Creamy Sausage & Potato Soup

A cozy and creamy soup featuring smoked sausage, potatoes, and a blend of aromatic vegetables and spices.

By @justfeedme

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 12 oz smoked sausage
• 2 tbsp extra virgin olive oil
• 0.5 medium yellow onion
• 1 medium carrot
• 2 ribs celery
• 6 cloves garlic
• 0 salt
• 0 freshly ground black pepper
• 4 tbsp salted butter
• 4 tbsp all-purpose flour
• 10 oz Rotel
• 4 medium Yukon Gold potatoes
• 6 cups low-sodium chicken broth
• 1 tsp garlic powder
• 1 tsp dried Italian herbs
• 0 Tony Chachere’s Creole seasoning
• 1.5 cups heavy cream
• 1 cup Parmesan cheese
• 0 Parmesan cheese
• 0 fresh parsley

Instructions

1. In a large pot or Dutch oven, brown the sliced sausage on both sides. Remove from the pot and set aside.
2. Add the olive oil to the same pot. Sauté the onion, carrot, celery, and garlic until softened and fragrant. Season lightly with salt and pepper.
3. Add the butter and allow it to melt. Sprinkle in the flour and cook, stirring, for 1–2 minutes.
4. Stir in the drained Rotel, cubed potatoes, and chicken broth. Bring to a boil, then return the sausage to the pot.
5. Reduce heat to a simmer. Add the garlic powder, Italian herbs, and a little Creole seasoning if desired. Simmer for 20–25 minutes, or until the potatoes are fork-tender.
6. Reduce heat to low and stir in the heavy cream. Once heated through, remove from heat and stir in the Parmesan cheese until melted and creamy.
7. Serve warm with additional Parmesan and fresh chopped parsley.