There’s something incredibly comforting about a warm, hearty soup on a chilly day, isn’t there? This Potato and Sausage Soup is one of my absolute favorites for when the weather turns cool. It’s like a hug in a bowl!
It’s perfect for a weeknight dinner, a cozy weekend lunch, or even to bring to a potluck.
This recipe is all about simple ingredients coming together to create something truly delicious.
Recipe Overview: Potato and Sausage Soup
This soup is a creamy, savory delight, packed with chunks of tender potatoes, flavorful sausage, and a rich, satisfying broth. It’s the kind of meal that feels both rustic and refined at the same time.
Think of it as a classic potato soup, but kicked up a notch with the addition of savory sausage. The sausage adds a depth of flavor that really elevates the whole dish.
It’s incredibly filling and satisfying, perfect for a main course.
You can serve it with a side of crusty bread for dipping, a simple green salad, or even some crackers. It also is amazing with a dollop of sour cream or a sprinkle of fresh chives.
It’s surprisingly easy to make, and the leftovers are just as good (if not better!) the next day.
Detailed Ingredients for Potato and Sausage Soup
Here’s what you’ll need to gather:
- Potatoes: About 2 pounds. I usually use Yukon Gold potatoes because they have a naturally buttery flavor and hold their shape well in soup. Russet potatoes will also work, but they tend to break down a bit more, resulting in a thicker, starchier soup.
- Sausage: 1 pound of Italian sausage. You can use mild or hot, depending on your preference. I prefer the flavor of Italian sausage, but you could also use breakfast sausage or even chorizo.
- Onion: 1 medium yellow onion, chopped. This adds a subtle sweetness and depth of flavor to the soup base.
- Garlic: 4 cloves, minced. Garlic is essential for that aromatic flavor!
- Chicken Broth: 6 cups. You can use store-bought or homemade. If you’re using store-bought, I recommend low-sodium so you can control the saltiness of the soup.
- Heavy Cream: 1 cup. This adds richness and creaminess to the soup. You can substitute with half-and-half or milk, but the soup will be less creamy.
- Butter: 2 tablespoons.
- All-purpose flour: 2 tablespoons. Used to thicken the soup.
- Salt and Black Pepper: To taste. I usually start with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, then adjust as needed.
- Fresh Parsley (optional): For garnish. A sprinkle of fresh parsley adds a pop of color and freshness.
Possible Substitutions:
- For a vegetarian option, you can omit the sausage and use vegetable broth.
- If you don’t have heavy cream, you can use milk or half-and-half, but the soup won’t be as rich.
- To change it up, try different types of potatoes for slightly varied flavor.
Step-by-Step Instructions for Potato and Sausage Soup
Let’s get cooking!
- Prepare the Sausage: Remove the sausage from its casing, if necessary. In a large pot or Dutch oven, cook the sausage over medium-high heat, breaking it up with a spoon or spatula, until it’s browned and cooked through. This usually takes about 8-10 minutes. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. You should be able to really smell the garlic!
- Make a Roux: Add the butter, once melted sprinkle the flour over the onion mixture and cook for 1-2 minutes, stirring constantly. This will help thicken the soup later.
- Add Broth and Potatoes: Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the peeled and diced potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in Cream and Season: Once the potatoes are tender, stir in the heavy cream. Season the soup with salt and black pepper to taste. Be sure to taste and adjust the seasoning as needed – you might want a little more salt or a pinch of extra pepper.
- Simmer and Serve: Let the soup simmer for another 5 minutes to allow the flavors to meld. If you want a thicker soup, you can mash some of the potatoes against the side of the pot. Serve hot, garnished with fresh parsley, if desired.
Variations & Tips for the Best Potato and Sausage Soup
- Spice it Up: For a spicier soup, use hot Italian sausage or add a pinch of red pepper flakes.
- Add Veggies: Feel free to add other vegetables to the soup, such as carrots, celery, or kale.
- Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator.
- Reheating: Reheat the soup gently on the stovetop or in the microwave. You may need to add a splash of broth or water if the soup has thickened too much.
- Serving: This is excellent served hot with a little grated cheese, or even a crusty baguette.
Key Details
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 6-8
- Equipment you’ll need: Large pot or Dutch oven, cutting board, knife, spoon or spatula.
Potato and Sausage Soup
This creamy, savory Potato and Sausage Soup is a comforting and hearty delight, packed with tender potatoes, flavorful sausage, and a rich, satisfying broth. Perfect for a chilly day!
Ingredients
- 2 pounds potatoes such as Yukon Gold or Russet, peeled and diced
- 1 pound Italian sausage mild or hot, removed from casing
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Remove sausage from casing. In a large pot or Dutch oven, cook sausage over medium-high heat, breaking it up, until browned. Drain excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Melt butter in the pot. Sprinkle flour over onion mixture and cook for 1-2 minutes, stirring constantly.
- Slowly pour in chicken broth, stirring to prevent lumps. Add diced potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in heavy cream. Season with salt and black pepper to taste.
- Simmer for another 5 minutes to meld flavors. Serve hot, garnished with fresh parsley if desired.
