I really can’t think of a better way to spend a Sunday afternoon in February than making a big pot of hardy soup for an early dinner + a week of work lunches. This one has everything we love – rich sausage, tender mushrooms, and creamy potatoes in a lightly herbed and thickened broth.
I have a few simple rules to make a great (and quick-ish) soup. 1. chop up your vegetables based on cooking time. Carrots take about twice as long to cook as potatoes, so dice them half the size. 2. in general, don’t add anything raw directly to the soup. You want to sauté/brown/render/par-cook/massage the ingredients in batches. Everyone gets a turn.
3. if you host this sautéing/browning/rendering/massage party all in the same pot, the flavor will be a thousand times better. Like, Prince is the musical guest at your flavor party, instead of Michael Bolton. (sorrynotsorry if you’re a MB fan 😬) So what I like to do is throw a little olive oil in the bottom of a dutch oven, brown off the protein in my soup and set it to the side. Then sauté the veggies, garlic, etc., deglaze the pan a bit, then add the meat back in and let it all simmer until done. That’s the routine, mix and match to your heart’s content, and you’re a homemade soup pro!
Also, this is my second post using Aidells sausage and I’m still not ashamed. If you haven’t had this man’s sausage, please move it to the top of your priority list. The Costco gods shined down and I snagged some bacon, mushroom, and swiss chicken sausage links that made this soup seriously 👌🏼. But any fully cooked links would be great! If you like it spicy, go for the cajun one. Something with an established smokey flavor would also be awesome.
- 4 large sausage links (I used Aidells bacon, mushroom, and swiss chicken sausage)
- 2 Tbls olive oil
- 3 cloves garlic, minced
- 2 Tbls butter
- ½ large yellow onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 6 small or 4 medium Yukon Gold potatoes, cut into ¾ inch cubes
- 8 oz cremini mushrooms, halved with stems removed
- Splash of white wine, if you have it
- 1 sprig fresh rosemary
- 1 bay leaf
- 4 cups reduced sodium chicken broth
- ½ cup heavy cream
- In a dutch oven or large soup pot, heat the olive oil over medium-high heat. Add the whole sausage links and brown on all sides until nice and caramelized. Remove from pan and set aside.
- Turn the heat down to medium and add the butter. Salute the garlic, onion, celery, carrots, and onions, stirring frequently, until they begin to soften and are fragrant, about 5 minutes. Season with a pinch of S&P.
- Dump in the potatoes and cook another 5-10 minutes, stirring frequently. Stir in the mushrooms and give those a couple minutes to get cozy. Splash some white wine in the pan, if you desire, and scrape around the bottom to get all the flavor up in that beautiful soup situation.
- Add the rosemary, bay leaf, and chicken broth to the pot. Place a lid, cocked to the side, with a small gap to allow some steam to escape.
- Simmer the soup for 25-30 minutes until the potatoes are tender and the broth has reduced a bit.
- While the soup is simmering, dice up the sausage to your desired size/shape. I usually do half moons. Add it to the soup (with any juices left in the dish you had them resting in!) at minute 15ish of simmering.
- Remove the rosemary and bay leaf and stir in the heavy cream.
- Allow the soup to lightly simmer and reduce for another 5-10 minute while you slice up some crusty bread for serving!