What kind of sausage is best for Creamy Sausage and Potato Stew?

For this creamy stew, a mild or hot Italian sausage (pork or chicken) works wonderfully, offering a robust flavor. Chorizo or kielbasa can also add a unique and delicious twist.

Can I make this stew ahead of time?

Absolutely! Creamy Sausage and Potato Stew often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed to loosen.

How can I make this stew healthier?

To lighten up the stew, use lean chicken or turkey sausage. You can also reduce the amount of heavy cream by substituting with milk or a dairy-free alternative. Adding extra vegetables like fresh spinach, kale, or diced bell peppers will also boost the nutritional value.

What are good side dishes to serve with Creamy Sausage and Potato Stew?

This hearty stew pairs wonderfully with crusty bread for dipping, which helps soak up all the delicious broth. A simple green salad or a side of steamed green beans or roasted asparagus can add a refreshing contrast to the richness of the stew.

The Ultimate Creamy Sausage and Potato Stew: A Hearty Comfort Meal

Name: Creamy Sausage and Potato Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 lb Italian sausage (mild or hot, casing removed); 1 large onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 lb Yukon Gold potatoes, peeled and diced into 1-inch cubes; 1/2 cup heavy cream; 1/2 tsp dried thyme; Salt and black pepper to taste; 2 cups fresh spinach, roughly chopped (optional); Fresh parsley, chopped, for garnish

Description

A comforting, hearty, and incredibly flavorful stew featuring savory Italian sausage, tender Yukon Gold potatoes, and a rich, creamy broth, perfect for a warming meal.

Ingredients

Scale

1 tbsp olive oil
1 lb Italian sausage (mild or hot, casing removed)
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
1 lb Yukon Gold potatoes, peeled and diced into 1-inch cubes
1/2 cup heavy cream
1/2 tsp dried thyme
Salt and black pepper to taste
2 cups fresh spinach, roughly chopped (optional)
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat and set the cooked sausage aside.
Step 2: To the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Pour in the chicken broth and add the diced potatoes and dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Return the cooked sausage to the pot. Stir in the heavy cream and the fresh spinach (if using). Cook for 2-3 minutes more, stirring occasionally, until the spinach wilts and the stew is heated through.
Step 5: Season the stew generously with salt and black pepper to taste. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.

Notes

For an extra layer of flavor, consider adding a splash of dry white wine (about 1/4 cup) after sautéing the vegetables, allowing it to reduce before adding the broth. Leftovers are fantastic and often taste even better the next day!

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 420 kcal
Sugar: 4g
Sodium: 750mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 20g
Cholesterol: 90mg