Cheesy Bacon, Sour Cream, Cream Cheese, and Italian Sausage Potato Soup

 

Sounds like a hearty and delicious soup! Here's a recipe that combines those flavors:

Cheesy Bacon, Sour Cream, Cream Cheese, and Italian Sausage Potato Soup

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 40-50 minutes

Ingredients:

• 1 lb Italian sausage (mild or hot, depending on preference), casings removed

• 6 slices bacon, chopped

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 6 cups chicken broth

• 4 large russet potatoes, peeled and diced into 1/2-inch cubes

• 1 cup heavy cream

• 8 oz cream cheese, softened and cut into cubes

• 1/2 cup sour cream

• 1 cup shredded sharp cheddar cheese (or a cheddar-jack blend)

• 1/2 cup grated Parmesan cheese

• 1/4 cup fresh parsley, chopped (for garnish)

• Salt and freshly ground black pepper to taste

• Optional: a pinch of red pepper flakes for extra heat

Instructions:

1. Cook Sausage and Bacon: In a large Dutch oven or pot over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of grease in the pot. Add the chopped bacon to the pot and cook until crispy. Remove the bacon with a slotted spoon and set aside.

2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot with the remaining bacon grease and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Add Potatoes and Broth: Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

4. Create Creamy Base: In a small bowl, whisk together the heavy cream, softened cream cheese, and sour cream until smooth. This helps prevent the cream cheese from clumping in the hot soup.

5. Combine and Thicken: Once potatoes are tender, stir the cooked Italian sausage back into the pot. Gradually whisk in the cream cheese mixture until fully combined and smooth. Stir in the shredded cheddar cheese and Parmesan cheese until melted and the soup is creamy and thickened.

6. Season: Season the soup with salt and freshly ground black pepper to taste. If you like a little kick, add a pinch of red pepper flakes.

7. Serve: Ladle the hot soup into bowls. Garnish each serving with crispy bacon bits and fresh chopped parsley.

Enjoy your rich and flavorful soup!