If you’re craving a big, cozy bowl of something that tastes like pure comfort, you’re in for a treat with this Sausage Potato Soup. With juicy Italian sausage, creamy potatoes, hearty greens, and a touch of smoky spice, this soup wraps you in warmth and flavor from the very first spoonful. It’s rich, satisfying, and just the right balance of rustic and creamy, perfect for chilly nights or anytime you want a meal that feels like a hug. Trust me, this is the kind of dish you’ll want to make again and again—because Sausage Potato Soup honestly never gets old!
Ingredients You’ll Need
The beauty of this recipe is how each ingredient shines on its own while blending together into pure soup perfection. Every item packs flavor, texture, or color—no fillers here, just essentials that work together to build layers of taste in your Sausage Potato Soup.
- Olive oil: Gives a silky base for sautéing and adds a subtle richness right from the start.
- Italian sausage (mild or spicy, casings removed): The main flavor driver—opt for spicy if you like a kick, or go half-and-half for depth.
- Onion (diced): Aromatic and sweetens as it cooks, forming a savory soup backbone.
- Garlic (minced): Just two cloves bring a mellow, fragrant bite that lifts all other flavors.
- Russet or Yukon gold potatoes (peeled and diced): They break down to creamy, hearty chunks that make every bite comforting.
- Low-sodium chicken broth: A flavorful liquid that draws out the savory notes in sausage and vegetables.
- Heavy cream: The reason for the soup’s irresistible creaminess and velvety texture.
- Dried thyme: Introduces herbal notes to balance the richness.
- Smoked paprika: Adds a gentle smokiness and a lovely boost of color.
- Salt and black pepper to taste: Essential for perfect seasoning—taste as you go!
- Kale or spinach (chopped): These greens wilt perfectly into the soup, giving it freshness and vibrancy.
- Grated Parmesan cheese (optional): For an extra layer of nutty, salty flavor—highly recommended.
- Crushed red pepper flakes for garnish (optional): Sprinkle on top for a spicy finishing touch!
How to Make Sausage Potato Soup
Step 1: Brown the Sausage
Start by heating up the olive oil in a large pot over medium heat. Add your sausage (casings removed) and break it up with a spoon as it cooks. Let it sizzle, turning golden and a bit crisp in places—this is where the big flavor begins! After 6 to 8 minutes, when the sausage is nicely browned and cooked through, you’re ready for the next layer.
Step 2: Sauté the Aromatics
Once the sausage is browned, add in your diced onion. Sauté for about 3 to 4 minutes, until it turns soft and translucent. Next, stir in the minced garlic and let that cook for just 30 seconds. Don’t rush this part—the aroma will let you know it’s ready!
Step 3: Build the Soup Base
Now for the potatoes! Add your peeled, diced potatoes along with the chicken broth, dried thyme, smoked paprika, plus a generous pinch of salt and black pepper. Give everything a good stir, bring the pot to a gentle boil, then reduce heat to a simmer. Let this bubble gently for 15 to 20 minutes, until the potatoes are perfectly tender and starting to release their starch into the soup.
Step 4: Make it Creamy & Add Greens
This is where the magic happens: pour in the heavy cream and toss in your chopped kale or spinach. Simmer for another 3 to 5 minutes, stirring now and then, until the greens are wilted and the Sausage Potato Soup is wonderfully creamy. Taste and adjust seasoning if needed.
Step 5: Finish & Serve
Ladle the Sausage Potato Soup into bowls and get ready for your moment of comfort-food bliss. Top each bowl with grated Parmesan and a sprinkle of crushed red pepper flakes if you’re feeling bold. Serve hot and let the flavors speak for themselves!
How to Serve Sausage Potato Soup
Garnishes
Garnishing is that last loving step. A sprinkle of grated Parmesan gives your Sausage Potato Soup a savory, nutty lift, and a dash of crushed red pepper flakes adds pops of color and gentle heat. If you want to get fancy, a drizzle of good olive oil or a few fresh thyme leaves on top never hurts!
Side Dishes
Nothing partners with Sausage Potato Soup quite like a thick, rustic slice of crusty bread—perfect for dunking and scooping up every creamy drop. If you want something a bit lighter, pair your soup with a fresh green salad tossed with a zesty vinaigrette. And for the ultimate comfort combo, you can’t go wrong with a classic grilled cheese sandwich alongside.
Creative Ways to Present
For a fun touch at gatherings, serve your Sausage Potato Soup in small mugs or tiny bread bowls as appetizers. If you’re feeding a crowd, set up a soup bar with bowls of toppings (Parmesan, crispy bacon bits, chopped herbs, red pepper flakes) so everyone can personalize their bowl. Little touches like these turn your comforting soup into a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Got soup left? Lucky you! Allow your Sausage Potato Soup to cool a bit before transferring it into airtight containers. It’ll keep well in the refrigerator for up to 4 days. The flavors actually meld and get even better by the next day, so leftovers are a treat!
Freezing
If you want to freeze your Sausage Potato Soup, let it cool completely first. Ladle it into freezer-safe containers, leaving an inch of space for expansion. It’ll keep beautifully in the freezer for up to two months. For best texture, thaw overnight in the fridge before reheating—it helps maintain the creamy consistency.
Reheating
Reheating is a breeze. Warm your Sausage Potato Soup over medium heat on the stovetop, stirring occasionally. If the soup looks a bit thick, just add a splash of broth or milk to thin it out. You can also reheat single servings in the microwave—just be sure to stir halfway through so it heats evenly.
FAQs
Can I use a different kind of sausage for this soup?
Absolutely! You can swap Italian sausage for chicken sausage, turkey sausage, or even a vegetarian sausage alternative. Just keep in mind that different sausages will add their own unique flavor to the Sausage Potato Soup, so taste and season accordingly.
What’s the best potato to use for Sausage Potato Soup?
Both russet and Yukon gold potatoes work beautifully in this recipe. Russets make the soup extra creamy as they break down slightly, while Yukon golds hold their shape and offer a golden, buttery bite. Choose whichever you have on hand or prefer!
Can I make this Sausage Potato Soup dairy-free?
Yes! For a dairy-free version, simply swap the heavy cream with your favorite plant-based cream or unsweetened non-dairy milk. Keep in mind the soup will be slightly less rich, but just as comforting.
Is this soup spicy?
Your Sausage Potato Soup can be as spicy or as mild as you like. If you’re using spicy Italian sausage and adding red pepper flakes, you’ll get more heat. Stick to mild sausage and omit the pepper flakes for a kid-friendly, gentle version.
Can I add more vegetables to this soup?
Definitely! Chopped carrots, celery, or even bell peppers are lovely additions. They’ll add more color, nutrition, and texture to your Sausage Potato Soup—feel free to get creative with what’s in your fridge.
Final Thoughts
There’s something truly special about sitting down to a steaming bowl of Sausage Potato Soup—it’s like instant comfort, no matter what’s going on outside. I hope you give this recipe a try and make a pot to share with the people you love. Trust me, it’s a cozy classic you’ll want to have on repeat!
Print
Sausage Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Sausage Potato Soup is a hearty and comforting dish perfect for a cozy dinner. Creamy broth, tender potatoes, flavorful Italian sausage, and nutritious greens come together in this satisfying one-pot meal.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Additions:
- 2 cups chopped kale or spinach
- 1/2 cup grated Parmesan cheese (optional)
- Crushed red pepper flakes for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat.
- Cook the sausage: Until browned and cooked through, breaking it apart with a spoon, about 6–8 minutes.
- Add onion and garlic: Cook until softened, then add potatoes, broth, thyme, paprika, salt, and pepper.
- Simmer: Until potatoes are tender, about 15–20 minutes.
- Stir in cream and greens: Simmer until greens are wilted and soup is creamy.
- Adjust seasoning: Taste and garnish with Parmesan and red pepper flakes if desired.
Notes
- For extra depth of flavor, use a mix of spicy and mild sausage.
- Substitute heavy cream with half-and-half for a lighter version.
- This soup pairs well with crusty bread or a grilled cheese sandwich.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 790mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
