When the weather turns chilly, nothing hits the spot quite like a warm bowl of Sausage Potato Soup. Loaded with tender potatoes, savory sausage, and a creamy broth, this soup is hearty, flavorful, and satisfying enough to be a complete meal. It’s simple to make, customizable with veggies and herbs, and perfect for weeknight dinners or cozy weekends at home.
What is Sausage Potato Soup?
Sausage Potato Soup is a rustic, comforting soup made with crumbled sausage, diced potatoes, onions, garlic, broth, and cream or milk. Similar to Italian zuppa toscana, it combines savory sausage with starchy potatoes for a creamy, filling dish. Add leafy greens, carrots, or herbs for even more flavor.
Sausage Potato Soup
Equipment
- large soup pot
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- ladle
Ingredients
- 1 lb ground Italian sausage (mild or spicy)
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried parsley
- to taste salt and black pepper
- 2 tbsp fresh parsley or green onions, chopped (for garnish)
Instructions
- In a large pot, brown sausage over medium heat, breaking it apart with a spoon. Remove and set aside.
- In the same pot, melt butter. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute.
- Stir in potatoes, broth, thyme, and parsley. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Sprinkle flour into pot and stir well, or make a quick slurry with flour and milk. Stir in milk or half-and-half. Simmer 5 minutes until soup thickens.
- Return sausage to pot. Simmer gently 5 minutes, adjusting seasoning with salt and pepper.
- Ladle soup into bowls. Top with fresh parsley, Parmesan, or extra sausage crumbles.
Notes
Ingredients You’ll Need
This recipe serves 6.
- 1 lb ground Italian sausage (mild or spicy)
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- Fresh parsley or green onions, chopped (for garnish)
Optional add-ins
- 2 cups chopped kale or spinach
- 1 cup diced carrots or celery
- 1 pinch red pepper flakes for spice
- ½ cup grated Parmesan cheese
Substitutions
- Dairy-free: use coconut milk or almond milk.
- Gluten-free: thicken with cornstarch instead of flour.
- Vegetarian: use plant-based sausage and veggie broth.
Step-by-Step Instructions
Step 1: Cook sausage
In a large pot, brown sausage over medium heat, breaking it apart with a spoon. Remove and set aside.
Step 2: Sauté aromatics
In the same pot, melt butter. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute.
Step 3: Add potatoes and broth
Stir in potatoes, broth, thyme, and parsley. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Step 4: Make creamy base
Sprinkle flour into pot and stir well, or make a quick slurry with flour and milk. Stir in milk or half-and-half. Simmer 5 minutes until soup thickens.
Step 5: Add sausage back
Return sausage to pot. Simmer gently 5 minutes, adjusting seasoning with salt and pepper.
Step 6: Garnish and serve
Ladle soup into bowls. Top with fresh parsley, Parmesan, or extra sausage crumbles.
Recommend with Velvety Potato Soup Recipe using anchor text: “Pair this rustic version with Velvety Potato Soup Recipe for a contrast of chunky and silky potato soups.”
Tips for the Best Sausage Potato Soup
- Use Yukon gold potatoes for creamy texture, russets for fluffier soup.
- Brown sausage well—it adds deep flavor.
- Stir milk in slowly to avoid curdling.
- For a thicker soup, mash some potatoes into the broth before adding sausage.
Variations
- Sausage kale potato soup (Zuppa Toscana style): Add chopped kale near the end.
- Spicy version: Use hot Italian sausage and red pepper flakes.
- Cheesy sausage soup: Stir in cheddar or Parmesan for richness.
- Vegetable-heavy: Add zucchini, carrots, or celery for extra nutrition.
Storage and Reheating
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months (dairy may separate slightly—stir well when reheating).
- Reheating: Warm gently on stovetop, adding a splash of broth or milk if too thick.
Suggest pairing with Loaded Potato Soup using anchor text: “Serve Sausage Potato Soup with Loaded Potato Soup for a hearty potato soup duo.”
Serving Ideas
This hearty soup pairs perfectly with:
- Crusty bread or garlic toast
- A fresh side salad
- Roasted Brussels sprouts or carrots
- Grilled cheese or paninis
Nutrition Breakdown
One serving has about 380–420 calories, 18 grams protein, 28 grams carbs, and 24 grams fat. Using turkey sausage and lighter milk lowers fat while keeping it filling.
Conclusion
Sausage Potato Soup is a cozy, hearty dish that turns simple ingredients into a comforting meal. With tender potatoes, savory sausage, and a creamy broth, it’s a recipe that works for family dinners, potlucks, or meal prep. Easy to customize and always satisfying, this soup deserves a spot in your regular comfort food rotation.
FAQs
Can I use sweet potatoes instead?
Yes, but the flavor will be sweeter and slightly earthy.
Can I make this in a slow cooker?
Yes, cook sausage first, then add all ingredients to Crock Pot. Cook on low 6–7 hours, stir in milk at the end.
Can I make it dairy-free?
Yes, use full-fat coconut milk instead of cream or milk.
Can I use pre-cooked sausage links?
Yes, slice and brown them before adding.
How do I thicken the soup more?
Mash extra potatoes or add ½ cup shredded cheese.