One Pot Creamy Sausage and Potato Soup

When it’s cold outside, nothing warms you up like a bowl of Creamy Sausage and Potato Soup!

This hearty dish blends the smoky flavor of sausage with the creamy richness of a perfectly seasoned broth.

Whether you’re cooking for your family or meal prepping for the week, this soup is a must-try.

Let’s dive into a recipe that’s as easy to make as it is delicious!

Why You’ll Love Creamy Sausage and Potato Soup

• Quick and Easy: Perfect for weeknight dinners when time is limited.
• Budget-Friendly: Combines simple, affordable ingredients into a gourmet meal.
• Versatile: Easily adaptable for dietary preferences or ingredient swaps.
• Meal Prep Friendly: Store leftovers for a comforting meal anytime.

Ingredients You’ll Need

To make this delicious soup, you’ll need:

Core Ingredients:

• 1 pound smoked or Italian sausage (sliced or crumbled)
• 4 medium russet potatoes (peeled and diced)
• 1 medium onion (chopped)
• 3 garlic cloves (minced)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Optional Add-ins:

• 2 cups chopped kale or spinach
• ½ cup shredded cheddar cheese (for extra creaminess)
• Red pepper flakes (for a spicy kick)

Ingredient Substitutions:

• Swap heavy cream with coconut milk for a dairy-free version.
• Use turkey sausage for a leaner option.
• Substitute Yukon Gold potatoes for a creamier texture.

How to Make Creamy Sausage and Potato Soup

Follow these simple steps for a perfect bowl of soup:

1. Cook the Sausage: In a large pot or Dutch oven, cook the sausage over medium heat until browned. Remove and set aside.
2. Sauté Aromatics: In the same pot, melt butter and sauté onions and garlic until fragrant and translucent.
3. Add Potatoes and Broth: Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender (about 15 minutes).
4. Blend for Creaminess: For a creamier texture, use an immersion blender to blend part of the soup. Alternatively, transfer 1-2 cups of soup to a blender, purée, and return it to the pot.
5. Incorporate Cream and Sausage: Stir in the heavy cream and cooked sausage. Simmer for 5 minutes to combine flavors.
6. Optional Add-ins: Add kale or spinach in the last few minutes of cooking. Adjust seasoning with salt, pepper, and red pepper flakes.

Variations and Serving Suggestions

• Spicy Twist: Add a pinch of cayenne pepper or extra red pepper flakes.
• Loaded Version: Top with crispy bacon bits, shredded cheese, and a dollop of sour cream.
• Serve with: Crusty bread, garlic knots, or a simple side salad for a complete meal.
• Dietary Adaptations: Make it keto by using fewer potatoes and adding cauliflower florets instead.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm over low heat on the stovetop, stirring occasionally to maintain creaminess. Avoid boiling, as it may cause the cream to separate.

FAQ’s

Can I make this soup in a slow cooker?

Absolutely! Brown the sausage and sauté the aromatics first, then add all ingredients (except the cream and optional add-ins) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream before serving.

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes add a delightful sweetness to the soup. Just note that the texture will be slightly different.

How can I thicken the soup if it’s too thin?

You can mash some of the potatoes or mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup while it simmers.