Olive Garden Potato Soup
This Olive Garden Potato Soup is a rich and creamy soup filled with tender potatoes, savory Italian sausage, and a luscious, flavorful broth. It's a perfect comfort food for chilly nights and an easy, satisfying meal the whole family will love.
Equipment
- Large Dutch oven or stockpot – For cooking the soup evenly.
- Wooden spoon – To stir and break up the sausage while cooking.
- Cutting board – For chopping onions, garlic, and potatoes.
- Chef’s knife – To dice the ingredients with precision.
- Measuring cups and spoons – For accurate ingredient portions.
- Ladle – To serve the soup easily.
- Potato masher (optional) – To thicken the soup by mashing some potatoes.
Ingredients
- 1 lb Italian sausage mild or spicy
- 1 tbsp olive oil if needed for browning sausage
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 3 large Russet potatoes peeled and diced
- 1 tsp Italian seasoning
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- ¼ tsp red pepper flakes optional, for heat
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 1 tbsp butter
- Chopped parsley for garnish, optional
Instructions
Step 1: Cook the Sausage
- Heat a large Dutch oven or stockpot over medium heat.
- Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned (about 5–7 minutes).
- Remove the sausage from the pot and set aside, leaving about 1 tablespoon of drippings in the pot.
Step 2: Sauté the Aromatics
- Add the diced onion and cook until softened (about 3–4 minutes).
- Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 3: Make the Roux & Soup Base
- Sprinkle ¼ cup of flour over the onions and stir constantly for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth, stirring well to prevent lumps.
- Add the diced potatoes, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
Step 4: Add the Creamy Finish
- Lower the heat and stir in the heavy cream, Parmesan cheese, and butter.
- Add the cooked sausage back into the pot and stir well.
- Simmer for 5 more minutes to allow the flavors to meld.
Step 5: Serve & Garnish
- Ladle the soup into bowls and top with fresh parsley, extra Parmesan, or crispy bacon bits.
- Serve warm with garlic breadsticks or a side salad. Enjoy!
Notes
- For a thicker soup: Mash a few of the cooked potatoes or blend a small portion before adding the cream.
- For a spicier version: Use hot Italian sausage and increase the red pepper flakes.
- For a lighter version: Substitute half-and-half or milk for heavy cream and use turkey sausage instead of pork.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat, adding a little broth if needed.
- Freezing: Freeze the soup before adding the cream for up to 3 months. Add fresh cream when reheating.