Sunday, February 25, 2024

Smoked Sausage and Potato Soup

 My family really enjoys smoked sausage, so when I saw this recipe for Smoked Sausage and Potato Soup on the How Sweet Eats blog this week, I knew I had to make it!

The recipe calls for Yukon Gold potatoes, but you could use regular old russet potatoes if you like. The Yukon Gold potatoes hold up better and retain their shape, making more of chunkier potato soup with a thinner broth. The russet potatoes will break down into the soup, creating a thicker soup, with not as many chunks of potato. Use what you like best or use what you have on hand!

I used the Yukon Gold potatoes that the recipe called for and my family loved the flavor and texture of the soup. They thought the sausage to potato ratio was right on point and especially liked dunking their crusty bread into the flavorful broth. They said the soup was hearty and satisfying and gave it bonus points for being a little different than your everyday soup.


Summer Sausage and Potato Soup

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

salt and pepper, to taste

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1 package smoked sausage, sliced into rounds

2 pounds yukon gold potatoes, cut into chunks

5 cups chicken stock

3/4 cup heavy cream

1 tablespoon all-purpose flour

4 cups shredded kale or spinach

Note: Feel free to use russet potatoes if that's what you have on hand. The russet potatoes will break up and help to give you a thicker and creamier soup. The yukon gold potatoes will hold their shape and your end result will be a more brothier soup.

Heat the olive oil in a large stock pot over medium-low heat. Add the onions and the garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the paprika and oregano.

Add in the sausage. Cook, stirring often until the sausage browns a bit on both sides, another 5 to 6 minutes.

Add in the potatoes and the stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook until the potatoes are tender, about 12 to 15 minutes.

Whisk or shake together the cream and flour until combined. Pour the mixture into the soup and bring it to a boil. Reduce to a simmer and cook for another 5 minutes, stirring often, until thickened.

Taste the soup and season with more salt and pepper if desired. Stir in the kale. Cook for 5 more minutes until the kale wilts a bit and serve! 

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