Name: Sausage Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound Italian sausage, casing removed; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 4 cups russet or yellow potatoes, peeled and diced; 3 cups low-sodium chicken broth; 2 cups water; 1 cup heavy cream; 1 cup kale or spinach, chopped; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon red pepper flakes

Sausage Potato Soup Recipe tastes creamy, cozy, and savory with tender potatoes, flavorful sausage, and just enough veggies to make you feel slightly virtuous, and it comes together in about 40–45 minutes, perfect for busy weeknights or lazy Sundays. This soup works well for families, meal preppers, and anyone who wants a big comforting bowl without babysitting a pot all afternoon. I first made a version of this on a broke college night with whatever I had in the fridge, and it still reminds me that simple food can feel pretty special.

Why Make This Sausage Potato Soup Recipe at Home

You control the ingredients, the salt, and the richness, so the soup fits your taste instead of the other way around. You also skip mystery thickeners and get real flavor from browning sausage, sautéing onions, and simmering potatoes until they turn silky and tender.

This Sausage Potato Soup Recipe uses basic pantry staples and one pot, so cleanup stays easy. Leftovers taste even better the next day, which makes this a smart option for lunches and meal prep.

“This Sausage Potato Soup Recipe tastes like a hug in a bowl, and my whole family now asks for it weekly. ★★★★★”

Ingredients You Need

Here is what you need for a hearty pot of Sausage Potato Soup Recipe. I include some notes so you can use what you already have.

Sausage
- 1 pound Italian chicken or turkey sausage, casings removed
  - Use mild for kids or spice-sensitive folks, or hot if you like a little kick.
  - You can also use smoked chicken sausage; slice it and brown it well.
Vegetables
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 to 4 cloves garlic, minced
- 1 ½ to 2 pounds potatoes, peeled or scrubbed and diced
  - Yukon gold potatoes give a creamy texture and hold their shape.
  - Russets work too, but they break down more and thicken the broth.
Broth & Dairy
- 4 cups low sodium chicken broth
  - Use a good quality boxed broth; I like Kitchen Basics or Pacific for solid flavor.
- 1 to 2 cups water, as needed to thin the soup
- 1 cup half and half or whole milk
  - Use canned evaporated milk as a pantry shortcut that resists curdling.
  - For a richer soup, use ½ cup heavy cream plus ½ cup milk.
Fat & Seasoning
- 1 to 2 tablespoons olive oil, only if your sausage is very lean
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning or a mix of dried basil and oregano
- ½ teaspoon smoked paprika for a subtle smoky note
- 1 bay leaf, optional
Thickening & Extras
- 2 tablespoons all purpose flour or cornstarch
  - Cornstarch works well if you avoid gluten.
- ½ cup shredded sharp cheddar or parmesan, optional but tasty
- 2 cups chopped fresh spinach or kale, optional for extra greens
- Chopped fresh parsley or chives for garnish

Equipment List

You do not need any fancy tools for this Sausage Potato Soup Recipe, just a few basics:

Large heavy pot or Dutch oven, at least 5 quarts
Cutting board and sharp knife
Wooden spoon or spatula for browning sausage
Ladle for serving
Measuring cups and spoons

Tips & Mistakes

Brown the sausage well so you build flavor on the bottom of the pot instead of steaming pale crumbles.
Drain some fat if it looks excessive, but keep a tablespoon or so to sauté the veggies and carry flavor.
Cut potatoes into even pieces so they cook at the same rate and stay tender, not mushy.
Keep the soup at a gentle simmer; a hard boil can break potatoes and make the dairy separate.
Temper the dairy by stirring some hot broth into it before adding it to the pot so it stays smooth.
Taste and season at the end because sausage and broth both contain salt and can change as they cook.
Stir occasionally and scrape the bottom so nothing sticks and scorches.
Add leafy greens near the end so they stay bright and tender, not gray and overcooked.
Store leftovers in shallow containers so they cool quickly and keep a better texture.
Reheat slowly over medium heat and add a splash of broth or water if the soup thickens too much.

How to Make Sausage Potato Soup Recipe

Step 1: Prep the Ingredients

Chop the onion, carrots, and celery into small, even pieces so they cook at the same pace. Mince the garlic and set it aside so it does not burn while you prep other things. Dice the potatoes into bite size cubes, about ½ to ¾ inch, and keep them in a bowl of cold water if you prep them early so they do not discolor.

Step 2: Brown the Sausage

Set your pot over medium high heat and add a drizzle of olive oil if you use lean sausage. Add the sausage and break it into crumbles with a wooden spoon. Cook until the sausage browns and no pink remains, about 6 to 8 minutes, and let some bits caramelize on the bottom for extra flavor.

If you see a lot of grease, spoon off some, but leave about a tablespoon in the pot. Transfer the cooked sausage to a bowl and keep it nearby while you cook the vegetables.

Step 3: Sauté the Vegetables

Add the onion, carrots, and celery to the same pot. Stir and cook over medium heat until the onion turns translucent and the vegetables soften slightly, about 5 to 7 minutes. Add the garlic and cook 30 to 60 seconds until it smells fragrant, and stir constantly so it does not burn.

Sprinkle the flour or cornstarch over the vegetables and stir well to coat. Cook this mixture for 1 to 2 minutes so the flour loses its raw taste and blends into the fat.

Step 4: Add Broth and Potatoes

Pour in the chicken broth while you stir and scrape up any browned bits from the bottom of the pot. Add the diced potatoes, Italian seasoning, smoked paprika, bay leaf if you use it, salt, and pepper. Add enough water to cover the potatoes by about half an inch.

Bring the pot to a gentle simmer, not a rolling boil. Cook until the potatoes turn tender when you pierce them with a fork, about 12 to 15 minutes, and stir a few times so nothing sticks.

Step 5: Add Sausage Back and Adjust Thickness

Return the browned sausage and any juices from the bowl to the pot. Stir and let the soup simmer together for another 5 minutes so the flavors mingle. If the soup looks too thick, add a bit more broth or water until it reaches your favorite consistency.

If it looks too thin, let it simmer uncovered for a few more minutes so some liquid cooks off. Taste and adjust salt and pepper at this point.

Step 6: Add Dairy and Greens

Lower the heat to medium low so the soup only gently simmers. In a small bowl or measuring cup, mix the half and half or milk with a ladle of hot soup, then stir that mixture back into the pot. This step keeps the dairy from shocking and curdling.

Add the spinach or kale if you use it and stir until the greens wilt, about 2 to 3 minutes. Stir in the cheese if you like a cheesy Sausage Potato Soup Recipe and let it melt completely.

Step 7: Finish and Serve

Fish out the bay leaf and discard it. Taste again and adjust seasoning one last time. Ladle the soup into bowls and top with chopped parsley or chives.

Serve hot with crusty bread, biscuits, or a simple green salad. Take a second to enjoy the smell before you burn your tongue, which I say from repeated personal experience.

Variations I’ve Tried

I swap in chicken sausage with roasted garlic and herbs when I want a lighter flavor profile. I also use sweet Italian turkey sausage and add a pinch of red pepper flakes for a gentle heat that kids still handle. Sometimes I stir in a spoonful of pesto at the end instead of dried herbs, which gives the soup a fresh, herby kick.

I often change up the vegetables based on what sits in my fridge. Corn kernels, peas, or diced bell pepper all work well and keep the soup colorful. I also make a lighter version with extra broth, less dairy, and more greens when I want something that feels cozy but not too heavy.

How to Serve Sausage Potato Soup

Serve Sausage Potato Soup Recipe steaming hot in wide bowls so the potatoes, sausage, and veggies spread out and you get a bit of everything in each spoonful. Add a sprinkle of shredded cheese, fresh herbs, or a dollop of plain Greek yogurt for a creamy, tangy finish. Pair it with crusty bread, garlic toast, or warm tortillas to scoop up every last bit of broth.

A simple side salad with crunchy lettuce, cucumbers, and a bright vinaigrette balances the richness of the soup. This recipe also works well as a main dish for weeknight dinners or casual gatherings, since you can easily double the batch.

How to store

Fridge: Cool the Sausage Potato Soup Recipe to room temperature within 1 to 2 hours, then store it in airtight containers in the refrigerator for up to 4 days.
Freezer: Portion the cooled soup into freezer safe containers or bags, leave a little space for expansion, and freeze for up to 2 to 3 months.
Reheating on the stove: Reheat gently over medium heat, stir often, and add a splash of broth or water if the soup thickens.
Reheating in the microwave: Heat in a microwave safe bowl in 60 to 90 second bursts, stir between each round, and continue until the soup steams and reaches your preferred temperature.