Oh, this sausage Potato Soup. It’s more than just a recipe for me; it’s like a warm hug on a chilly evening, a childhood memory in a bowl, and a lifesaver on those nights when I swear the fridge is empty but everyone is starving. I can vividly remember my Grandma making something similar on our farm, the aroma filling our old farmhouse kitchen and signaling that dinner was something truly special. This version, though, is my own tweak, a little something I’ve perfected over years of kitchen experiments and family taste tests. If you’re looking for a hearty, deeply satisfying meal that doesn’t require a culinary degree or hours of your precious time, you’ve absolutely landed in the right spot. Think of it as a more comforting, spoonable cousin to a classic stew, but with a creamy, dreamy texture that just makes everything better. I’ve tried a million variations of potato soup, but honestly, none hit the spot quite like this sausage potato soup does. It’s my secret weapon for feeding a crowd, a quick weeknight dinner hero, and frankly, my absolute favorite thing to whip up when I just need some good old-fashioned comfort food.
What is sausage potato soup?
So, what exactly is this magical concoction we call sausage Potato Soup? At its heart, it’s a wonderfully creamy, savory soup packed with tender chunks of potato and flavorful sausage. It’s not just a thin broth; it’s got substance, richness, and a texture that’s incredibly satisfying. Imagine a hug from the inside – that’s the feeling this soup gives you! It’s essentially a harmonious blend of simple, wholesome ingredients that come together to create something truly spectacular. We’re talking about earthy potatoes that melt in your mouth, savory sausage that adds a delicious depth of flavor, and a creamy base that ties it all together. It’s the kind of meal that feels both incredibly indulgent and surprisingly wholesome, making it perfect for any occasion, from a casual family dinner to a cozy night in with a good book. It’s less about fussy techniques and more about the pure, unadulterated goodness of good ingredients.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this sausage potato Soup Recipe, and I just know you’re going to fall in love with it too. First off, the FLAVOR is just out of this world. The savory notes from the sausage mingle perfectly with the subtle sweetness of the potatoes, and the creamy broth? It’s pure comfort. It’s rich and satisfying without being heavy, which is a tough balance to strike!
Then there’s the SIMPLICITY. I’m all about making delicious food accessible, and this recipe delivers. You don’t need fancy equipment or a ton of complicated steps. Most of the magic happens in one pot, which means less cleanup – a major win in my book! It’s genuinely so easy to throw together, even on a busy weeknight after a long day.
And let’s talk about COST-EFFICIENCY. Potatoes and sausage are generally budget-friendly staples, making this a meal that’s kind to your wallet without sacrificing taste. You get so much flavor and satisfaction for the ingredients you use. It’s the kind of meal that makes you feel like you’re splurging without actually spending a fortune.
Finally, its VERSATILITY is a huge plus. While it’s incredible on its own, it’s also a fantastic base for other flavors. You can easily add in some greens like spinach or kale towards the end for extra nutrients, or top it with a sprinkle of fresh chives or crispy bacon bits for an extra pop. It’s also a wonderful canvas for different types of sausage – spicy Italian, smoky kielbasa, even a breakfast sausage can work beautifully. It’s a recipe that grows with you and your tastes. It reminds me a little bit of my creamy Chicken Noodle Soup, but with a heartier, more robust profile. This sausage potato soup is a true crowd-pleaser; my kids ask for it constantly, and it’s always the first thing to disappear at potlucks.
How do I make sausage potato soup?
Quick Overview
This sausage potato soup comes together in a few straightforward steps, making it totally approachable for even beginner cooks. We’ll start by browning the sausage and sautéing some aromatics, then add our potatoes and liquid to simmer until tender. Finally, we’ll bring it all together with a touch of creaminess to create that dreamy finish. The beauty of this method is how it builds flavor layer by layer, resulting in a soup that tastes like it’s been simmering for hours, but it’s ready in under an hour. It’s truly a fuss-free way to get a deeply satisfying meal on the table.
Ingredients
For the Soup Base:
1 pound bulk pork sausage (mild or spicy, your preference!)
1 large yellow onion, finely chopped
2 cloves garlic, minced
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (these cook up so creamy!)
4 cups chicken broth (or vegetable broth for a lighter option)
1.5 cups milk (whole milk or half-and-half for extra richness)
2 tablespoons all-purpose flour (optional, for thickening)
Salt and freshly ground black pepper to taste
Fresh parsley or chives, for garnish
For Added Creaminess (Optional but Recommended):
1/4 cup heavy cream or sour cream
Step-by-Step Instructions
Step 1: Brown the Sausage & Sauté Aromatics
Grab a large Dutch oven or heavy-bottomed pot and place it over medium-high heat. Add your bulk sausage. Break it up with a spoon as it cooks, letting it get nice and browned. Once it’s cooked through, use a slotted spoon to remove the sausage to a plate lined with paper towels, leaving behind about 1-2 tablespoons of the rendered fat in the pot. If there’s too much fat, you can drain some off. Add your chopped onion to the pot and sauté in the sausage drippings until it’s softened and translucent, about 5-7 minutes. Then, toss in your minced garlic and cook for another minute until fragrant – don’t let it burn!
Step 2: Add Potatoes and Broth
Now, add your cubed potatoes to the pot with the onions and garlic. Give everything a good stir to coat the potatoes. Pour in the chicken broth. Make sure the potatoes are mostly submerged. If they aren’t, you can add a little more broth or water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.
Step 3: Simmer Until Potatoes Are Tender
Let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork. This is the crucial part for that lovely, soft potato texture. While the potatoes are simmering, you can go ahead and return the browned sausage to the pot.
Step 4: Make it Creamy
Once the potatoes are tender, it’s time to make this soup wonderfully creamy! In a small bowl, whisk together the flour (if using) with the milk until smooth. This little trick helps to thicken the soup without creating lumps. Slowly pour this mixture into the simmering soup, stirring constantly. Bring the soup back up to a gentle simmer and cook for another 5 minutes, stirring, until the soup has thickened slightly.
Step 5: Add Richness and Season
Stir in the heavy cream or sour cream if you’re using it for that extra luxurious touch. Cook for just a minute or two longer, but don’t let it boil vigorously after adding the cream. Now is the time to season generously with salt and freshly ground black pepper. Taste it and adjust as needed – this is what makes it *your* perfect soup!
Step 6: Serve and Garnish
Ladle the hot sausage potato soup into bowls. Garnish with fresh chopped parsley or chives. The green herbs add a lovely pop of color and freshness that perfectly complements the rich soup. Serve immediately and watch it disappear!
What to Serve It With
This sausage potato soup is practically a meal in itself, but it pairs beautifully with a few simple additions that elevate the whole dining experience. For a hearty BREAKFAST, imagine a steaming bowl alongside some crusty sourdough toast for dipping, or perhaps with a side of scrambled eggs if you’re feeling particularly indulgent. It’s a far more exciting way to start the day than plain old cereal, trust me!
When it comes to BRUNCH, this soup truly shines. Serve it in smaller, elegant bowls as a starter to a larger spread, or let it be the star of the show with some fresh fruit salad and maybe some light pastries. A crisp white wine or even a sparkling cider would be lovely beverages to accompany it.
As a light DESSERT, well, that might sound a bit unusual, but hear me out! A tiny, demitasse cup of this soup can be a surprisingly comforting way to end a meal, especially on a cool evening. It’s a warm, savory palate cleanser that’s not too heavy. For a more traditional dessert, of course, you’d pair it with something like an apple crumble or a slice of pound cake, but for a truly unique twist, a small serving works!
And for those COZY SNACKS or casual dinners, it’s perfect as is, maybe with some crackers on the side. My family loves it with simple buttered breadsticks; it’s just pure, unadulterated comfort. I’ve also found it’s fantastic with a simple side salad dressed with a light vinaigrette to cut through the richness. It’s that versatile, wholesome goodness that makes it a family favorite all year round.
Top Tips for Perfecting Your Sausage Potato Soup
Over the years, I’ve picked up a few little tricks that I think really make this sausage potato soup sing. First off, when it comes to the potatoes, Yukon Golds are my absolute favorite. They have a beautiful creamy texture when cooked and they hold their shape just enough so you don’t end up with mush. If you can’t find Yukon Golds, red potatoes are a decent second choice, but avoid starchy ones like Russets, as they can break down too much and make the soup gummy. Always cut your potatoes into roughly uniform sizes so they cook evenly – nobody likes a mix of rock-hard and mushy potato chunks!
For the sausage, don’t be afraid to use what you love. A spicy Italian sausage adds a wonderful kick, while a smoked kielbasa brings a different kind of depth. If you’re going for a milder flavor, a good quality bulk pork sausage is perfect. The key is to really get it nicely browned in the pot; that’s where so much of the flavor foundation comes from. Don’t stir it too much when it’s first in the pot; let it get a nice crust. And while we’re talking about the pot, using a heavy-bottomed one, like a Dutch oven, is ideal because it distributes heat evenly and prevents scorching. Trust me, I’ve learned that lesson the hard way!
When you’re adding the milk and flour mixture, whisking it really well before adding it to the soup is essential. If you want to make it even richer, you can substitute some or all of the milk with half-and-half or even a bit of heavy cream. I’ve also found that if I’m in a pinch and don’t have flour, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) works beautifully as a thickener too. Just make sure to stir it in and let it bubble for a minute to cook out that starchy taste. Remember to taste and season! Salt and pepper are crucial, and I often add a tiny pinch of nutmeg at the end – it sounds weird, but it really enhances the creamy flavors.
Finally, for serving, don’t underestimate the power of a fresh garnish. A sprinkle of bright green parsley or chives not only looks lovely but adds a burst of freshness that balances the richness of the soup. Crispy fried onions or even a crumble of cooked bacon can also add a delightful crunch. This soup is incredibly forgiving, so feel free to play around with the ingredients. I’ve even added leftover cooked chicken or a can of white beans for extra protein. It’s a recipe that just keeps on giving!
Storing and Reheating Tips
One of the best things about this sausage potato soup is how well it stores and reheats. If you have any leftovers (which, let’s be honest, doesn’t happen often in my house!), you can keep them in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making it even more delicious the next day!
When it comes to reheating, the stovetop is my preferred method. Pour the soup into a pot over medium-low heat and stir occasionally until it’s heated through. If the soup has thickened up a bit too much in the fridge, you can add a splash of milk or broth to loosen it up to your desired consistency. Be patient and let it heat up gently; don’t blast it on high heat, as this can cause the milk to separate or scorch.
You can also reheat individual portions in the microwave. Just place about a cup of soup in a microwave-safe bowl, cover it loosely, and heat on medium power for 1-2 minutes, stirring halfway through, until hot. Again, a little splash of liquid might be needed if it’s too thick.
As for freezing, this soup freezes surprisingly well, which is fantastic for having a comforting meal on hand. Let the soup cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. It should keep well in the freezer for about 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat on the stovetop as described above. I generally avoid adding the heavy cream or sour cream until *after* reheating, as dairy can sometimes change texture slightly when frozen and thawed. For the best results, add that final touch of creaminess when you’re ready to serve.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolutely beloved sausage potato soup! I really hope you give this recipe a try. It’s more than just a meal; it’s about those moments of warmth, comfort, and delicious satisfaction that make cooking so rewarding. It’s a dish that feels both rustic and refined, simple yet incredibly flavorful, and I’ve found it’s a guaranteed hit with everyone who tries it. If you love hearty, comforting flavors, you might also enjoy my Creamy Tomato Basil Soup or my Shepherd’s Pie with a Twist. They both bring that same cozy, home-cooked feel to your table.
I can’t wait to hear how your sausage potato soup turns out! Please, please leave a comment below and let me know your thoughts, or share any delicious variations you come up with. And if you share a photo on social media, tag me – I’d absolutely love to see it! Happy cooking, and more importantly, happy eating!
Sausage Potato Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 4 cups Chicken broth
- 1.5 pounds Russet potatoes peeled and cubed
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 1 cup Heavy cream
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the sausage over medium-high heat. Remove the sausage and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the chicken broth, potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Return the sausage to the pot. Stir in the heavy cream and heat through.
- Serve hot and garnish with fresh parsley, if desired.
