Ingredients
Scale
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced
- 2 carrots, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until soft.
- Add potatoes and carrots; cook 5 minutes.
- Pour in broth, thyme, salt, and pepper. Simmer 20–25 minutes until potatoes are tender.
- Stir in cream and cooked sausage; heat through. Garnish with parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add a splash of hot sauce for heat.
- Store leftovers up to 3 days — reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 bowl (approx. 1¾ cups)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
