Name: Sausage Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Italian sausage, sliced or crumbled; 4 cups russet potatoes, peeled and diced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup carrots, diced; 1 cup celery, diced; 1 cup heavy cream; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 2 tablespoons fresh parsley, chopped

Let Me Tell You Why I Love Sausage Potato Soup

Okay, so picture this: it’s raining buckets outside, everyone’s toes are cold, and you really just want dinner to magically appear (oh, how I wish). That’s when I whip out this sausage Potato Soup recipe. The first time I made it, I was in college, and I totally scorched the bottom of the pot while on the phone with my mom. Despite that little disaster, the soup was fantastic—so good, in fact, that my roommate snuck the leftovers, and I wasn’t even mad. If a recipe can survive my distracted cooking, you know it’s gold.

Why You’ll Love This (No, Really)

I make this when I need something filling but don’t want to babysit a pan for ages—so basically every other week, especially when it’s cold. My family goes bananas for this (my husband literally called dibs on the last bowl once), and frankly, I could eat it for breakfast the day after if I didn’t have to share. And if you don’t love a recipe that lets you chuck in whatever’s left in the veggie drawer, well, more soup for me! Sometimes I mess up and use the wrong sausage, but honestly? Still delish.

Grab These Ingredients (Or Improvise As Needed)

1 pound (about 450g) smoked sausage, sliced into rounds—sometimes I use kielbasa or spicy Italian sausage (truth: whichever’s on sale)
4 good-sized potatoes, diced (Russets soak up more broth but red potatoes keep their shape—choose your fighter)
1 medium yellow onion, chopped (I won’t tell if you use frozen diced onions—life is busy)
2-3 carrots, sliced (I sometimes grate them if kids are around—easier to hide!)
2-3 cloves garlic, minced or just whack ‘em and throw ‘em in
4 cups (about 1 liter-ish) chicken broth (I’ve used beef when I ran out—surprisingly tasty; veggie broth is fine too)
1 cup (a generous handful) chopped spinach or kale (optional, but my grandmother swore by adding greens—she also swore at the weather, so…)
1 cup milk (sometimes I go all in with half-and-half, but that’s only when I really need cheering up)
1 cup shredded cheese (cheddar is my go-to, but use whatever is lurking in your fridge—one time I used Monterey Jack, and it actually worked)
Salt, pepper, and a pinch of smoked paprika (or regular paprika if that’s what’s in the drawer)

Here’s (Roughly) How You Make It

1. Get yourself a big pot or Dutch oven. Toss in the sausage rounds over medium heat. Let them brown up—this is where the smell takes over your kitchen. Try not to eat them all right now (ask me how I know).

2. Add onions and carrots—sauté everything around till the onions get kind of see-through and you think, “Hmm, that looks right.”

3. Garlic goes in next; give it a good stir, but don’t let it burn. Turn down the heat if you’re notorious for distractions, which I tend to be.

4. Throw in the potatoes, paprika, a sprinkle of salt and pepper, and all the broth. Give it a stir, bring to a decent simmer, then put the lid on. Ignore it (but not completely) for about 20ish minutes, until potatoes are fork-tender. Sometimes I poke ‘em after 15 minutes, sometimes 25—it’s not an exact science.

5. At this stage, you’ll probably want to sneak a taste—go ahead, but don’t burn your tongue. Also, sometimes it looks a bit weird right now, all cloudy and messy. That’s just the potatoes doing their thing.

6. Lower the heat; add milk and cheese. Stir until it gets nice and creamy (or as creamy as it’s going to get with what you’ve got in the fridge). Toss in the greens if you’re using them. Don’t forget to taste for salt and pepper again!

7. Let it hang out on low for about 5 minutes. Take it off the heat, ladle into bowls, and, well, dig in. It’s not fancy but who cares?

Notes from My Kitchen (Sometimes I Learn The Hard Way)

– If you dice the potatoes too tiny, they’ll fall apart and you get more of a chowder (not a bad surprise honestly).
– Once I forgot the cheese; it was still good, but not nearly as comforting. Now I keep a backup bag.
– Overcooking the sausage turns it rubbery—I mean, it’s not the end of the world, but it does mean the dog gets a taste.

Some Fun (and Less Fun) Variations

– I’ve tossed in corn when I had half a can in the fridge. Nice little pop of sweetness, especially with spicy sausage.
– Tried swapping sausage for veggie sausage—also good, just salt it more.
– Once, I tried using coconut milk (don’t ask, I just thought it’d be cool)—tasted weirdly sweet, not my finest hour, but hey, you live and learn!

What If You Don’t Have the Right Pot?

Any big-ish saucepan will do, honestly. I’ve even used a wok once out of sheer desperation. But if you’ve only got a teeny saucepan, just halve the recipe and call it a lunch portion. (Actually, on second thought, a slow cooker would also work, just throw everything in, except cheese and milk, till the potatoes are done, then finish as usual.)

How to Store (But, Yeah, Good Luck Having Leftovers)

Stick it in a container and toss in the fridge—it’ll keep 2–3 days. And, I swear it’s even tastier the next day, but in my house it pretty much vanishes in one sitting. I tried freezing it once; not great, the texture got a bit funky (like a muddy puddle—still edible though).

Serving: How We Like It (Now I’m Just Showing Off)

Ladle it into big mugs and top with extra cheese or a dollop of sour cream. My mum used to serve it with crusty bread for ‘scooping soup style’—honestly, it’s the only way my kids will eat their spinach. If you’re feeling posh, sprinkle with chives (or, you know, some green bits). I usually have a mug by the fire while watching reruns.

Hard-Learned Pro Tips

Don’t rush browning the sausage—trust me, I got impatient once and everything tasted, well, sorta bland (which led to a sprinkle-fest of every spice in the pantry. Not recommended.)
Let the soup cool a little before adding cheese, otherwise it might go funny and lumpy. And always, always taste before serving; I forgot once, and it was, let’s say… aggressively peppery.

Real Questions Folks Have Actually Asked Me

Can I make this dairy free?
Definitely! Use your favorite plant milk and leave out the cheese—or try a plant-based cheese melt (if that’s your thing). It’s maybe a little less creamy, but still decent.

What about making it vegetarian?
Swap in veggie sausage, veggie broth, and more carrots or even chickpeas for protein. Done it a few times—no complaints yet!

Can I freeze this soup?
You can, but the potatoes come out a bit grainy when thawed. If you don’t mind texture going a bit sideways, freeze away. Honestly though, it rarely survives long enough to freeze in my house.

Is it spicy? Can I make it spicy?
Depends on your sausage. I use Andouille sometimes for a punch. You can also chuck in some hot sauce or red pepper flakes if you like it fiery!

Why does my soup look kinda cloudy?
That’s just the potatoes letting loose their starch. Nothing to fret over, it’ll taste rich and homey anyway.

Oh, side note—my neighbor once told me she adds a splash of white wine before the broth goes in, says it makes her feel fancy. I tried that… kinda liked it, actually, but don’t tell her I said so.

There you go—Sausage Potato Soup, straight from my wildly imperfect kitchen. Hope you love it as much as I do (or at least, that it makes your toes stop being cold for a minute).

Sausage Potato Soup: A Cozy, Homey Recipe Anyone Can Make