Potato and Sausage Soup with Corn
A warm and cozy one pot soup, with no heavy cream involved. Potato and sausage soup with corn is an easy meal and the perfect cure for a cold day.
Ingredients
- ½ lb Italian sausage, bulk
- ¼ cup butter
- 3 Tbsp flour
- 3 cups low sodium chicken broth , or vegetable broth
- 2 cups milk
- 3 russet potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 cups frozen corn, thawed
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp dried parsley
- 1 tsp black pepper
- 2 tsp salt
Instructions
- Cook Italian sausage in a large pot over medium heat, breaking sausage up into small pieces. Remove sausage from pot and set aside.½ lb Italian sausage
- Add butter to pot and melt over medium heat. Stir in flour and cook for 2-3 minutes.¼ cup butter, 3 Tbsp flour
- Whisk in 1 cup of chicken broth. Once the butter/flour mixture is well incorporated, add in remaining chicken broth and milk.3 cups low sodium chicken broth , 2 cups milk
- Stir in potatoes, carrots, corn, onion powder, garlic powder, parsley, black pepper and salt.3 russet potatoes, 2 medium carrots, 2 cups frozen corn, 1 Tbsp onion powder, 1 Tbsp garlic powder, 2 Tbsp dried parsley, 1 tsp black pepper, 2 tsp salt
- Bring soup to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 20-25 mins.
- Stir cooked sausage into the soup. Simmer for a few more minutes to warm the sausage.
- Enjoy!
Serving: 1cup, Calories: 437kcal, Carbohydrates: 45g, Protein: 16g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 1206mg, Potassium: 1046mg, Fiber: 4g, Sugar: 6g, Vitamin A: 3783IU, Vitamin C: 13mg, Calcium: 152mg, Iron: 3mg
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