Cold evenings call for something simple, hearty, and satisfying. This sausage potato soup checks all the boxes: rich, creamy broth, tender potatoes, and savory sausage in every spoonful. It comes together easily with pantry staples, and it tastes like a hug.
Whether you’re feeding a family or craving leftovers for tomorrow, this soup delivers comfort without fuss. Pull out a big pot, and let’s make something cozy.
Table of Contents
What Makes This Recipe So Good
- Big flavor, minimal effort: Browning sausage and simmering it with onions, garlic, and herbs creates a deep, savory base fast.
- Thick and creamy without heavy fuss: A splash of cream and a quick potato mash give body without making it heavy.
- Balanced and customizable: Use spicy Italian sausage for heat or mild for family-friendly comfort. Add greens for extra color and nutrients.
- Weeknight-friendly: One pot, straightforward steps, and easy clean-up.
- Leftovers taste even better: The flavors settle overnight, making this perfect for meal prep.
Ingredients
- 1 pound Italian sausage, casings removed (mild or hot)
- 1 tablespoon olive oil (only if needed for browning)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup water (add more as needed)
- 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 teaspoon dried Italian seasoning (or 1/2 teaspoon each dried oregano and basil)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/4 to 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 bay leaf
- 3/4 cup heavy cream (or half-and-half for lighter)
- 2 cups chopped kale or baby spinach, stems removed
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Grated Parmesan, for serving (optional)
Step-by-Step Instructions
- Brown the sausage: Place a large pot or Dutch oven over medium heat.
Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes. If the pan looks dry, add the olive oil. Spoon off excess grease, leaving about 1 tablespoon in the pot for flavor.
- Soften the aromatics: Add the diced onion to the pot.
Cook until translucent and lightly golden, about 4–5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
- Build the broth: Pour in the chicken broth and water. Stir in Italian seasoning, smoked paprika, red pepper flakes, and the bay leaf.
Scrape up any browned bits on the bottom for extra flavor.
- Add the potatoes: Stir in the cubed potatoes. Bring the pot to a gentle boil, then reduce to a simmer. Cook uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken slightly: Use a ladle to scoop out about 1 cup of the potatoes into a bowl.
Mash them with a fork, then stir the mash back into the pot. This naturally thickens the soup without extra flour.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream and simmer 2–3 minutes.
Do not boil after adding cream to avoid curdling.
- Add greens: Stir in the kale or spinach. Let it wilt gently, about 2–3 minutes. Remove the bay leaf.
- Season and finish: Taste and season with salt and black pepper.
Top with fresh parsley and a sprinkle of Parmesan if you like.
- Serve: Ladle into warm bowls. Pair with crusty bread for dunking and a simple green salad on the side.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.
- Reheating: Warm gently on the stove over low heat, adding a splash of broth or water to loosen. Avoid boiling to keep the cream smooth.
- Freezing: This soup freezes well without the greens and cream.
Freeze the base (sausage, broth, potatoes) for up to 2 months. Reheat, then add cream and greens at the end for best texture.
- Make-ahead tip: Cook through step 5, cool, and refrigerate. Finish with cream and greens when reheating for a fresh-tasting bowl.
Why This is Good for You
- Protein and satisfaction: Sausage provides protein and fat, which help you feel full and satisfied.
- Potatoes for energy: Potatoes offer complex carbs, potassium, and vitamin C, making this a balanced comfort meal.
- Greens bring balance: Kale or spinach adds fiber, vitamins A and K, and a bright finish to a rich soup.
- Customizable nutrition: Use turkey sausage, half-and-half, or more greens for a lighter take without losing flavor.
Common Mistakes to Avoid
- Boiling after adding cream: High heat can cause the dairy to separate.
Keep it to a gentle simmer.
- Skipping the brown bits: Those caramelized bits at the bottom are flavor gold. Scrape them into the soup.
- Overcooking the potatoes: Mushy potatoes can make the soup gluey. Cook until just tender, then thicken with a small mash.
- Underseasoning: Taste at the end.
A pinch of salt and pepper can transform the final bowl.
- Adding greens too early: They’ll overcook and lose color. Add them at the end for a fresh, vibrant look.
Variations You Can Try
- Zuppa-style: Add 4–5 slices of chopped bacon at the start, and use chopped kale with a squeeze of lemon at the end.
- Creamy corn twist: Stir in 1 cup of frozen corn during the last 5 minutes for sweetness and texture.
- Herb-forward: Swap Italian seasoning for 1 teaspoon dried thyme and 1 teaspoon dried rosemary for a woodsy note.
- Smoky chorizo: Use fresh Mexican chorizo or Spanish chorizo for deeper color and spice. Pair with a dollop of sour cream.
- Lighter version: Use chicken or turkey sausage and half-and-half.
Add extra greens and skip the Parmesan.
- Vegetable boost: Stir in diced carrots and celery with the onions for a heartier base.
- Dairy-free: Swap the cream for unsweetened cashew cream or coconut milk. Adjust seasoning to balance sweetness if using coconut.
FAQ
Can I use a different type of potato?
Yes. Yukon Golds hold their shape and add creaminess, but Russets work too and break down more for a thicker soup.
Red potatoes are fine if that’s what you have; they’ll stay firmer.
How can I make it spicier?
Use hot Italian sausage, increase the red pepper flakes, and finish with a dash of hot sauce. Smoked paprika also adds a gentle warmth.
Can I make this in a slow cooker?
Brown the sausage and onions first, then add everything except the cream and greens to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours.
Stir in cream and greens during the last 20 minutes.
What can I use instead of heavy cream?
Half-and-half works well. For dairy-free, try cashew cream or full-fat coconut milk. Add gradually and adjust salt and acidity to taste.
How do I prevent a greasy soup?
Drain excess fat after browning the sausage, leaving just enough to sauté the onions.
If a little fat rises after cooking, skim with a spoon before serving.
Is this gluten-free?
Yes, as written, it’s naturally gluten-free. Always check your sausage and broth labels to be sure there are no hidden gluten-containing ingredients.
Wrapping Up
This sausage potato soup is the kind of recipe you’ll reach for when the weather turns cool and you want something real and comforting. It’s easy to make, endlessly adaptable, and friendly to leftovers.
Keep the steps simple, season well, and serve it hot with a hunk of bread. Cozy nights don’t need much more than that.
Ingredients
Instructions
- Brown the sausage: Place a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes. If the pan looks dry, add the olive oil. Spoon off excess grease, leaving about 1 tablespoon in the pot for flavor.
- Soften the aromatics: Add the diced onion to the pot. Cook until translucent and lightly golden, about 4–5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
- Build the broth: Pour in the chicken broth and water. Stir in Italian seasoning, smoked paprika, red pepper flakes, and the bay leaf. Scrape up any browned bits on the bottom for extra flavor.
- Add the potatoes: Stir in the cubed potatoes. Bring the pot to a gentle boil, then reduce to a simmer. Cook uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken slightly: Use a ladle to scoop out about 1 cup of the potatoes into a bowl. Mash them with a fork, then stir the mash back into the pot. This naturally thickens the soup without extra flour.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream and simmer 2–3 minutes. Do not boil after adding cream to avoid curdling.
- Add greens: Stir in the kale or spinach. Let it wilt gently, about 2–3 minutes. Remove the bay leaf.
- Season and finish: Taste and season with salt and black pepper. Top with fresh parsley and a sprinkle of Parmesan if you like.
- Serve: Ladle into warm bowls. Pair with crusty bread for dunking and a simple green salad on the side.
