Let’s Talk Sausage Potato Soup (Because, Why Not?)
I can’t even count how many chilly nights have been rescued by this sausage Potato Soup—seriously, it’s my ace in the hole when everyone’s cranky and hungry (myself included, let’s be honest). The first time I made it, I forgot I was out of onions and substituted half a shallot and a handful of chives from the garden… and no one noticed. That’s the kind of recipe this is! It’s like the forgiving grandma of the soup world—big bubbly pot, warm kitchen, and all the random bits in my fridge finally finding their moment. And, look, my cousin tried to claim credit for this at a family brunch once. I let him, but deep down, we all know whose soup actually gets requests every year.
Why You’ll Love This Soup (Or, Why I Keep Making It)
I make this when it’s bone-chilling outside or when I want to use up that odd half-pack of sausages lounging in the freezer (you too?). My kids ask if it’s the “good soup” night, which is a badge of honor around here. Plus, it hardly ever boils over—which, for a soup, is rare! I used to worry it was too simple, but honestly, simplicity is kinda its superpower. And if you’ve ever tried to thicken it with cornstarch after accidentally watering it down (like I have—not my finest hour), fear not, it still turns out tasty.
Gathering Up The Ingredients—It’s Not Rocket Science
- 4-5 medium potatoes (Yukon Golds are nice and buttery, but russets work fine too. Sometimes I just throw in whatever looks lonely.)
- 1 pound sausage (I love spicy Italian, but smoked works in a pinch. Have you tried chorizo? It’s a game changer.)
- 1 onion (Red, yellow, even that half an onion that’s gone a bit soft—just chop it up)
- 2-3 cloves garlic (Or, okay, a big spoon of jarred minced garlic if you’re racing the clock. My grandma swore by fresh, but we don’t always have the luxury, right?)
- 3-4 cups chicken broth (I prefer the low-sodium kind—you can always salt later. Once I used veggie stock and no one was the wiser.)
- 2 carrots (totally optional, I think they add a bit of sweetness though. Celery, too, if you have it hiding at the back.)
- 1/2 cup cream (Totally optional. Sometimes I skip it, sometimes I pour extra, and nobody’s ever complained.)
- Salt and pepper (Just enough. Add, taste, repeat—easy peasy.)
- Fresh herbs (thyme or parsley, but honestly, dried will do. Sometimes I just use a random mix from the spice cupboard.)
Here’s How I Make It (With a Few Detours)
- Brown the sausage. Toss it in a huge pot, break it up (get out your frustrations here), and cook till it’s all crumbly. Sometimes I blot out the extra grease, sometimes I don’t. Depends on the mood, honestly.
- Add onion and garlic. Throw the chopped onion and garlic on top. Stir until they go soft and start smelling fantastic. If my kids wander in now, it’s a good sign they’ll eat dinner.
- Veggies in next. Chuck in potatoes (peeled or not—up to you), carrots, whatever else you found. Sauté them just ‘til they get a bit golden. Or don’t, it’ll all boil eventually.
- Pour in broth. Enough to cover everything (usually 3-4 cups, but be casual; it’s not a science fair project). Now, bring it to a boil, then lower the heat. This is when I start cleaning up the mess I just made.
- Simmer. Let it cook for 20-ish minutes, till the potatoes are fork-tender. This is the perfect moment to taste. I do, every time. Don’t worry if it looks like soup ingredients floating in salty tea. The magic happens soon.
- Make it creamy. Stir in cream (if using) and herbs. Actually, sometimes I skip the cream til serving, but do whatever feels right. Give it another 5 minutes to come together, then turn off the heat (don’t let it boil too hard now or the cream might get fussy).
- Season like you mean it. Salt and pepper, then more salt and pepper. You get the drill.
Stuff I Learned The Hard Way
- Potatoes cook faster than you think, then suddenly go mushy if you start overthinking things.
- Skip the cream if you want, but don’t skip tasting as you go. It’s saved my bacon (not literally, but maybe one day) more than once.
- For some reason, if you let it sit off the heat for 15 minutes, the flavors really come together. Or maybe I just tell myself that while I set the table.
Variations I’ve Dabbled In (Some Actually Worked!)
- Spinach or kale—Add at the end. I like spinach better (kale gets a bit rugged, but maybe you’re tougher than me).
- Swap out the sausage for leftover ham? Actually, that turned out a bit salty for my liking, but if you’re a ham fan, it’s worth a shot.
- Add cheese—sometimes I toss in a handful of shredded cheddar at the very end. WARNING: It cools the soup down a bit fast. Worth it, though.
Got the Right Equipment? Eh, Don’t Panic If Not
Big heavy-bottomed pot is ideal. But I’ve honestly used a battered old saucepan when my real soup pot was MIA (ie, under the pile of random Tupperware in my bottom cupboard). Ladle? Sure, it’s nice, but a mug works too if you’re camping out in the lounge.
Storing Leftovers—If You Have Any
Supposedly keeps 3 days in the fridge. I say supposedly because it never lasts beyond one lunch around here. Freeze it in single servings for a treat later, just defrost gently. Sometimes the potatoes get a little odd when frozen—but honestly, it still tastes fab.
How We Serve It (AKA The Good Stuff)
My go-to: big bowls, lots of black pepper, crusty bread for dunking (sourdough if I’m feeling fancy, supermarket sliced when I’m not). Sometimes we have it with a dollop of sour cream or even a few crunched-up crackers—family tradition or, let’s be real, just because we had them on hand.
My Pro Tips (AKA What NOT To Do… Learn From Me)
- Once tried rushing the potatoes by cranking up the heat. Guess what? Glued to the bottom. Take it slow; it’s worth it.
- Adding cream too early makes it separate sometimes. (Learned that one the slightly gross way.)
- Season at the end, not the start. Soup always tastes saltier after simmering awhile—ask me how I know (actually, don’t).
Questions Folks Have Actually Asked Me (Really!)
Can I make this vegetarian?
Yep! Swap the sausage for plant-based and use veggie stock. Textures a bit different but still lovely.
Do I have to peel the potatoes?
Nah. I mostly don’t. More vitamins, fewer dishes.
Help! My soup got way too thick. Can I fix it?
Oh absolutely, just splash in a bit more broth or even water. Happens to the best of us.
Can I make it in a slow cooker?
You sure can—brown the sausage first, then everything in. Low for like 6 hours. I once overdid it and everything mushed together, but it still tasted grand.
Actually, one time I forgot to turn it on entirely. We ended up with takeout—so there’s that!
So, there you go. If you try it, let me know how it turns out (or if your cousin poaches the recipe at a family gathering, like mine did—cheeky devil). Enjoy a steamy bowl and think warm, cozy thoughts. Cheers!
Ingredients
- 1 lb Italian sausage, casings removed
- 5 medium russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups chopped kale
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
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1Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking up the meat as it cooks.
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2Add the diced onion and garlic to the pot. Cook for 2-3 minutes until fragrant and softened.
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3Stir in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
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4Stir in the heavy cream and chopped kale. Simmer for an additional 5-7 minutes until the kale is wilted and soup is creamy.
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5Season with salt and black pepper to taste. Serve hot, garnished with additional herbs if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410 caloriescal
Protein:
17gg
Fat:
26gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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