Autumn Wild Rice Soup
A hearty soup featuring Italian sausage, creamy potatoes, and wild rice, perfect for the fall season.
Equipment
- Large Soup Pot
Ingredients
- 1 tablespoon Olive Oil
- 1 lb Italian Sausage
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 4 cups Potatoes Peeled and diced
- 4 cups Chicken Broth
- 1 cup Heavy Cream or Half-and-Half
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Dried Thyme
- 0.5 cup Shredded Cheddar Cheese
Instructions
- In a large soup pot, heat olive oil over medium heat.
- Add the Italian sausage, breaking it apart as it cooks. Sauté for about 5 minutes until browned.
- Add diced onion and cook for 3-4 minutes until translucent.
- Stir in minced garlic and cook for an additional 30 seconds.
- Add diced potatoes and chicken broth. Season with salt, pepper, and thyme.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes until potatoes are tender.
- Stir in heavy cream and shredded cheddar cheese. Simmer for another 5 minutes until cheese is melted.
- Serve hot, garnished with fresh parsley or green onions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.