Potato and Smoked Sausage Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start with potatoes peeled and cut into 1-inch cubes, then place them in a colander to rinse and set aside.

Chop 2 celery stalks, a large carrot, and an onion, and mince a couple of cloves of garlic.

Preheat a pan over medium heat.

Once hot, add oil and the whole smoked sausage; cover and cook until they get some color, moving them around periodically.

Cut the smoked sausage into pieces and let them cook a little longer, then set aside.

Add butter to the pan and let it melt, then add the chopped onion and cover to cook for a few minutes until softened.

Add the rest of the chopped vegetables (the mirepoix) and stir to prevent sticking; cover and cook for a few more minutes until softened.

Sprinkle flour over the vegetables to make a roux; mix well and let cook for a few minutes.

Make a mix of equal quantities of cream and water and add it gradually while stirring continuously.

Once about a cupful is added, add the rest of the cream and water, continuing to mix.

Add the stock cube and seasoning, then turn up the heat, scraping the bottom of the pan as it heats up.

Once it starts to bubble and thicken, add the potatoes and the sausage, bring back to a boil, then lower the heat and simmer covered for about half an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens