Let’s Talk Why Sausage Potato Soup Rules (And My Slight Obsession)
Okay, so here’s the thing. I started making this sausage Potato Soup years ago when my old roommate wandered home on a soggy November night, demanding “something warm, not gross like instant noodles.” Next thing you know, this chunky, warming, can’t-stop-slurping Soup became a seasonal staple—like, any time the weather gets that wet-sock smell or honestly when I just want something easy but filling. (My cousin calls it cozy-in-a-bowl. She’s not wrong.) I admit, the first time I made it, I totally forgot to peel half the potatoes—the soup was still great, though don’t skip that step unless you like rustic bites!
Why You'll Actually Want to Make This
I make this when my fridge is looking sad, and winter’s getting me down, or when I have surprise hangers-on at dinner. My family goes straight up wild for this soup; my brother “accidentally” eats thirds. (And he’ll complain about veggie soups until the cows come home.) It’s heavy on the comfort, light on the fuss, and the smell—oh man, the smell! One time, I tried to rush the simmering part and it came out a bit gluey; take it from me, don’t skip that bubble-time.
What You Need (Substitutions Welcome... I Do It All The Time!)
- 1 lb (450g) smoked sausage (sometimes I use spicy Italian sausage, but kielbasa’s grand, too—my gran swore by Hillshire Farm, but use whatever you’ve got handy)
- 4-5 medium potatoes, peeled (or not—I won’t judge) and chopped into chunkier bits
- 1 good-sized onion, diced; you can sub with shallots if that’s all you have, or skip it if your picky eater is lurking
- 2-3 carrots, sliced into rounds (I’ve used frozen carrot coins and nobody’s noticed)
- 3 stalks celery, chopped (optional; I skip it when my fridge is bare and the soup survives)
- 4 cups chicken broth (or beef broth for more oomph; bouillon cubes work in a pinch but maybe cut the salt after)
- 2 cloves garlic, minced—“close enough” works if you’re lazy like me and use jarred stuff
- 1 cup milk/half-and-half/cream, though once I used oat milk and, surprise, still good!
- Salt and pepper—start slow, since sausages bring salt to the party
- Optional: a handful of spinach or kale at the end (I toss it in if I remember I bought it, which is rare)
- Big pat of butter or a glug of olive oil for sautéing
How I Actually Throw This Together (Don’t Stress About Perfection)
- Set a big soup pot on medium heat. Melt butter or drizzle in some oil. Sizzle the sausage until it gets those tasty browned edges—5ish minutes. (This is where I sneak a bite, quality control, you know?)
- Sling in your chopped onion, carrots, celery (if you’ve got it), and garlic. Stir now and then. If it smells amazing, you’re doing it right. About 4 minutes—don’t panic if stuff sticks, you’ll deglaze soon.
- Toss in the potatoes, then pour over the broth. Give it a stir. Bring the lot to a gentle boil, then turn it down, cover, and simmer for 18–25 minutes. The potatoes should be soft enough for a fork to mash ‘em if you want, but not so mushy they vanish. Don’t worry if the soup looks a bit thin right now—it thickens up later.
- Take a minute here to taste. Salt? Pepper? Needs more garlic? Add as you please. At this point, I usually poke around the fridge for extra veggies or that leftover corn (sometimes works, sometimes… not so much).
- Stir in your milk (or cream, or whatever you’re risking today). Let it heat through, but don’t boil—milk hates that. If you want greens, add them now. Stir, sip, adjust. Done!
Little Notes From My Soup Journey
- I tried leftover brats instead of sausage once… not my finest hour. Stick to smoked or spicy varieties.
- If you over-salt by mistake, a splash of cream (or even a peeled potato chunk tossed in for 10 mins) helps.
- Sometimes I mash a few potatoes against the pot’s side to thicken the soup. Don’t overdo it unless potato stew is your end-game!
If You Wanna Switch Things Up (Some Swaps, Some Oops)
- I’ve added sweet corn (good move) and green peas (eh, too sweet for me—but you do you)
- My stubborn vegan cousin tried it with smoked tofu and veggie broth; honestly, it worked, just needed way more spice
- One time I swapped the potatoes for cauliflower—meh, the soup missed its heart; potatoes belong here
- For a bit of heat, a scattering of red pepper flakes wakes up the whole pot
Equipment? Don’t Panic If You’re Missing Stuff
I always use my battered Dutch oven, but honestly you can make this in any big pot. Don’t have a “fancy” soup pot? Your pasta pot works fine (I’ve even done it in a slow-cooker; just brown the sausage in a pan first or it goes a weird colour). Forgot your ladle? Hey, a mug works to scoop. There’s no soup police.
How To Store (Though It Never Lasts In My House)
Let the soup cool and pop it in an airtight container—fridge for 3 days (in theory… but not really, since I eat it for breakfast). You can freeze it, though I noticed the potatoes get a little grainy after defrosting. Tastes better than it looks, truly.
What To Eat With It? Here’s What We Do
I love this with thickly buttered bread (sourdough if you’re feeling upmarket, or just the store brand on sale). Sometimes we do garlic toast. In winter, my uncle dunks cheese-and-onion pies in, but that’s a northern thing. Great with a side salad if you’re pretending to be balanced.
Tales From The Soup Trenches (Pro Tips I Had to Learn the Hard Way)
- Let it simmer long enough! I once tried to speed this up, and, oof, undercooked potatoes are not a vibe
- Always taste as you go—sausages do wild things to saltiness. I once made a pot so salty, the cat turned her nose up at it
- Stir in your dairy at the end, and don’t boil, unless you like weird soup skin (which… someone out there must?)
FAQ - Straight From My Texts And Kitchen Table
- Can I freeze sausage potato soup?
Yep; though, like I said, potatoes might go a tad mealy. Just give it a good stir when you reheat (and maybe add some fresh cream?). - Do I need to peel the potatoes?
Honestly, sometimes I can’t be bothered. Leave the skins on if you’re into that hearty, rustic thing. Just rinse ‘em first. - What if I don’t have sausage?
Well, then it’s kind of just potato soup, but bacon bits or even leftover roast chicken work in a pinch. Not quite the same, but still filling. - Can I make it dairy-free?
Yeah, done it myself. Just swap milk for oat milk or even a glug of coconut cream—pretty good, not that you asked! - How do I thicken the soup?
I usually mash a few potato chunks. Or, on second thought, stir in a spoonful of instant potato flakes. No shame (don’t tell my gran). - It tastes even better the next day—is that normal?
Completely. I tend to think all soups age like fine wine. If you can keep folks from eating it all the first night, that is.
One last thing (since I’m thinking of it): I made this in a campfire pot once and, wow, next-level flavor—so maybe don’t stress about perfection or gear; just go for it. Soup's forgiving, and so is your kitchen (even when you use the wrong kind of sausage).
Ingredients
- 1 pound Italian sausage
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups chopped spinach or kale
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
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1In a large pot over medium heat, cook the Italian sausage until browned, breaking it apart with a spoon.
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2Add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion is softened.
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3Stir in the diced potatoes, chicken broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
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4Add the chopped spinach or kale and cook for 2-3 minutes until wilted.
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5Stir in the heavy cream. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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