This creamy Olive Garden potato soup is a warm hug in a bowl. Packed with tender potatoes, savory bacon, and a hint of cheddar cheese, it’s a comforting treat!
When I make this soup, I can’t resist having seconds (or thirds!). Perfect with some crusty bread, it’s a cozy meal that always hits the spot on chilly days.
Key Ingredients & Substitutions
Russet Potatoes: These are great for chowders because they become creamy when cooked. If you don’t have russets, Yukon Golds work too, giving a buttery flavor. Just ensure to peel and dice them for even cooking.
Italian Sausage: This is key for flavor. If you’re looking for a lighter option, turkey sausage is a tasty swap. For a vegetarian version, consider using mushrooms or plant-based sausage for a meaty texture without meat.
Half-and-Half or Heavy Cream: For a rich texture, half-and-half is perfect, but you can also use whole milk for fewer calories. If you’re dairy-free, try oat or almond milk, but keep in mind it might change the flavor slightly.
Spinach: Fresh spinach adds nutrients and color. If you don’t have it, kale or chard can be used instead. Just chop them up and add them at the same time in the recipe.
How Do You Achieve the Perfect Soup Consistency?
To get a nice creamy consistency with some chunkiness, start by creating a roux with the flour and sautéed onions. This helps the soup thicken and gives it a rich body. Here’s how to do it:
- Cook the sausage first for flavor, then use the rendered fat to sauté onions and garlic.
- Add flour and stir for a few minutes to cook out the raw flavor.
- When you add the broth, whisk it in gradually to avoid lumps. This is key!
- Finally, mash some of the potatoes after simmering. This gives the soup texture while keeping other potato pieces intact.
With these tips, you’ll have a perfectly creamy and satisfying potato soup every time!
Delicious Olive Garden Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup diced tomatoes (canned or fresh)
- 2 cups fresh spinach, roughly chopped
- 2 cups half-and-half or heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1½ cups shredded sharp cheddar cheese
Optional:
- Crusty bread for serving
How Much Time Will You Need?
This comforting potato soup requires about 15 minutes of prep time and roughly 30 minutes of cooking time. You’ll have a warm, delicious bowl of soup ready in about 45 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Italian Sausage:
In a large pot or Dutch oven, cook the Italian sausage over medium heat. Break it into small pieces with a spatula or wooden spoon until it’s browned and cooked through. Once done, remove the sausage from the pot using a slotted spoon and set it aside. Leave some of the fat in the pot for flavor.
2. Sauté the Onion and Garlic:
Next, add the diced onion to the pot. Sauté it in the sausage fat until it becomes translucent, which should take about 3-4 minutes. After that, stir in the minced garlic and cook for another minute until it’s fragrant.
3. Make a Roux:
Now, sprinkle the flour over the onion and garlic mixture. Stir constantly for 2-3 minutes to cook the flour, which will help thicken the soup later.
4. Combine the Ingredients:
Gradually whisk in the chicken broth and water, stirring to avoid lumps. Once it’s well combined, add the diced potatoes, diced tomatoes (with their juices), and Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
5. Mash Some Potatoes:
Using a potato masher or an immersion blender, gently mash some of the potatoes to thicken the soup while still leaving some chunks for texture. This gives the soup a creamy feel without losing that hearty potato goodness!
6. Add Sausage and Spinach:
Stir in the cooked sausage and the chopped spinach. Allow it to cook for about 2-3 minutes, until the spinach wilts.
7. Stir in Cream:
Carefully add the half-and-half or cream, stirring gently to combine. Be cautious not to let the soup boil to avoid curdling the cream.
8. Add Cheese and Butter:
Lastly, stir in the butter and shredded cheddar cheese, ensuring everything is melted and mixed properly. Taste the soup and adjust the seasoning with salt and freshly ground black pepper to your liking.
9. Serve and Enjoy:
Serve the hot potato soup in bowls, accompanied by crusty bread on the side for dipping. Enjoy your comforting Olive Garden-style potato soup!
Can I Substitute the Italian Sausage?
Absolutely! If you want a lighter option, you can use turkey sausage or even a plant-based sausage for a vegetarian version. Just ensure to cook it thoroughly as per the package instructions.
How Can I Make This Soup Gluten-Free?
To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a bit of cold water before adding it to help thicken the soup.
Can I Freeze Leftover Soup?
Yes! This soup can be frozen, but it’s best to omit the cream and cheese if you plan to freeze it. Let the soup cool completely, then transfer it to airtight containers. It will keep for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently, adding cream and cheese at that time.
What’s the Best Way to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave, adding a splash of water or broth if it becomes too thick.
