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Creamy Sausage Potato Soup

A warm and hearty soup made with savory sausage, tender potatoes, and a creamy broth, perfect for cozy family nights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound Italian sausage mild or spicy, depending on preference
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 4 medium russet potatoes, peeled and diced into bite-sized pieces
  • 1 cup heavy cream or half-and-half for a lighter option
For Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
For Garnish (Optional)
  • to taste fresh parsley, chopped
  • to taste shredded cheese (cheddar or Monterey Jack)

Method
 

Cooking
  1. In a large pot over medium heat, add the Italian sausage. Cook until browned, breaking it apart as it cooks, about 5-7 minutes.
  2. Stir in the diced onion and cook for an additional 3-4 minutes, until the onion is translucent. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
  4. Once the potatoes are tender, stir in the heavy cream, dried thyme, smoked paprika, and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes for the flavors to meld.
  5. Remove from heat, and if you’re using garnishes like fresh parsley or cheese, sprinkle them on top just before serving.

Notes

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to loosen the consistency if necessary. This soup can be made a day in advance; just reheat when ready to serve. For a lighter option, use turkey sausage or substitute coconut milk for a dairy-free version.