Creamy Sausage Potato Soup

Is there anything better than a steaming bowl of creamy soup on a chilly evening? Enter this soul-warming, flavor-loaded Creamy Sausage Potato Soup—a hearty one-pot comfort food recipe you’ll want on repeat. With just 5 easy steps, this soup brings together savory sausage, tender potatoes, vibrant veggies, and velvety richness for a meal that satisfies the entire family. Whether you’re prepping for a busy weeknight or planning a relaxed weekend dinner, this recipe will quickly become your go-to cold-weather favorite.

Ingredients

• 1 lb ground Italian sausage (mild or spicy)
• 1 tbsp olive oil or butter (if sausage is lean)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1/2 cup shredded cheddar cheese (optional but highly recommended)
• Salt & pepper to taste
• 1 tsp dried thyme or Italian seasoning
• Fresh parsley or thyme (for garnish)

Step-by-Step Instructions

Step 1: Brown the Sausage

1. Heat a large pot or Dutch oven over medium heat.
2. Add the sausage and cook, breaking it into crumbles as it browns. Cook until fully browned and slightly crisp. Drain excess fat if needed.

Step 2: Sauté Veggies

1. Add a drizzle of olive oil or a dab of butter (if needed) to the same pot.
2. Add chopped onion, garlic, carrots, and celery. Sauté for 4–5 minutes until vegetables are softened and fragrant.

Step 3: Simmer the Soup

1. Add cubed potatoes, chicken broth, thyme or Italian seasoning, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

Step 4: Cream It Up

1. Reduce heat to low and stir in the heavy cream.
2. Add shredded cheddar cheese and stir until melted and smooth (optional).
3. Let the soup gently simmer for another 5 minutes. Avoid boiling after adding dairy.

Step 5: Garnish & Serve

1. Ladle soup into bowls and top with chopped parsley or fresh thyme.
2. Serve hot with crusty bread or garlic toast for the perfect cozy dinner.

Variations

• Use sweet potatoes instead of white potatoes for a sweeter twist.
• Swap sausage with ground turkey or plant-based crumbles for a lighter version.
• Add chopped spinach or kale at the end for extra greens.
• Try smoked sausage slices instead of ground sausage for a bold flavor twist.

Cooking Note

• Choose starchy potatoes like russet or Yukon gold for the best texture.
• If you prefer a thicker soup, mash some of the cooked potatoes directly in the pot before adding cream.
• For extra spice, use hot Italian sausage or add red pepper flakes.

Serving Suggestions

This creamy sausage potato soup is best served with warm, crusty sourdough, cornbread muffins, or garlic toast. It also pairs well with a crisp green salad or roasted Brussels sprouts. For a full meal, follow with a light dessert like lemon bars or vanilla pudding.

Storing Tips for the Recipe

Let soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat. If freezing, do so before adding the cream—add it fresh after reheating to maintain the texture.

Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Yield: 4–6 servings

Nutritional Information (Per Serving)

Calories: ~480

Protein: ~22g

Sodium: ~740mg

Healthier Alternatives for the Recipe

Swap out heavy cream for whole milk, evaporated milk, or a plant-based alternative. Reduce fat by using turkey sausage or lean pork. Skip the cheese and add extra veggies like zucchini or cauliflower for more volume with fewer calories. Use low-sodium broth to control salt content.

Common Mistakes to Avoid

• Boiling after adding cream—it can curdle. Always simmer gently.
• Undercooked potatoes—be sure they’re fork-tender before adding cream.
• Using lean sausage without extra fat—it can dry out the soup. Add olive oil or butter if needed.
• Over-seasoning early—wait until the end to adjust salt after broth and cheese are in.

Conclusion

Creamy Sausage Potato Soup is everything you want in a winter comfort dish: rich, filling, and flavor-packed. With tender potatoes, seasoned sausage, and velvety broth, it brings warmth and nourishment in every spoonful. Make it once and it’s sure to earn a permanent spot in your cozy-season rotation. Don’t forget the crusty bread—you’ll want to soak up every last drop!

Frequently Asked Questions (FAQs)

Q1: Can I make this in a slow cooker?
A: Yes. Brown sausage first, then add all ingredients (except cream and cheese) to slow cooker. Cook on low for 6–7 hours, then stir in cream and cheese before serving.

Q2: Can I use pre-cooked sausage?
A: Absolutely. Slice and sauté for 1–2 minutes to release flavor before adding vegetables.

Q3: Can I freeze this soup?
A: Yes—freeze before adding dairy. Add cream and cheese when reheating.

Q4: What kind of potatoes work best?
A: Yukon Gold or Russet potatoes are ideal for their creamy texture after cooking.

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• Author: Mery Johnston
• Total Time: 45 minutes
• Yield: 4–6 servings 1x

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Description

Creamy Sausage Potato Soup – the ultimate cold-weather comfort food packed with flavor, sausage, potatoes, and creamy goodness in just 45 minutes.

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Ingredients

Scale 1x2x3x

1 lb ground Italian sausage (mild or spicy)

1 tbsp olive oil or butter (if sausage is lean)

1 small onion, finely chopped

2 cloves garlic, minced

3 medium potatoes, peeled and cubed

2 carrots, diced

2 celery stalks, diced

4 cups chicken broth

1 cup heavy cream (or half-and-half)

1/2 cup shredded cheddar cheese (optional but highly recommended)

Salt & pepper to taste

1 tsp dried thyme or Italian seasoning

Fresh parsley or thyme (for garnish)

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Instructions

1. In a large pot or Dutch oven, cook sausage over medium heat until browned and crumbled.

2. Add olive oil or butter if needed, then sauté onions, garlic, carrots, and celery until softened.

3. Stir in potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 15–20 minutes.

4. Add heavy cream and cheddar cheese. Stir until smooth and creamy. Simmer for another 5 minutes.

5. Ladle into bowls, garnish with parsley or thyme, and serve hot with crusty bread.

Notes

For extra spice, use hot Italian sausage or red pepper flakes.

Do not boil after adding cream to avoid curdling.

Add spinach or kale at the end for extra nutrition.

Use sweet potatoes instead of regular for a sweeter variation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 4g
• Sodium: 740mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg