When the air turns that certain kind of crisp, you know what I mean? That sudden chill that screams for something warm and seriously satisfying? That’s when I head straight for my Simple Sausage Potato Soup. Forget fussy ingredients or things that take all day; this recipe is my absolute go-to when I need dinner on the table fast but I don’t want to compromise on hearty flavor. Honestly, it’s proof that the easiest meals are often the best comfort food you can find. We’re talking tender potatoes swimming with savory sausage and just a hint of herb magic. Trust me, you can have this fantastic soup ready in under an hour, and the cleanup is ridiculously simple. It’s pure, unadulterated easy-evening bliss. If you’re looking for more creamy wonders later, check out this great guide on creamy deliciousness soup!
Why This Sausage Potato Soup Recipe Stands Out
I love recipes that punch way above their weight class, and this soup is definitely one of them. You get huge flavor without having to stand over the stove all day. It’s my perfect weeknight rescue when I realize dinner is slipping away from me!
- For more amazing soup ideas, you seriously have to check out this page on cozy Italian sausage soup!
Quick Prep for Your Sausage Potato Soup
Seriously, 15 minutes of active work, tops. Since we’re sticking to the stovetop and using simple chopped veggies and pre-cooked sausage, there’s no complicated layering needed. It’s mostly just chopping and stirring, which is my favorite kind of cooking!
Hearty and Comforting Flavor Profile
The texture is exactly what you want in a cold-weather meal. The potatoes break down just enough to thicken everything up beautifully, and if you throw in that optional heavy cream at the end? Wow. It turns into this ridiculously savory hug in a bowl. It’s pure, unpretentious comfort food.
Essential Ingredients for Perfect Sausage Potato Soup
Okay, the beauty of this Sausage Potato Soup is that it doesn’t rely on some weird farmers’ market find. It’s built on solid, reliable anchors. I always gather everything before I even turn the stove on, because once the sausage starts browning, things move fast! We’re using standard pantry stock here, which is why I love this one so much for impromptu dinners. Check out this other great recipe for hearty Tuscan sausage soup with kale and potatoes if you want to try adding some greens next time.
Sausage and Aromatics for the Sausage Potato Soup Base
You absolutely need one pound of smoked sausage here. I usually slice mine into nice, friendly half-inch rounds so they get a little crisp on the edges while they cook. Don’t worry about draining the fat; that smoky goodness is flavor insurance! Then, we need our classic soup starters: one medium onion, chopped up nice, two carrots, which I dice small because they cook so tenderly, and about two celery stalks, chopped too. And, of course, two tablespoons of olive oil to get things moving in the big pot.
Liquids and Seasonings for the Sausage Potato Soup
For the liquid backbone, we’re going with four cups of good-quality chicken broth—don’t skimp here, it really matters! Then we move on to the potatoes: three medium ones, peeled and cubed, ready to melt into tender goodness. For seasoning, keep it simple but fragrant: one teaspoon of dried thyme is essential, along with a half teaspoon of salt and just a pinch—about a quarter teaspoon—of black pepper. And please remember, that half cup of heavy cream is totally optional, but oh my gosh, if you’re looking for pure decadence, you should definitely throw it in!
Step-by-Step Instructions for Making Sausage Potato Soup
This isn’t a recipe where you have to babysit the pot constantly, which is great news! I love how the steps just flow right into the next one without any weird pauses or cooling times. Before you start, make sure your potatoes are peeled and cubed roughly the same size so they cook evenly. If you’re looking for other creamy delights that are just as easy, you have to check out this creamy sausage rigatoni recipe—it uses some similar techniques!
Browning the Sausage and Sautéing Vegetables for Sausage Potato Soup
First thing is to grab your big soup pot and get those two tablespoons of olive oil heating up over medium heat. Once it shimmers a little, toss in your pre-sliced smoked sausage. You’re cooking this until it gets just a little bit browned and happy—this pulls out all that yummy smoky flavor. Don’t forget to scoop the sausage out with a slotted spoon and set it aside on a plate while you work on the veggies. Now, throw in your chopped onion, carrots, and celery right into that residual fat. Let them soften up nicely, which takes about five minutes. They should smell sweet when they are ready.
Simmering the Potatoes in the Sausage Potato Soup
This is where it really starts feeling like soup! Pour in your four cups of chicken broth—scrape up any brown bits off the bottom of the pot while you do this, because that’s pure gold. Next, add your cubed potatoes, the dried thyme, the salt, and the pepper. Get this whole mixture going until it comes to a rolling boil. As soon as it hits that boil, turn the heat right down so it’s just happily simmering. You want the potatoes to get perfectly tender, so set a timer for about 15 minutes. You can poke one to check; they shouldn’t fight back too hard.
Finishing Your Hearty Sausage Potato Soup
Once those potatoes are fork-tender, it’s go-time for the final touches. Scoop that beautifully browned sausage right back into the pot. If you decided to go the creamy route—and I highly recommend you do—now is the time to gently stir in your half cup of heavy cream. You just want to heat the cream through until everything is warm. Please, whatever you do, don’t bring it back to a boil once the cream is in, or it can get weird on you! Ladle this steaming hot, hearty Sausage Potato Soup into bowls immediately. Doesn’t that smell incredible?
Expert Tips for the Best Sausage Potato Soup Results
You know I love finding shortcuts that make things taste even better, right? Even though this Sausage Potato Soup is already super simple, these little tricks I’ve picked up over the years really elevate it from a quick meal to a real favorite. Trust me, once you try mashing a few potatoes, you’ll never skip that step!
If you’re looking for some heartier pairings for your soup nights in general, take a peek at this collection of hearty beef and vegetable dishes for inspiration later.
How to Thicken Your Sausage Potato Soup
The recipe already calls for potatoes, which is great, but if you want that gorgeous, almost chowder-like consistency without adding flour or cornstarch, you need to do a little potato smashing. Once the 15 minutes of simmering is up and the potatoes are soft, just take a wooden spoon or even a big fork and deliberately mash some of those soft chunks against the side of the pot. You don’t want to blend it—just break up about a quarter of them. Those starch molecules release instantly, and suddenly, BAM! Your broth gets velvety smooth all on its own.
Sausage Substitutions for This Sausage Potato Soup
While I swear by smoked sausage because of that wonderful, deep flavor it brings, you absolutely don’t have to stick to just one type! If you want a little kick, try using a spicy smoked Andouille sausage instead—it really warms things up. Kielbasa is another fantastic swap since it’s usually very savory. If you’re trying to keep the fat content down, feel free to use a good quality chicken sausage, but make sure you sear it really well at the beginning to build up that brown, flavorful crust we love so much.
Serving Suggestions for Sausage Potato Soup
This soup is so hearty on its own that you barely need anything else, but let’s be honest—dipping bread into soup is half the fun! You absolutely can’t go wrong with a hunk of crusty sourdough bread to soak up that last bit of savory broth. For something really decadent, I sometimes whip up a classic grilled cheese—you know, the kind that stretches for days—and serve it right alongside. For a lighter touch, a small side salad with a tangy vinaigrette cuts through the richness of the sausage beautifully. Oh, and a little sprinkle of fresh parsley on top always makes it look a million times better!
If you’re feeling inspired and want to tackle an amazing cheesy side dish, you must try this recipe for garlic bread grilled cheese. It’s the perfect vehicle for catching every last drop of this soup!
Make-Ahead and Storage for Leftover Sausage Potato Soup
One of the best things about making a big batch of Sausage Potato Soup is knowing you have leftovers waiting for you! This soup keeps wonderfully, making it perfect for meal prepping lunches for the week. I always aim to make a double batch just for that reason. It freezes like a dream, too, which is great for those days when you don’t feel like cooking but want something hot and homey.
The main thing to watch out for is the cream, if you used it. If you decided to make the soup extra decadent with that heavy cream stirred in during the last five minutes, the texture might change ever so slightly when you reheat it. It usually doesn’t separate completely, but it can sometimes look a little less perfectly integrated than when it was fresh off the stove.
For refrigeration, just let the soup cool down completely uncovered first—you don’t want to trap steam in your container. Then, pop it into airtight containers. It stays great in the fridge for about four days. When you reheat it on the stovetop, keep the heat low and just gently warm it through. You definitely don’t want to boil it again once the cream or its dairy-free substitute is in there.
If you’re freezing it, which I highly recommend for longer storage, make sure you leave a little headspace in your containers because liquids expand! It lasts beautifully in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge first, then reheat slowly on the stove. If you find it’s a touch too thick after thawing, just stir in a splash of extra chicken broth or even water until it hits your preferred consistency again!
Variations on Classic Sausage Potato Soup
While this basic Sausage Potato Soup recipe is perfection in its simplicity, sometimes you just want to shake things up a little, right? I rarely make the exact same soup twice in a row because it’s so easy to customize! You don’t need a whole new recipe; just a little tweak here or there can turn it into something totally new. Before we dive into the fun stuff, if you want to see how tasty adding veggies can be, check out this awesome recipe for Italian sausage potato soup with spinach and carrots!
Here are my favorite ways I mess with this recipe when I need a change of pace:
- Get Some Greens In there: If you want to boost the nutrition without adding much fuss, toss in a couple of big handfuls of baby spinach or chopped kale right at the very end when you add the sausage back in. The residual heat from the broth is enough to wilt the spinach perfectly in about two minutes. It adds great texture and color!
- Spice It Up, Buttercup: If you used mild sausage, sometimes it needs a little zip. I usually grab my bottle of cayenne pepper and sprinkle in just a tiny pinch when I add the thyme and salt. If you’re feeling bold, a dash of hot sauce right before serving works wonders too. It makes the sausage shine!
- Herb Swap Alert: Thyme is classic, but don’t be afraid to swap it out. For a completely different vibe, try replacing the thyme with half a teaspoon of dried rosemary. Rosemary and potatoes are best friends, and it gives the whole Sausage Potato Soup a slightly woodsy, almost autumnal flavor that is just divine.
Frequently Asked Questions About Sausage Potato Soup
It’s funny how many great questions pop up once you start mixing up a big batch of soup! People always want to know how to tweak things for their family’s needs. This recipe is so flexible; that’s part of why I love it so much. If you’ve been craving even more creamy goodness like this, run don’t walk to check out this amazing guide on creamy mushroom and vegetable soup!
Can I make this Sausage Potato Soup dairy-free?
Absolutely, you totally can make this dairy-free! It’s just that optional heavy cream that causes the issue. To keep that lovely rich texture without the actual cream, you have a couple of great swaps. My favorite is full-fat canned coconut cream or even a thick cashew cream, which you stir in right at the end just like the regular cream. Just make sure whatever you use is super smooth before you add it so you don’t get any weird clumps in your savory soup!
What kind of potatoes work best for this soup?
This is an important one for texture! Since we want those potatoes to soften up and release some starch to thicken the broth—especially if you aren’t mashing them—you should lean towards starchy potatoes like Russets or Yukon Golds. Waxy potatoes, like red potatoes, tend to hold their shape really well, which is great for potato salad, but less ideal here if you want that slightly creamy, velvety base to hold your smoked sausage bits.
Do I have to use smoked sausage in this recipe?
While I absolutely champion smoked sausage for its deep, smoky flavor profile, you’re not locked into it! If you use a standard pre-cooked sausage, like a regular Polish Kielbasa, you might lose a bit of that depth. My tip? Look for a strongly seasoned smoked chicken sausage, or if you want to bring some heat, grab an Andouille. Just make sure whatever sausage you choose is already cooked before you brown it in the pot!
Nutritional Snapshot of This Sausage Potato Soup
Now, look, I’m a cook, not a nutritionist! I never measure out my salt perfectly, so you have to take these numbers with a grain of—well, salt! These figures are just an estimate based on the recipe when made without the optional heavy cream. If you toss in that cream, you know you’re bumping up the fat content, but that’s okay, right? Sometimes dinner is just meant to be indulgent! If you’re curious about how much hidden sugar sneaks into everyday food, you should check out this interesting look at the surprising sugar content of fruits exposed.
We’re aiming for six hearty servings here, so this data relates to about a 1.5-cup serving size. This Sausage Potato Soup is hearty but still balanced for a satisfying meal:
- Calories: Around 350 per serving
- Total Fat: Roughly 22 grams (Keep in mind this includes the fat rendered from the smoked sausage!)
- Protein: A solid 15 grams, thanks mostly to that tasty sausage.
- Carbohydrates: About 25 grams, mainly coming from those wonderful potatoes and carrots.
It’s a filling soup that gives you everything you need to feel warm and full without feeling like you need to take a week-long nap afterward. Enjoy it!
Print
Simple Sausage Potato Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for a hearty soup featuring sausage and potatoes.
Ingredients
- 1 pound smoked sausage, sliced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 3 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage and cook until lightly browned. Remove sausage and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Pour in chicken broth. Add potatoes, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Return the cooked sausage to the pot.
- If using, stir in heavy cream. Heat through but do not boil.
- Serve hot.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
- You can substitute smoked sausage with another cooked sausage variety.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4
- Sodium: 750
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 45
Keywords: sausage, potato, soup, smoked sausage, comfort food, easy soup