Description
This comforting and hearty potato soup is the perfect blend of savory Italian-style poultry sausage and creamy, velvety potatoes. By thickening the soup with a portion of the pureed potatoes instead of heavy cream or flour, we achieve a luxurious texture that feels gourmet yet wholesome. Naturally free from pork and alcohol, this soul-warming dish is ideal for busy weeknights or a peaceful family dinner, bringing together simple, high-quality ingredients for a meal that nurtures heart and soul.
Ingredients
1 pound Italian chicken or turkey sausage, casings removed
1 ½ pounds Yukon gold or Russet potatoes, peeled and diced into 1-inch cubes
1 tablespoon olive oil
1 cup yellow onion, finely diced
1 tablespoon fresh thyme leaves
4 cups chicken broth
2 cups beef broth
2 cloves garlic, minced
Salt and black pepper to taste
Optional: Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken or turkey sausage, breaking it up with a spoon until browned and cooked through. Remove and set aside.
In the same pot, add the diced onions and sauté until translucent and soft.
Stir in the minced garlic and fresh thyme, cooking for about 1 minute until fragrant.
Add the diced potatoes to the pot, then pour in the chicken and beef broths.
Bring the mixture to a boil, then reduce heat and simmer until the potatoes are fork-tender.
Remove about 1 cup of the cooked potatoes and mash them, then stir them back into the soup to thicken it.
Return the cooked sausage to the pot and stir to combine.
Season with salt and pepper to taste before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for future meals. You can add kale or spinach in the final 5 minutes of cooking for extra greens.