Potato and Sausage Chowder is a hearty, comforting soup that combines the rich flavors of sausage with the creamy texture of potatoes. This dish offers a satisfying meal, perfect for chilly evenings. The blend of vegetables, herbs, and a touch of cream creates a flavorful base, while the sausage adds depth and warmth. Whether you're looking for a filling dinner or a cozy lunch, this chowder is sure to please.

Ingredients

• 1 tbsp olive oil
  
  

• 400g (6) sausages, any flavor
  
  

• 1 onion, chopped
  
  

• 2 stalks celery, sliced
  
  

• 2 carrots, sliced
  
  

• 2 cloves garlic
  
  

• ½ tsp dried thyme
  
  

• 3 tbsp plain/all-purpose flour
  
  

• 1 liter (4 cups) chicken or vegetable stock
  
  

• 2 bay leaves
  
  

• 100g (½ cup) wild rice
  
  

• 3 medium potatoes, peeled and cut into chunks
  
  

• 375ml (1½ cups) single/light cream or half and half
  
  

• Salt to taste
  
  

Directions

1. Cook the Sausage: Heat the olive oil in a soup pot. Remove the sausage from its casing, add to the pot, and break it up with a spatula. Fry until golden on the outside and cooked through. Remove and set aside.
   
   

2. Sauté Vegetables: In the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for 10 minutes. Add minced garlic and thyme, cooking for an additional 30 seconds.
   
   

3. Prepare the Base: Sprinkle the flour over the vegetables and combine until it forms a paste. Continue cooking for a couple of minutes.
   
   

4. Add Liquids and Rice: Return the cooked sausage to the pot. Add the chicken or vegetable stock, bay leaves, wild rice, and cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
   
   

5. Finish the Soup: Stir in the cream and season with salt to taste. Heat through and serve hot.
   
   

Nutritional Information (per serving)

• Calories: Approximately 377 kcal
  
  

• Protein: ~30g
  
  

• Fat: ~24g
  
  

• Carbohydrates: ~18g
  
  

• Fiber: ~3g
  
  

• Cholesterol: ~70mg
  
  

• Sodium: ~600mg