Sausage Potato Soup

There’s nothing like a steaming bowl of sausage potato soup to chase away the chill on a cold day. This recipe has been my go-to comfort food for years—simple, hearty, and packed with flavor. I first made it during a snowstorm when all I had were a few potatoes, some beef sausage, and basic pantry staples. Now it’s a regular in our house, especially when we need something warming and fuss-free. The best part? It comes together in under an hour, with minimal prep, and tastes even better the next day. Trust me, once you try this soup, it’ll become your cozy-season favorite too.

Why You’ll Love This Sausage Potato Soup

This soup checks all the boxes for a perfect weeknight meal:

• Quick & easy – Ready in 35 minutes with minimal chopping
• Budget-friendly – Uses affordable pantry staples
• Comfort in a bowl – Hearty potatoes and savory sausage make it ultra-satisfying
• Customizable – Swap in whatever veggies or sausage you have on hand
• Leftover magic – Tastes even better the next day!

I make this at least twice a month – it’s that good!

Ingredients for Sausage Potato Soup

Here’s what you’ll need for this cozy soup (measurements matter!):

• 1 pound beef sausage, sliced into half-moons (I like mine about ¼-inch thick)
• 4 cups potatoes, diced into ½-inch cubes (Yukon Golds are my favorite here)
• 1 medium onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced (or 1 heaping teaspoon from the jar in a pinch)
• 4 cups chicken broth (homemade or good quality store-bought)
• 1 cup whole milk (see substitutions below)
• 2 tablespoons olive oil (for sautéing)
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (rub between your fingers to release the oils)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! Here are my tested swaps:

• Beef sausage alternatives: Turkey sausage works beautifully, or even beef bacon cut into lardons
• Dairy-free? Use coconut milk or unsweetened almond milk instead of regular milk
• Broth options: Vegetable broth makes a great substitute if you don’t have chicken
• Fresh herbs: Use 1 tablespoon fresh thyme if you have it (lucky you!)

Pro tip: Always taste before serving – potatoes drink up salt like crazy!

Equipment You’ll Need

You probably already have everything for this soup! Here’s what I grab:

• Large pot (at least 4 quarts – this soup likes room to simmer!)
• Sharp knife & cutting board (for all that chopping)
• Wooden spoon (my trusty stirring buddy)
• Measuring cups & spoons (eyeballing works, but measurements help balance flavors)

That’s it – no fancy gadgets needed! Though I won’t stop you if you want to use your garlic press.

How to Make Sausage Potato Soup

Let’s get cooking! Here’s exactly how I make this cozy soup turn out perfect every time:

1. Brown the sausage first: Heat olive oil in your big pot over medium heat. Add those beef sausage slices and let them get nice and golden – about 5 minutes. Don’t crowd the pan! We want caramelization, not steaming. Remove with a slotted spoon and set aside (those browned bits left in the pan = flavor gold!).
2. Sauté your aromatics: In that same pot (don’t you dare wash it!), toss in the onions. Cook until they’re soft and translucent – about 3 minutes. Add the garlic last so it doesn’t burn (30 seconds is plenty – you’ll smell when it’s ready).
3. Simmer the potatoes: Now add your diced potatoes, broth, salt, pepper, and thyme. Scrape up any browned bits from the bottom – that’s where the magic is! Bring it all to a boil, then reduce to a gentle simmer for 15 minutes or until the potatoes are fork-tender (but not mushy – test one at 12 minutes just in case).
4. Bring it all together: Stir in your cooked sausage and milk. Let everything heat through for about 2 minutes – don’t let it boil hard or the milk might separate. Taste and add more salt if needed (I usually do – potatoes are sneaky like that).

That’s it! You’ve just made the coziest pot of soup in under 30 minutes active time.

Tips for Perfect Sausage Potato Soup

Here are my hard-earned secrets for soup success:

• Potato perfection: Cut them even-sized so they cook at the same rate. Undercooked is better than mushy – they’ll soften more as the soup sits!
• Broth boost: If your soup tastes flat, add a splash of vinegar or squeeze of lemon at the end to wake up all the flavors.
• Creaminess control: For extra richness, stir in a dollop of sour cream or a sprinkle of shredded cheese when serving.

Remember: Soup is forgiving – make it your own!

Serving Suggestions for Sausage Potato Soup

This soup is a meal by itself, but I love rounding it out with a few simple sides. My go-to is crusty bread for dipping – nothing fancy, just tear off chunks and dunk right in! A crisp green salad with tangy vinaigrette cuts through the richness perfectly. On extra chilly nights, I’ll add a grilled cheese sandwich (use whole grain bread and sharp cheddar for maximum oomph). Leftovers? Just reheat gently with a splash of broth to loosen it up – tastes even better the next day!

Storage & Reheating Instructions

This soup keeps beautifully! Store cooled leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over low heat – the milk can separate if boiled too hard. If it thickens, just stir in a splash of broth or water to loosen it up. Trust me, day-two soup tastes even better as the flavors meld!

Nutritional Information

Each hearty bowl of this sausage potato soup packs about 320 calories with 14g protein to keep you satisfied. Nutrition varies based on your ingredients – like using turkey sausage or low-sodium broth. Always check labels if you’re tracking closely!

Frequently Asked Questions

Can I freeze this sausage potato soup?
Absolutely! Just cool it completely first. The potatoes might get a bit softer after thawing, but the flavor stays amazing. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

What’s the best sausage for potato soup?
I swear by beef sausage for its rich flavor, but turkey sausage works great too! Just make sure to brown it well – that caramelization adds so much depth. Avoid pre-cooked sausages though – they don’t develop the same tasty fond.

Can I make this soup creamy?
Oh yes! Stir in a splash of heavy cream at the end for extra richness. Or blend half the soup and mix it back in – creates the creamiest texture without overpowering the potato chunks. Just don’t boil it hard after adding dairy!

How do I fix soup that’s too thick?
Easy fix! Just stir in more broth or water a little at a time until it reaches your perfect consistency. The potatoes absorb liquid as they sit, so don’t worry if it thickens overnight – that’s normal!

Share Your Thoughts

Made this soup? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram – your photos make my day.

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