Sausage & Potato Soup

Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes

A hearty, velvety soup that feels like a hug in a bowl. By gently mashing the potatoes directly in the pot, you create a naturally thick and creamy texture that perfectly carries the savory sausage and rich CMM Chicken Bouillon base. 

Ingredients:

• 1.5 lbs Russet potatoes, peeled and diced into bite-sized pieces
• 1 lb ground pork sausage
• 1 medium yellow onion, diced
• 2 tablespoons salted butter (or vegan butter)
• 4 teaspoons minced garlic (approx. 4 cloves)
• 4 cups chicken broth (4 cups water + 4 tsp CMM Chicken Bouillon)
• 2 cups half and half (or full-fat canned coconut milk)
• 1 cup sour cream (or dairy-free sour cream alternative)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• Optional Toppings: Shredded cheddar cheese (or DF cheese), minced chives

Instructions:

1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the pork sausage and cook for 6–8 minutes until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
2. Add the diced onion to the pot and sauté for about 7 minutes until soft and translucent.
3. Stir in the butter and minced garlic, cooking until the butter is melted and the garlic is fragrant.
4. Pour in the chicken broth and the half and half (or coconut milk). Add the diced potatoes and bring the mixture to a simmer.
5. Reduce heat to medium-low and simmer for about 15 minutes, or until the potatoes are fork-tender.
6. Mash the potatoes gently using a potato masher directly in the pot. This creates a creamy consistency while leaving some chunks for texture.
7. Stir in the sour cream (or DF alternative) and the cooked sausage. Season with salt and black pepper, adjusting to your preference.
8. Serve hot and top with shredded cheese and fresh chives if desired.