Warm up with a bowl of this comforting Creamy Sausage Potato Soup! Hearty potatoes, savory sausage, and a rich, creamy broth combine to create a satisfying and flavorful soup that’s perfect for chilly days.
Why You’ll Love This Recipe
- Rich & Creamy: The combination of half and half and sour cream creates a luxuriously creamy texture.
- Hearty & Filling: Packed with potatoes and sausage, this soup is a complete meal in a bowl.
- Easy One-Pot Meal: Simple ingredients and minimal cleanup make this a go-to recipe.
- Customizable: Add your favorite toppings for a personalized touch.
Ingredients
- Russet Potatoes: Provides a hearty, starchy base for the soup.
- Ground Pork Sausage: Adds savory flavor and protein.
- Yellow Onion: Provides a sweet and savory base for the soup.
- Butter: Adds richness and flavor to the sautéed vegetables.
- Minced Garlic: Adds a pungent, aromatic flavor.
- Reduced Sodium Chicken Broth: Adds depth of flavor to the soup.
- Half and Half: Creates a creamy, rich texture.
- Sour Cream: Adds tanginess and creaminess to the soup.
- Salt & Black Pepper: Enhances the overall flavor of the soup.
- Shredded Cheddar Cheese: For topping, adding a sharp, cheesy flavor.
- Minced Chives: For topping, adding a fresh, oniony flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Prepare the Potatoes
Peel and dice the russet potatoes into bite-sized pieces.
Step 2: Cook the Sausage
Heat a Dutch oven or pot over medium heat. Cook the ground pork sausage until browned and cooked through. Remove and set aside.
Step 3: Sauté the Vegetables
Add the diced onion to the pot and cook until soft and translucent. Add butter and minced garlic, and stir until the butter is melted.
Step 4: Simmer the Soup
Slowly pour in chicken broth and half and half. Add the diced potatoes and bring to a simmer. Reduce heat and simmer until the potatoes are tender.
Step 5: Mash and Add Cream
Gently mash the potatoes to create a creamy texture while leaving some chunks. Stir in sour cream and the cooked sausage. Season with salt and pepper.
Step 6: Serve
Serve hot, topped with shredded cheddar cheese and minced chives.
Pro Tips for Making the Recipe
- Evenly Diced Potatoes: Ensure the potatoes are evenly diced for even cooking.
- Brown the Sausage Well: Browning the sausage adds depth of flavor.
- Don’t Overcook Potatoes: Cook the potatoes until tender but not mushy.
- Gentle Mashing: Gently mash the potatoes to achieve the desired consistency.
- Taste and Season: Always taste and adjust seasoning before serving.
How to Serve Creamy Sausage Potato Soup
- Hearty Meal: Serve as a complete meal on its own.
- Crusty Bread: Pair with crusty bread for dipping.
- Side Salad: Serve with a fresh side salad.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat on the stovetop or in the microwave until warmed through.
FAQs
1. Can I use a different type of sausage?
Yes, you can use Italian sausage or turkey sausage.
2. Can I use milk instead of half and half?
Yes, you can use milk, but the soup will be less creamy.
3. Can I freeze this soup?
It is not recommended to freeze this soup due to the dairy content, as it may separate upon thawing.
4. Can I add other vegetables?
Absolutely! Add carrots, celery, or corn for added flavor and nutrition.
Print
Creamy Sausage Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Sausage Potato Soup is the ultimate comfort food, perfect for a cozy night in. Hearty russet potatoes, savory ground pork sausage, and a rich, creamy broth make this soup incredibly satisfying. Top with cheddar cheese, chives, and a dollop of sour cream for an extra layer of deliciousness.
Ingredients
- 2 pounds russet potatoes, diced
- 1 pound ground pork sausage
- 1 medium yellow onion, diced
- 2 tablespoons butter
- 4 teaspoons minced garlic
- 4 cups reduced sodium chicken broth
- 2 cups half and half
- 1 cup sour cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese, optional
- 1 tablespoon minced chives, optional
Instructions
- Prepare the Potatoes: Peel and dice 2 pounds russet potatoes into bite-size pieces. Set aside.
- Cook the Sausage: Heat a 6-quart Dutch oven or pot over medium heat. Add 1 pound ground pork sausage and cook for 6–8 minutes, or until browned and cooked through, stirring occasionally. Use a slotted spoon to remove the cooked sausage and set aside.
- Sauté the Onion and Garlic: Add in the diced 1 medium yellow onion and cook for 7 minutes, or until soft and translucent. Add in 2 tablespoons butter and 4 teaspoons minced garlic and stir until butter is melted.
- Simmer the Soup: Slowly pour in 4 cups reduced sodium chicken broth and 2 cups half and half. Add in the diced 2 pounds russet potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
- Mash the Potatoes: Once the potatoes are tender, gently mash them to achieve a creamy texture while leaving some chunks for consistency. Stir in 1 cup sour cream and add in the cooked sausage. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- Serve: Serve hot topped with 1/2 cup shredded cheddar cheese, 1 tablespoon minced chives, and an additional dollop of sour cream.
Notes
- For a spicier soup, use hot Italian sausage.
- You can use milk or heavy cream in place of half and half for different levels of richness.
- Add other vegetables such as celery or carrots for more flavor.
- For a thicker soup, you can add a slurry of cornstarch and water.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
