Creamy Sausage and Potato Soup
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By Alyssa Rivers
on Jan 29, 2024, Updated Nov 07, 2024 |
Creamy sausage and potato soup combines buttery yellow potatoes and flavorful Italian sausage cooked together with a creamy, herb-filled soup base. It’s the perfect hearty recipe to warm you up from the inside out!
Reasons You’ll Love This Recipe
- Comfort Food: Nothing compares to enjoying a warm bowl of soup when it’s chilly outside! Especially when the soup is homemade, hearty, and packed with flavor.
- Easy to Make: You can have this soup on the table in just over 30 minutes! Whip up some rolls and this salad while the soup simmers.
- Family Friendly: Your whole family will love this creamy potato and Italian sausage soup. It’s simple yet flavorful enough that everyone will love it!
Ingredient List
This is everything that you’ll need for the most hearty, savory broth and mouthwatering texture. I know you’re going to love this creamy sausage potato soup recipe as much as I do! The exact measurements are in the recipe card at the bottom of the post.
- Italian Sausage: Any type of ground Italian sausage will work! Sweet, mild, or hot, depending on your desired spice level.
- Minced Yellow Onion: Adds sweet flavor and texture.
- Minced Garlic: So the soup has that mouthwatering savory flavor.
- Chopped Carrots: Adds texture and a beautiful color.
- Chopped Kale: This leafy green adds a vitamin boost and extra texture.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme for a classic Italian flavor.
- Fresh Parsley: Chopped to add herby flavor to the sausage and potato soup.
- Red Pepper Flakes: Adjust the amount for the desired heat level.
- Salt and Pepper: Season to your preference.
- Chicken Broth: The base of the soup.
- Heavy Cream: Creates a rich and creamy texture. You can also use half and half if you’d like.
- Petite Yellow Potatoes: These are also called baby gold potatoes. Chopped small, they add bits of hearty texture to the soup. I love their creamy, buttery texture so much!
- Grated Parmesan: Melts into the soup for a pop of salty flavor.
How to Make Creamy Sausage and Potato Soup
Grab your soup pot and get ready to make some hearty, meaty goodness! It only takes 25 minutes for it all to cook up. It’s a great choice for a busy weeknight dinner.
- Cook Sausage: Heat a large, heavy bottom pot over medium-high heat. Add the Italian sausage and onion, and saute until the sausage is cooked through.
- Add Seasonings: Add in the garlic, Italian seasoning, fresh parsley, and red pepper flakes. Saute for just another minute until the garlic becomes fragrant.
- Combine: Quarter the potatoes and add them to the pot along with the chicken broth, carrots, salt, and pepper.
- Simmer: Bring everything to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, for about 15 minutes.
- Mix In Cream and Cheese: Add the heavy cream and parmesan cheese to the pot and stir. Cook the kale until it wilts, for about 5 minutes. Remove the soup from heat and then serve fresh!
Creamy Sausage and Potato Soup Tips and Variations
You know I’m all about ease and using ingredients that you already have in the fridge. So, here are a few ways to customize your sausage and potato soup!
- Other Veggies: Swap the kale for spinach. Or add chopped zucchini, celery, bell peppers, or broccoli for extra color and nutrients.
- Use Half and Half: You can use Half and Half in place of the heavy cream. It won’t be quite as rich, but still creamy! This is a great option to make your soup a little lighter.
- More Toppings: For more flavor and texture, add chopped green onions or crumbled bacon to your sausage and potato soup.
Other Cooking Methods
- Instant Pot: Brown the sausage, saute the veggies as usual, then toss in everything except the cream and cheese. Pressure cook on high for 10 minutes, let the pressure release naturally, then stir in the cream and cheese.
- Slow Cooker: Brown the sausage in a separate pan if you like, then toss it in your Crockpot with all the other ingredients (except the cream and cheese). Cover and cook on low for 6 hours. When you’re ready to eat, simply stir in the cream and cheese and serve.
Storing Leftover Sausage Potato Soup
- Fridge: Store leftovers in the fridge in an airtight container for up to 4 days.
- Reheat: Reheat individual portions in the microwave for one-minute intervals until warmed through or over the stove on medium heat.
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Heat a large heavy bottom pot over medium high heat, add the italian sausage and onion and saute until the sausage is cooked through.
Add in the garlic, Italian seasoning, fresh parsley, and red pepper flakes and saute for just another minute until the garlic becomes fragrant.
Quarter the potatoes and add them to the pot along with the chicken broth, carrots, salt and pepper.
Bring everything to a boil then reduce the heat to low, cover and simmer until the potatoes are fork tender, about 15 minutes.
Add the heavy cream and parmesan cheese to the pot and stir, cook for about 5 minutes. Remove the soup from heat and serve fresh!
Calories: 589kcalCarbohydrates: 8gProtein: 17gFat: 55gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 155mgSodium: 1164mgPotassium: 401mgFiber: 1gSugar: 4gVitamin A: 4800IUVitamin C: 5mgCalcium: 196mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.