Description
The Ultimate Creamy Potato Soup is a rich and comforting dish featuring tender potatoes simmered in a flavorful broth with sausage, onions, and garlic. It’s thickened with a roux and finished with heavy cream for velvety smoothness, perfect for a hearty meal. Optional toppings like shredded cheddar cheese and green onions add extra depth and texture.
Ingredients
Scale
Soup Base
- 4 slices sausage, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 4 large potatoes, peeled and diced
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup heavy cream
Optional Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Cook the Sausage: In a large pot over medium heat, cook the diced sausage until it becomes golden and slightly crispy, releasing flavorful drippings.
- Remove Sausage: Use a slotted spoon to transfer the cooked sausage onto a plate, leaving the drippings in the pot to cook the vegetables.
- Sauté Vegetables: Add the diced onion to the pot and sauté in the sausage drippings for 3-4 minutes until the onion is softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aroma of the soup.
- Make the Roux: Add the butter to the pot, allowing it to melt, then stir in the all-purpose flour. Cook this mixture for 1-2 minutes until it turns lightly golden, which will help thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth and milk, ensuring to break up any lumps and create a smooth base for the soup.
- Cook Potatoes: Add the peeled and diced potatoes along with dried thyme to the pot. Let the soup simmer gently for 15-20 minutes, or until the potatoes become tender when pierced with a fork.
- Blend the Soup: Use an immersion blender to blend the soup to your desired consistency — smooth or slightly chunky according to preference.
- Add Cream and Season: Stir in the heavy cream and season the soup with salt and black pepper to taste, enriching the flavor and creaminess.
- Serve: Ladle the hot soup into bowls and top with the crispy sausage pieces, shredded cheddar cheese, and chopped green onions if desired for added texture and flavor.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adjust the thickness of the soup by blending less or more, depending on your preference.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Feel free to substitute cheddar cheese with other melting cheeses like Monterey Jack or Gruyère for variation.
