Creamy Sausage Potato Soup

Notes: Creamy, hearty comfort-food soup made with russet potatoes and ground pork sausage. Serves 6. Potatoes can be mashed lightly for a chunkier soup or more thoroughly for a smoother texture. Top with cheddar, chives, and/or extra sour cream.

Ingredients

• 2 lbs russet potatoes, diced
• 1 lb ground pork sausage
• 1 medium yellow onion, diced
• 2 tbsp salted butter
• 4 tsp minced garlic (about 4 cloves)
• 4 cups chicken broth
• 2 cups heavy whipping cream
• 1 tsp salt, to taste
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional, for topping)
• 1 tbsp minced chives (optional, for topping)

Directions

1. Peel and dice the potatoes into bite-size pieces; set aside.
2. In a 6-quart Dutch oven or pot over medium heat, brown the sausage, about 6–8 minutes, stirring occasionally. Remove with a slotted spoon and set aside.
3. Add the diced onion to the pot and cook about 7 minutes until soft and translucent. Stir in the butter and garlic until the butter melts.
4. Slowly stir in the chicken broth and heavy whipping cream, then add the potatoes. Bring to a simmer, reduce heat to medium-low, and cook until the potatoes are tender, about 15 minutes.
5. Lightly mash the potatoes to thicken the soup while leaving some chunks. Stir in the reserved sausage. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheddar and chives, if desired.