Sausage Potato Soup – Hearty, Creamy, and Full of Flavor

Introduction

There’s nothing quite like a big bowl of Sausage Potato Soup to warm you up on a cold day. This rustic, cozy recipe features crumbled sausage, tender potatoes, and a creamy, seasoned broth that feels like a comforting hug in a bowl.

Inspired by classic European soups (think Zuppa Toscana), this version blends the richness of savory sausage with the earthy bite of potatoes and the lightness of fresh greens like kale or spinach. It’s a complete, one-pot meal — easy to make, full of flavor, and perfect for weeknight dinners or weekend meal prep.

Whether you serve it with crusty bread or enjoy it on its own, this soup is hearty, satisfying, and always a hit.

Ingredients Overview

Sausage

• Use Italian sausage (mild or spicy) for bold, herby flavor.
• Remove the casing and crumble as it browns.
• Turkey sausage or plant-based sausage can be substituted for lighter options.

Potatoes

• Yukon Gold or red potatoes hold their shape and give a creamy texture.
• Russet potatoes can be used for a softer, starchier soup.
• Peel if desired, but leaving the skin on adds texture and nutrients.

Onion and Garlic

• These aromatics create a savory base for the soup.
• Sautéed with sausage for depth and balance.

Broth

• Use chicken broth or vegetable broth for a rich, layered flavor.
• Low-sodium options give you more control over the saltiness.

Heavy Cream or Half-and-Half

• Adds luscious creaminess to the broth.
• For a lighter version, use whole milk or a dairy-free alternative like oat or cashew milk.

Greens

• Kale or baby spinach adds freshness and nutrition.
• Stir in at the end so they wilt without overcooking.

Herbs and Seasonings

• Thyme, Italian seasoning, salt, and black pepper bring everything together.
• A pinch of red pepper flakes gives subtle heat.

Optional Add-ins

• Crumbled bacon for a smoky touch
• Parmesan cheese for umami depth
• Cornstarch slurry for a thicker texture, if desired

Step-by-Step Instructions

1. Brown the Sausage

• Heat a large soup pot or Dutch oven over medium-high heat.
• Add 1 lb Italian sausage (casings removed) and cook until browned, about 5–7 minutes.
• Break it into crumbles as it cooks.
• Transfer to a plate and set aside, draining excess grease if needed.

2. Sauté Aromatics

• In the same pot, add:
  • 1 tablespoon olive oil (if pan is dry)
  • 1 diced onion
  • 2–3 cloves minced garlic
• Sauté for 3–4 minutes until soft and fragrant.

3. Add Potatoes and Broth

• Stir in:
  • 4–5 medium potatoes, diced into ½-inch cubes
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
• Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.

4. Return Sausage and Add Cream

• Return the cooked sausage to the pot.
• Stir in 1 cup heavy cream or half-and-half.
• Simmer for 5 more minutes to heat through.

5. Add Greens

• Stir in 2 cups chopped kale or baby spinach.
• Cook just until wilted, about 2 minutes.

6. Adjust and Serve

• Taste and adjust seasoning with more salt, pepper, or chili flakes.
• Serve hot, optionally topped with grated Parmesan or a drizzle of olive oil.

Tips, Variations & Substitutions

• Lighter version: Use turkey sausage and unsweetened almond or oat milk.
• Extra creamy: Add ½ cup grated Parmesan or cream cheese for richness.
• Make it spicy: Use hot Italian sausage and add red pepper flakes.
• Vegetarian: Use plant-based sausage and veggie broth, skip the cream or use cashew cream.
• Thicker broth: Mash a few potatoes into the soup or stir in a cornstarch slurry.

Serving Ideas & Occasions

Sausage Potato Soup is ideal for:

• Cold-weather dinners — cozy and filling
• Family meals — everyone loves it, even picky eaters
• Meal prep — stores and reheats beautifully
• Potlucks or gatherings — serve with toppings and bread on the side

Serve with:

• Warm, crusty bread or garlic knots
• A fresh green salad with vinaigrette
• Roasted vegetables or simple steamed greens

Nutritional & Health Notes

This soup offers:

• Protein from sausage
• Fiber and vitamins from potatoes and greens
• A balance of fats, carbs, and nutrients in one bowl

To make it cleaner or diet-friendly:

• Use lean sausage or turkey
• Add more greens for volume without extra calories
• Swap cream for dairy-free milk or just skip it for a broth-based version

FAQs

Q1: Can I make this soup ahead of time?

A1: Yes! It tastes even better the next day. Let cool, store in an airtight container in the fridge for up to 4 days.

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Q2: Can I freeze Sausage Potato Soup?

A2: Yes, but skip the cream until reheating, as dairy can separate. Freeze in portions and reheat gently on the stovetop.

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Q3: Can I use plant-based sausage?

A3: Absolutely. Choose a flavorful vegan sausage and follow the same steps. Use veggie broth and dairy-free milk for a vegan version.

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Q4: What’s the best potato for this soup?

A4: Yukon Gold holds shape and adds creaminess. Red potatoes work too. Russets are great if you want a softer, thicker texture.

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Q5: Can I make this in a slow cooker?

A5: Yes. Brown the sausage first, then add everything (except cream and greens) to a slow cooker. Cook on low for 6–7 hours. Stir in cream and greens at the end.

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Q6: How do I thicken the soup?

A6: Mash a few cooked potatoes in the pot or add 1 tablespoon cornstarch mixed with water. Simmer until thickened.

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Q7: Is this gluten-free?

A7: Yes — just check your sausage and broth labels to ensure they’re gluten-free.

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