Potato and Sausage Soup

A spin on a classic comfort food - potato soup that is like enjoying a baked potato in a bowl

Open that bottle of Trione Chardonnay while you chop away and sauté. You can even use a little to deglaze the pan if you so desire. Save some to sip when you enjoy this Potato and Sausage Soup, but Pinot Noir can come in for the main event. The sweet and spicy Italian sausage lends nice savory flavors along with the cheddar that pair perfectly with the Pinot. 

Keep the soup chunky and hearty; feel free to add any of your other favorite baked potato toppings before serving. This soup is great for entertaining, you can have a toppings bar for people to finish on their own. This Potato and Sausage Soup is popular with the family too, kids love it. This soup is sure to be a hit! 
Cheers!

 

Category, , , DifficultyBeginner
Two bottles of wine with a bowl of soup that has cheese, sour cram and cilantro as garnish.
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
 1 lb sweet Italian sausage, casing removed, ripped into small pieces
 1 yellow onion, chopped
 4 cloves garlic, chopped
 kosher salt and black pepper, to taste
 2 tbsp avocado oil, cooking
 32 oz chicken or vegetable stock
 6 Russet potatoes, peeled and chopped
 2 cups milk
 ⅓ cup sour cream
 1 cup cheddar cheese, shredded
 ½ cup fresh cilantro, loosely chopped
 chopped green onion, additional sour cream and cheddar cheese for serving
Instructions
1

Cook the onion in a large pot or dutch oven, until fragrant and soft, about 6-8 minutes. Add the sausage. Stir frequently, brown the sausage. Add the potatoes and garlic. Cook for about 5 minutes, stirring constantly so potatoes do not stick. Pour over broth and stir. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher to mash the potatoes up slightly. I like to leave it somewhat chunky.

2

Stir in the milk, sour cream, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.

3

Ladle the soup into bowls. Top, as desired, with sour cream, cheese, cilantro, and green onions. Enjoy!

4

Pair this recipe with Trione Chardonnay or Pinot Noir - or both!!

Ingredients

 1 lb sweet Italian sausage, casing removed, ripped into small pieces
 1 yellow onion, chopped
 4 cloves garlic, chopped
 kosher salt and black pepper, to taste
 2 tbsp avocado oil, cooking
 32 oz chicken or vegetable stock
 6 Russet potatoes, peeled and chopped
 2 cups milk
 ⅓ cup sour cream
 1 cup cheddar cheese, shredded
 ½ cup fresh cilantro, loosely chopped
 chopped green onion, additional sour cream and cheddar cheese for serving

Directions

Instructions
1

Cook the onion in a large pot or dutch oven, until fragrant and soft, about 6-8 minutes. Add the sausage. Stir frequently, brown the sausage. Add the potatoes and garlic. Cook for about 5 minutes, stirring constantly so potatoes do not stick. Pour over broth and stir. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher to mash the potatoes up slightly. I like to leave it somewhat chunky.

2

Stir in the milk, sour cream, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.

3

Ladle the soup into bowls. Top, as desired, with sour cream, cheese, cilantro, and green onions. Enjoy!

4

Pair this recipe with Trione Chardonnay or Pinot Noir - or both!!

Potato and Sausage Soup
IngredientsDirections