Chicken Sausage Potato Soup


  • 2 tablespoons olive oil
  • 4 chicken sausage links, sliced thin
  • 2 garlic cloves, minced
  • ½ cup onion, diced
  • ½ cup celery, diced
  • ½ cup carrot, diced
  • 1 tablespoon fresh thyme, chopped [or ½ teaspoon dried]
  • 4 cups chicken broth
  • 1 bay leaf
  • 3 large russet potatoes, cubed
  • ¼ cup 2% milk
  • Salt and pepper, to taste


  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add sausage and cook until browned, about 5 minutes.
  • Stir in garlic, onion, carrot, celery, and thyme. Cook, stirring frequently until vegetables have become translucent, about 5 minutes.
  • Stir in chicken broth and bay leaf and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Reduce heat and stir in milk. Stir until heated through, about one minute.
  • Serve immediately. Season with salt and pepper as desired.

Source: Mom to Mom Nutrition

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