Potato soup

Creamy Sausage, Potato & Carrot Soup

Ingredients:

1 lb ground Italian sausage (mild or spicy)

4 cups diced potatoes (Yukon gold or russet)

2 large carrots, sliced

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream (or half-and-half for lighter)

1 tbsp olive oil (if needed)

1 tsp Italian seasoning

Salt and pepper to taste

Optional: 1 cup chopped spinach or kale

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Instructions:

1. Brown the Sausage

In a large pot or Dutch oven, cook sausage over medium heat until browned. Drain excess grease if needed.

2. Sauté Veggies

Add onions and carrots to the pot (with a little olive oil if it’s dry). Cook for 5 minutes until softened. Stir in garlic and Italian seasoning; cook another 1 minute.

3. Add Potatoes & Broth

Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes and carrots are fork-tender.

4. Add Cream

Stir in the heavy cream. Simmer another 5 minutes. Add spinach or kale if using and cook just until wilted.

5. Taste & Serve

Season with salt and pepper to taste. Serve hot with crusty bread or biscuits.