Sausage Potato Soup
A rich, savory bowl that combines browned sausage, diced potatoes, and a savory broth makes an easy weeknight main that’s both filling and simple to scale. Below are clear ingredients, cooking steps, and practical tips to make a creamy, well-seasoned sausage-and-potato soup at home.
Ingredients you’ll need
List ingredients in one place so the cooking process moves smoothly. Use about 1 pound of pork or turkey sausage (remove casings if using links), 1.5–2 pounds of Yukon Gold or Russet potatoes, 1 medium onion, 2–3 garlic cloves, 4 cups low-sodium chicken broth, 1 cup half-and-half or milk for creaminess, 2 tablespoons olive oil or butter, a bay leaf, and salt and pepper to taste. Fresh thyme or a pinch of smoked paprika brightens the flavor without masking the sausage. If you like quick protein swaps, try this 10-minute air fryer chicken sausage and veggies recipe for inspiration.
Step-by-step cooking directions
Start by browning the sausage in a heavy pot; break it into small pieces so every spoonful has even flavor. Remove excess fat, then sauté the onion until translucent and add garlic for 30–60 seconds. Add diced potatoes and pour in the chicken broth until potatoes are mostly submerged. Add the bay leaf and simmer until potatoes are tender, about 12–15 minutes. Stir in the half-and-half, adjust salt and pepper, and finish with chopped parsley or chives. A quick splash of lemon juice or apple cider vinegar at the end lifts the flavors.
Texture and seasoning tips
For a thicker soup, mash a cup of the cooked potatoes against the side of the pot and stir to integrate; for a chunkier bowl, leave all pieces intact. Balance the sausage’s saltiness by taste-testing before adding extra salt. Smoked paprika or a pinch of red pepper flakes complements spicy sausages, while sweet Italian sausage pairs well with fresh basil. Keep the broth silky by using moderate heat after adding dairy to prevent curdling.
Safe swaps and easy variations
Swap Italian sausage for smoked kielbasa, chorizo, or chicken sausage depending on the flavor profile you want. Add kale or spinach in the last 2–3 minutes for color and nutrition without changing the method. For a lighter, broth-forward version, reduce the half-and-half and increase broth. If you enjoy silky, egg-enriched soups, consider techniques from a classic Chinese egg drop soup recipe to create ribbons of texture in small batches.
Serving and storage
Serve hot with crusty bread or a simple green salad to soak up the broth. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove and add a splash of broth if the soup thickens. For freezer storage, cool fully, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
For another home-tested take on this classic, see The Cozy Cook’s sausage potato soup recipe for a similar comforting approach. If you want a version with step-by-step photos and serving suggestions, check out Chelsea’s Messy Apron sausage potato soup.
