Imagine a chilly evening. You walk in the door, and the comforting aroma of a hearty, delicious soup fills your kitchen. That’s the magic of this Creamy Sausage and Potato Soup! It’s a bowl full of warmth and flavor, packed with tender potatoes, savory sausage, and a rich, creamy broth that just begs you to grab a spoon.
This isn’t just any soup; it’s a hug in a bowl, a perfect antidote to a busy day. It’s surprisingly easy to whip up, making it ideal for weeknight dinners, but special enough for a cozy weekend meal. Get ready to discover your new favorite comfort food that’s simple, satisfying, and utterly delicious
Why You’ll Love This Creamy Soup
- One Pot Wonder: Minimal cleanup with maximum flavor.
- Quick & Easy: Ready in under 45 minutes.
- Budget-Friendly: Made with affordable, pantry-staple ingredients.
- Customizable: Add greens, spice, or cheese to suit your taste.
- Meal Prep Ready: Keeps well in the fridge or freezer.
Ingredients
Core Ingredients:
- 1 lb smoked or Italian sausage (sliced or crumbled)
- 4 medium russet potatoes (peeled and diced)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and black pepper to taste
Optional Add-ins:
- 2 cups chopped kale or spinach
- ½ cup shredded cheddar cheese
- Red pepper flakes (for spice)
Ingredient Swaps:
- Use turkey sausage for a leaner version
- Replace heavy cream with coconut milk (dairy-free)
- Yukon Gold potatoes for extra creaminess
Instructions
- Brown the Sausage:
In a large pot or Dutch oven, cook the sausage over medium heat until browned. Remove from the pot and set aside. - Sauté Aromatics:
Add butter to the same pot. Sauté chopped onion and garlic until fragrant and soft (about 3–4 minutes). - Simmer the Base:
Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender. - Blend for Texture (Optional):
For a creamy texture, blend part of the soup with an immersion blender, or purée 1–2 cups in a blender and return it to the pot. - Add Cream and Sausage:
Return the cooked sausage to the pot, stir in the heavy cream, and simmer for 5 more minutes. - Finish with Add-ins:
Toss in spinach or kale and let wilt. Season with salt, pepper, and red pepper flakes to taste.
Serving Suggestions
- Serve hot with crusty bread, garlic knots, or a green side salad.
- Top with bacon bits, shredded cheese, or sour cream for a loaded version.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in single-serving containers for up to 3 months.
- Reheat: Gently warm on the stove over low heat. Avoid boiling to keep the cream from separating.
Common Mistakes to Avoid:
- Overcooking the Potatoes: No one likes mushy potatoes! Add them to the soup at the right time (usually after your sausage and aromatics are cooked) and simmer just until they’re tender, not falling apart.
- Adding Cream Too Early: If you’re using fresh cream or milk, adding it while the soup is at a rolling boil can sometimes cause it to curdle. Stir in dairy products (like heavy cream or half-and-half) towards the end of cooking, and heat gently.
- Skipping the Sausage Browning: Don’t just toss raw sausage into the pot! Browning your sausage first adds incredible flavor depth and texture. This step is essential for that rich, savory taste.
- Not Tasting and Adjusting: Salt, pepper, and herbs can vary in strength. Always taste your hearty sausage potato soup before serving and adjust seasonings. A little extra salt or a pinch more dried herbs can make a big difference.
Frequently Asked Questions (FAQs)
Q: Can I make this easy creamy potato soup in a slow cooker? A: Yes! Brown your sausage and sauté the onions/garlic as usual. Then, transfer these, along with the potatoes and broth (everything except the cream and any fresh add-ins like spinach), to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream just before serving.
Q: Can I use sweet potatoes instead of regular potatoes? A: Absolutely! Sweet potatoes are a great swap. They’ll add a lovely natural sweetness and a slightly different texture to your soup. It’s a fantastic twist on the classic.
Q: What if my simple sausage soup recipe is too thin? A: There are a couple of easy ways to thicken it. You can mash some of the cooked potatoes directly in the pot against the side with a spoon – this releases starch and thickens the soup naturally. Alternatively, make a cornstarch slurry: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering soup and cook for a few more minutes until it thickens.
Creamy Sausage and Potato Soup Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~350 per serving
Course: Main Course, Soup
Cuisine: American
Ingredients:
- 1 lb sausage (smoked or Italian)
- 4 russet potatoes (peeled, diced)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt & pepper
Optional:
- 2 cups kale/spinach
- ½ cup shredded cheddar
- Red pepper flakes
Instructions:
- Brown sausage; set aside.
- Sauté onion & garlic in butter.
- Add potatoes & broth; simmer 15 min.
- Blend some soup if desired.
- Add cream & sausage; simmer 5 min.
- Stir in greens & season to taste.
