If you’re craving a bowl of comfort that feels like a warm hug, this Sausage Potato Soup Recipe is exactly what you need. It’s rich, creamy, and packed with hearty chunks of tender potatoes and savory Italian sausage, all embraced by a luscious broth that’s both satisfying and soul-soothing. Whether it’s a chilly evening or you just want a cozy meal to share, this soup brings together simple ingredients in perfect harmony, making it an instant favorite that’s easy to prepare but full of bold, homey flavor.
Ingredients You’ll Need
Each ingredient in this Sausage Potato Soup Recipe plays a crucial role, combining to create a dish that’s rich, hearty, and full of texture. From the spicy or mild Italian sausage to the tender potatoes and fresh greens, every element adds something special to the mix.
- 1 lb Italian sausage (mild or spicy): This is the star protein that adds a savory and, if you like, spicy kick to your soup.
- 1 tablespoon olive oil: Helps sauté the onions and garlic, infusing the base with subtle richness.
- 1 small onion (diced): Adds sweetness and depth to balance the sausage’s bold flavor.
- 3 cloves garlic (minced): Brings a fragrant and slightly pungent warmth that elevates the broth.
- 4 cups chicken broth: The comforting liquid foundation for the soup, adding savory depth.
- 1 cup water: Keeps the broth light and helps cook the potatoes perfectly.
- 1 1/2 lbs Yukon gold or russet potatoes (peeled and diced): These provide the hearty, creamy body of the soup.
- 1/2 teaspoon dried thyme: Adds an earthy herbal note that complements the sausage and potatoes beautifully.
- 1/2 teaspoon crushed red pepper flakes (optional): Perfect if you want an extra touch of heat that warms your palate.
- 1 cup heavy cream: Infuses the soup with indulgent creaminess and a velvety texture.
- 2 cups chopped kale or spinach: Fresh greens add color, nutrition, and a slight bite to balance the richness.
- Salt and pepper to taste: Essential for enhancing and tying all the flavors together.
- Grated Parmesan for serving (optional): A final sprinkle of salty, nutty goodness that takes every spoonful up a notch.
How to Make Sausage Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot or Dutch oven over medium heat. Add the Italian sausage and cook it until it’s browned and cooked through, breaking it apart into small crumbles as it sizzles. This step is crucial because it releases those delicious savory fats that will flavor your entire soup. Once done, remove the sausage with a slotted spoon and set it aside for later.
Step 2: Sauté the Aromatics
In the same pot, drizzle in a tablespoon of olive oil. Toss in your diced onion and cook until it turns soft and translucent, about 3 to 4 minutes. Then add the minced garlic and cook for an additional minute, until fragrant. These aromatics form the tasty base that complements the richness of the sausage.
Step 3: Add Broth, Potatoes, and Seasonings
Pour in the chicken broth and water to the pot, stirring to combine all those wonderful browned bits at the bottom. Next, add the diced potatoes alongside the dried thyme and optional crushed red pepper flakes. Bring everything to a rolling boil, then reduce the heat to let the soup simmer gently for 15 to 20 minutes until the potatoes are perfectly tender and ready to melt in your mouth.
Step 4: Combine and Creamify
Return the browned sausage to the pot, stirring it in so every spoonful gets a hit of meaty goodness. Pour in the heavy cream and add your chopped kale or spinach, stirring until the greens wilt and soften, which should only take about 5 minutes. Finish by seasoning with salt and pepper to your taste – don’t be shy, this final touch brings everything together beautifully.
How to Serve Sausage Potato Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese over the top of your Sausage Potato Soup Recipe adds a salty, nutty pop that elevates the whole experience. For an extra little flair, you can add a few fresh thyme leaves or a pinch of crispy bacon bits if you have some handy. These garnishes not only add flavor but make your bowl look irresistible.
Side Dishes
This soup is hearty and filling on its own, but pairing it with some crusty bread or warm garlic toast creates the perfect balance. A simple side salad of mixed greens with a light vinaigrette can also be a wonderful fresh contrast to the creamy soup. If you want to keep things cozy, a grilled cheese sandwich is truly a match made in heaven.
Creative Ways to Present
For a fun twist, serve small portions of this soup in mini bread bowls for a rustic presentation that guests will love. You can also flambé the sausage first with a splash of white wine before cooking to add complexity. Another idea is to puree half the soup before adding the cream for a silky smooth texture with chunks throughout – a lovely way to mix textures and expand the appeal of your Sausage Potato Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage Potato Soup Recipe tastes just as good the next day, making it a prime candidate for fridge storage. Simply transfer your cooled soup into an airtight container and keep it in the refrigerator for up to 3 days. This gives the flavors even more time to meld, often making it taste even better.
Freezing
If you want to stash some soup for a later date, freezing works well for this recipe. Store it in a freezer-safe container, leaving some space for the soup to expand. It can keep well for up to 2 months. Just note that the kale or spinach may change texture slightly after freezing, but the flavors remain deliciously intact.
Reheating
To reheat your soup, warm it gently over medium-low heat on the stovetop, stirring occasionally to prevent sticking or burning. If the soup has thickened too much, stir in a splash of broth or water to loosen it up. Heating slowly helps maintain the creamy texture without curdling the cream.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey or chicken sausage are great leaner alternatives that still pack plenty of flavor. Just pick your favorite pre-seasoned variety to keep that delicious sausage punch in the soup.
Is it necessary to use heavy cream?
You can substitute heavy cream with half-and-half or whole milk for a lighter version. Keep in mind that the soup will be less rich and creamy but still delicious and comforting.
What type of potatoes work best?
Yukon gold or russet potatoes are ideal because they soften nicely without falling apart completely, creating that perfect texture balance in the soup.
Can I make this soup vegetarian?
While the sausage is a key element, you can adapt this recipe with plant-based sausage and vegetable broth for a vegetarian option that still delivers hearty and satisfying flavors.
How spicy is this soup if I include the red pepper flakes?
The crushed red pepper flakes add just a gentle warmth that lingers pleasantly without overwhelming the dish. Adjust the amount to your preferred level of heat or omit completely if you want it milder.
Final Thoughts
This Sausage Potato Soup Recipe is pure joy in a bowl, combining familiar flavors into a dish that’s both comforting and deliciously indulgent. Perfect for weeknight dinners or cozy weekends, it’s a recipe you’ll want to keep coming back to again and again. So grab your ingredients and get cooking – your taste buds will thank you!
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Sausage Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Sausage Potato Soup is a hearty and creamy American classic, combining flavorful Italian sausage with tender potatoes, savory broth, and nutrient-packed kale or spinach. This comforting stovetop soup is perfect for chilly days, offering a rich, satisfying meal that’s easy to prepare and customizable with options like milder sausage or lighter cream substitutes.
Ingredients
Sausage and Aromatics
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
Broth and Potatoes
- 4 cups chicken broth
- 1 cup water
- 1 1/2 lbs Yukon gold or russet potatoes, peeled and diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Finishing Ingredients
- 1 cup heavy cream
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- Cook the Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned and cooked through, breaking it into crumbles as it cooks. This usually takes about 6-8 minutes. Once done, remove the sausage with a slotted spoon and set it aside to keep warm.
- Sauté Onion and Garlic: Using the same pot, add the olive oil. Add the diced onion and sauté for about 3 to 4 minutes, or until the onion becomes soft and translucent. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning and to release its fragrance.
- Add Liquids and Potatoes: Pour in the chicken broth and water to the pot. Add the peeled and diced potatoes along with dried thyme and crushed red pepper flakes if you prefer some heat. Increase the heat and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Combine Sausage and Cream: Return the cooked sausage to the pot. Stir in the heavy cream and chopped kale or spinach. Continue simmering for another 5 minutes, just until the greens are wilted and the soup is heated through.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, optionally topped with grated Parmesan cheese for an extra layer of flavor.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Turkey or chicken sausage can be used as a leaner alternative to Italian sausage.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If using spinach, add it at the very end to avoid overcooking as it wilts faster than kale.
