Ready in: 40 minutes · Serves: 6 · Technique: Stovetop · Storage: Refrigerate for up to 4 days, freeze for 3 months.
Quick Answer
This Creamy Sausage and Potato Soup combines savory sausage with tender potatoes in a rich, creamy broth, perfect for chilly days.
As the leaves begin to turn and that crisp autumn air settles in New York City, I find myself craving comforting bowls of goodness that warm both the body and soul. With the holidays just around the corner, this Creamy Sausage and Potato Soup has become a staple in my kitchen. It's not just a recipe; it's a cozy hug on a chilly day. The blend of savory sausage, tender potatoes, and a creamy broth creates a delightful symphony of flavors that feels just right for Thanksgiving gatherings and Christmas dinners alike.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm up on chilly days with this rich and creamy soup that delivers a cozy feeling in every bite.
- Perfect for holiday gatherings, it's a crowd-pleaser that combines the hearty flavors of sausage and potatoes.
- Quick and easy to make, it allows you to spend more time with family and friends rather than in the kitchen.
- Versatile for meal prep, this soup freezes well, making it a go-to dish throughout the winter months.
- Simple ingredients combined in a flavorful way make this recipe approachable and satisfying for cooks of all levels.
Ingredients
Gather these simple ingredients to create a warm and delicious Creamy Sausage and Potato Soup.
Protein
- 1 pound Italian sausage (preferably spicy)
Vegetables
- 4 medium Yukon Gold potatoes, diced into 1-inch pieces
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
Liquids
- 4 cups chicken broth (homemade or store-bought)
- 1 cup heavy cream
Oils and Seasonings
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish
How to Make Creamy Sausage and Potato Soup (Step-by-Step)
Follow these steps to create a comforting bowl of Creamy Sausage and Potato Soup that is perfect for chilly days.
Step 1: Sautéing the Sausage
In a large pot, heat a tablespoon of olive oil over medium heat. Crumble the Italian sausage into the pot, letting it brown beautifully for about 5-7 minutes. The aroma of the sizzling sausage is just stunning-it's smoky and rich, hinting at the depth of flavor that's about to unfold.
Step 2: Building the Base
Toss in the chopped onion with the sausage and sauté for another 3-4 minutes until the onions are translucent and fragrant. Add the minced garlic and stir for about 30 seconds until it's aromatic. This is the moment when the cozy kitchen feels inviting, and I can hardly wait to dive into this deliciousness.
Step 3: Infusing with Broth
It's time to layer in the flavor! Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
Step 4: Creamy Finish
Once the potatoes reach the perfect fork-tenderness, stir in the heavy cream, allowing everything to meld beautifully under a creamy layer. I love this step-the moment when everything transforms into a luscious soup. Taste and season with salt and pepper as necessary. Simmer for an additional 5 minutes.
Step 5: Garnishing
Finally, ladle the soup into bowls and sprinkle fresh parsley on top for a pop of color and freshness. The contrast of the green against the creamy backdrop makes your inviting dish visually appealing!
Common Mistakes to Avoid
- Using lean sausage: Opt for a bit of fat in your sausage; it enhances flavor and richness.
- Overcooking potatoes: Keep an eye on them to ensure they remain tender but firm; mushy potatoes can ruin the texture.
- Adding cream too early: Reserve the cream until the end to keep it from separating, ensuring a beautifully smooth texture.
Tips and Tricks for Success
- For an extra depth of flavor, consider adding a splash of white wine when sautéing the sausage and onions.
- If you prefer a thicker soup, mash some of the potatoes with a potato masher before adding the cream.
- This soup freezes wonderfully, so feel free to double the recipe and enjoy warm comfort later in the season.
Variations
- Use chicken or turkey sausage instead of Italian sausage for a lighter option.
- Swap Yukon Gold potatoes for russet or red potatoes based on your preference.
- Incorporate vegetables like carrots or celery for added nutrition and flavor.
- Add a pinch of red pepper flakes for an extra spicy kick.
How to Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve with crusty bread or a side salad for a complete meal.
- Pair with a glass of white wine for a comforting dinner.
- Top with shredded cheese or croutons for added texture.
Make Ahead and Storage
- Make Ahead: Prepare the soup a day in advance for deeper flavors.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Gently reheat on the stovetop, adding a splash of cream to restore texture.
- Freezing: This soup freezes beautifully for up to 3 months; just thaw and reheat gently.
Recipe Notes / What I Learned
While test-driving this recipe, I discovered that the balance of spices can dramatically elevate the soup's flavor. Plus, that deep, harmonious blend of sausage and creaminess became a highlight at my last family gathering. This soup has truly become a cherished recipe for the holidays, perfect for sharing warmth and joy around the table.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~320 calories · 12g protein · 28g carbs · 20g fat
Recipe by:
Comforting Creamy Sausage and Potato Soup
Ingredients
Equipment
Method
- In a large pot, heat a tablespoon of olive oil over medium heat. Crumble the Italian sausage into the pot, letting it brown beautifully for about 5-7 minutes.
- Toss in the chopped onion with the sausage and sauté for another 3-4 minutes until the onions are translucent. Add the minced garlic and stir for about 30 seconds until aromatic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and dried thyme. Bring to a gentle boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes, until the potatoes are tender.
- Stir in the heavy cream, allowing everything to meld beautifully. Season with salt and pepper as necessary. Simmer for an additional 5 minutes.
- Ladle the soup into bowls and sprinkle fresh parsley on top for a pop of color.
Notes
FAQs
1. Can I use a different type of sausage?
Absolutely! While Italian sausage is traditional, you can experiment with chicken sausage or even chorizo for a different flavor profile.
2. How can I make the soup spicier?
If you prefer more heat, try using hot Italian sausage or add a pinch of red pepper flakes when sautéing the vegetables.
3. Can I make this soup in advance?
Yes, this soup actually tastes even better the next day! Just store it in the refrigerator and reheat when you're ready to serve.
4. Is there a vegetarian version of this soup?
Certainly! You can replace the sausage with sautéed mushrooms for a hearty texture and use vegetable broth instead of chicken broth.
5. What can I serve with this soup?
This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
