Stir in shredded cheese if using. Ladle into bowls and garnish with parsley or green onions before serving.