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Potato and Sausage Soup

Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

Two bottles of wine with a bowl of soup that has cheese, sour cram and cilantro as garnish.

 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
  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!!