Last weekend we had weather that felt like it was the end of October. It was chilly, pouring rain and I left my umbrella in my car while I was at work so when I got home I was soaking wet. All I wanted was a big bowl of hot soup. So I opened the fridge to see what I could come up with. The result: creamy sausage and potato soup.
1 pound of your favorite sausage (pork, chicken, turkey) – I used organic spicy Italian pork sausage to add a little kick to the soup
24 ounces of baby yukon gold or red bliss potatoes diced into 1/2″ cubes
1.5 cups of mixed frozen peas and carrots
64 ounces low sodium chicken stock
8 ounces cream cheese, reduced fat or regular, cut into cubes – keep as cold as possible, will be a little messy 🙂
1/2 cup grated Parmesan cheese
salt and pepper, to taste
optional: 1 cup of your favorite small pasta, rice, or quinoa, cooked (I used pastina – all I had available at the time)
1. In a large soup pot over medium/high heat, add in the sausage breaking it up into small chunks. Cook all the way through, about 10 minutes.
2. When sausage is cooked through, add the cubed potatoes right into the pot with the oil from the sausage. Stir all together and cook for an additional 2-3 minutes.
3. Pour in the chicken stock, cream cheese cubes, and Parmesan cheese. Stir all together and bring to a simmer allowing the cream cheese to melt into the chicken stock and become a creamy broth.
4. Once up to a simmer, add in the frozen vegetables and bring it back up to a simmer. Simmer on low heat for an additional 10-15 minutes so the vegetables thaw and the potatoes are cooked through and soft.
5. Remove from heat and stir in the cooked pasta/rice/quinoa (if applicable). Top with more Parmesan if desired.
6. Enjoy 🙂