Sausage Potato Soup is the kind of meal that feels like a warm hug on a chilly day. It’s a creamy and comforting soup packed with tender chunks of potato and flavorful bits of sausage that give it a nice little kick. The broth is rich and cozy, making it perfect for when you want something simple but filling.
I love making this soup because it comes together quickly, and it always earns extra smiles at the table. A little tip I’ve learned is to brown the sausage well first—that way, you get even more flavor in the soup. Plus, the potatoes soak up all that good taste and soften just right, so every spoonful is satisfying and hearty.
One of my favorite ways to enjoy this soup is with a slice of crusty bread to dip and a sprinkle of fresh parsley on top for a pop of color. It’s great for family dinners or when friends come over and need something warm and easy. Whenever I make Sausage Potato Soup, it feels like a cozy little celebration in a bowl.
Key Ingredients & Substitutions
Italian Sausage: This adds the main flavor and a bit of spice. You can swap it for chicken sausage or turkey sausage for a lighter option. For a vegetarian twist, try plant-based sausage crumbles.
Potatoes: Choose starchy potatoes like Russets or Yukon Gold—they get soft but hold their shape. If you prefer a creamier soup, you can mash some potatoes while cooking.
Heavy Cream: Adds richness and smoothness. For a lighter version, try half-and-half or whole milk. Coconut milk can work too, but it changes the flavor a bit.
Herbs & Vegetables: Onion, garlic, carrots, thyme, and oregano provide great depth. Fresh herbs work well instead of dried—just add them near the end of cooking for the best flavor.
How Do You Cook the Sausage to Maximize Flavor?
Getting the sausage browned properly is key to a tasty soup. Here’s how I do it:
- Heat olive oil in the pot over medium heat before adding the sausage.
- Break the sausage into small pieces using your spoon—this helps it brown evenly.
- Don’t stir too much; let it sit a bit so it forms a nice brown crust.
- Once browned and cooked through, remove the sausage to avoid overcooking while you sauté the veggies.
This method builds a rich, meaty base that flavors the whole soup, plus leftover browned bits in the pot add extra taste when you cook onions and garlic next.
Equipment You’ll Need
- Large soup pot – I like this because it’s big enough to hold all the ingredients and heats evenly.
- Wooden spoon – perfect for stirring everything without scratching the pot.
- Sharp knife and cutting board – essential for dicing potatoes, carrots, and onions cleanly.
- Measuring cups and spoons – helpful for adding the correct amount of broth, cream, and spices.
- Stove – any standard burner works great to cook the soup on the stovetop.
Flavor Variations & Add-Ins
- Use spicy sausage if you want a kick, or mild sausage for a gentler flavor.
- Add chopped celery or bell peppers for extra crunch and color.
- Stir in cooked spinach or kale near the end for added greens.
- Try different herbs like rosemary or basil to change the aroma and taste.
How to Make Sausage Potato Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240ml) heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook. So, in about 40 minutes, you’ll be sitting down to enjoy a warm, hearty bowl of sausage potato soup.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Let it brown nicely and cook all the way through, then remove the sausage from the pot and set it aside. This step adds loads of flavor!
2. Sauté the Vegetables:
In the same pot, toss in the chopped onion, diced carrots, and minced garlic. Cook them for about 5 minutes, stirring occasionally, until they’re nice and soft.
3. Cook the Potatoes and Combine:
Add the diced potatoes and the cooked sausage back to the pot. Sprinkle in the dried thyme and oregano, then season with salt and freshly ground black pepper. Give everything a good stir.
4. Simmer the Soup:
Pour in the chicken broth. Bring the soup to a boil, then turn the heat down to low. Let it simmer for about 15 to 20 minutes, until the potatoes are tender.
5. Add Cream and Finish:
Lower the heat even more and stir in the heavy cream. Warm the soup gently—don’t let it boil—to keep it creamy and smooth. Taste and add more salt or pepper if you like.
6. Serve and Enjoy:
Ladle the comforting soup into bowls, sprinkle chopped fresh parsley over the top, and serve warm. It’s wonderful with crusty bread on the side for dipping.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Stove or cooktop
Flavor Variations & Add-Ins
- Swap mild sausage for spicy if you like a little heat.
- Add chopped celery or bell peppers with the vegetables for extra crunch.
- Stir in fresh spinach or kale near the end for some green goodness.
- Try fresh rosemary or basil instead of thyme and oregano for a different twist.
Can I Use Frozen Sausage for This Soup?
Yes, but make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps it brown evenly and cook through without steaming.
Can I Make Sausage Potato Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. When reheating, warm it gently over low heat to prevent the cream from curdling. Stir occasionally for even heating.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Heavy Cream?
You can use half-and-half or whole milk for a lighter soup, but it may be less creamy. For a dairy-free option, try coconut milk—just be aware it will add a subtle coconut flavor to the soup.