Sausage Potato Soup

Imagine sinking your spoon into a creamy, hearty bowl of Sausage Potato Soup with savory bites of perfectly seasoned sausage and tender potatoes throughout. This comforting soup combines smoky, rich flavors with a velvety texture that warms you from the inside out. The irresistible aroma of simmering herbs, Italian sausage, and potatoes creates a cozy atmosphere that instantly makes your kitchen feel like home. You’ll learn how to create this ultimate comfort food with simple ingredients that transform into something truly magnificent when combined.

Why You’ll Love This Recipe

This Sausage Potato Soup recipe stands out for its perfect balance of hearty and comforting elements. The robust Italian sausage provides a savory, meaty base that contrasts beautifully with the tender, creamy potatoes. Each spoonful delivers a delightful textural experience – from the slight chew of the sausage to the soft potatoes and the silky broth that ties everything together.

What makes this soup truly special is how forgiving and adaptable it is. Even kitchen beginners will feel confident making this recipe. The entire process takes just one pot, minimizing cleanup while maximizing flavor as all the ingredients simmer together. The soup develops a rich depth as it cooks, yet requires minimal hands-on time – you’ll spend more time enjoying the incredible aromas than actually working in the kitchen.

The hearty potato and sausage combination creates a filling meal that satisfies even the hungriest appetites, making it perfect for family dinners or meal prep that improves with time as the flavors continue to meld.

Ingredients

For this soul-warming Sausage Potato Soup, you’ll need:

• 1 lb (450g) Italian sausage, casings removed (spicy or mild based on preference)
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 lbs (900g) Yukon gold potatoes, cut into ½-inch cubes
• 4 cups (960ml) chicken broth
• 1 cup (240ml) heavy cream
• 2 cups (60g) fresh kale or spinach, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• ¼ cup (25g) grated Parmesan cheese, plus more for serving

The Yukon gold potatoes are ideal for this potato sausage soup because they hold their shape while becoming perfectly tender. The Italian sausage provides a foundation of flavor that eliminates the need for extensive seasoning, making this recipe both delicious and straightforward.

Pro Tips

Sear the Sausage Properly: The key to developing deep flavor in your Sausage Potato Soup is properly browning the sausage. Break it into small, bite-sized pieces and allow it to develop a golden crust before stirring. This caramelization creates rich flavor compounds that infuse the entire soup. Resist the urge to stir constantly – patience here pays off enormously in the final taste.

Cut Potatoes Uniformly: For even cooking, cut your potatoes into consistent ½-inch cubes. This ensures they’ll cook at the same rate, preventing some pieces from becoming mushy while others remain firm. Yukon golds are ideal because they maintain their structure while becoming tender and slightly creamy, contributing to the soup’s luxurious texture.

Finishing Technique: For the silkiest, most flavorful Sausage Potato Soup, add the heavy cream during the final 10 minutes of cooking. This prevents curdling while still allowing the cream to incorporate fully. For an extra flavor boost, stir in the Parmesan off the heat, allowing it to melt gently into the soup. This creates a subtle thickening effect and adds a savory depth that takes this soup from good to unforgettable.

Instructions

Step 1: Brown the Sausage
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into small chunks with a wooden spoon. Cook until well-browned and no longer pink, about 5-7 minutes. The sausage will release its flavorful oils, creating the foundational flavor of your Sausage Potato Soup. Transfer the browned sausage to a paper towel-lined plate, leaving the flavorful drippings in the pot.

Step 2: Sauté the Aromatics
In the same pot with the sausage drippings, add the remaining tablespoon of olive oil. Add the diced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. These aromatics will build layers of flavor throughout your potato sausage soup.

Step 3: Add Potatoes and Seasonings
Return the browned sausage to the pot and add the cubed potatoes. Stir in the dried oregano, thyme, and red pepper flakes (if using). Season with salt and black pepper. Cook for 2 minutes, stirring occasionally to coat the potatoes with the seasonings and drippings.

Step 4: Simmer Until Tender
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover partially and cook for 15-20 minutes, until the potatoes are fork-tender but not falling apart. The broth will begin to thicken slightly from the starches released by the potatoes.

Step 5: Finish with Cream and Greens
Reduce the heat to low and stir in the heavy cream. Add the chopped kale or spinach and cook for an additional 5-10 minutes until the greens are wilted and tender. Remove the pot from heat and stir in the Parmesan cheese until melted. Taste and adjust seasoning if needed. Your Sausage Potato Soup should now have a beautiful, silky texture with tender potatoes and savory sausage throughout.

Variations

Lighter Version: For a lighter take on this Sausage Potato Soup, substitute the heavy cream with half-and-half or evaporated milk. You can also use turkey Italian sausage instead of pork for fewer calories while maintaining excellent flavor. The soup will still have a creamy texture but with a slightly lighter profile that’s perfect for everyday meals.

Loaded Baked Potato Style: Transform this soup into a loaded baked potato experience by adding crispy bacon bits, chopped green onions, and a dollop of sour cream when serving. Top with extra shredded cheddar cheese for a truly indulgent variation on the classic potato sausage soup that channels all the flavors of a loaded baked potato in spoonable form.

Vegetable-Packed Version: Boost the nutritional value by adding more vegetables like diced carrots, celery, and bell peppers along with the onions. This creates a more colorful, nutrient-dense soup while maintaining the core flavors that make Sausage Potato Soup so satisfying. The additional vegetables add texture and natural sweetness that complements the savory sausage beautifully.

Storage and Serving

Store leftover Sausage Potato Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they continue to meld together, making this an excellent make-ahead meal. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. If the soup thickens too much in storage, simply add a splash of broth or milk to reach your desired consistency.

For serving, pair this hearty potato sausage soup with a crusty artisan bread for dipping into the rich broth. A simple side salad with a light vinaigrette provides a refreshing contrast to the creamy soup. For an elegant presentation, serve in warmed bowls garnished with fresh chopped parsley, a sprinkle of grated Parmesan, and a few cracks of black pepper. This creates a restaurant-quality experience that highlights the homemade goodness of your soup.

For meal prep, portion the cooled soup into individual containers for easy grab-and-go lunches throughout the week.

FAQs

Can I make this soup in a slow cooker?
Yes! Brown the sausage and sauté the aromatics on the stovetop first, then transfer everything except the cream, greens, and Parmesan to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the cream, greens, and cheese during the last 30 minutes of cooking.

Can I freeze this Sausage Potato Soup?
While you can freeze this soup, cream-based soups can sometimes separate when thawed. For best results, consider freezing the soup before adding the cream and cheese, then add those ingredients when reheating. If freezing the completed soup, reheat slowly while stirring frequently to help recombine the ingredients.

What’s the best potato to use for this soup?
Yukon gold potatoes are ideal because they hold their shape while becoming creamy. Russets will work but tend to break down more, creating a thicker soup. Red potatoes will hold their shape firmly and create a more defined texture.

Can I use spinach instead of kale?
Absolutely! Spinach is a great substitute and requires even less cooking time. Add it during the last 2-3 minutes of cooking since it wilts much faster than kale.

How can I thicken the soup if it’s too thin?
If you prefer a thicker consistency, mash some of the potatoes against the side of the pot with a spoon, or blend about 1 cup of the soup and return it to the pot. This creates a naturally thickened base without adding extra ingredients.

Conclusion

This Sausage Potato Soup is comfort food at its finest — a rich, creamy bowl of satisfaction that wraps you in warmth with every spoonful. The savory sausage and tender potatoes create a hearty foundation that feels like a hug in a bowl. It’s the kind of dish that transforms ordinary weeknight dinners into something special while still being simple enough for busy days. Whether you’re feeding a family or meal prepping for yourself, this soup delivers both nourishment and pure enjoyment with minimal effort and maximum flavor.

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