Cream of Potato and Vegetable Soup With Hot Sausage

Serves 6


1 lb. ground hot sausage
2 ½ C finely diced new potatoes with skin
2 medium carrots, diced
2 celery stalks, diced
1/3 large green pepper, diced
¼ C white onion, diced
2 large cloves of garlic, chopped finely
¼ C dry white wine
2 -3 C chicken stock or vegetable stock
¼ C heavy cream
4-5 stalks of fresh thyme
½ t good paprika
Salt and pepper to taste
2 T corn starch with about 1/8 C water mixed


  • In a large stock pot, brown the sausage and then remove and keep aside. Heat the remaining sausage grease adding a bit of oil if needed and sweat the onion, carrot, celery, and green pepper. Add the garlic and cook until fragrant, about 1 minute. Deglaze with the white wine and then add the potatoes. Sautés for about 3 minutes. Then add the stock, paprika, and salt and pepper. Nest the sprigs of thyme on top. Let simmer on low for about 20 minutes or until vegetables are soft. Remove thyme, and add the cream. Bring back to full heat. Then add the corn starch mixture to slightly thicken. Fold in the sausage and serve.

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