Sausage Potato Soup is a hearty and comforting bowl filled with tender chunks of potato, savory sausage, and a rich, creamy broth that feels like a warm hug on a chilly day. The flavors blend together perfectly, with just the right amount of seasoning to keep every spoonful satisfying and cozy.
I love making this soup when I want something simple but really tasty. It’s one of those recipes where you toss in a few ingredients, and the sausage adds that extra depth that makes it feel special without any fuss. I find it’s an easy way to feed the whole family, and leftovers taste just as good the next day.
My favorite way to serve Sausage Potato Soup is with some crusty bread on the side, perfect for dipping. It’s the kind of meal that makes you slow down, enjoy the warmth, and feel content. Whenever I make it, the whole house smells amazing, and everyone asks for seconds before dinner’s even over.
Key Ingredients & Substitutions
Ground Sausage: This adds great flavor and richness. Mild sausage is smooth, but spicy sausage gives the soup a nice kick. If you want a leaner option, try ground turkey sausage or chicken sausage.
Potatoes: I recommend starchy potatoes like Russets or Yukon Gold. They soften well while holding shape. If you prefer a creamier texture, use Yukon Gold as they break down nicely but don’t become mushy.
Heavy Cream: This makes the soup creamy and smooth. Half-and-half works well if you want it lighter. For a dairy-free version, try coconut milk or a creamy plant-based milk, but taste as these can change the flavor.
Spinach: Fresh spinach adds a pop of green and freshness. You can swap it with kale or Swiss chard—just add them a little earlier so they cook through.
How Do I Make Sure The Potatoes Cook Just Right Without Breaking Down?
The trick is to cut the potatoes into even cubes, about 1-inch pieces. This size cooks evenly and holds up well during simmering. Here’s what I do:
- Add diced potatoes after cooking the onions and garlic, then toast them briefly with spices.
- Add broth and simmer gently—avoid boiling vigorously to prevent potatoes from falling apart.
- Check tenderness with a fork after about 15 minutes; they should be soft but still hold their shape.
This way, the potatoes add texture without turning the soup into a mash. It keeps the soup hearty and satisfying!
Equipment You’ll Need
- Large pot or Dutch oven – It’s perfect for cooking all the ingredients in one place and prevents splatters.
- Wooden spoon or spatula – Great for stirring everything around and breaking up the sausage as it cooks.
- Knife and cutting board – Needed to peel and dice the potatoes and chop the onion and spinach easily.
- Measuring cups and spoons – To keep track of broth, cream, spices, and other ingredients accurately.
Flavor Variations & Add-Ins
- Cheese: Stir in shredded cheddar or Gruyère for extra richness and flavor.
- Veggies: Add diced carrots, celery, or bell peppers for more vegetables and color.
- Spices: Sprinkle in some paprika, cayenne pepper, or Italian seasoning for different flavor profiles.
- Proteins: Swap sausage for cooked bacon, shredded chicken, or kielbasa for variety.
How to Make Sausage Potato Soup?
Ingredients You’ll Need:
- 1 pound ground sausage (mild or spicy, according to preference)
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil or butter
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Optional: red pepper flakes, for heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 25 minutes to cook, so you can have a warm and comforting soup ready in about 35 minutes total. It’s quick and easy enough for a weeknight meal but rich enough to feel special.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil or butter in a large pot over medium heat. Add the ground sausage, breaking it apart with a spoon. Cook for about 6-8 minutes, until browned and cooked through. Remove the sausage from the pot and set it aside for now.
2. Sauté the Onion and Garlic:
In the same pot, add chopped onion and cook for 3-4 minutes until it softens. Then add minced garlic and cook for another minute, until fragrant.
3. Add Potatoes and Spices:
Stir in the diced potatoes, smoked paprika, dried thyme, salt, and black pepper. Cook everything together for about 2 minutes to lightly toast the spices.
4. Add Broth and Simmer:
Pour in the chicken broth and bring it to a boil. Once boiling, reduce to a simmer and cook for around 15 minutes until the potatoes are tender but still hold their shape.
5. Finish Soup with Sausage, Cream, and Spinach:
Return the cooked sausage to the pot. Stir in the heavy cream (or half-and-half) and the chopped spinach. Let the soup simmer gently for another 3-5 minutes so the spinach wilts and the soup is heated through.
6. Taste and Adjust:
Taste the soup and add more salt, pepper, or red pepper flakes if you’d like a little extra heat. Give one last gentle stir.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra fresh spinach or herbs if you like. It’s wonderful served with crusty bread for dipping. Enjoy your warm and hearty sausage potato soup!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to thaw the sausage completely before cooking. Thaw it overnight in the fridge or place the sealed package in cold water for quicker thawing. This helps it cook evenly and safely.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup, then cool it completely before refrigerating. It tastes great reheated the next day. Just rewarm gently on the stove to avoid separating the cream.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
What Substitute Can I Use Instead of Heavy Cream?
If you want to lighten it up, use half-and-half or whole milk. For dairy-free options, try coconut milk or a creamy nut milk. Just keep in mind that substitutions may slightly alter the flavor and texture.