Creamy Sausage & Potato Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the 14 oz turkey smoked sausage in half and then into smaller pieces.

Chop 4 large russet potatoes into chunky pieces, rinsing them in a colander afterward.

Dice one whole onion into small pieces.

In a large skillet over medium to medium-high heat, add vegetable oil and the sausage, cooking for about 4 minutes.

Add the diced onion to the skillet and cook until both the sausage and onions are soft and translucent.

Add 5 tablespoons of butter to the skillet and allow it to melt.

Stir in 3 tablespoons of all-purpose flour and cook for about 3 minutes to eliminate the raw flour taste.

Add 2 tablespoons of garlic paste and cook until fragrant.

Slowly add 32 oz of chicken broth, starting with about 1 cup to ensure a smooth consistency, then add the remainder.

Add the diced potatoes to the broth mixture.

Stir in 2 cups of whole milk and season with garlic powder, onion powder, kosher salt, black pepper, and Ragan Cajun seasoning.

Place a lid on the pot and bring the mixture to a boil, then stir to prevent sticking.

Reduce heat, cover, and simmer for 20 to 25 minutes until potatoes are tender.

Taste the soup and adjust seasonings as necessary.

Add 1/2 cup of heavy whipping cream and 2 cups of shredded cheddar cheese, stirring until melted.

Optionally, mash some of the potatoes for a creamier texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens