Chicken or turkey sausage: I prefer using a good-quality smoked sausage for its rich flavor.
Potatoes: Yukon Gold or red potatoes work bestbut any kind you have on hand will do.
Onion and garlic: The flavor base for almost any great soup.
Carrots and celery: For a little sweetness and crunch.
Chicken broth: The base that brings everything together.
Heavy cream: For that creamy finish. You can use half-and-half if you want a lighter option.
Seasonings: Saltpepper, and a pinch of Italian seasoning make this soup pop.
Instructions
Step 1: Prep the Ingredients
Start by slicing the sausage into bite-sized pieces and chopping the veggies. I like to keep everything roughly the same size so it cooks evenly. If you’re using a precooked sausage, this part is super quick.
Step 2: Sauté the Sausage
Heat a large pot over medium heat and add a drizzle of olive oil. Brown the sausage pieces until they’re golden and slightly crispy. This step adds a ton of flavor to the soup, so don’t skip it! Once they’re done, transfer them to a plate and set them aside.
Step 3: Cook the Veggies
In the same pot, toss in the onions, carrots, and celery. Cook them until they’re softened and the onions are translucent, about 5 minutes. Add the garlic and cook for another minute, just until it’s fragrant.
Step 4: Add the Broth and Potatoes
Pour in the chicken broth and bring it to a boil. Add the potatoes and reduce the heat to a simmer. Let everything cook until the potatoes are tender, about 15 minutes.
Step 5: Finish with Cream and Seasoning
Stir in the heavy cream, cooked sausage, and seasonings. Let the soup simmer for another 5 minutes to let the flavors meld together. Taste and adjust the seasoning as needed. That’s it!