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Hearty sausage and potato soup with creamy broth served hot
Isaac blogger

Creamy Sausage and Potato Soup

A hearty, comforting soup made with browned sausage, tender potatoes, and a smooth, creamy broth. Simple to prepare, flexible to customize, and ideal for cozy weeknight dinners or make-ahead meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner, Soup
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb sausage (smoked or Italian-style)
  • 4 medium russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and black pepper, to taste
  • Optional Add-Ins (optional):
  • 2 cups chopped kale or spinach
  • ½ cup shredded cheddar cheese
  • Red pepper flakes, to taste

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Heat a large pot or Dutch oven over medium heat. Add the sausage and cook until browned and cooked through. Remove from the pot and set aside.
  4. Add the butter to the same pot. Stir in the chopped onion and cook 3–4 minutes until softened Add the garlic and cook briefly until fragrant.
  5. Add the diced potatoes and chicken broth. Bring to a gentle boil, then reduce heat and simmer about 12–15 minutes, or until the potatoes are fork-tender but still hold their shape.
  6. For a thicker texture, mash some of the potatoes against the side of the pot or blend a small portion of the soup, if desired.
  7. Return the sausage to the pot. Stir in the heavy cream and simmer gently without boiling until warmed through.
  8. Season with salt and black pepper to taste. Add optional greens or cheese if using, and cook until wilted or melted.
  9. Remove from heat and serve warm.

Notes

• Cook sausage until browned, fully cooked, and hot throughout.
• Potatoes should be fork-tender but still hold their shape.
• Add cream near the end and avoid boiling to prevent separation.
• Refrigerate leftovers within 2 hours and store airtight up to 3 days.
• Reheat gently over medium-low heat until hot throughout.