Ingredients:
- 1 pound ground Italian sausage
- ½ onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 4 Russet potatoes, peeled and diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- ¼ cup Parmesan cheese, for serving
Instructions:
1. Cook the Sausage
In a large pot over medium-high heat, cook the Italian sausage with the chopped onion until the sausage is browned and fully cooked. Drain any excess grease.
2. Add Garlic
Stir in the minced garlic and cook for about 1 minute until fragrant.
3. Add Broth
Slowly pour in the chicken broth while stirring. Use a wooden spoon to scrape the bottom of the pot to release the browned bits for extra flavor.
4. Cook the Potatoes
Add the diced potatoes, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes are fork-tender.
5. Make the Cream Mixture
In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth.
6. Thicken the Soup
Increase the heat to medium-high and stir the cream mixture into the soup. Cook for 3–5 minutes until the soup thickens and is heated through.
7. Serve
Serve warm and top each bowl with grated Parmesan cheese.
Recipe Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stove, adding a little broth or milk if the soup thickens too much.
Serving Suggestions
- Serve with French bread, garlic bread, or dinner rolls.
- Top with shredded cheddar, crispy bacon, or chopped green onions for extra flavor.