Creamy Sausage Potato Soup

Dive Into a Bowl of Pure Comfort: My Creamy Sausage Potato Soup

Hey there, friend! Isla here from BiteTide. Can you smell that? It’s the cozy, savory, and absolutely irresistible aroma of my Creamy Sausage Potato Soup simmering on the stove. If there’s one recipe that feels like a warm hug on a chilly evening, this is it. We’re talking tender chunks of potato, flavorful Italian sausage, and a creamy, herb-kissed broth that will have everyone asking for seconds (and the recipe!). This isn’t just soup; it’s a one-pot wonder that’s here to solve your “what’s for dinner?” dilemma with minimal fuss and maximum flavor.

I know life gets busy. Between work, family, and everything else, the last thing you need is a complicated recipe with a sink full of dishes. That’s why I’m utterly obsessed with this soup. It’s hearty enough to be a meal all on its own, it comes together in under an hour, and it uses just one pot. Yes, you read that right! One pot for everything means more time savoring and less time scrubbing. Whether you’re feeding a hungry crowd, meal prepping for the week, or just treating yourself to a seriously delicious dinner, this creamy sausage potato soup is your new best friend. So, grab your favorite soup pot, and let’s make something magical together!

A Soup Steeped in Coastal Memories

This recipe always takes me right back to my childhood kitchen in my little coastal town. The weather could be unpredictable—one moment sunny, the next, a chilly, rolling fog would sweep in off the water. On those blustery days, my dad would be the one to man the stove. His version was a bit more rustic, often made with the catch of the day, but the soul of it was the same: hearty, simple, and designed to warm you from the inside out.

I remember standing on a step-stool, “helping” him chop potatoes (with a very blunt knife and intense supervision!), while he’d tell stories. The sizzle of sausage in the pot was the opening act to an evening filled with laughter and stories. The smell would waft through the whole house, drawing everyone into the kitchen like moths to a flame. That’s the magic I wanted to bottle up with this recipe. It’s more than just a list of ingredients; it’s a feeling of gathering, of comfort, of home. It’s the taste of being cared for, and now, I get to share that feeling with you.

Creamy Sausage Potato Soup

---

• Author: islamerrick
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Creamy Sausage Potato Soup is a hearty, comforting dish made with Italian sausage, tender potatoes, and a rich, creamy broth. Perfect for cold nights, it’s flavorful, filling, and easy to make in one pot.

---

Ingredients

Scale 1x2x3x

• 1 lb Italian sausage (mild or spicy)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups chopped kale or spinach
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese (for serving)

---

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
2. Add onion and garlic, sauté until softened and fragrant.
3. Stir in potatoes, chicken broth, Italian seasoning, and red pepper flakes. Bring to a boil.
4. Reduce heat and simmer 15–20 minutes, until potatoes are tender.
5. Stir in heavy cream and kale (or spinach). Simmer for 5 more minutes until greens are wilted and soup is creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with Parmesan cheese.

Notes

• For a lighter version, substitute half-and-half for heavy cream.
• Use sweet Italian sausage for mild flavor or spicy sausage for extra heat.
• Add crumbled bacon for a smoky twist.
• Leftovers reheat well on the stovetop over low heat.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 410
• Sugar: 3g
• Sodium: 880mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 70mg

Keywords: sausage potato soup, creamy sausage soup, Italian sausage soup, kale potato soup, hearty winter soup

Gathering Your Flavor Crew: The Ingredients

Part of my “never fussy” philosophy is using simple, accessible ingredients that pack a punch. Here’s what you’ll need to create this cozy masterpiece. Don’t stress if you need to make a swap—I’ve got you covered with my chef insights for each one!

• 1 lb Italian sausage (mild or spicy), casings removed – This is the flavor foundation! The sausage infuses the entire soup with its delicious, savory, and herby notes. Chef’s Insight: You can use bulk sausage or links—just squeeze it out of the casing. For a healthier twist, try chicken or turkey Italian sausage. Want more kick? Spicy sausage is amazing here!
• 1 tbsp olive oil (if needed) – Sometimes the sausage renders enough fat, but have this on standby. Chef’s Insight: If your sausage is lean, you’ll need this to sauté the veggies.
• 1 medium onion, chopped – The humble onion is the unsung hero, building a sweet, savory base. Sub Tip: Yellow, white, or even a sweet Vidalia onion will work perfectly.
• 3 cloves garlic, minced – Because can you even have soup without garlic? It adds that essential aromatic depth. Chef’s Hack: No fresh garlic? ¾ tsp of garlic powder will do in a pinch!
• 4 cups potatoes, diced (Yukon Gold or Russet) – The heart of the soup! Chef’s Insight: Yukon Golds are my favorite—they’re buttery, hold their shape well, and help thicken the soup naturally. Russets will work but may break down a bit more, creating a thicker broth.
• 4 cups chicken broth – Your liquid gold. Sub Tip: Vegetable broth works great for a pescatarian version (just swap the sausage for a plant-based alternative).
• 1 cup milk & ½ cup heavy cream – The dynamic duo for that dreamy, creamy texture. Chef’s Hack: For a lighter version, use half-and-half instead of cream, or even all whole milk. For dairy-free, full-fat coconut milk or unsweetened oat milk are fantastic substitutes.
• ½ tsp dried oregano & ½ tsp paprika – The flavor enhancers! Oregano brings that classic Italian herb vibe, and paprika adds a subtle smokiness and gorgeous color.
• Salt and pepper to taste – Always season as you go! The sausage and broth contain salt, so I always taste before adding more at the end.
• 2 cups kale or spinach, chopped (optional) – My sneaky way of adding a pop of color and nutrients. Chef’s Insight: Kale will hold up better and give a slight chew, while spinach wilts down almost instantly. Both are delicious!
• Grated Parmesan or shredded cheese for topping (optional) – Because everything is better with cheese. It adds a salty, umami finish that is just *chef’s kiss*.

Let’s Get Cooking: Your Step-by-Step Guide

Alright, team, let’s fire up the stove! Follow these steps for a foolproof, incredibly delicious pot of soup. I’ve sprinkled in all my best tips and hacks to make you feel like a pro.

1. Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, cook the Italian sausage over medium heat. Use your spoon to break it up as it cooks until it’s nicely browned and no longer pink. This is where we build our first layer of flavor! Chef’s Hack: Don’t drain all the fat! That rendered sausage gold is packed with flavor for the next step. Only drain if there’s an excessive amount (more than a couple tablespoons).
2. Sauté the Aromatics: Remove the cooked sausage with a slotted spoon and set it aside on a plate. In the same pot with that beautiful sausage fat, add your chopped onion. Sauté for 3-4 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just 60 seconds more until it’s incredibly fragrant. Chef’s Tip: Never burn your garlic! It becomes bitter. If the pot seems dry, add that tablespoon of olive oil before the onions.
3. Simmer the Potatoes: Add the diced potatoes, chicken broth, dried oregano, paprika, and a good pinch of salt and pepper to the pot. Give it all a good stir, scraping up any browned bits of sausage from the bottom of the pot—that’s pure flavor! Bring it to a boil, then reduce the heat to a steady simmer. Let it cook uncovered for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. Chef’s Hack: The size of your potato dice matters! Keep them around ½-inch for even cooking. If some pieces are huge and some are tiny, you’ll have mushy and undercooked potatoes in the same pot.
4. Create Creamy Magic: Once the potatoes are tender, it’s time for the creamy transformation. Return the cooked sausage to the pot. Then, pour in the milk and heavy cream. Stir everything together gently and let it simmer for another 5 minutes. Do not let it boil vigorously after adding the dairy—we want it gently heated through to avoid any curdling.
5. Wilt the Greens: This is the final flourish! If you’re using kale or spinach, stir it in now. Kale will need 3-4 minutes to soften, while spinach will wilt in less than 60 seconds. Chef’s Tip: For extra tender kale, remove the tough stems before chopping and adding it to the soup.
6. The Final Taste Test: This is the most important step! Grab a spoon and taste your creation. Does it need more salt? A crack of black pepper? Maybe another pinch of paprika? Adjust the seasoning until it’s absolutely perfect for you.

How to Serve This Cozy Masterpiece

Ladle this steaming, creamy goodness into big, comfortable bowls. The presentation is part of the fun! I love to top each bowl with a generous sprinkle of grated Parmesan cheese and a little fresh crack of black pepper. For a hit of freshness and a gorgeous color contrast, a sprinkle of chopped fresh parsley or chives is incredible. And let’s be real, this soup demands something for dipping. A thick, crusty slice of sourdough bread, warm garlic bread, or a handful of buttery oyster crackers are non-negotiable in my house. Dunk, sip, and enjoy the coziest meal of the week.

Ride Your Own Flavor Wave: Recipe Variations

One of the best things about this soup is how adaptable it is. Make it your own with these fun twists!

• Spicy Cajun Twist: Swap the Italian sausage for Andouille sausage. Add a pinch of cayenne pepper and a teaspoon of Cajun seasoning with the paprika.
• White Bean & Sausage: For extra fiber and protein, stir in a can of drained and rinsed cannellini or great northern beans when you add the sausage back in.
• Loaded Baked Potato Style: Top your bowl like a loaded baked potato! Think crispy cooked bacon bits, a dollop of sour cream, shredded cheddar cheese, and sliced green onions.
• Lighter Version: Use turkey Italian sausage, swap the heavy cream for an additional cup of milk, and load up on the kale or spinach.
• Dairy-Free Delight: Use a full-fat canned coconut milk for the cream and a unsweetened almond or oat milk for the milk. The result is still luxuriously creamy with a very subtle sweet note.

Isla’s Chef Notes & Kitchen Stories

This recipe has been a living, evolving thing in my kitchen. I first scribbled it down on a stained piece of paper after a particularly successful (and desperate) “clean out the fridge” night. Over the years, it’s been tweaked, tested, and perfected through feedback from my favorite taste-testers (my friends and family, who are very honest!).

One of my favorite kitchen fails-turned-win involved this soup. I once, in a serious pre-coffee haze, added a full cup of cream instead of half a cup. I thought I’d ruined it, but it turned into the richest, most decadent version we’d ever had. We called it “Potato Soup for a Snow Day” and now I sometimes make it that way on purpose! The moral of the story? Don’t be afraid to play with your food. Some of the best recipes are born from happy little accidents. This soup is forgiving, flexible, and always there for you.

Your Soup Questions, Answered!

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is a fantastic make-ahead meal. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. The flavors actually meld and get even better! Reheat it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk when reheating as it will thicken up in the fridge.

Q: Can I freeze creamy sausage potato soup?
A: I’ll be honest, I don’t typically recommend freezing soups with potatoes and dairy. Potatoes can become grainy and watery upon thawing, and the dairy can sometimes separate, making the texture less smooth. If you must freeze it, do so without the dairy. Make the soup up to the point before adding the milk and cream. Freeze that base, then thaw, reheat, and add the dairy when you’re ready to serve.

Q: My soup is too thin! How can I thicken it?
A> No problem! Here are two easy fixes: 1) Use a potato masher or the back of a spoon to mash some of the potatoes right in the pot. This will release their starch and naturally thicken the broth. 2) Make a quick slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth until smooth. Stir this into the simmering soup and let it cook for 2-3 minutes until thickened.

Q: My soup is too thick! How can I thin it out?
A: Easy! Just gradually stir in a little more chicken broth, milk, or even water until it reaches your desired consistency. Simple as that!

Nutritional Information*

*This is an estimate per serving (based on 8 servings), calculated without optional toppings and using whole milk. Values can vary greatly based on specific ingredients used.

• Calories: ~340
• Fat: 22g
• Carbohydrates: 20g
• Protein: 15g
• Fiber: 2g