When the weather turns chilly, there’s nothing better than a warm, hearty bowl of soup to make you feel all kinds of cozy. Today, I’m sharing one of my go-to favorites: Sausage and Potato Soup. It’s easy, packed with flavor, and comes together faster than you’d think — perfect for busy weeknights or lazy weekends.
Why You’ll Love This Sausage and Potato Soup
First things first: this soup is simple. It doesn’t require fancy ingredients or hours in the kitchen. Plus, it’s one of those recipes that tastes like you put way more effort into it than you actually did. My family can never get enough of it, and honestly, neither can I.
Here are a few reasons why it’s amazing:
- Quick and easy: You can have this on the table in about 30 minutes.
- Hearty and filling: Thanks to the potatoes and sausage, it’s a full meal in one bowl.
- Customizable: Swap out the sausage for your favorite protein or add extra veggies to suit your taste.
Ingredients You’ll Need
This recipe keeps it simple with everyday ingredients you probably already have in your kitchen:
- Chicken or turkey sausage: I prefer using a good-quality smoked sausage for its rich flavor.
- Potatoes: Yukon Gold or red potatoes work best, but any kind you have on hand will do.
- Onion and garlic: The flavor base for almost any great soup.
- Carrots and celery: For a little sweetness and crunch.
- Chicken broth: The base that brings everything together.
- Heavy cream: For that creamy finish. You can use half-and-half if you want a lighter option.
- Seasonings: Salt, pepper, and a pinch of Italian seasoning make this soup pop.
How to Make Sausage and Potato Soup
Making this soup is as easy as chopping a few veggies and letting the pot do the work. Here’s how it all comes together:
Step 1: Prep the Ingredients
Start by slicing the sausage into bite-sized pieces and chopping the veggies. I like to keep everything roughly the same size so it cooks evenly. If you’re using a precooked sausage, this part is super quick.
Step 2: Sauté the Sausage
Heat a large pot over medium heat and add a drizzle of olive oil. Brown the sausage pieces until they’re golden and slightly crispy. This step adds a ton of flavor to the soup, so don’t skip it! Once they’re done, transfer them to a plate and set them aside.
Step 3: Cook the Veggies
In the same pot, toss in the onions, carrots, and celery. Cook them until they’re softened and the onions are translucent, about 5 minutes. Add the garlic and cook for another minute, just until it’s fragrant.
Step 4: Add the Broth and Potatoes
Pour in the chicken broth and bring it to a boil. Add the potatoes and reduce the heat to a simmer. Let everything cook until the potatoes are tender, about 15 minutes.
Step 5: Finish with Cream and Seasoning
Stir in the heavy cream, cooked sausage, and seasonings. Let the soup simmer for another 5 minutes to let the flavors meld together. Taste and adjust the seasoning as needed. That’s it!
Tips for the Best Sausage and Potato Soup
I’ve made this soup more times than I can count, and here are a few things I’ve learned along the way:
- Choose the right potatoes: Waxy potatoes like Yukon Gold hold their shape better than starchy ones like Russets.
- Don’t rush the sauté: Browning the sausage and veggies adds depth to the flavor.
- Customize to your liking: Add spinach, kale, or even diced tomatoes for extra variety.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge for up to 3 days. Just keep in mind that the potatoes might absorb some of the broth, so you may need to add a splash of extra broth when reheating.
Can I freeze it?
Yes, but with a note of caution: soups with cream can sometimes separate when frozen. If you’re planning to freeze it, leave out the cream and add it when reheating instead.
What can I serve with this soup?
This soup is hearty enough to be a meal on its own, but it pairs beautifully with crusty bread or a fresh salad.
Personal Notes and Memories
I remember the first time I made this soup. It was a cold, rainy evening, and I was desperate for something warm and comforting. I threw together what I had in the fridge, and this recipe was born. Now it’s a family favorite, and even my picky eaters ask for seconds.
One time, I tried adding a handful of spinach at the end, and it was a game-changer. Not only did it add a pop of color, but it also made me feel like I was sneaking in a little extra nutrition. Win-win!
Pro Tip
If you’re short on time, use precut veggies and precooked sausage. It’s a lifesaver on busy days.
Final Thoughts
Sausage and Potato Soup is one of those recipes that feels like a hug in a bowl. It’s warm, hearty, and so easy to make. Whether you’re cooking for your family or meal-prepping for the week, this soup is a winner every time. Give it a try and let me know how it turns out — I’d love to hear your variations!
Happy cooking!
Sausage and Potato Soup Recipe: Cozy Comfort in a Bowl
Ingredients
- Chicken or turkey sausage: I prefer using a good-quality smoked sausage for its rich flavor.
- Potatoes: Yukon Gold or red potatoes work best but any kind you have on hand will do.
- Onion and garlic: The flavor base for almost any great soup.
- Carrots and celery: For a little sweetness and crunch.
- Chicken broth: The base that brings everything together.
- Heavy cream: For that creamy finish. You can use half-and-half if you want a lighter option.
- Seasonings: Salt pepper, and a pinch of Italian seasoning make this soup pop.
Instructions
Step 1: Prep the Ingredients
- Start by slicing the sausage into bite-sized pieces and chopping the veggies. I like to keep everything roughly the same size so it cooks evenly. If you’re using a precooked sausage, this part is super quick.
Step 2: Sauté the Sausage
- Heat a large pot over medium heat and add a drizzle of olive oil. Brown the sausage pieces until they’re golden and slightly crispy. This step adds a ton of flavor to the soup, so don’t skip it! Once they’re done, transfer them to a plate and set them aside.
Step 3: Cook the Veggies
- In the same pot, toss in the onions, carrots, and celery. Cook them until they’re softened and the onions are translucent, about 5 minutes. Add the garlic and cook for another minute, just until it’s fragrant.
Step 4: Add the Broth and Potatoes
- Pour in the chicken broth and bring it to a boil. Add the potatoes and reduce the heat to a simmer. Let everything cook until the potatoes are tender, about 15 minutes.
Step 5: Finish with Cream and Seasoning
- Stir in the heavy cream, cooked sausage, and seasonings. Let the soup simmer for another 5 minutes to let the flavors meld together. Taste and adjust the seasoning as needed. That’s it!