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Creamy potato soup with Italian sausage and pea sprouts is savory, creamy, full of gut healing nutrients, perfect for when your craving carbs yet want to be healthy.
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Creamy potato soup with Italian sausage and pea sprouts

Creamy potato soup with Italian sausage and pea sprouts is savory, creamy, full of gut healing nutrients, perfect for when your craving carbs yet want to be healthy.
Course Soup
Cuisine American, dairy free, gluten free
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 6-7 russet potatoes
  • 2 tsp salt
  • 2 cups bone broth
  • 2 cups water
  • 1 tbsp dried rosemary
  • 1/2 tsp salt
  • mild Italian sausage I used Mulays
  • 2 cups pea shoots for garnish
  • black pepper for garnish (optional)

Instructions

  • Coarsely chop potatoes and add to a large soup pot. Cover the potatoes in water. Add 2 tsp salt and bring to a light boil for 30 minutes or until soft.
  • Drain water and return to stove
  • Add broth and, if needed, additional water to make sure all potatoes are fully submerged in liquid.
  • Stir in rosemary and last 1/2 teaspoon salt and simmer on medium-low heat for 15 minutes
  • Meanwhile, saute the sausage on the skillet on medium high, breaking it apart with a wooden spoon so you have small crumbles of sausage. Saute until golden brown, about 10-15 minutes.
  • When the sausage is almost done, use an immersion blender to puree the soup until mostly smooth, leaving some large pieces of potatoes for texture.
  • Ladle the soup into bowls and top with fresh sausage and a pinch of fresh pea shoots

Notes

Note, these salt measurements use Real Salt, which has a high concentration of minerals. If you are using standard table salt, decrease the salt measurements by half.