You know those nights where you just need a big hug in a bowl? Forget anything fancy; when the weather turns crisp or the kids have had a ridiculously long day, I head straight for my fireplace recipe: the Creamy Sausage And Potato Soup. This isn’t some thin, watery broth situation—oh no, this is the real deal. It’s hearty, utterly satisfying, and honestly, the easiest rich soup you’ll ever make. My family practically begs for this one all fall and winter. The smoked sausage gives it this incredible smoky depth, and that creamy base? It just wraps around the tender potatoes perfectly. Trust me, this Creamy Sausage And Potato Soup is going to be your new go-to comfort food champion.
Why This Creamy Sausage And Potato Soup Recipe Works So Well
If you’re like me, you need meals that taste like they took hours but actually come together in under 45 minutes. That’s the magic here! This Creamy Sausage And Potato Soup is the ultimate weeknight hero because it relies on simple, powerful flavors working hard in a single pot. You get that deep, smoky profile from the browned sausage, and the texture is just spot-on—rich but not heavy.
Honestly, if you’re looking for a fantastic way to use up those pantry staples while still serving something genuinely impressive, you’ve found your winner. It’s proof that comfort food doesn’t need a fussy, elaborate process. For more fantastic one-pot meals using smoked goodness, you should check out this cheesy ranch potato idea!
Quick Prep Time for Your Creamy Sausage And Potato Soup
This recipe is unbelievably fast to get going. We’re talking about only 15 minutes of prep time! Most of that is just chopping up an onion and dicing those tasty potatoes. Once that’s done, you’re adding everything to the pot in stages. It’s so straightforward, you can easily get this simmering while packing lunches or tackling dinner cleanup from earlier in the week.
Achieving the Perfect Creamy Sausage And Potato Soup Texture
The texture is my favorite part, and it’s all down to two little ingredients you barely think about: flour and heavy cream. We use that flour right after we sauté the onions to make a little roux—it thickens the soup base beautifully without getting gluey. Then, when we stir in the heavy cream at the very end, everything smooths out into this luxurious, velvety coating for the potatoes and sausage. It hangs onto the spoon perfectly! We make sure never to boil it hard after the cream goes in; that keeps it silky smooth every single time.
Ingredients You Need for Creamy Sausage And Potato Soup
Okay, let’s talk about what goes into this masterpiece. I’ve listed out exactly what you’ll need below. When you’re grabbing ingredients for this Creamy Sausage And Potato Soup, remember that quality matters, especially with the sausage! Don’t worry if you don’t have everything on hand; most of this is pantry stable stuff. If you want to see another amazing soup recipe utilizing potatoes, take a peek at this cheddar garlic soup—that one is just as comforting!
Sausage and Aromatics for Your Creamy Sausage And Potato Soup Base
First up, we need that flavor backbone! You’re going to grab one full pound of smoked sausage. I absolutely insist on the smoked variety because it releases all those deep, amazing smoky oils when it browns in the pot, forming the very first layer of flavor. You want that sliced up, not too thin! Then, we soften one regular onion, which you should chop up nicely, and of course, about two cloves of garlic. Make sure that garlic is minced really, really fine. A little butter melts down first to get everything going nice and rich before we bring in the heavy stuff.
The Creamy Components of This Sausage And Potato Soup
For the body of the soup, we rely on four cups of chicken broth—I usually grab low-sodium just so I can control the salt myself later on. Then, about three medium potatoes, and listen carefully: they need to be peeled and diced evenly. If your potato chunks are all different sizes, they won’t cook at the same time, and nobody wants a half-crunchy soup! To get that signature creaminess without it tasting heavy, we use two tablespoons of all-purpose flour; we’ll mix that in to make the roux. The crowning glory is one full cup of heavy cream stirred in right at the end. For seasoning, don’t skip the dried thyme; just one teaspoon works magic, along with a little salt and pepper to taste.
Step-by-Step Instructions for Making Creamy Sausage And Potato Soup
I promise you, the cooking process is just as easy as the chopping! You’ll use one big pot for almost everything here, which means cleanup is a breeze. We’re building layers of flavor, starting right from the bottom of that pan. If you’re having a busy day, remember this recipe is totally adaptable, as you can see from some of my other hearty one-pot wonders like this Cajun sausage pasta that’s loaded with flavor!
Building the Flavor Foundation of Your Creamy Sausage And Potato Soup
First things first: Get that smoked sausage sliced up and tossed into your big pot over medium heat. You want to brown it really well and let all those tasty, smoky fats render out. Once it’s got some nice color, scoop the sausage out and set it aside—but leave all those good drippings in the pot! Now, melt your butter right into that sausage oil. Toss in your chopped onion and let it go until it gets soft and translucent, about five minutes. Then, hurry up and toss in that minced garlic for just one quick minute. That garlic burns fast, so don’t walk away!
Creating the Thickening Agent and Simmering the Potatoes
This next part is crucial for that velvety texture. Whisk in your two tablespoons of flour right into the butter and onion mix; stir it constantly until it’s totally combined—that’s your roux forming! Now, whisk in the chicken broth slowly, a little bit at a time, constantly whisking so you don’t get any lumps. Once it’s whisked smooth, toss in your diced potatoes, the thyme, salt, and pepper. Bring that whole thing up to a boil, then immediately drop the heat way down, cover it, and let it simmer for about 15 minutes, or until those potato pieces are totally fork-tender.
Finishing Touches for the Best Creamy Sausage And Potato Soup
When those potatoes are soft as butter, it’s time to bring back the flavor star! Return all that lovely cooked sausage back into the pot. Then, the star of the show—pour in your cup of heavy cream. You’re just heating it through gently now. Pay attention: Do NOT let the soup boil once the cream is added, or it can sometimes break or curdle a little. Just warm everything until it’s steaming hot all the way through. Ladle it piping hot into bowls!
Tips for the Most Flavorful Creamy Sausage And Potato Soup
Listen, making this Creamy Sausage And Potato Soup is easy, but making it *amazing* requires just a couple of insider tricks. I’ve learned a few things over the years trying to recreate that perfect soup feeling we all crave. If you want your soup to go from good to the best thing you’ve made all week, stick with these suggestions. They make such a big difference without adding any real extra effort. If you’re looking for another hearty flavor profile, you might want to check out my notes on Italian meatball soup too—another real winner!
Thickening Your Creamy Sausage And Potato Soup Further
So, you’ve simmered everything, and the potatoes are soft, but maybe you’re looking for that ultra-thick restaurant texture, sort of spoon-coating richness without adding more flour? I have a super simple, natural trick for you! Once the potatoes are tender, take a sturdy potato masher—or even just the back of a wooden spoon—and gently mash about a quarter of the potatoes directly against the side of the pot. Don’t mash them all up; just break down a few chunks. Those broken-down starches release and thicken the entire broth beautifully when you add the cream later. It makes the soup feel super substantial!
Ingredient Swaps for Your Creamy Sausage And Potato Soup
The basic recipe is fantastic, but sometimes you need to mix it up based on what you have or want. If you’re looking to lighten things up a bit, you can absolutely substitute the pork sausage for turkey sausage. It changes the flavor profile slightly—it won’t be as smoky—but it works great! Also, while dried thyme is perfect for simmering, you can absolutely punch up the freshness at the very end before serving. Right before you ladle it out, toss in a big handful of finely chopped fresh parsley. It doesn’t change the creamy texture, but that bright, green flavor cuts through the richness just perfectly. Try it next time; it wakes up the whole bowl!
Storage and Reheating Instructions for Leftover Creamy Sausage And Potato Soup
Now, who ever manages to finish all of this glorious Creamy Sausage And Potato Soup in one sitting? I certainly hope you have leftovers because this stuff tastes even better the next day once those potato flavors have really sunk into the broth. Storing it is simple, but you have to be a little careful when you reheat it because of that dairy, you know.
For storage, you want to let the soup cool down just slightly—you don’t want to put a scorching hot pot straight into the fridge; that’s a no-no. Pop it into an airtight container. It keeps really well in the refrigerator for about three to four days. I’ve had success storing it for nearly a week, but for the best flavor and texture, I try to eat it within four days. If you’re planning ahead, this freezes wonderfully! You can check out some general veggie soup storage tips here, but the main point for this rich soup is what happens next—the reheating.
When you’re ready to enjoy the leftovers, resist the urge to blast it in the microwave on high! That intense heat can sometimes make the cream separate or get a little grainy. Instead, transfer your leftover Creamy Sausage And Potato Soup to a saucepan over low to medium-low heat. You need to stir it frequently while it warms up slowly and gently. We’re just bringing it back up to temperature, not bringing it to a rolling boil. If it seems a little thick after chilling, just whisk in a splash of broth or a tiny bit more milk (if you have no heavy cream left) until it loosens back up. Slow and steady wins the race when reheating dairy-based soups, I always say!
Serving Suggestions for Your Creamy Sausage And Potato Soup
Now that you have this incredibly rich and satisfying Creamy Sausage And Potato Soup ready to go, the final puzzle piece is deciding what to serve alongside it! Since this soup is so hearty—it’s practically a main course all on its own thanks to all that sausage and potato goodness—you don’t need much else. But every great soup deserves a perfect partner for dipping!
My absolute number one recommendation is something crusty. You need something with structure to stand up to that creamy broth! A homemade loaf of crusty French bread is heaven, but honestly, even a good store-bought baguette sliced and toasted works wonders. You just want to run that crisp exterior through the leftover soup in the bowl. If you’re feeling ambitious, I have an amazing recipe for garlic parmesan breadsticks that pair unbelievably well with this specific soup flavor profile!
However, if you feel like you need something lighter to balance out the richness of the sausage and cream, don’t go heavy on the sides. A simple, lightly dressed side salad is perfect. Think crisp mixed greens, maybe some sliced cucumbers, and a very bright, slightly acidic vinaigrette—like a lemon-herb dressing. That sharp, fresh acidity is exactly what your palate needs after a big spoonful of savory, creamy potatoes. It keeps the whole meal feeling balanced and comforting without putting you into a food coma. Enjoy every single ladleful!
Frequently Asked Questions About Creamy Sausage And Potato Soup
I get tons of questions about making this Creamy Sausage And Potato Soup perfect every time, especially since everyone wants their potato soup to be just right! It’s a super flexible recipe, but sometimes you need a little direct advice when swapping things out or storing leftovers. Here are the things I hear most often when people are making my favorite sausage soup!
Can I make this Creamy Sausage And Potato Soup without heavy cream?
That’s a question I get all the time! Yes, you absolutely can swap out the heavy cream, but you have to expect a texture difference. If you use half-and-half instead, the soup will definitely be a little thinner, but it will still be creamy and delicious. If you use evaporated milk, you’ll get closer to the rich texture we love, though the flavor might be slightly different. Another trick if you’re short on heavy cream is to use whole milk, but you might need to use just a tiny bit more flour when you make that roux in the beginning to compensate for the lost fat content. Just remember, the less fat, the less richness you’ll get in that incredible creamy base!
What kind of sausage works best in this potato soup?
For this specific potato soup recipe, I really stand by the smoked sausage. When you brown it, that slow-smoked flavor blooms into the butter and onions, and that’s what gives this Creamy Sausage And Potato Soup its signature depth, which you just can’t replicate easily. That said, if you’re feeling adventurous, you can totally use something else! Kielbasa works really well because it’s already flavorful and firm. If you like things spicy—and I mean *really* spicy—try swapping it for some Andouille sausage. It brings a fantastic Cajun kick right into the broth, but you might want to cut back a little on salt later on since some smoked sausages are quite salty already.
Can I freeze this Creamy Sausage And Potato Soup?
This is tricky territory because of the heavy cream! Dairy-based soups, especially ones thickened with flour, can sometimes separate or look a little grainy or oily after they thaw and reheat. It’s usually still safe to eat, but the texture just isn’t the same silky dream we worked so hard to achieve.
Here’s my expert tip for freezing this sausage soup: Go ahead and complete all the steps up until you add the heavy cream. Brown the sausage, cook the potatoes until tender, and cool the whole broth mixture completely. Freeze it solid in your airtight container. When you’re ready to eat it, thaw it gently on the stove, and *then* stir in your heavy cream and heat it through slowly. That way, you preserve that restaurant-quality creamy texture every time you reheat a batch!
Estimated Nutritional Snapshot for Creamy Sausage And Potato Soup
Look, I’m a cook, not a nutritionist, but I know folks like to plan their meals! Since we are dealing with smoked sausage and heavy cream in this amazing Creamy Sausage And Potato Soup, these numbers can lean toward the richer side. I’ve pulled the estimates based on standard ingredient assumptions, but please take this as a general guide, okay?
You know how it is with homemade food—if you use a lean turkey sausage instead of full-fat pork sausage, or maybe you skim the fat off before adding the heavy cream, those numbers change fast! So, consider these approximate values for a standard serving size of about 1.5 cups. This soup is super satisfying, so even on the higher side nutritionally, it keeps you full for hours!
- Serving Size: 1.5 cups
- Calories: Around 450
- Total Fat: About 32g (With 14g of that being saturated fat)
- Carbohydrates: Roughly 25g (With 3g of that being dietary fiber)
- Protein: A solid 18g per serving
- Sodium: This one is higher, coming in around 850mg, mostly due to the broth and smoked sausage—so watch what you add!
- Sugar: Very low, about 4g
I always say the nutrition in homemade food is exactly what you make it. If you’re keeping track, maybe use low-sodium broth or skip adding extra salt until the very end once you’ve tasted it. This Creamy Sausage And Potato Soup is comfort food, first and foremost, but the numbers show it’s also packing a great protein punch!
Share Your Creamy Sausage And Potato Soup Experience
Alright, now that you’ve made this rich, amazing Creamy Sausage And Potato Soup—or maybe you’re planning to dive in this weekend—I really, truly want to hear about it! Cooking is always better when you can talk about the delicious results, right? Your feedback helps the next person who’s staring at their pantry wondering what to make for dinner.
Did you try the mashed potato trick for extra thickness, or did you stick with the flour and cream? Whatever you did, let me know!
Take a moment and give this recipe a rating using the simple five-star system right below. Stars speak louder than words sometimes! And please, please leave a comment telling me how you served it. Did you pair it with a crisp salad, or did you just eat bowl after bowl on the couch? I love hearing about the little variations you all come up with in your own kitchens. Maybe you added a splash of white wine when you sautéed the onions? Tell me everything!
If you loved this soup, you should totally check out what I cooked up with some leftover pantry staples—this copycat chicken recipe is unbelievable if you need a non-soup night inspiration!
Happy cooking, and I can’t wait to read your thoughts on the best Creamy Sausage And Potato Soup!
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Creamy Sausage and Potato Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A simple recipe for a hearty, creamy soup featuring sausage and potatoes.
Ingredients
- 1 pound smoked sausage, sliced
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
Instructions
- Brown the sausage in a large pot over medium heat. Remove sausage and set aside.
- Melt butter in the same pot. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in flour until combined.
- Gradually whisk in chicken broth.
- Add diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Return the cooked sausage to the pot.
- Stir in heavy cream. Heat through gently, do not boil after adding cream.
- Serve hot.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
- You can substitute turkey sausage for pork sausage.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 32
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 18
- Cholesterol: 75
Keywords: sausage soup, potato soup, creamy soup, comfort food, easy soup