Creamy Potato and Sausage Chowder Soup
A hearty and comforting creamy potato and sausage chowder soup, perfect for chilly days. This rich and flavorful soup combines tender potatoes, savory sausage, and a creamy broth for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
1 pound smoked sausage, sliced into 1/2 inch pieces
4 medium russet potatoes, peeled and diced into 1/2 inch cubes
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 stalks celery, diced
2 medium carrots, diced
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons chopped fresh parsley, for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the sliced smoked sausage and cook for 5-7 minutes until browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, celery, and carrots to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure to dissolve any lumps.
Add the diced potatoes, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the potatoes are tender.
Stir in the cooked sausage, whole milk, and heavy cream. Heat gently for 5 minutes, do not boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley.