Ingredients
Equipment
Method
- Begin by heating a large, heavy-bottom pot over medium-high heat. Once it’s hot, add 1 pound of Italian sausage and ½ a minced yellow onion. Sauté until the sausage is cooked through and the onion becomes translucent, about five to seven minutes. Look for the sausage to brown slightly, as this will enhance the flavor.
- Next, stir in 3 cloves of minced garlic, 1 tablespoon of Italian seasoning, 1 tablespoon of fresh parsley, and 1 teaspoon of red pepper flakes. Continue to sauté for another minute or until the garlic is fragrant, taking care not to let it burn. You should smell the wonderful aroma filling your kitchen!
- Now, quarter 1 pound of petite yellow potatoes and add them to the pot along with 3 cups of chicken broth, 2 chopped carrots, and season with salt and pepper to taste. Stir everything together, ensuring the potatoes are submerged in the broth.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about fifteen minutes, or until the potatoes are fork-tender. You want to be able to easily pierce them with a fork.
- Once the potatoes are tender, stir in 2 cups of heavy cream and ½ cup of grated parmesan cheese. Mix well until the cheese has melted and the soup is creamy and smooth. You should see the soup take on a luscious consistency at this point.
- Let the soup cook for an additional five minutes to allow the flavors to meld beautifully. Stir occasionally, and then remove it from the heat. Taste and adjust seasoning if needed.
- Serve your Creamy Sausage and Potato Soup hot, garnished with additional fresh parsley if desired. Enjoy each spoonful of this comforting dish!
Notes
For leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days.