Creamy Potato Soup with Italian Sausage
This creamy potato soup is bursting with savory Italian sausage, herbs, tender potatoes, a swirl of heavy cream, and parmesan for the perfect comforting bowl.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound Italian sausage loose or casings removed
- 1 ½ pounds Potatoes cut into 1 inch dice
- 1 tablespoon Olive oil if sausage is lean or pot looks dry
- 1 cup Diced onion
- 1 tablespoon Chopped garlic
- 1 teaspoon Kosher salt
- Fresh black pepper to taste
- 2 tablespoons Flour
- ½ cup Dry white wine
- 2 cups Chicken broth
- 2 cups Beef broth
- 10 ounces Frozen spinach defrosted and squeezed dry
- 15 ounce can Diced tomatoes with juice
- 4-5 sprigs Fresh thyme
- ¾ cup Heavy cream
- ¼ cup Grated parmesan cheese
Instructions
Instructions
- Heat your pressure cooker pot over medium heat. Toss in the Italian sausage and use a spoon to break it up while cooking it till it’s brown and cooked through.
- Use a slotted spoon to take out the sausage and set it aside. If your pot looks dry, pour in a tablespoon of olive oil.
- Add diced onion and cook 'til it’s nice and soft, roughly 5 minutes. Stir in garlic and let it cook for another minute until fragrant.
- Sprinkle in the flour and stir it around for 1-2 minutes to get rid of that raw flour taste.
- Slowly pour in the white wine while stirring constantly, deglazing that pot so all your browned bits mix into the soup.
- Throw in the chicken broth, beef broth, diced potatoes, cooked sausage, salt, and pepper. Put the lid on and bring it to a pressure build. Then cook under pressure for about 10-12 minutes.
- Once time’s up, go for a slow release to keep those potatoes tender without mush. Open the pot carefully. Use an immersion blender to partially blend soup - keep some potato chunks for that perfect texture.
- Stir in cream and parmesan cheese, cooking for 5 more minutes to heat through. Taste and adjust seasoning if needed.
Notes
Store leftovers in airtight containers for 3-4 days in the fridge, or freeze in meal portions. When reheating, add a bit of broth or cream to restore texture and prevent curdling.