Creamy Sausage Potato Soup
You know those recipes that feel like a warm hug in a bowl? Yeah — this is one of them. Sausage Potato Soup is creamy, hearty, and just rustic enough to look like you tried really hard (even though it’s secretly super easy). Think of it as the culinary equivalent of cozy socks, Netflix, and a big ol’ spoon.
This soup doesn’t require fancy ingredients, complicated techniques, or obscure kitchen gadgets. It’s just solid, comforting food that tastes like your kitchen’s been blessed by the flavor gods. So grab your soup pot, let’s make something magical.
What Makes This Version Different (and Awesome)
Alright, you’ve probably seen a hundred versions of sausage potato soup floating around online. Some are watery. Some are bland. And some require sixteen steps and a PhD in soup science.
This one? Simple, flavorful, and flexible.
Here’s why it rocks:
- The sausage brings the flavor — Italian sausage (hot or mild) adds savory depth and just the right amount of spice.
- The potatoes thicken naturally — no heavy roux required.
- Creamy, not gloopy — the texture hits that perfect spot between hearty and smooth.
- Customizable AF — you can swap greens, use turkey sausage, or make it dairy-free.
- Weeknight-friendly — it’s ready in under an hour, which is basically lightning speed for comfort food.
Oh, and it’s one of those soups that taste better the next day. Leftovers? Yes, please.
Ingredients + Notes
Let’s talk ingredients — and a few no-nonsense tips to make them shine.
- 1 lb Italian sausage – spicy or mild, depending on your vibe. (Hot gives it kick; mild keeps it mellow.)
- 5–6 medium potatoes, diced – ukon Gold or Russet are best. The type of potato you use matters; their starch content affects the final texture of the soup.
- 1 onion, chopped – because soup without onion is just sadness.
- 3–4 garlic cloves, minced – we’re building flavor, not fighting vampires (but if we were, you’d win).
- 4 cups chicken broth – homemade if you’re fancy, store-bought if you’re normal.
- 1 cup heavy cream – don’t fear the fat; that’s where the joy lives.
- 2 cups kale or spinach, chopped – gives the illusion that you’re eating something healthy.
- 1–2 tbsp olive oil or butter – because every good recipe starts with a little fat.
- Salt & pepper, to taste – always be tasting.
- 1 tsp crushed red pepper flakes (optional) – for spice lovers.
- Parmesan or cheddar cheese, grated – because cheese makes everything better.
Ingredient Notes:
- Sausage: Italian works best, but feel free to experiment. If you’ve got chorizo, that’s a whole new level of yum.
- Potatoes: Dice them evenly — uneven chunks cook unevenly, and you’ll end up with a weird texture situation.
- Greens: Add them at the end so they stay bright and lively.
- Broth: Use a good one. If your broth tastes like cardboard, so will your soup.
How to Make It (Step-by-Step)
1. Brown the sausage
Grab your biggest soup pot and heat it over medium. Add a drizzle of olive oil (just enough to make the pan shine), then toss in your sausage. Use a spoon to break it up into bite-sized crumbles.
Cook until deep golden brown — not gray, not pale, but actual browning. That’s where the magic flavor lives. Once done, scoop the sausage out and set it aside. Don’t clean the pot! The little brown bits stuck to the bottom? That’s free flavor.
Pro tip: If your sausage is super fatty, drain a little of the grease — but not all of it. Leave about a tablespoon for that delicious, smoky essence.
2. Sauté onion and garlic
In that same pot, toss in your chopped onion. Stir it around in all that sausage-y goodness for 3–4 minutes until it softens and smells amazing.
Then add your garlic and cook for another 30 seconds. Just enough for the aroma to hit your soul — any longer and you’ll have burnt bitterness instead of bliss.
3. Add potatoes and broth
Now, drop in those diced potatoes and pour in the chicken broth. Give it all a stir, scraping up the flavorful bits from the bottom (they deserve to join the party).
Crank up the heat until it boils, then lower to a simmer. Let it cook for 15 minutes, or until your potatoes are fork-tender and practically begging to melt.
You can test one — just don’t burn your tongue like I always do.
4. Stir in the cream
Once the potatoes are soft, reduce the heat to low and pour in that heavy cream. Stir gently, admiring how the soup suddenly transforms into creamy, golden perfection.
Don’t boil it at this point — boiling cream = split soup = heartbreak. Keep it smooth and gentle, just like you on a Sunday morning.
5. Add the greens and sausage back in
Time for your greens. Throw in the kale (or spinach if you’re going the softer route). Stir it around for a few minutes until it wilts beautifully.
Then, bring back your browned sausage — the star of the show — and stir it into the pot. The flavors will marry right before your eyes. Cue happy dance.
6. Taste, season, and serve
Now’s the moment of truth. Taste your soup. Need salt? Pepper? A pinch of red pepper flakes? Adjust like the confident home chef you are.
Once it’s perfect, ladle it into bowls, top with shredded cheese, maybe a sprinkle of herbs, and serve with crusty bread for dunking.
Pro Tips & Common Mistakes
Even simple soups can go sideways. Here’s how to avoid rookie moves — with a side of humor.
- Skipping the browning stage: That’s where the flavor hides. If your sausage looks boiled, you did it wrong.
- Overcooking the potatoes: Nobody likes potato mush. Stop simmering once they’re tender.
- Forgetting to taste: Taste early and often! Adjust salt, spice, and sass levels as needed.
- Adding cream too soon: Pouring cream into boiling broth? That’s how you curdle your hopes and dreams.
- Too little seasoning: Soup is forgiving, but bland soup is a crime. Don’t be shy — season boldly.
- Overcrowding with greens: A handful, not half the produce aisle. Remember, they shrink but not that much.
Serving & Storage Tips
You’ve got this glorious soup — now what?
Serving Ideas
- Bread is mandatory. Crusty bread, garlic toast, or a buttery roll. Soup without bread is like Netflix without snacks.
- Add toppings! Try shredded cheddar, crumbled bacon, or even a dollop of sour cream.
- Pair with salad. A light green salad balances the richness perfectly.
Storing Leftovers
- Fridge: Keeps for 3–4 days in an airtight container.
- Reheat: Warm it gently on the stove or in the microwave. Add a splash of broth or cream if it thickens up too much.
- Freezer: Technically yes, but potatoes can get a little mushy once thawed. Still tasty — just less firm.
Substitutions & Variations
This soup is the ultimate “use what you’ve got” recipe. Mix, match, experiment — you can’t really mess it up.
- Sausage: Swap Italian for turkey, chicken, or smoked sausage. Chorizo? Spicy heaven.
- Potatoes: Out of spuds? Try cauliflower or even white beans for a lower-carb twist.
- Cream: Dairy-free? Coconut milk or cashew cream works beautifully.
- Greens: Kale, spinach, Swiss chard — all winners.
- Extra veggies: Toss in corn, carrots, or peas. Soup’s pretty forgiving.
- Cheese: Sharp cheddar for richness, or skip it entirely if you must (but really, why would you?).
If you like a thicker texture, mash a few of the potatoes right in the pot — instant creaminess, no extra effort.
More Comfort Food Recipes
- Cowboy Soup Recipe: Easy One-Pot Dinner Packed with Flavor
- One Pot Lasagna Soup – Easy, Cheesy
- French Onion Beef Short Rib Soup | Cozy Comfort Recipe
FAQ (Frequently Asked Questions)
Q: Can I make this ahead?
Absolutely. It actually gets better after a night in the fridge. The flavors deepen, and you’ll feel like a genius the next day when dinner’s already done.
Q: How long does it last?
Up to 4 days refrigerated. If you freeze it, eat within 2–3 months for best flavor.
Q: Can I make it in a slow cooker?
Yes! Brown your sausage first, then dump everything (except the cream and greens) into the slow cooker. Cook on low for 6 hours or high for 3–4. Add the cream and greens in the last 15 minutes.
Q: What if I want it spicy?
Use hot Italian sausage and add extra red pepper flakes. Or, drizzle with hot sauce before serving. Boom — instant heat.
Q: What’s the best potato type?
Yukon Golds give a creamy texture, while Russets make it thicker. Red potatoes stay firmer. Pick your potato personality.
Q: Can I make it vegetarian?
Sure can! Use veggie sausage and vegetable broth. You’ll lose a little depth but gain bragging rights.
Q: Can I thicken it more?
Yes — mash a few potatoes right in the soup or stir in a tablespoon of flour mixed with broth before adding the cream.
Final Thoughts
So there you have it — a soul-warming, flavor-packed Sausage Potato Soup that’ll have everyone asking for seconds (and thirds).
It’s hearty enough for a winter dinner, comforting enough for a cozy night in, and simple enough for even the “I usually burn toast” crowd.
Seriously — once you make it, it’ll earn a permanent spot in your dinner rotation. Pair it with a blanket, your favorite playlist, and a bowl so big it requires two hands.
Creamy Sausage Potato Soup
Ingredients
- 1 lb Italian sausage (mild or spicy, removed from casing)
- 1 tbsp olive oil (if needed, for browning sausage)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 4 medium russet or gold potatoes, diced
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 cups fresh kale (or baby spinach, roughly chopped)
- ½ tsp crushed red pepper flakes (optional for spice)
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp Italian seasoning (optional for extra flavor)
- Shredded Parmesan cheese, for topping (optional)
- Crusty bread, for serving
Instructions
Heat a large soup pot over medium heat. Add olive oil, then sausage. Break it into crumbles with a spoon and cook until deep golden brown. Remove sausage and set aside, leaving about a tablespoon of fat in the pot.
Add chopped onion to the pot and cook for 3–4 minutes until soft and fragrant. Stir in minced garlic and cook for another 30 seconds — just until aromatic.
Add diced potatoes and pour in chicken broth. Stir well, scraping up any browned bits from the bottom for flavor. Bring to a boil, then reduce to a simmer. Cook for 15 minutes or until potatoes are tender.
Reduce heat to low and stir in the heavy cream. Mix gently and avoid boiling to prevent curdling.
Stir in chopped kale (or spinach) and the browned sausage. Let it simmer for another 3–5 minutes until the greens are wilted and flavors combine.
Taste and adjust with salt, pepper, and red pepper flakes. Serve hot, topped with Parmesan cheese and crusty bread for dipping.
Notes
Nutrition Information:
Yield: 6 servingsAmount Per Serving: Calories: 380Total Fat: 10gCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 17g
