Sausage Potato Soup Recipe: Hearty, Creamy

Introduction

Sausage Potato Soup is the ultimate cozy bowl: savory sausage, tender potatoes, and vegetables in a rich, creamy broth that warms you from the inside out. One pot, simple ingredients, and pure comfort food perfection. Presented in a white ceramic bowl with a sprinkle of fresh parsley and crusty bread on the side, this Sausage Potato Soup offers creamy texture and bold flavor that makes cold days feel welcoming and dinner feel effortless.

Ingredients

For the Sausage Potato Soup (serves 6–8): • 1 lb Italian sausage (mild or spicy), casings removed
• 1 tbsp olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1½ lbs Yukon gold or russet potatoes, peeled and diced (about 4 cups)
• 6 cups chicken broth (low-sodium)
• 1 cup heavy cream or half-and-half
• ½ cup shredded cheddar cheese (optional)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Optional Add-Ins: • 1 cup frozen corn
• 1 cup chopped kale or spinach (added last 5 min)

For Serving: • Crusty bread, extra cheese, hot sauce

Step-by-Step Process

1. Brown the sausage
   Heat olive oil in a large Dutch oven over medium-high heat. Add sausage; cook 6–8 minutes, breaking up with a spoon, until browned and cooked through. Remove to a plate, leaving fat in the pot.
2. Sauté vegetables
   In the same pot with sausage fat, add onion, carrots, and celery. Cook 6–8 minutes until softened and lightly golden.
3. Add garlic
   Stir in garlic; cook 1 minute until fragrant.
4. Build the soup
   Return the sausage to the pot. Add diced potatoes, broth, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil.
5. Simmer
   Reduce to low, cover, and simmer 15–20 minutes until potatoes are tender (test with a fork).
6. Finish with cream
   Stir in heavy cream. Simmer 5 more minutes (do not boil). Add cheese if using; stir until melted.
7. Taste & serve
   Remove bay leaves. Taste—adjust seasoning. Garnish with parsley. Serve hot.

Tips for Perfect Sausage Potato Soup

• Italian sausage (mild or hot)—flavor base of the soup
• Don’t drain fat—adds richness
• Yukon gold potatoes—creamy texture without falling apart
• Cream at the end—prevents curdling
• Make day ahead—flavor improves overnight
• Thicken with cornstarch slurry if desired

Variations and Customization

• Spicy Sausage: Use hot Italian sausage
• Kale & Potato: add kale last 5 minutes
• Creamy Cheddar: double cheese + extra cream
• Low-Carb: skip potatoes + add cauliflower
• Vegetarian: plant-based sausage + veg broth
• Beer & Cheddar: add 1 cup beer with broth

Storage and Serving Tips

• Tastes better day 2—perfect make-ahead
• Fridge up to 5 days
• Freezes beautifully up to 3 months
• Reheat gently on the stove with a splash of broth
• Quick refresh: add fresh parsley
• Serve with crusty bread or cornbread

Nutritional Information

Based on 8 servings:
• Calories: 420 kcal
• Protein: 26g
• Total Fat: 28g (Saturated 12g)
• Carbohydrates: 22g (Fiber 4g)

FAQ

1. Can I use sausage links?
Yes—slice and brown the same way.

2. Is my soup too thick?
Add more broth or milk.

3. Make-ahead?
Yes—best 24 hours later. Cool completely before refrigerating.

4. No heavy cream?
Half-and-half or whole milk + extra butter.

5. Gluten-free?
Naturally—check the sausage brand.

Conclusion

This Sausage Potato Soup is pure one-pot comfort—hearty, creamy, and so flavorful it makes winter feel cozy, and weeknights feel special. One steaming bowl and suddenly dinner’s effortless, leftovers feel like a gift, and everyone’s lingering at the table asking for more. Keep sausage and potatoes stocked, and you’re always 45 minutes away from the soup that turns ordinary days into something quietly nourishing.