This hearty, soul-warming potato and sausage soup combines tender potatoes, savory Italian sausage, and a rich, creamy broth to create the perfect comfort food. Whether you’re looking for a filling dinner or a make-ahead meal, this soup delivers restaurant-quality flavors with simple ingredients.
What Makes This Soup Special
The combination of creamy potatoes and flavorful sausage creates a satisfying meal that’s both rustic and refined. The soup develops deep flavors from properly browning the sausage, while herbs and garlic add complexity to every spoonful.
Ingredients
For 6-8 servings:
- 1 pound Italian sausage, casings removed
- 6 medium potatoes, peeled and diced
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh kale or spinach, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Brown the Sausage
- Heat a large Dutch oven over medium-high heat
- Break sausage into small pieces while cooking
- Cook until well-browned (8-10 minutes)
- Remove sausage, leaving drippings in the pot
- Build the Base
- Add butter to the drippings
- Sauté onion, carrots, and celery until softened (5-7 minutes)
- Add garlic and cook for 1 minute
- Stir in flour and cook for 2 minutes
- Create the Soup
- Slowly add chicken broth, stirring constantly
- Add diced potatoes, thyme, and oregano
- Bring to a boil, then reduce to simmer
- Cook until potatoes are tender (15-20 minutes)
- Finish the Soup
- Stir in heavy cream and return the sausage to the pot
- Add chopped kale or spinach
- Simmer for 5 minutes
- Season with salt and pepper to taste
Pro Tips for Perfect Results
- Sausage Selection
- Use bulk Italian sausage for easier cooking
- Mix sweet and hot sausage for a balanced flavor
- Ensure sausage is well-browned for the best taste
- Potato Preparation
- Cut potatoes in uniform sizes for even cooking
- Russet potatoes work best for their starchy quality
- Don’t overcook – potatoes should be tender but hold their shape
- Achieving the Perfect Consistency
- Roux (flour and butter) helps thicken properly
- Add more broth or cream to adjust the thickness
- Soup will continue to thicken as it cools
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! The flavors improve overnight. Reheat gently and add a splash of cream if needed to reach desired consistency.
Q: Can I freeze this soup?
A: While possible, cream-based soups can separate when frozen. If freezing, do so before adding the cream and add it when reheating.
Q: What type of potatoes work best?
A: Russet potatoes are ideal for their starchy quality, but Yukon Gold potatoes also work well and hold their shape nicely.
Q: Can I make this soup lighter?
A: Yes! Use turkey sausage and replace heavy cream with half-and-half or whole milk. The soup won’t be as rich but will still be delicious.
Q: How can I make this soup thicker?
A: Create additional roux, mash some of the potatoes against the side of the pot, or add a cornstarch slurry.
Q: What can I serve with this soup?
A: Crusty bread, garlic bread, or a simple green salad make perfect accompaniments.
Variations
- Spicy Version
- Use hot Italian sausage
- Add red pepper flakes
- Include diced jalapeños
- Healthier Option
- Use turkey sausage
- Substitute milk for cream
- Add extra vegetables
- Loaded Potato Style
- Top with crispy bacon
- Add shredded cheddar
- Garnish with green onions
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop or microwave
- Stir occasionally while reheating
- Add broth or cream if needed to adjust the consistency
Make-Ahead Tips
- Prep Components
- Cut vegetables the day before
- Brown sausage ahead of time
- Store prepped ingredients separately
- Complete Soup Base
- Make soup without cream
- Add cream when reheating
- Finish with fresh herbs
Serving Suggestions
- Garnish with fresh parsley
- Offer grated Parmesan cheese
- Serve with crusty bread for dipping
- Add oyster crackers or croutons
Recipe Notes
- The soup will thicken as it stands
- Leftovers may need thinning with broth
- Flavors develop more over time
- Can be made spicier with red pepper flakes
Remember, the key to this soup’s success lies in properly browning the sausage and cooking the potatoes just right. Don’t rush the process – building layers of flavor takes time but rewards you with an incredibly satisfying meal. Feel free to adjust seasonings and consistency to your preference, and don’t forget to taste and adjust salt levels at the end, as different brands of sausage and broth can vary in saltiness.
Whether served for a casual family dinner or as the star of a soup-and-bread lunch, this potato and sausage soup is sure to become a cold-weather favorite in your recipe collection.