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Cozy Football Sunday Sausage and Potato Soup: Easy Game Day Recipe

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A hearty and comforting sausage and potato soup that’s perfect for game day. Ready in under an hour with simple ingredients, this creamy soup is a crowd-pleaser that will keep everyone happy from kickoff to the final score.

Ingredients

Scale
  • 1 pound mild or spicy Italian sausage (casings removed)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 2 pounds Yukon Gold potatoes (about 5–6 medium), peeled and cut into 1-inch cubes
  • 1 teaspoon salt (for potato water), plus more to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper, plus more for serving
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Prep your ingredients: Dice onion, mince garlic, peel and cube potatoes into 1-inch pieces.
  2. Brown the sausage: Place Dutch oven over medium-high heat. Add sausage, breaking it apart. Let it sit for 1-2 minutes between stirs to develop a deep brown crust. Cook until browned (about 8 minutes). Transfer sausage to a plate with a slotted spoon, leaving rendered fat in pot.
  3. Cook aromatics: Reduce heat to medium. Add butter to pot and melt. Add diced onion and cook 3-4 minutes, scraping up browned bits, until translucent and golden at edges. Add garlic and cook 30 seconds until fragrant.
  4. Build broth: Sprinkle thyme, smoked paprika, black pepper, and red pepper flakes over onions. Stir 30 seconds. Pour in chicken broth and deglaze pot by scraping up browned bits.
  5. Cook potatoes: Add cubed potatoes and cooked sausage back to pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook 15-20 minutes until potatoes are fork-tender.
  6. Thicken soup: Using a potato masher, gently mash about one-third of the potatoes right in the pot to thicken the broth naturally.
  7. Add cream: Reduce heat to low. Stir in whole milk (or half-and-half) and heavy cream. Warm through for about 5 minutes, but do not let it boil. Taste and adjust seasoning with salt and pepper.
  8. Serve and garnish: Ladle soup into bowls. Top with fresh parsley and shredded cheddar cheese if using. Add a crack of black pepper.

Notes

For best flavor, brown the sausage well to develop a deep crust. When adding cream, reduce heat to low to prevent curdling. Salt in stages as potatoes absorb salt. Soup can be made ahead and actually tastes better the next day. For freezing, leave out the cream and add fresh when reheating.

Nutrition

Keywords: sausage and potato soup, game day soup, football soup, creamy potato soup, Italian sausage soup, easy soup recipe, comfort food, fall soup, winter soup

Find it online: https://ovenmila.com/cozy-football-sunday-sausage-and-potato-soup-easy-game-day-recipe/