brown butter potato soup with chicken sausage

by Chen


It’s cloudy, rainy, and chilly outside.

It’s hearty, cozy, and comfy, both the soup and kitchen. Every year around this time, when I sense my inner call for flannel sleeping gown, I know that the soup season has come. What makes this simple soup unusual is the nutty aroma from the brown butter. Just heat the butter for a few more seconds after melted, and the depth of the flavor will jump to another level.

brown butter potato soup with chicken sausage
It’s ok to use any sausage you prefer. But I do think mild-taste one works better with this lighter soup.

Makes 4 servings

3 links cooked chicken sausage, sliced into 1/4 inch rounds (see headnotes)
1 tbsp butter, divided
1 onion, roughly chopped
2 spring onions, white and green parts separated and thinly sliced
1 large (about 1 lb) russet potato, peeled and cut into chunks
3 1/2 cups low-sodium chicken broth
salt and pepper

Heat 1/2 tbsp butter in a soup pot over medium heat and sauté the sausage until lightly browned. Remove sausage from the pot and set aside. Add the remaining butter to the pot. Heat until the butter smells toasty and just turns brown. Add the onion and the white part of the spring onion along with a big pinch of salt to the pot. Cook and stir occasionally until the onion is softened. Add the potato and chicken broth. Turn the heat to high and bring the mixture to a boil. Reduce the heat to medium-low. Cover and let the soup simmer for 20 minutes or until the potato can be easily broken by a spoon.

Remove the soup from the stove and puree with a stick blender until smooth. Adjust the salt and pepper to taste. Serve immediately with sautéed sausage and the green part of the spring onion.