Description
A hearty and delicious potato soup with sausage, perfect for chilly fall days.
Ingredients
- 1 lb Italian-style sausage
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 tsp dried thyme or Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Fresh parsley or green onions, for garnish
Instructions
- Brown the sausage in a skillet with olive oil over medium heat, breaking it into smaller pieces until crispy, about 5–7 minutes.
- Sauté the onion and garlic in the rendered fat until the onion is translucent, about 3–5 minutes.
- Transfer the sausage, onion, and garlic mixture to a crockpot. Add diced potatoes, chicken broth, thyme, salt, and pepper. Mix gently.
- Cover and slow cook on low for 6–7 hours or high for 3–4 hours.
- Stir in heavy cream and cheddar cheese about 15-20 minutes before serving until melted.
- For a thicker texture, mash some potatoes or use an immersion blender.
- Serve in bowls and garnish with parsley or green onions.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months. Reheat on the stove for best results.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American