1 lb spicy sausage
4 medium potatoes, diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tsp red pepper flakes
Salt and pepper to taste
Cook the sausage: In a large pot, over medium heat, add the spicy sausage. Cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add onions and garlic: Toss in the chopped onion and minced garlic, cooking until they’re soft and aromatic (around 2-3 minutes).
Add potatoes and broth: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil.
Simmer: Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Stir in cream and spices: Add the heavy cream, red pepper flakes, salt, and pepper. Stir until well combined, and let it simmer for another 5 minutes.
Final touches: Adjust the seasoning to your preference.
Serve: Ladle the soup into bowls and garnish with fresh herbs or cheese, if desired.