Warm up with this creamy sausage potato soup made with smoked sausage, tender potatoes, cheese, and a rich, velvety broth. An easy one-pot comfort food recipe perfect for busy weeknights.
Creamy Sausage Potato Soup Recipe
There’s something so comforting about a big bowl of creamy potato soup, especially when it’s packed with smoky sausage and melted cheese. I usually make this recipe on chilly evenings because it’s simple, filling, and always disappears fast. Honestly, the hardest part is waiting for the potatoes to become perfectly tender! Pair it with some crusty bread, and you’ve got a meal everyone will love.
Ingredients
- 1 lb smoked sausage, sliced into rounds
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- 1 tsp paprika
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 1 tbsp cornstarch (optional, for a thicker soup)
- 2 tbsp water (for cornstarch slurry)
- Fresh parsley, chopped, for garnish
Step-by-Step Method
Step 1: Brown the Sausage
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the sliced sausage and cook for 4–5 minutes until lightly browned. Remove and set aside.
Step 2: Cook the Aromatics
In the same pot, sauté the diced onion for about 3 minutes until softened. Stir in the garlic and cook for another minute.
Step 3: Simmer the Potatoes
Add the cubed potatoes, chicken broth, paprika, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are fork-tender.
Step 4: Make It Creamy
Stir in the heavy cream and shredded cheddar cheese until smooth and melted. Return the browned sausage to the pot.
Step 5: Thicken (Optional)
If you’d like a thicker soup, mix the cornstarch with water and stir it into the soup. Simmer for another 3–5 minutes until thickened.
Step 6: Serve
Ladle into bowls, garnish with fresh parsley, and enjoy while hot.
Cooking Tips
- Use smoked sausage for the richest flavor.
- Yukon Gold potatoes create a naturally creamy texture.
- Don’t boil after adding the cream to prevent curdling.
- Freshly shredded cheese melts much smoother than pre-shredded.
- Leftovers taste even better the next day.
Serving Suggestions
This creamy soup pairs perfectly with:
- Crusty artisan bread
- Garlic bread
- Buttery dinner rolls
- Grilled cheese sandwiches
- Fresh green salad
Nutrition Information (Approx. Per Serving)
- Calories: 470
- Protein: 19g
- Carbohydrates: 28g
- Fat: 32g
- Saturated Fat: 15g
- Fiber: 3g
- Sodium: 980mg
Conclusion
This Creamy Sausage Potato Soup is everything comfort food should be—rich, cheesy, hearty, and incredibly satisfying. Whether you’re feeding the family or looking for a cozy meal on a cold evening, this easy recipe is guaranteed to become a regular on your dinner menu.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! Store it in the refrigerator for up to 4 days. Reheat gently over low heat.
2. Can I freeze it?
Yes, although the texture may change slightly because of the dairy. Stir well after reheating.
3. What potatoes work best?
Yukon Gold or Russet potatoes both work well in this recipe.
4. Can I add vegetables?
Absolutely! Corn, carrots, celery, spinach, or kale are great additions.
5. How do I make it spicier?
Add crushed red pepper flakes, diced jalapeños, or spicy smoked sausage for extra heat.
