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✓ Easiest Way to Prepare Yummy Italian Sausage Potato Cream Soup

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Italian Sausage Potato Cream Soup. Delicious sausages made with premium ingredients. Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot.

Italian Sausage Potato Cream Soup In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Stir in the Swiss chard, cream, bacon and sausage. Made this Spinach/potato/sausage soup with a few variations so my husband would eat it. :). You can have Italian Sausage Potato Cream Soup using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Italian Sausage Potato Cream Soup

  1. It's 3 of each Idaho potatoes -- diced small (1 ¼ pounds).
  2. You need 2 ounces of butter.
  3. You need 1 of each leek - whites only- washed well -- finely diced.
  4. You need 1 of each small onion -- finely diced.
  5. You need 5 cloves of garlic -- finely chopped.
  6. Prepare 1/2 cup of flour.
  7. It's 40 ounces of chicken stock.
  8. Prepare 1/8 teaspoon of thyme.
  9. You need 1/2 teaspoon of fennel seed.
  10. You need 8 fluid ounces of cream.
  11. Prepare 1 teaspoon of salt.
  12. Prepare 1/4 teaspoon of pepper.
  13. It's 8 ounces of Hot Italian pork sausage links- Cooked -- Cut in half on a bias/ half moon shape (You can Double the sausage if desired).
  14. You need 1 cup of parmesan cheese.
  15. Prepare 3 tablespoons of parsley - chopped fine.

I used MILD Italian sausage and left out the pepper flakes. I also optioned out of the pepper flakes and the dairy (heavy cream). My take on the famous "cheeseburger soup" This hearty soup pairs perfectly with a lighter side dish like a salad. Heat a large pot over medium-high heat.

Italian Sausage Potato Cream Soup step by step

  1. In a sauce pan melt the butter and add the onions, leeks and garlic then cook until light brown..
  2. Cook off the sausage cool and cut in half on a bias/ half moon shape..
  3. Dust with flour and stir together and cook to make a compound roux. (About 1 minute).
  4. Add the diced potatoes, chicken stock, thyme, fennel seed salt and pepper then simmer for 15-20 minutes then add the cream..
  5. Add the sausage, parmesan cheese until the cheese is melted..
  6. Add the parsley. Adjust the salt and pepper as needed.

In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Gradually add broth and water, stirring until the mixture comes to a boil. When veggies are simmering and sausage In a separate large saucepan on medium heat, melt butter and whisk in flour until combined and creamy.

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