Ingredients
Scale
- 1 lb (450g) Halal sausage (use chicken, beef, or lamb sausage, ensuring they are Halal-certified)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 cups heavy cream (or substitute with coconut cream for a dairy-free version)
- 5 medium-sized russet potatoes, peeled and diced
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1 teaspoon ground black pepper
- Salt to taste
- 1 ½ cups shredded cheddar cheese (optional for extra creaminess)
- Fresh parsley for garnish (optional)
Ingredient Highlights
- Halal Sausage: Choosing a Halal-certified sausage ensures this dish is suitable for all dietary preferences while still providing the savory and meaty flavor that sausage brings.
- Heavy Cream: Adds richness and smoothness to the soup, making each bite creamy and luxurious.
- Potatoes: Potatoes are a key ingredient in this soup, offering a soft texture and soaking up the flavor of the broth.
- Garlic and Onion: These aromatics bring a deep, savory foundation to the soup, infusing the broth with rich flavor.
Instructions
Cook the Sausage:
- Heat the Olive Oil: In a large soup pot, heat the olive oil over medium heat. Once hot, add the Halal sausage and break it apart using a wooden spoon. Cook for 5-7 minutes until the sausage is browned and cooked through.
- Add the Aromatics: Add the chopped onion and minced garlic to the pot with the sausage. Sauté for an additional 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
Make the Soup Base:
- Add the Potatoes and Broth: Add the diced potatoes to the pot and stir to combine. Pour in the chicken broth, ensuring the potatoes are mostly submerged. Stir in the thyme, smoked paprika (if using), black pepper, and salt. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and allow the soup to simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Add Cream and Cheese:
- Stir in the Cream: Once the potatoes are tender, pour in the heavy cream, and stir to combine. Bring the soup back to a simmer and cook for another 5-10 minutes, allowing the flavors to meld together and the soup to thicken slightly.
- Optional Cheddar: If you want extra creaminess and flavor, stir in the shredded cheddar cheese and allow it to melt completely into the soup.
Adjust and Serve:
- Taste and Adjust Seasonings: Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with crusty bread or crackers for dipping.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 6
- Calories: 400
- Fat: 24g
- Carbohydrates: 40g
- Protein: 12g