When the temperature drops and the wind whistles outside, there’s nothing like a bowl of sausage potato soup to bring warmth straight to your soul. This recipe wraps you up in savory, creamy goodness that feels like a gentle hug after a long day.
I still remember the first time I made this soup on a blustery autumn evening. The air was crisp, and the scent of sizzling sausage filled the kitchen, mingling with the soft aroma of garlic and onions. As the potatoes softened in the slowly simmering broth, a comforting richness grew, promising a meal that would chase the cold away. Sitting down with a steaming bowl, the creamy broth coated my spoon and warmed my hands, while the tender potatoes and flavorful sausage created the perfect harmony of textures and tastes. It wasn’t just soup—it was a moment of calm and contentment.
- Rich, creamy broth that feels indulgent without being heavy
- Hearty chunks of tender potatoes and savory sausage for satisfying bites
- Subtle spices like smoked paprika and thyme add depth without overwhelming
- Simple enough for a weeknight dinner yet comforting enough to savor slowly
- Feeds a crowd or keeps well for leftovers, making busy days easier
Even if you’re not usually a soup person, this one might just change your mind. It’s the kind of meal that makes you want to pull up a chair, grab a crusty piece of bread, and take a little break to enjoy something truly soothing.
PrintSausage Potato Soup
A hearty and comforting sausage potato soup made with savory sausage, tender potatoes, and a creamy broth. Perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
1 pound Italian sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
4 cups chicken broth
2 cups whole milk
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned and cooked through, about 7 minutes.
Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté in the sausage fat over medium heat until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the butter and let it melt, then sprinkle the flour over the onions and garlic. Stir continuously for 2 minutes to form a roux.
Slowly whisk in the chicken broth, making sure to dissolve any lumps from the flour.
Add the diced potatoes, dried thyme, smoked paprika, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
Cover and cook until the potatoes are tender, about 15 minutes.
Return the cooked sausage to the pot and stir in the whole milk. Heat through for 5 minutes without boiling.
Adjust seasoning with additional salt and pepper if needed.
Remove from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot.
FAQ
Can I make this soup ahead of time? Absolutely. It stores well in the fridge for up to four days. Just reheat gently on the stove to keep the creamy texture intact.
Is there a way to make it less creamy? You can reduce the milk or swap for a lighter dairy option, but the creaminess is key to that cozy feel.
Can I use different types of sausage? Yes, feel free to try spicy or sweet Italian sausage to tailor the flavor to your liking.
Is this soup freezer-friendly? It’s best not to freeze it, as the potatoes can become grainy after thawing.
Ready to bring a little warmth into your kitchen? Give this sausage potato soup a try and see how quickly it becomes a staple in your chilly-weather routine.