Description
A hearty and comforting sausage potato soup featuring Italian sausage, a medley of tender vegetables, flavorful herbs, and creamy coconut yogurt for a velvety finish. This soup is perfect for a cozy meal and balances savory and subtle spice with wholesome ingredients.
Ingredients
Scale
Meat and Fats
- 1 lb Italian sausage (preferably Johnsonville mild)
- 2 tbsp ghee
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 cup carrots, finely diced (1/4-inch pieces)
- 1 cup celery, finely diced
- 3/4 cup onion, finely diced
- 2 garlic cloves, minced
- 4 gold potatoes, cut into 1-inch chunks
- 1 sweet potato, peeled and diced into 1/2-inch cubes
Herbs and Seasonings
- 1 tsp basil
- 1 tsp parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Liquids and Finishing
- 5 cups chicken broth (recommended Kettle & Fire)
- 4 cups water
- 1/4 cup coconut yogurt
Instructions
- Brown the Sausage: Heat ghee and olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove sausage and set aside.
- Sauté Vegetables: In the same pot, add carrots, celery, onion, and garlic. Sauté for 5-6 minutes until vegetables are softened and fragrant.
- Add Potatoes and Herbs: Stir in the gold potatoes, sweet potato, basil, parsley, salt, pepper, and red pepper flakes. Mix well to coat the vegetables with spices.
- Add Liquids: Pour in the chicken broth and water. Stir, bring to a boil, then reduce heat to low and simmer for 15 minutes or until potatoes are tender.
- Combine and Finish: Return the browned sausage to the pot and stir to combine. Simmer for another 5 minutes to meld flavors. Remove from heat and stir in the coconut yogurt until fully incorporated, adding a creamy texture and slight tang.
Notes
- Using both ghee and olive oil adds richness and flavor while maintaining a smooth texture.
- Coconut yogurt creates a dairy-free creaminess; substitute with regular yogurt or sour cream if preferred.
- Adjust red pepper flakes according to your tolerance for spice.
- For a thicker soup, lightly mash some of the potatoes before adding the sausage back in.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely.
