There’s just something about coming in from the cold, maybe after a day of shoveling snow or just a really brisk walk, and being greeted by the smell of something warm and delicious bubbling on the stove. For me, that’s often some kind of hearty soup, and my absolute go to when I need serious comfort food is this Sausage Potato Soup. It’s not fancy, but trust me, it’s incredibly satisfying and comes together surprisingly quickly. This isn’t just any soup; it’s like a warm hug in a bowl, packed with savory sausage and tender potatoes. It’s the kind of meal that just makes everything feel better, and it’s become a staple in my kitchen, especially when the temperatures drop.
Why You’ll Love This Sausage Potato Soup
This Sausage Potato Soup is a winner for so many reasons!
- Super Easy to Make: Seriously, you just dump everything in one pot and let it do its thing. Perfect for those nights you just don’t want to fuss.
- Packed with Flavor: The savory Italian sausage, tender potatoes, and creamy broth? It’s a flavor explosion that’s just pure comfort.
- Ultimate Comfort Food: Nothing beats a warm bowl of this soup when it’s chilly out. It’s hearty, satisfying, and just makes you feel good.
- Weeknight Warrior: It’s quick enough to whip up after work and makes great leftovers, so you’re set for another meal!
Ingredients for Your Sausage Potato Soup
You don’t need a ton of fancy stuff for this soup, just good ol’ reliable ingredients. Here’s what you’ll need:
- 1 lb Italian sausage, casings removed (I love using Italian sausage here, but feel free to experiment!)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium is great if you want to control the salt)
- 1.5 lbs potatoes, peeled and diced ( Yukon Golds or red potatoes work beautifully!)
- 1 cup heavy cream (this is what makes it wonderfully creamy!)
- 1/2 tsp salt (or to taste, start with this and add more if needed)
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped (just for that pretty green garnish on top)
Essential Equipment for Making Sausage Potato Soup
You don’t need a whole lot of fancy gadgets for this soup, just a few basics that most kitchens have. Having the right tools makes the whole process so much smoother, trust me!
- Large pot or Dutch oven: This is your workhorse! You’ll want something big enough to hold all the goodness, at least 5-6 quarts.
- Knife and Cutting Board: For chopping up your onion and dicing those potatoes. A good, sharp knife makes kitchen tasks a breeze.
- Wooden spoon: Perfect for stirring everything around and breaking up that sausage while it cooks.
Step-by-Step Guide to Preparing Sausage Potato Soup
Alright, let’s get cooking! Making this sausage potato soup is honestly pretty straightforward. Once you’ve got your ingredients prepped, it all comes together in one pot. It’s the kind of recipe that makes you feel like a kitchen pro, even if you’re just starting out. If you love potato soups, you might also want to check out my zucchini potato soup or my popular roasted winter vegetable soup for more cozy meal inspiration!
Browning the Sausage and Aromatics
First things first, grab that big pot or Dutch oven and get it over medium heat. Toss in your Italian sausage (casings removed, remember!). As it starts to brown, break it up with your spoon so you get nice little crumbles. Once the sausage is mostly cooked through and looks good, add your chopped onion. Let that soften up for about 5 minutes – it gets nice and sweet. Then, stir in the minced garlic. You only need to cook it for about a minute until you can really smell that lovely garlic aroma. Careful not to burn it!
Simmering the Potatoes to Perfection
Now for the liquid gold! Pour in all that chicken broth. Give it a good stir to scrape up any yummy bits stuck to the bottom of the pot. Then, add your diced potatoes. Bring this whole mixture up to a boil, and once it’s bubbling nicely, turn the heat down a notch so it’s just simmering. Pop a lid on it, but leave it slightly ajar. Let it simmer away for about 15 to 20 minutes. You want those potatoes to be fork-tender, so give one a poke to check. If it breaks apart easily, you’re golden.
Finishing Your Sausage Potato Soup
Okay, this is where the magic happens and the soup gets super rich and creamy! Gently stir in the heavy cream. Add your salt and pepper now too. Give it a taste and see if you need a little more salt. The super important thing here is: DO NOT BOIL the soup after you add the cream. Just heat it through gently until it’s nice and warm. Boiling can make the cream separate, and you want that silky smooth texture.
Serving and Garnishing
And that’s it! Ladle your glorious sausage potato soup into bowls. Sprinkle a little fresh parsley on top for a pop of color and freshness. It makes all the difference!
Tips for the Best Sausage Potato Soup
Okay, so you’ve got the recipe, but here are a few little tricks I’ve picked up over the years to make this Sausage Potato Soup *extra* special. Trust me, these little things bump it up from good to absolutely amazing!
First off, don’t be afraid to play with your sausage! While I love Italian sausage for its flavor, good quality chicken sausage or even a spicy chorizo would be fantastic here. Just make sure to remove the casings if they have them.
For the potatoes, I usually go for Yukon Golds or even red potatoes because they hold their shape nicely. But if you’re like me and sometimes want an even creamier, thicker soup, try this: once your potatoes are tender, take out a cup or so of *just* the potatoes and mash them really well with a fork (or even blend them with a little broth in a blender if you’re feeling fancy!). Then stir that back into the pot. It thickens everything up beautifully without needing any extra flour or cornstarch. For more hearty soup ideas, check out my chicken sausage and orzo recipe or this amazingly flavorful spicy jalapeño popper soup!
Ingredient Notes and Substitutions for Sausage Potato Soup
Let’s talk a bit more about the ingredients, ’cause they really make this Sausage Potato Soup shine! I love using Italian sausage because it’s already got those fantastic herbs and spices built-in, giving us a head start on flavor. But hey, don’t feel limited! A good quality hot or mild sausage works too, maybe even some breakfast sausage if you’re feeling it. Just make sure to remove the casings.
When it comes to potatoes, I adore Yukon Golds or red potatoes for their creamy texture and how they hold their shape. Russets work, but they can sometimes break down a bit too much, making the soup *too* thick. For the broth, chicken broth is my go-to, but vegetable broth is a perfectly fine substitute if that’s what you have. And for creaminess? Heavy cream is king, but half-and-half will work in a pinch, though your soup might not be quite as rich. You could even try a dairy-free milk like unsweetened cashew milk, but know it might affect the taste and texture a bit!
Nutritional Information (Estimated)
Now, listen, I’m not a nutritionist or anything, but I always like to give you a ballpark idea of what you’re digging into with this amazing Sausage Potato Soup. Keep in mind that these numbers are just estimates, and they can totally change depending on the brands of sausage, broth, and cream you use. If you’re tracking things closely, it’s always best to plug your specific ingredients into a calculator. For more ideas on healthy eating, you might want to peek at my calorie-smart recipes or these recipes for weight loss!
Frequently Asked Questions About Sausage Potato Soup
Got questions about this cozy Sausage Potato Soup? I’ve got answers!
Can I make this soup ahead of time?
Absolutely! This soup is actually *better* the next day, as all those yummy flavors get to meld together. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. It’s perfect for meal prep!
How do I reheat my Sausage Potato Soup?
Reheating is a breeze! Gently warm it up on the stovetop over low to medium heat, stirring occasionally. Avoid boiling it, especially after you’ve added the cream, to keep it nice and smooth. You can also microwave it in short bursts, stirring between each, until it’s heated through.
Can I use a different kind of sausage?
You bet! While Italian sausage has this delicious blend of seasonings, feel free to swap it out. Breakfast sausage, kielbasa, or even a spicy chorizo would add a different, but equally tasty, twist to your soup. Just make sure to remove the casings if your sausage has them!
What if I don’t have heavy cream?
No worries if you’re out of heavy cream! You can substitute half-and-half, or even a little bit of milk mixed with a tablespoon of melted butter to give it back some richness. Just remember to heat it through gently and don’t let it boil.
Looking for more hearty soup recipes?
If you’re loving this idea of a comforting bowl of soup, you should totally check out my poblano chicken tortilla soup or my super popular taco rice soup! And for something a little different but still wonderfully creamy, don’t miss my Mexican street corn soup.
Sausage Potato Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break up the sausage with a spoon.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream, salt, and pepper. Heat through but do not boil.
- Ladle the soup into bowls and garnish with fresh parsley.