Sausage Potato Soup Recipe
This creamy sausage potato soup is rich, hearty, and full of savory Italian flavor. Made with tender baked potatoes, flavorful sausage, and a velvety broth, it’s the ultimate cozy comfort food for chilly nights.
Servings: 6 servings
Ingredients
- 1 pound Italian ground sausage hot or mild
- 3 tablespoons butter
- 1 medium yellow onion chopped
- ¼ cup carrots petite diced
- ¼ cup celery petite diced
- 2-3 large garlic cloves finely chopped
- ⅓ cup all-purpose flour
- 4 large Russet potatoes or 8 small potatoes, scrubbed and dried
- A bit of oil for rubbing on potato skins
- 4 cups chicken broth
- 3 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅔ cup sour cream
For Topping:
- Shredded cheddar cheese
- Parsley finely chopped
- Extra sour cream
Instructions
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Lightly rub each potato with oil and prick several times with a fork. Place on a baking sheet and bake until tender, about 45-60 minutes depending on size. Remove from oven, let cool slightly, then chop into cubes (skin on or off, as preferred).
- Cook Sausage: While potatoes are baking, heat a large pot or Dutch oven pot over medium heat. Add the sausage, smashing with a wooden spoon, and cook until crispy. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the grease in the pot.
- Sauté Onions and Garlic: In the same pot, add butter. Once melted, add the chopped onion, carrots, and celery. Cook until soft, about 5-7 minutes. Add the garlic and cook for an additional minute.
- Thicken with Flour: Sprinkle the flour over the vegetables, stirring to coat. Cook for about 2 minutes.
- Add Liquids: Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer.
- Add Potatoes: Add the chopped baked potatoes to the pot. Bring back to a simmer, then reduce heat to low and let simmer for 10-15 minutes minutes, allowing flavors to meld. Season: Add salt and pepper, adjusting seasoning to taste.
- Finish with Sour Cream: Stir in sour cream and most all of the cooked sausage, reserving a bit for topping each bowl. Heat through until combined.
- Serve: Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped parsley, extra sour cream, and reserved sausage bits. Enjoy!
Notes
- Bake the potatoes until completely tender before adding them to the soup so they fold in smoothly and create the best creamy texture.
- Leave a bit of the potato skin on for a rustic feel and extra flavor — just scrub them well before baking.
- Sauté the onions and garlic in the reserved sausage drippings for deeper, savory flavor.
- Adjust the texture as needed: simmer uncovered or mash a few potatoes if it’s too thin; add a splash of broth or milk if it’s too thick.
Nutrition
Calories: 767kcal | Carbohydrates: 61g | Protein: 24g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 1842mg | Potassium: 1558mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1838IU | Vitamin C: 18mg | Calcium: 259mg | Iron: 4mg
