There’s something undeniably soothing about a bowl of creamy potato and sausage chowder soup on a cold evening. The moment you set the pot on the stove, the kitchen fills with the inviting aroma of browned sausage and herbs mingling with melted butter and garlic. As the soup simmers, that warm, hearty scent draws everyone closer, promising comfort in every spoonful.

One evening, after a long day, I sat by the window watching the rain patter softly against the glass. The chowder was bubbling gently on the stove, thick and creamy with tender potatoes and chunks of smoky sausage. When I finally ladled it into my bowl, the steam rose like a gentle invitation, and the first bite was a cozy embrace—rich, savory, and deeply satisfying. It was the kind of meal that makes you slow down, savor each mouthful, and feel grounded, no matter how hectic the day had been.

Rich and creamy texture that feels like a warm hug
Hearty chunks of tender potatoes and smoky sausage for satisfying bites
Aromatic herbs and gentle spices that add depth without overpowering
Comforting warmth perfect for chilly afternoons or evenings
Easy to prepare yet impressive enough to share with family or friends

If you’re worried about creamy soups being complicated or time-consuming, this chowder breaks that myth. It’s straightforward enough for a weeknight but cozy enough to make any day feel special.

Creamy Potato and Sausage Chowder Soup

Print Recipe

A hearty and comforting creamy potato and sausage chowder soup packed with tender potatoes, savory sausage, and a rich, flavorful broth. Perfect for a cozy meal any day of the week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6

Ingredients

Scale

1 pound smoked sausage, sliced into 1/2-inch rounds
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 stalks celery, diced
2 medium carrots, peeled and diced
4 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons fresh parsley, chopped

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Instructions

In a large pot or Dutch oven, heat a medium skillet over medium heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.
In the same large pot, melt the unsalted butter over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-6 minutes until the vegetables are softened and the onion is translucent.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste, stirring constantly.
Slowly whisk in the chicken broth, making sure to incorporate the flour mixture smoothly without lumps.
Add the diced potatoes, dried thyme, smoked paprika, black pepper, and kosher salt. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes or until the potatoes are tender.
Stir in the whole milk and heavy cream. Add the browned sausage back into the pot. Heat the soup gently over low heat for 5 minutes, stirring occasionally. Do not boil after adding the milk and cream to prevent curdling.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and stir in the chopped fresh parsley.
Ladle the chowder into bowls and serve hot.

FAQ

Can I make this chowder ahead of time? Yes, it keeps well in the refrigerator for up to three days. Just reheat gently on the stove, adding a splash of milk if it thickens too much.

Is it possible to freeze this soup? Creamy soups like this chowder don’t freeze well because the dairy can separate, so it’s best to enjoy it fresh or refrigerated.

Can I substitute the sausage for a different protein? Absolutely. While the smoked sausage adds a distinctive flavor, you can try chicken sausage or even skip the meat for a vegetarian twist.

How do I avoid curdling when reheating? Heat it slowly over low heat and stir frequently. Avoid boiling once the cream and milk are added.

Ready to experience that cozy, satisfying warmth? Give this creamy potato and sausage chowder soup a try and let it turn your evening into a comforting retreat.