Sausage Potato Soup Recipe

Sausage Potato Soup is a hearty, creamy soup made with browned sausage, tender potatoes, aromatics, and a savory broth that comes together quickly for warming weeknight meals. Sausage Potato Soup brings comfort with simple pantry ingredients and a rich, satisfying finish perfect for cozy dinners.

Sausage Potato Soup is easy to customize – swap in smoked sausage or Italian sausage, add extra vegetables, or make it creamier with heavy cream. Sausage Potato Soup is a crowd-pleaser that’s ready in about 45 minutes and reheats beautifully for lunches the next day.

For a slow-cooker take on potato-based soups try this Crock Pot Crack Potato Soup recipe for another comforting option.

Why it works

This Sausage Potato Soup recipe balances savory browned sausage with soft potatoes and a lightly creamy broth for maximum comfort food appeal. The technique of browning the sausage first is crucial – it creates flavorful caramelized bits (fond) on the bottom of the pot that add depth to every spoonful. The sausage provides a seasoned, savory base while the potatoes naturally thicken the soup as they break down during simmering, creating body without needing excessive cream or flour-based thickeners.

Browning the sausage first locks in flavor through the Maillard reaction, creating those irresistible browned edges that make the difference between good soup and great soup. Simmering with aromatics – onions, garlic, and celery – builds a layered, complex flavor profile that tastes like it cooked all day, even though this soup comes together in under an hour. The combination of chicken broth and cream creates a balanced base that’s rich without being heavy, letting the sausage and potato flavors shine through.

Sausage Potato Soup recipe is also incredibly forgiving and adaptable. Whether you use spicy Italian sausage, mild breakfast sausage, or smoked kielbasa, the fundamental technique remains the same. The soup welcomes additions like kale, carrots, or corn, making it perfect for cleaning out your refrigerator while creating something delicious and satisfying.

Ingredients

Here’s everything you’ll need to make this warming Sausage Potato Soup:

• 1 lb ground sausage (mild or spicy, to taste) – Italian, breakfast, or your preferred variety
• 1 medium onion, diced – aromatic foundation
• 2 stalks celery, diced – adds depth and texture
• 3 cloves garlic, minced – essential savory note
• 4 cups potatoes, peeled and diced (about 1 lb) – Yukon Gold or russet work best
• 4 cups chicken broth – use low-sodium to control salt levels
• 1 cup heavy cream – for richness; half-and-half works for lighter version
• 2 tablespoons butter – adds silky texture to aromatics
• 1 teaspoon dried thyme – classic herb pairing with potatoes
• 1 bay leaf – subtle background flavor
• Salt and black pepper to taste – adjust based on sausage saltiness
• Optional garnish: chopped chives, shredded cheddar cheese, crumbled bacon

Voice-search friendly: “What you’ll need to make Sausage Potato Soup” – these simple ingredients create a restaurant-quality soup at home in less than an hour.

Equipment

• Large Dutch oven or heavy-bottomed pot – essential for even heat distribution and browning
• Wooden spoon or spatula – for stirring and scraping browned bits
• Chef’s knife and cutting board – for prep work
• Measuring cups and spoons – ensures proper ratios
• Ladle for serving – makes portioning easy
• Optional: potato masher or immersion blender – for adjusting texture

Recommended: A 6-quart Dutch oven provides the perfect size for this recipe and conducts heat evenly for optimal browning and simmering.

Step-by-Step Process

Step 1 – Brown the sausage

Heat pan: Place the Dutch oven over medium-high heat and add the ground sausage directly to the dry pot.

Cook: Brown the sausage thoroughly, breaking it into bite-sized pieces with your spoon or spatula, until fully cooked and nicely caramelized with golden-brown edges, about 6-8 minutes. Don’t rush this step – proper browning develops deep flavor. Drain excess fat if your sausage releases more than 2 tablespoons, but leave some fat for flavor and to sauté the vegetables.

Step 2 – Sauté the aromatics

Add butter and vegetables: Reduce heat to medium and add the butter to the pot with the browned sausage. Once melted, stir in the diced onion and celery.

Soften: Cook the vegetables, stirring occasionally, until softened and the onion becomes translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant but not browned. The garlic should perfume your kitchen – that’s when you know it’s ready.

Step 3 – Add potatoes and seasonings

Combine: Stir in the diced potatoes, dried thyme, and bay leaf, mixing everything together thoroughly.

Coat: Toss the ingredients to coat the potatoes in the fat and aromatics for 1-2 minutes. This step allows the potatoes to absorb some of the savory flavors before the liquid is added, enhancing the overall depth of the soup.

Step 4 – Simmer the soup

Pour broth: Add all 4 cups of chicken broth to the pot and stir well, scraping up any browned bits stuck to the bottom of the pot – these bits are packed with flavor.

Simmer: Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook uncovered or with the lid slightly askew for 12-15 minutes, until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking. Remove and discard the bay leaf before proceeding.

Step 5 – Finish with cream

Temper & add cream: Reduce heat to low and stir in the heavy cream gradually. Heat the soup through for 2-3 minutes without allowing it to boil – boiling after adding cream can cause curdling. Taste and adjust salt and pepper as needed, keeping in mind that sausage can be quite salty.

Optional texture adjustment: For a thicker, creamier texture, use a potato masher to mash about a cup of the potatoes against the side of the pot, then stir to incorporate. This releases starch and creates a naturally thicker, more luxurious consistency.

Step 6 – Serve and garnish

Plate: Ladle the hot soup into bowls, making sure each serving gets a good mix of sausage, potatoes, and broth.

Garnish: Top with your desired garnishes – shredded sharp cheddar cheese melts beautifully into the hot soup, while fresh chopped chives add color and mild onion flavor. Crumbled bacon adds extra smokiness and crunch.

Enjoy: Serve immediately while hot with crusty bread or a simple green salad for a complete, satisfying meal.

Pro Tips & Troubleshooting

• For a lighter version, substitute half-and-half for heavy cream or use whole milk with a tablespoon of flour whisked in – the soup will be slightly less rich but still delicious and comforting.
• Swap sausage types for different flavor profiles: smoked kielbasa adds smokiness, spicy Italian sausage brings heat, or chicken sausage lightens the dish while maintaining great flavor.
• Speed up prep time by buying pre-diced potatoes from the produce section or using a food processor to quickly chop aromatics. This can cut prep time nearly in half. See a fun breakfast pairing idea with the savory flavors in these sausage egg breakfast roll-ups when serving a brunch crowd.
• Texture preferences: If you prefer a completely smooth, creamy soup, use an immersion blender to puree part or all of the soup to your desired consistency. For chunky texture, leave it as-is.
• Don’t skip browning the sausage properly – those caramelized bits are where much of the flavor comes from. If your sausage seems pale, increase heat slightly and let it sit undisturbed for 2 minutes between stirs.
• Prevent cream separation by never boiling the soup after adding cream. Keep it at a gentle simmer and stir occasionally.
• Customize vegetables: Add diced carrots with the celery, stir in chopped kale or spinach in the last 5 minutes of cooking, or add frozen corn for sweetness and color.
• Make it ahead: This soup tastes even better the next day as flavors meld. Prepare completely, refrigerate, and reheat gently when ready to serve.

Serving Suggestions

• Classic pairing: Serve with crusty bread, soft dinner rolls, or warm cornbread for dipping and soaking up the creamy broth.
• Balanced meal: Pair with a crisp green salad dressed with vinaigrette or roasted vegetables to balance the richness of the soup and add fresh elements to the plate.
• Interactive serving: For a family-style buffet or casual gathering, keep the Sausage Potato Soup warm in a slow cooker set to low and arrange toppings in small bowls so everyone can customize their bowl.
• Perfect toppings: This soup pairs especially well with sharp cheddar cheese that melts into the hot broth, a sprinkle of fresh chives for color and mild onion flavor, and crispy bacon crumbles for texture contrast.
• Make it a meal: Add a side of garlic bread and a simple cucumber-tomato salad for a complete, satisfying dinner that feels special but comes together quickly.

Storage

• Refrigerate leftovers in an airtight container for up to 3-4 days. The flavors will deepen and improve after a day in the refrigerator, making leftovers even more delicious than the first serving.
• Reheat gently on the stove over low to medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or milk if the soup has thickened too much during storage.
• Freeze cooled soup in freezer-safe containers for up to 3 months. For best results, consider freezing the soup base without the cream, then stir in fresh cream when reheating. Thaw overnight in the refrigerator before reheating on the stovetop.

Quick tip: Portion soup into individual servings before freezing for easy grab-and-go lunches. Reheat in the microwave in 90-second intervals, stirring between, until heated through to 165°F.

Nutrition (approximate per serving, based on 6 servings)

• Calories: 420
• Fat: 28 g
• Carbohydrates: 20 g
• Protein: 18 g
• Fiber: 2 g
• Sodium: varies based on sausage and broth used

This soup provides substantial protein from sausage, complex carbohydrates from potatoes for sustained energy, and can be lightened by using turkey sausage and reducing cream. To reduce sodium, choose low-sodium broth and use less salt during cooking.

Food Safety

• Ensure sausage reaches an internal temperature of 160°F (71°C) if using ground pork sausage. Use a meat thermometer to check before adding other ingredients.
• Reheat leftovers properly to at least 165°F (74°C), stirring throughout to ensure even heating. Bring soup to a rolling simmer for at least 1 minute when reheating on the stovetop.
• Cool leftovers quickly by dividing into shallow containers before refrigerating. This prevents bacterial growth by allowing soup to cool through the danger zone (40-140°F) more rapidly.
• Store promptly: Refrigerate leftovers within 2 hours of cooking (1 hour if room temperature exceeds 90°F).

FAQs

Conclusion

Sausage Potato Soup is the ultimate comfort food – hearty, creamy, and full of satisfying flavors that warm you from the inside out. This recipe proves that simple ingredients, when combined with proper technique, create restaurant-quality results in your own kitchen.

The browned sausage, tender potatoes, and rich creamy broth come together in less than an hour to create a soup that tastes like it simmered all day. Whether you’re feeding a hungry family on a weeknight or meal-prepping lunches for the week, this soup delivers every time.

For more comforting sausage-and-potato soup inspiration, check out this detailed recipe for a similar comforting option at Sausage Potato Soup. Try it tonight and make it your own with your favorite sausage variety and toppings!

Sausage Potato Soup

A hearty, creamy soup made with browned sausage, tender potatoes, aromatics, and a savory broth, perfect for cozy dinners.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground sausage (mild or spicy, to taste)
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups potatoes, peeled and diced (about 1 lb)
• 4 cups chicken broth
• 1 cup heavy cream For a lighter version, substitute with half-and-half or whole milk.
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• Salt and black pepper to taste
• Optional garnish: chopped chives, shredded cheddar cheese, crumbled bacon

Method

 

Preparation Steps

1. Step 1 – Brown the sausage: Place the Dutch oven over medium-high heat and add the ground sausage. Brown the sausage, breaking it into bite-sized pieces, until fully cooked and nicely caramelized, about 6-8 minutes. Drain excess fat if desired.
2. Step 2 – Sauté the aromatics: Reduce heat to medium, add butter, then stir in the onion and celery. Cook until softened, about 4-5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Step 3 – Add potatoes and seasonings: Stir in the diced potatoes, dried thyme, and bay leaf. Toss to coat the potatoes in fat and aromatics for 1-2 minutes.
4. Step 4 – Simmer the soup: Add the chicken broth and bring to a gentle boil. Reduce heat and simmer until potatoes are tender, about 12-15 minutes. Remove bay leaf.
5. Step 5 – Finish with cream: Stir in the heavy cream and heat through without boiling for 2-3 minutes. Adjust salt and pepper to taste. For a thicker texture, mash a cup of the potatoes against the side of the pot and stir.
6. Step 6 – Serve and garnish: Ladle into bowls and add desired garnishes like shredded cheddar, chives, or bacon.

Notes

Serve with crusty bread or a simple green salad. For a smoother texture, use an immersion blender to puree part of the soup.