Sausage Potato Soup is a warm, hearty bowl filled with tender potatoes, flavorful sausage, and a broth that tastes like home. It’s simple but so comforting, especially on a chilly day when all you want is something filling and cozy to eat.
I love how the sausage adds a little spicy kick and richness, mixing perfectly with the soft potatoes that soak up all those tasty juices. When I make this soup, I usually let it simmer just long enough for all the flavors to come together and make the kitchen smell amazing.
One of my favorite ways to enjoy this soup is with some crusty bread on the side to dip right into the bowl. It’s also great with a sprinkle of fresh herbs or a little shredded cheese on top for extra yum. This soup always reminds me of slow, easy meals with family and friends, where everyone just gathers around and enjoys something simple and satisfying.
Key Ingredients & Substitutions
Ground Sausage: This is the star for flavor and richness. I like using spicy sausage for a little kick, but mild works great too. Turkey or chicken sausage can be a leaner option.
Potatoes: Yukon gold or russet potatoes hold up well in soup without turning mushy. If you want fewer carbs, try adding diced cauliflower instead.
Diced Tomatoes: They add a light tang and depth. Use fire-roasted for a smoky touch or fresh tomatoes when in season.
Heavy Cream or Half-and-Half: This adds creaminess to the broth. For a dairy-free option, coconut milk works nicely but changes the flavor a little.
How Do You Get the Potatoes Just Right in Sausage Potato Soup?
Potatoes need to be tender but not falling apart. Here’s how you can get that perfect texture:
- Cut potatoes into medium-sized cubes, about 1-inch, so they cook evenly.
- Add them after cooking the sausage and aromatics, then simmer gently in broth.
- Check doneness by piercing with a fork around 15–20 minutes—potatoes should be soft but still hold shape.
- Avoid stirring too much during simmering to keep chunks intact.
Taking these steps ensures the soup has nice chunks to enjoy with every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking sausage and simmering the soup all in one place.
- Wooden spoon – great for breaking up sausage and stirring without scratching your pot.
- Sharp knife – makes chopping potatoes and onions quick and easy.
- Cutting board – provides a safe space for all your chopping.
- Ladle – helps serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap sausage for ground turkey or chicken for a lighter version that still tastes great.
- Add chopped kale or spinach in the last few minutes for extra color and nutrients.
- Stir in shredded cheddar cheese just before serving to make the soup even creamier.
- Use smoked sausage or chorizo to give the soup a smoky, spicy twist.
How to Make Sausage Potato Soup?
Ingredients You’ll Need:
- 1 lb (450g) ground sausage (mild or spicy, based on preference)
- 4 medium potatoes, peeled and diced into chunks
- 1 can (14 oz) diced tomatoes (with juices)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 2 tbsp olive oil or butter
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of cayenne pepper for extra heat
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. It’s quick enough for a weeknight dinner but still comforting and filling.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil or butter in a large pot over medium heat. Add the ground sausage and cook for about 6–8 minutes, breaking it up with a spoon until it’s browned and cooked through.
2. Sauté Onions and Garlic:
Add the chopped onion to the pot and cook until it becomes soft and translucent, about 3 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
3. Add Potatoes, Tomatoes, and Spices:
Stir in the diced potatoes, canned tomatoes with their juices, smoked paprika, dried thyme, salt, and pepper. Mix everything well so the potatoes are coated with the seasonings.
4. Simmer the Soup:
Pour in the chicken broth and bring the soup to a boil. Lower the heat to a gentle simmer and cook for 15–20 minutes until the potatoes are tender but still hold their shape.
5. Make It Creamy:
Stir in the heavy cream and cook for an additional 5 minutes to let the soup thicken slightly. Taste and adjust seasoning with salt, pepper, and a pinch of cayenne pepper if you like some heat.
6. Serve:
Remove the pot from heat. Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy your warm, creamy sausage potato soup!
Equipment You’ll Need
- Large pot or Dutch oven for cooking and simmering
- Wooden spoon to stir and break up sausage
- Sharp knife for chopping potatoes, onion, and garlic
- Cutting board for prep work
- Ladle for serving the soup
Flavor Variations & Add-Ins
- Swap sausage with ground turkey or chicken for a lighter version.
- Add chopped kale or spinach in the last few minutes of cooking for some greens.
- Mix in shredded cheddar cheese just before serving for extra creaminess.
- Try smoked sausage or chorizo to give it a smoky, spicy flavor twist.
Can I Use Frozen Sausage for This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. This helps the sausage cook evenly and prevents it from steaming rather than browning.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors develop even more after resting. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. You might want to add a splash of broth or cream if it thickens too much.
How Can I Thicken or Thin the Soup?
If you’d like it thicker, simmer it a bit longer uncovered to reduce the broth. For a thinner soup, simply add more chicken broth or water until you reach your desired consistency.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter option. If you want a dairy-free substitute, coconut milk works well and adds a subtle sweetness. Just be aware it will slightly change the flavor.
