Sausage Potato Soup is a hearty and comforting bowl of goodness that combines savory sausage pieces with tender potatoes in a creamy broth. It’s the kind of soup that feels like a warm hug on a chilly day, with every spoonful packed full of flavor and satisfying textures.
One of my favorite things about this soup is how easy it is to make but still feels like a special treat. I like to brown the sausage until it’s nice and crispy, which adds a lovely depth to the soup. The potatoes soften just right, and the broth gets creamy without being too heavy — perfect for filling up without feeling weighed down.
I usually serve this soup with some crusty bread on the side so I can soak up every last drop. It’s also a great meal to make ahead and enjoy leftovers for the next day because the flavors only get better. Whenever I make Sausage Potato Soup, it always brings everyone together at the table, and that’s what makes it feel so special to me.
Key Ingredients & Substitutions
Italian Sausage: This is the flavor powerhouse. I like mild for a gentle spice, but spicy works if you want a kick. If you prefer, use ground pork or turkey for a lighter option.
Russet Potatoes: Their starchy texture thickens the soup nicely. Yukon gold potatoes can also work well and hold their shape a bit better.
Heavy Cream & Milk: These add creaminess without heaviness. For a lighter soup, swap heavy cream for half and half or use all milk. Coconut milk can be a good dairy-free alternative.
Diced Tomatoes: Add a subtle tang and depth. Use fresh chopped tomatoes if you have them, or canned fire-roasted tomatoes for a smoky twist.
How Do You Get Perfectly Tender Potatoes Without Overcooking?
The potatoes cook in the broth until soft but still hold shape without turning mushy. Follow these tips:
- Cut potatoes into even, bite-size pieces for even cooking.
- Simmer gently, covered, rather than boiling hard to prevent falling apart.
- Check doneness after about 15 minutes by poking with a fork—it should slide in easily but the pieces stay intact.
- If they cook faster than expected, reduce heat to low and keep an eye to avoid mush.
Taking time here means your soup will have that great tender bite without losing texture!
Equipment You’ll Need
- Large pot or Dutch oven – I love using this because it heats evenly and is perfect for simmering all the flavors together.
- Wooden spoon or spatula – it’s great for breaking up the sausage and stirring the soup without scratching the pot.
- Knife and cutting board – essential for chopping potatoes, onion, and herbs. I like a sharp knife for quick, safe prep.
- Measuring cups and spoons – helps keep everything balanced and accurate, especially when adding liquids and seasonings.
- Optional: immersion blender – if you want a creamier, thicker texture, this makes blending the soup smooth and easy.
Flavor Variations & Add-Ins
- Use ground chicken or turkey instead of sausage for a lighter, leaner soup.
- Stir in cooked kale, spinach, or even chopped broccoli for extra greens and nutrients.
- Add a pinch of smoked paprika or cayenne pepper for a smoky or spicy kick.
- Top with shredded cheese, bacon bits, or chopped fresh herbs to personalize each bowl.
How to Make Sausage Potato Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 4 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) milk
- 1 (14.5 oz) can diced tomatoes, drained
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 tsp dried parsley (plus more for garnish)
- Salt and black pepper, to taste
- Sour cream, for topping (optional)
- Fresh chopped parsley or chives, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 20 minutes to cook the sausage and sauté the veggies, plus 20 minutes for the potatoes to become tender. Overall, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil or butter in a large pot over medium heat. Add the sausage, breaking it into small pieces with a spoon. Cook until browned and cooked through, about 5-7 minutes. Use a slotted spoon to remove the sausage to a bowl, leaving the fat in the pot.
2. Sauté Onions and Garlic:
Add chopped onion to the pot with the sausage fat and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds till fragrant.
3. Add Potatoes and Broth:
To the pot, add diced potatoes, cooked sausage, drained diced tomatoes, thyme, parsley, salt, and pepper. Pour in the chicken broth and stir everything together.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Finish with Cream and Milk:
Stir in the heavy cream and milk. Warm the soup gently without boiling for about 5 minutes, allowing it to thicken slightly.
6. Season and Serve:
Taste the soup and add more salt and pepper if needed. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh parsley or chives if you like.
Enjoy your delicious, creamy Sausage Potato Soup with some crusty bread or crackers for the perfect cozy meal!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just be sure to fully thaw it in the refrigerator overnight before cooking. This helps the sausage brown properly and cook evenly without releasing too much water.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Cool it completely, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stove.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat, stirring occasionally to prevent sticking or scorching.
What Are Good Substitutions for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk instead. For a dairy-free choice, try full-fat coconut milk, but expect a slight change in flavor.