Oh, when those chilly evenings hit and you just need something warm and filling, nothing beats a big bowl of soup! And my absolute favorite for that cozy feeling is this Sausage Potato Soup. Seriously, it’s the kind of meal that makes you want to curl up on the couch with a good book. It’s so hearty, packed with flavor, and the best part? It’s ridiculously easy to make, even on a busy weeknight. I remember making this for the first time when my cousins were visiting, and it disappeared so fast – that’s how you know it’s a winner!
Why You’ll Love This Sausage Potato Soup
This isn’t just any soup; it’s a bowl full of happiness! Here’s why it’s become a staple at my table:
- Super Speedy: From start to finish, you’re looking at about 45 minutes. Perfect for when hunger strikes fast!
- Incredibly Flavorful: The sausage, onions, garlic, and creamy broth come together for a taste that’s just amazing.
- Ultimate Comfort Food: It’s warm, filling, and just hits all the right cozy notes. Honestly, it’s like a hug in a bowl.
- Easy Peasy Prep: Most of the chopping is handled upfront, and then it’s mostly hands-off simmering.
- Customizable: Feel free to play around with different sausages or add extra veggies if you’re feeling adventurous!
- Feeds a Crowd (or Not!): It makes a generous batch, great for family dinners or for having leftovers for lunch the next day.
Key Ingredients for Delicious Sausage Potato Soup
Gathering your ingredients is the first step to soup success! You really want to have everything prepped and ready to go. Here’s exactly what you’ll need:
- 1 lb Sausage: I love using Italian sausage (mild or hot, depending on my mood!) or some good quality breakfast sausage. Just make sure to take it out of the casing if it’s in that form.
- 1 large Onion: Give it a good chop, maybe about a cup and a half worth.
- 2 cloves Garlic: Minced up nice and fine so you get that lovely garlic flavor throughout.
- 4 cups Chicken Broth: This is our liquid base, and chicken broth really brings its own yummy flavor.
- 2 lbs Potatoes: Yukon Golds or Russets are my go-to here. You want about 2 pounds, and peel them, then cube them into bite-sized pieces – think about 1-inch cubes so they cook evenly.
- 1 cup Milk: This helps make the soup nice and creamy. Whole milk works best for richness!
- 1/2 cup Heavy Cream: Just a touch more creaminess and luxury! You can skip it if you want something a little lighter, but it really makes a difference.
- 1/4 cup Shredded Cheddar Cheese: Lots of people like sharp cheddar, but I often use a mild one for a smoother melt.
- Salt: To taste, of course! You’ll want to season it at the end.
- Black Pepper: Freshly ground pepper is always best, just a pinch to finish.
Simple Steps to Make Sausage Potato Soup
Alright, let’s get this delicious soup simmering! Honestly, it’s such a straightforward process, you’ll wonder why you haven’t made it sooner. Just follow these easy steps, and you’ll have a pot of pure comfort in no time.
Browning the Sausage and Aromatics
First things first, grab a big pot – your favorite one! Pop it on medium heat and toss in your sausage. Break it up with a spoon as it cooks until it’s all nicely browned. This takes about 5-7 minutes. Then, carefully drain off most of that yummy sausage grease. Toss in your chopped onion and let it get soft and clear, stirring often, for about 5 minutes. Finally, add the minced garlic and stir for just another minute until it smells amazing. Be careful not to burn the garlic!
Simmering the Potatoes for Sausage Potato Soup
Now, pour in that chicken broth and get your cubed potatoes into the pot with the sausage mixture. Give it a good stir, and bring it all up to a boil. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer away for about 15 to 20 minutes. You want those potatoes to get super tender – you should be able to easily pierce them with a fork. This is where all those lovely flavors really start to meld together in your Sausage Potato Soup.
Finishing Touches for Creamy Sausage Potato Soup
Once the potatoes are perfectly tender, stir in the milk and the heavy cream. Just let it heat through gently; you don’t want it to boil after adding the dairy, or it might get weird. Then, add your shredded cheddar cheese and stir until it’s all melted and gooey. This is the moment your Sausage Potato Soup goes from good to *spectacular*! Taste it now and add a pinch of salt and some freshly ground black pepper until it tastes just right to you. So good!
Tips for the Best Sausage Potato Soup
You know, making this Sausage Potato Soup is pretty foolproof, but I’ve picked up a few little tricks over the years that make it *extra* special. First off, the quality of your sausage really matters here – a good Italian sausage, whether it’s mild or has a little kick, adds so much depth. And don’t rush the potato simmering; letting them get really tender is key to that amazing, creamy texture everyone loves. I also love adding a tiny splash of hot sauce right at the end if I used mild sausage – it just wakes everything up! If you’re a big potato soup fan, you might also love my Garlic Herb Potato Soup, and for even more cheesy goodness, check out this Cheesy Vegetable Chowder!
Ingredient Notes and Substitutions for Sausage Potato Soup
Let’s talk ingredients for this amazing Sausage Potato Soup! The sausage choice is a big one for flavor. While I love Italian – mild or hot – regular breakfast sausage works like a charm too. Just be sure to drain off that extra grease so your soup isn’t too oily. If you’re steering clear of dairy, you can totally swap the milk and cream for an unsweetened plant-based milk like oat or cashew milk. It won’t be quite as rich, but it’ll still be wonderfully creamy! And for a little extra fiber and can make this filling, you might enjoy my White Bean Soup recipe too!
Serving and Storage for Sausage Potato Soup
This Sausage Potato Soup is just divine served piping hot, straight from the pot! I love topping mine with a little extra shredded cheddar cheese, a sprinkle of fresh chopped parsley, or even some crispy bacon bits if I’m feeling fancy. It’s also fantastic alongside some crusty bread for dipping, or for something a bit lighter, a small salad like my Mediterranean Quinoa Salad or even a Ground Beef Protein Bowl works great!
Leftovers? Oh yes! Once cooled, store your Sausage Potato Soup in an airtight container in the fridge for up to 3 days. To reheat, just gently warm it on the stovetop over low heat, giving it a good stir. You might need to add a splash more milk or broth if it’s thickened up a bit. Easy peasy!
Frequently Asked Questions about Sausage Potato Soup
Can I make this Sausage Potato Soup vegetarian?
Absolutely! Just swap the sausage for plant-based sausage crumbles and use vegetable broth instead of chicken broth. It will still be incredibly delicious and comforting!
How can I thicken my Sausage Potato Soup?
If you like it thicker, you can mash some of the cooked potatoes against the side of the pot before adding the dairy, or whisk a tablespoon of cornstarch with a little water and stir it in while heating.
What are the best potatoes for this soup?
Yukon Golds or Russets work beautifully here. They have a lovely creamy texture when cooked and hold their shape well enough to give you satisfying cubes.
Estimated Nutritional Information
Just a heads-up, these numbers are estimates and can change a bit depending on exactly what you use! But generally, a serving of this Sausage Potato Soup is roughly around 450-500 calories, with about 25-30g of fat, 20-25g of protein, and 30-35g of carbohydrates. It’s a hearty meal, for sure!
Share Your Sausage Potato Soup Creation!
I absolutely LOVE seeing your creations! When you whip up this delicious Sausage Potato Soup, please, please, PLEASE leave a comment below and let me know how it turned out. Did you add anything special? Snap a pic and tag me on social media – I’d be thrilled to see your Sausage Potato Soup adventure! You can also check out my about page to learn more about my kitchen adventures, and don’t forget to peek at my healthy recipes for more goodness!
Ingredients
Equipment
Method
- Brown the sausage in a large pot over medium heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in the milk and heavy cream. Heat through but do not boil.
- Stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste.