Sausage Potato Soup Recipe tastes rich, cozy, and a little bit smoky, comes together in about 45 minutes, and works perfectly for busy families or anyone who craves a big bowl of comfort; I still make this on repeat when my kids wander into the kitchen asking, “Is dinner soup again?”. The broth feels creamy and hearty, loaded with tender potatoes, savory sausage, and plenty of veggies. If you love simple, rustic food that fills the house with good smells, this one fits right into your weeknight rotation.
Why Make This Sausage Potato Soup Recipe at Home
Homemade sausage potato soup tastes fresher and heartier than anything from a can. You control the salt, the spice level, and the texture, so every bowl fits your taste instead of a factory standard.
You also stretch a pound of sausage into a full pot that feeds a crowd. Leftovers taste even better the next day, so you cook once and eat twice, which feels like a tiny life win.
“This Sausage Potato Soup Recipe tasted like a cozy hug in a bowl, and my whole family scraped their bowls clean.” – Maria ★★★★★
Ingredients You Need
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- Helps the veggies soften and adds flavor, especially if your sausage runs lean.
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 to 4 cloves garlic, minced
- Jarred minced garlic works in a pinch, but fresh gives better flavor.
- 2 pounds potatoes, peeled and cut into 1 inch chunks
- Yukon Gold potatoes stay creamy and hold shape.
- Russet potatoes give a softer, slightly thicker soup.
- 6 cups chicken broth
- Use low sodium broth so you control the salt.
- Bouillon paste or cubes with water work as a pantry shortcut.
- 1 cup heavy cream
- Half and half works for a lighter version.
- Use evaporated milk if you want shelf stable dairy.
- 1 cup chopped kale or baby spinach, loosely packed
- Frozen spinach works; thaw and squeeze out extra water.
Seasonings
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional for heat
- 1 bay leaf
Optional flavor boosters
- ½ cup grated Parmesan cheese, plus more for serving
- 1 tablespoon tomato paste for extra depth
- 1 teaspoon Dijon mustard for a subtle tang
Pantry shortcuts and brand notes
Use pre chopped mirepoix (onion, carrot, celery mix) from the produce section if you want to save time. Shelf stable chicken broth and canned evaporated milk keep this recipe weeknight friendly. I like thicker cut smoked sausage from brands that brown nicely, but any good quality Italian sausage links or bulk sausage work.
Equipment list
- Large heavy bottomed pot or Dutch oven
- Wooden spoon or spatula
- Sharp chef’s knife and cutting board
- Ladle for serving
- Measuring cups and spoons
Tips & Mistakes
- Brown the sausage well so you build flavor on the bottom of the pot.
- Drain some fat if the sausage releases a lot, or the soup can taste greasy.
- Cut potatoes into even chunks so they cook at the same rate.
- Keep the simmer gentle so potatoes stay intact and do not break apart.
- Add dairy at the end and lower the heat so the cream does not curdle.
- Taste and adjust salt after the soup finishes simmering, not before.
- Stir occasionally and scrape the bottom so nothing sticks and burns.
- Do not overcook the greens; add them near the end so they stay bright.
- Use low sodium broth so you avoid oversalting the soup.
- Cool leftovers before chilling so condensation does not water down the broth.
How to Make Sausage Potato Soup
Step 1: Brown the sausage
Set a large pot over medium heat and add a drizzle of olive oil. Add the sausage and break it into small pieces with a wooden spoon. Cook until browned and cooked through, about 6 to 8 minutes, then scoop it out to a bowl and leave a thin layer of fat in the pot.
Step 2: Sauté veggies and aromatics
Add onion, carrots, and celery to the same pot. Cook over medium heat until the veggies soften and the onion turns translucent, about 7 to 8 minutes. Stir in the garlic and cook 1 minute, just until fragrant, so it does not burn.
Step 3: Season the base
Add smoked paprika, thyme, oregano, red pepper flakes, salt, and pepper. Stir so the spices coat the veggies and toast for about 1 minute. This step wakes up the dried herbs and gives the soup a deeper flavor.
Step 4: Add potatoes and broth
Add the potato chunks to the pot and stir to coat them in the seasoned veggie mix. Pour in the chicken broth and add the bay leaf and tomato paste if you use it. Bring the pot to a gentle boil, then lower the heat to a steady simmer.
Step 5: Simmer until potatoes turn tender
Let the soup simmer for 15 to 20 minutes, stirring occasionally. Cook until the potatoes feel tender when you poke them with a fork. If the soup thickens too much, add a splash of broth or water to loosen it.
Step 6: Add sausage back and finish with cream
Return the browned sausage and any juices from the bowl to the pot. Stir in the heavy cream and Dijon mustard if you use it, and keep the heat on low so the soup stays hot but does not boil. Taste and adjust seasoning with more salt and pepper as needed.
Step 7: Add greens and cheese
Stir in the chopped kale or spinach and cook 2 to 3 minutes, just until the greens wilt. Add grated Parmesan and stir until it melts into the broth. Turn off the heat and let the soup sit for 5 minutes so the flavors settle.
Variations I’ve Tried
I swap Italian sausage for smoked sausage rounds when I want a slightly different flavor and a firmer bite. I also use sweet potatoes instead of regular potatoes for a deeper color and a hint of natural sweetness. On busy nights, I skip the cream and blend a small portion of the soup with an immersion blender to thicken it without dairy.
Sometimes I add a can of drained white beans to boost protein and fiber. I also toss in frozen corn or peas near the end for extra veggies and color. For a lighter version, I use turkey sausage and half and half, and the soup still tastes rich and satisfying.
How to Serve Sausage Potato Soup
Serve this Sausage Potato Soup Recipe steaming hot in wide bowls so the steam hits your face and you feel like you stand in a cozy kitchen commercial. Add a side of crusty bread, garlic toast, or simple buttered rolls to soak up every drop of broth. Pair it with a crisp green salad or sliced cucumbers and cherry tomatoes for a fresh crunch. For kids, I like to serve it with apple slices or orange wedges to balance the richness.
How to store
- Cool the soup to room temperature within 1 to 2 hours, then move it to airtight containers.
- Store in the fridge for up to 4 days; the flavors deepen and taste even better.
- Freeze in freezer safe containers or bags for up to 3 months, leaving a little space at the top for expansion.
- Reheat on the stove over medium low heat, stirring often, and add a splash of broth or milk if it thickens too much.
- Reheat single portions in the microwave in short bursts, stirring between each, until hot all the way through.
Sausage Potato Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, chicken broth, and water. Stir in the Italian seasoning, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and chopped kale or spinach, if using. Simmer for another 3–5 minutes until the greens are wilted and the soup is heated through.
- Taste and adjust seasoning if needed. Ladle into bowls and top with grated Parmesan cheese if desired.
Notes
Approximate per serving: 420 calories; fat 29 g; saturated fat 13 g; carbohydrates 22 g; fiber 2 g; sugars 3 g; protein 17 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion sizes.