sausage potato soup

You know those days? The ones where the wind is howling outside, the kids are home with sniffles, and the only thing that sounds appealing is a giant, steaming bowl of pure comfort? Yeah, those days. This sausage potato soup is my absolute lifesaver on those occasions, and honestly, it’s a regular star at our dinner table even when the weather’s perfectly fine. It’s the kind of meal that feels like a warm hug from the inside out. It’s hearty, incredibly flavorful, and surprisingly simple to whip up, which is always a win in my book. Forget those bland, watery soups you might have tried; this one is rich, creamy, and packed with so much goodness. Think of it as a super-satisfying upgrade to your typical Chicken Noodle Soup, but with way more substance and a lot more personality. If you’re looking for a dish that truly hits the spot, especially when you’re craving something that sticks to your ribs and warms your soul, then this sausage potato soup is about to become your new best friend. I first learned this recipe from my grandma, and it’s been a cherished part of our family traditions ever since. The aroma that fills the house when this is simmering is just… well, it’s magic.

What is sausage potato soup?

So, what exactly *is* this magical concoction we call sausage Potato Soup? At its heart, it’s a beautifully simple, yet deeply satisfying soup. Imagine tender chunks of potato swimming alongside savory, crumbled sausage in a rich, creamy broth. It’s not overly complicated, but that’s part of its charm. It’s the kind of dish that feels rustic and wholesome, like something you’d find simmering on a farmhouse stove. We’re talking about a base of flavorful broth, enriched with cream or milk, making it wonderfully luscious. Then, we load it up with hearty potatoes that get perfectly tender and slightly creamy, and of course, delicious, savory sausage that adds a fantastic depth of flavor and a satisfying texture. It’s essentially comfort food in a bowl, elevated. Think of it as a hug in liquid form. It’s not fussy, it doesn’t require any fancy techniques, and that’s precisely why it’s so beloved by so many families, mine included. It’s approachable, adaptable, and always, always delicious.

How do I make sausage potato soup?

Quick Overview

Making this incredible sausage Potato Soup is surprisingly straightforward. You’ll start by browning your chosen sausage, which creates a flavor base. Then, you’ll sauté some aromatic vegetables before adding your potatoes and broth to simmer until tender. Finally, a touch of cream brings it all together into that luscious, comforting consistency we all love. It’s a simple process of building flavor layer by layer, and the result is absolutely worth it. You’ll be amazed at how quickly this comes together, making it perfect for busy evenings when you need something hearty and delicious without a lot of fuss.

Ingredients

For the Main Pot: What is the main pot?
1 tablespoon olive oil
1 pound bulk sausage (like Italian, breakfast, or chorizo – your choice!)
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
6 cups chicken or vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed slightly
Salt and freshly ground Black Pepper to taste
1 cup heavy cream or half-and-half (or your favorite dairy-free alternative)
Fresh parsley, chopped, for garnish

Optional Add-ins:
A pinch of red pepper flakes for a little heat
A handful of fresh spinach or kale stirred in at the end
A splash of white wine after sautéing the veggies

Step-by-Step Instructions

Step 1: Brown the Sausage

Grab a large Dutch oven or a heavy-bottomed pot and place it over medium-high heat. Add the olive oil. Once it’s shimmering, add your bulk sausage. Break it up with a spoon as it cooks, aiming for nice, browned crumbles. This step is crucial because it renders out some of the fat and creates those delicious little crispy bits that add so much flavor to the soup. Once it’s nicely browned, use a slotted spoon to scoop the sausage out of the pot and set it aside on a plate lined with paper towels. Leave about 1-2 tablespoons of the rendered fat in the pot – this is liquid gold for flavor!

Step 2: Sauté the Aromatics

Reduce the heat to medium. If you have more than 2 tablespoons of fat, drain off the excess. Add your chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables have softened, which usually takes about 5-7 minutes. You want them to be tender-crisp, not mushy. This is where you build another layer of flavor. Then, add your minced garlic and cook for just another minute until fragrant. Be careful not to burn the garlic, or it can turn bitter.

Step 3: Add Potatoes and Broth

Now, it’s time for the stars of the show! Add your cubed Yukon Gold potatoes to the pot. I love Yukon Golds because they hold their shape beautifully and have a lovely creamy texture when cooked. Pour in the chicken or vegetable broth. Add the dried thyme and rosemary. Give everything a good stir to combine. Make sure the potatoes are mostly submerged in the liquid. If they aren’t quite covered, you can add a little more broth or water.

Step 4: Simmer and Cook Potatoes

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. You’re looking for the potatoes to become tender when pierced with a fork. This usually takes about 15-20 minutes, depending on the size of your potato cubes. While the soup is simmering, you can go back to the cooked sausage and break up any larger clumps if needed. Taste the broth at this point and season with salt and freshly ground black pepper. Remember, sausage can be salty, so start with a little and add more as needed.

Step 5: Add Sausage and Cream

Once the potatoes are tender, add the cooked and crumbled sausage back into the pot. Stir to combine. Now for the magic! Pour in the heavy cream or half-and-half. Stir it in gently until the soup is wonderfully creamy and lusciously smooth. Let the soup simmer for another 5 minutes, uncovered, to allow the flavors to meld and the soup to thicken slightly. Don’t let it boil rapidly after adding the cream, or it could curdle.

Step 6: Finish and Serve

Taste the soup one last time and adjust seasoning if necessary. If you’re adding spinach or kale, stir it in now and let it wilt for a minute or two. Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley. The green flecks add a pop of color and a hint of freshness. Serve immediately and watch it disappear!

What to Serve It With

This sausage potato soup is a meal in itself, truly, but it also plays wonderfully with a few classic accompaniments that just make the whole experience even better. For a cozy breakfast, I love serving a smaller portion alongside some crusty toast or a simple, fluffy biscuit. The soup’s savory notes are a perfect wake-up call without being too heavy. For a more elaborate brunch spread, this soup is a showstopper. Imagine it as the star alongside a fresh fruit salad, some scrambled eggs, and maybe even a few mini muffins. It adds that comforting, hearty element that balances out the lighter fare. If you’re looking for a more dessert-like feel, though it sounds a little unusual, a very small, light dollop of something slightly sweet on the side, like a dollop of sour cream or even a tiny bit of cranberry sauce, can be surprisingly delightful to cut through the richness. And for those perfect cozy snack moments? It’s absolutely divine with a side of simple crackers, or even better, some homemade cornbread. My kids always request extra cornbread specifically for dipping into the creamy broth. It’s a family tradition now! Sometimes, I’ll even serve it with a side salad if we’re aiming for a slightly lighter meal, but honestly, the soup is so satisfying on its own, it rarely needs much else.

Top Tips for Perfecting Your Sausage Potato Soup

Over the years, I’ve picked up a few tricks that make this sausage potato soup absolutely sing, and I’m eager to share them with you! First, when it comes to the sausage, don’t be afraid to experiment. A spicy chorizo adds a fantastic kick, while a good Italian sausage brings lovely fennel notes. Make sure you brown it properly; that little bit of crispiness on the sausage crumbles is pure gold. When you’re chopping your potatoes, try to keep the pieces relatively uniform in size. This ensures they all cook evenly, so you don’t have some mushy and others still firm. I usually aim for about 1-inch cubes. If your potatoes are smaller, they’ll cook faster, so keep an eye on them. For the broth, using a good quality one really does make a difference. If you have homemade chicken stock, even better! It adds a depth of flavor that store-bought can sometimes lack. When you’re adding the cream, pour it in gently and stir. Avoid letting the soup come to a rolling boil after the cream is added, as this can cause it to separate or curdle. A gentle simmer is all you need. I’ve learned that ‘crushing’ the dried rosemary between your fingers before adding it helps release more of its aromatic oils. It sounds like a small thing, but it really boosts the fragrance and flavor. If you find your soup isn’t as thick as you’d like it after adding the cream, don’t worry! You can always mash a few of the potato cubes against the side of the pot with your spoon, or make a slurry with a tablespoon of cornstarch and a few tablespoons of cold water, then stir it into the simmering soup until it thickens. For an extra layer of flavor, after you’ve sautéed the onions, carrots, and celery, I sometimes deglaze the pan with a splash of dry white wine before adding the broth. It adds a subtle complexity that’s lovely. Finally, don’t skimp on the fresh parsley garnish! It adds a beautiful freshness and color that really brightens the whole bowl.

Storing and Reheating Tips

This sausage potato soup is fantastic for making ahead, and it reheats beautifully, which is a huge bonus in my busy household. If you’ve got leftovers, the best way to store them is in an airtight container in the refrigerator. It will stay fresh and delicious for about 3 to 4 days. Just make sure the soup has cooled down to room temperature before you pop it in the fridge. When you’re ready to reheat, you have a couple of options. The gentlest way is on the stovetop. Pour the soup into a saucepan over medium-low heat and stir occasionally until it’s heated through. You might need to add a splash more broth or milk if it seems a bit too thick after chilling. Alternatively, you can reheat it in the microwave. Place a portion in a microwave-safe bowl, cover it loosely (to prevent splattering), and heat in 30-second intervals, stirring in between, until it’s piping hot. I generally advise against freezing this particular soup. While it *can* be frozen, the potatoes can sometimes become a little mushy or grainy after thawing, and the creamy texture might not be quite as smooth. If you absolutely must freeze it, make sure it’s cooled completely, transfer it to freezer-safe containers, and it should last for about 2-3 months. When thawing, do it in the refrigerator overnight. And a little tip: if you plan to store it for a day or two and want to add the cream right before serving, that can sometimes help maintain the best texture. For example, you could store the soup base with potatoes and sausage, and then add the cream and heat it through just before you serve it. It’s a little extra step, but it ensures that restaurant-quality creaminess every time!

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite sausage potato soup recipe! It’s the kind of dish that brings people together, fills the house with an irresistible aroma, and delivers pure, unadulterated comfort in every single spoonful. It’s proof that simple ingredients, prepared with a little love and care, can create something truly extraordinary. I hope you’ll give this recipe a try. It’s a testament to how easy it is to create delicious, satisfying meals without needing to be a gourmet chef. Whether you’re looking for a hearty weeknight dinner, a comforting meal on a chilly day, or something special to share with loved ones, this soup always delivers. If you love this soup, you might also enjoy my Creamy Chicken and Wild Rice Soup or my Hearty Lentil Stew – they’re all in that cozy, comforting category! I can’t wait to hear how yours turns out, so please leave a comment below and tell me all about your experience, or any delightful variations you discover. Happy cooking!

sausage potato soup

A hearty and creamy sausage and potato soup that's perfect for a chilly evening. Easy to make and incredibly satisfying!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound Italian sausage casings removed
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 pound potatoes Yukon gold, peeled and cubed
• 4 cups chicken broth
• 1.5 cups heavy cream
• 0.5 cup Parmesan cheese grated
• 0.25 cup fresh parsley chopped, for garnish
• 0.5 teaspoon salt or to taste
• 0.25 teaspoon black pepper or to taste

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
• Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
• Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
• Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil.
• Stir in the grated Parmesan cheese, salt, and pepper. Cook for a few more minutes until the cheese is melted and the soup is heated through.
• Ladle the soup into bowls and garnish with fresh chopped parsley.

Notes

This soup can be made ahead of time and reheated gently. For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.