Sausage Potato Soup is a hearty and comforting dish packed with flavorful sausage, tender potatoes, and a rich, creamy broth. This easy one-pot recipe is perfect for chilly nights, offering a satisfying balance of protein, veggies, and creamy goodness. It’s a family-friendly meal that’s both simple and delicious.
Why You’ll Love This Recipe
- Rich and Flavorful – Savory sausage and creamy broth create an irresistible combination.
- One-Pot Meal – Easy to make with minimal cleanup.
- Comfort Food at Its Best – Warm, cozy, and perfect for cold weather.
- Customizable – Add extra veggies or adjust the spice level to your taste.
- Meal-Prep Friendly – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy)
- Potatoes (Russet, Yukon Gold, or red potatoes)
- Onion, diced
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Chicken or vegetable broth
- Heavy cream or milk
- Olive oil
- Salt and pepper
- Red pepper flakes (optional, for spice)
- Fresh parsley or thyme (for garnish)
Directions
- Brown the Sausage – In a large pot, heat olive oil over medium heat. Cook the sausage, breaking it into crumbles, until browned. Remove and set aside.
- Sauté Vegetables – In the same pot, add onions, garlic, carrots, and celery. Sauté until softened.
- Add Potatoes and Broth – Stir in diced potatoes and pour in the broth. Bring to a simmer and cook until the potatoes are tender (about 15-20 minutes).
- Stir in Cream and Sausage – Reduce heat, stir in the cooked sausage and heavy cream. Simmer for another 5 minutes.
- Season and Serve – Adjust seasoning, garnish with fresh parsley, and serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Use hot Italian sausage and add extra red pepper flakes.
- Lighter Option: Use turkey sausage and swap heavy cream for milk or half-and-half.
- Dairy-Free Alternative: Replace cream with coconut milk for a rich, dairy-free version.
- Extra Veggies: Add spinach or kale for extra nutrition.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed.
FAQs
What type of potatoes work best for this soup?
Yukon Gold and Russet potatoes are ideal because they hold their texture while becoming tender.
Can I make this in a slow cooker?
Yes! Brown the sausage first, then add all ingredients (except cream) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream before serving.
Can I use pre-cooked sausage?
Yes, but browning raw sausage adds more flavor. If using pre-cooked sausage, slice and add it in the last 10 minutes.
How do I make the soup thicker?
Mash some of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Is this soup gluten-free?
Yes! Just ensure your sausage and broth are gluten-free.
What can I serve with this soup?
Crusty bread, a side salad, or roasted vegetables pair perfectly.
Can I use ground beef instead of sausage?
Yes, but sausage adds more depth of flavor. Add extra spices like oregano and fennel for a similar taste.
Can I make this soup ahead of time?
Yes! The flavors develop even more when stored overnight. Reheat gently before serving.
How can I make it lower in carbs?
Swap potatoes for cauliflower or turnips for a keto-friendly version.
What’s the best broth to use?
Chicken broth is best for a balanced flavor, but vegetable broth works for a lighter taste.
Conclusion
Sausage Potato Soup is a cozy, hearty meal that’s easy to prepare and full of rich flavors. Whether you enjoy it on a chilly evening or make a big batch for meal prep, this creamy and satisfying soup is sure to become a favorite. Try it today and warm up with a bowl of comfort!
Print
Sausage Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Sausage Potato Soup is packed with hearty potatoes, savory sausage, and a creamy, flavorful broth. It’s the perfect comfort food for chilly nights, and it’s easy to make on the stovetop, in a slow cooker, or in an Instant Pot!
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil (if needed for cooking)
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 large russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional, for depth)
- 1/4 tsp red pepper flakes (optional, for spice)
- 1 1/2 cups heavy cream (or half-and-half for a lighter version)
- 2 cups chopped kale or spinach
- 1/2 cup shredded Parmesan cheese (optional, for garnish)
- Crumbled bacon or extra sausage for topping (optional)
Instructions
Stovetop Method:
-
Cook the Sausage:
- Heat a large pot over medium heat.
- Cook Italian sausage, breaking it apart with a spoon, until browned.
- Remove sausage and set aside, leaving 1 tbsp of drippings in the pot.
-
Sauté Aromatics:
- Add onions to the pot and sauté for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
-
Simmer the Soup:
- Add potatoes, chicken broth, water, salt, pepper, thyme, smoked paprika, and red pepper flakes.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until potatoes are fork-tender.
-
Make it Creamy:
- Stir in heavy cream and return the cooked sausage to the pot.
- Add chopped kale or spinach and simmer for 5 more minutes until wilted.
-
Serve & Enjoy:
- Ladle into bowls, garnish with Parmesan cheese and crumbled bacon, and serve hot
Notes
- Want it thicker? Mash some potatoes before adding the cream.
- Make it dairy-free: Use coconut milk instead of heavy cream.
- Prefer a spicy kick? Use hot Italian sausage and extra red pepper flakes.
- Storage: Keeps well in the fridge for 3-4 days, or freeze for up to 3 months.
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