Creamy Sausage Potato Soup Recipe For Cozy Comfort

There’s nothing quite like settling in with a warm bowl of comfort food on a chilly day, and creamy sausage potato soup fits the bill perfectly. This hearty soup combines savory sausage with tender potatoes in a rich, velvety broth that comforts from the first spoonful.

this Recipe

Making creamy sausage potato soup at home is easier than you might think. With simple ingredients and straightforward steps, you’ll have a satisfying meal ready in under an hour that’s perfect for family dinners or meal prep alike.

Why You’ll Love This Recipe

• Rich and creamy texture that soothes the soul
• Hearty sausage and potatoes make it a filling meal
• Simple ingredients you probably already have
• Ready in about 45 minutes, perfect for weeknights
• Customizable with your favorite herbs and toppings

Ingredients

Gather these ingredients to create your delicious creamy sausage potato soup. They’re easy to find and straightforward to prepare.

• 1 pound Italian sausage (mild or spicy, casings removed)
• 4 medium russet potatoes, peeled and diced (about 4 cups)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: Approximately 350 per serving

How to Make Creamy Sausage Potato Soup: A Comforting Bowl of Deliciousness!

1. In a large pot over medium heat, melt the butter and add the Italian sausage, breaking it apart as it cooks until browned and cooked through, about 7 minutes.
2. Add the chopped onion and minced garlic to the pot, cooking until softened and fragrant, about 3-4 minutes.
3. Stir in the flour, thyme, and smoked paprika, cooking for 1-2 minutes to form a roux and enhance the flavors.
4. Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, bring the soup to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
5. Using a potato masher or immersion blender, partially mash some of the potatoes to thicken the soup while leaving plenty of chunks for texture.
6. Pour in the heavy cream, stirring to combine, and simmer for another 5 minutes until heated through and creamy.
7. Season with salt and black pepper to taste, then remove from heat.
8. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness before serving.

Tips for the Best Results

• Use russet potatoes for their creamy texture when cooked, perfect for thickening soup.
• Remove sausage casings before cooking to ensure even browning and a better texture.
• Don’t over-puree the soup; leaving some potato chunks adds a wonderful hearty feel.
• Adjust the cream quantity to your preference for thicker or lighter soup.
• Consider adding a pinch of cayenne for a subtle spicy kick if you like heat.

Storage and Reheating

Store leftover creamy sausage potato soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—transfer to a freezer-safe container and keep it frozen for up to 3 months.

When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if it thickens too much while reheating.

Frequently Asked Questions

Can I use turkey sausage instead of Italian sausage?

Yes, turkey sausage works well as a leaner alternative. It will change the flavor slightly but still provides a tasty, hearty soup.

Is it necessary to peel the potatoes?

Peeling potatoes gives the soup a smoother texture, but leaving the skins on adds extra nutrients and a rustic feel if you prefer.

Can I make this soup dairy-free?

Absolutely. Substitute the heavy cream with full-fat coconut milk or a dairy-free creamer to maintain creaminess without dairy.

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

Simmer the soup uncovered to reduce liquid or mash more potatoes in the soup. You can also mix a teaspoon of cornstarch with cold water and stir it in, then cook until thickened.