One-Pot Creamy Sausage and Potato Soup – So easy with hardly any prep, besides removing the casing from the sausage, with big flavor! Make it in the dutch oven or even in a crockpot. So creamy and not made with Velveeta!
- 1 medium onion, finely diced
- 1 lb sausage, casing removed and crumbled
- 3 garlic cloves, minced
- 1 lb russet potatoes, diced
- ½ cup finely diced carrots
- 5 cups chicken stock
- ¼ cup heavy cream
- ¼ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ½ tbsp dried parsley
- salt and pepper, to taste
- scallions, to garnish
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Place the onion, sausage, and garlic into a dutch oven or soup pot and allow the mixture to simmer over medium heat until the sausage is crumbled and cooked through.
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Place the potatoes, carrots, chicken stock, heavy cream, red pepper flakes, oregano and parsley to the mixture.
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Allow the soup come to a boil, then turn the heat down, and then cover with a lid for 15-20 minutes or until the potatoes are tender.
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Add salt and pepper to taste.
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Serve and garnish with fresh scallions.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.