Ingredients with Measurements:
- 1 pound smoked sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 4 cups potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
3. Pour in the chicken broth and add the diced potatoes and dried thyme. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
5. Stir in the heavy cream and season the soup with salt and pepper to taste.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the sausage, onion, and garlic
- Low heat for simmering the soup
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 520
- Fat: 40g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as kielbasa or chorizo.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- Instead of heavy cream, you can use half-and-half or milk for a lighter version of the soup.
Variations:
- Add chopped carrots and celery to the soup for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- Be sure to slice the sausage into thin rounds so that it cooks evenly.
- If you prefer a chunky soup, skip blending the soup with an immersion blender or blender.
- Taste the soup before adding salt and pepper, as the smoked sausage can be salty.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley, croutons, or shredded cheese
Pairings:
- Serve the soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Caesar salad, garlic bread, or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water until it reaches your desired consistency.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the sausage until it is browned and cooked through to prevent any foodborne illness.
Food history:
- Smoked sausage and potato soup is a classic comfort food dish that has been enjoyed for generations.
Flavor profiles:
- This soup is savory, creamy, and slightly smoky from the sausage.
Serving suggestions:
- Serve the soup in a large bowl with a side of crusty bread for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Smoky, Hearty, Comforting