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
Scale
- 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:
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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.