1 lb sausage (spicy or mild)
4 medium potatoes (diced)
1 large onion (chopped)
2 medium carrots (sliced)
2 stalks celery (chopped)
4 cups chicken broth
1 cup heavy cream
Spices (cumin, paprika, red pepper flakes) to taste
1/4 cup fresh herbs (parsley or thyme, chopped)
Prepare Your Ingredients: Start by washing, peeling, and chopping all your vegetables. This step can be done ahead of time for even faster preparation.
Cook the Sausage: In a large pot over medium heat, cook the sausage until browned, about 5-7 minutes. Use a wooden spoon to break it up into crumbles. Remove the sausage from the pot and set aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the onions are translucent.
Add the Potatoes and Broth: Stir in the diced potatoes, then pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Combine and Flavor: Once the potatoes are cooked, add the cooked sausage back to the pot. Stir in the heavy cream and your chosen spices. Adjust seasoning before serving.
Add Fresh Herbs: Just before serving, stir in the fresh herbs to brighten the flavors of the soup.
Serve and Enjoy: Ladle the soup into bowls, garnish with extra herbs if desired, and enjoy your hearty meal!
