Sausage Potato Soup
A cozy, one-pot soup with savory sausage, tender potatoes, and a lightly creamy broth. Easy to make, flexible, and perfect for weeknights or meal prep.
Ingredients
Main
- 1 lb Italian sausage , casings removed (mild or spicy)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 960 ml chicken broth or vegetable
- 1 ½ lb potatoes Yukon Gold or russet, peeled and cut into 1-inch cubes
- 240 ml half-and-half or heavy cream (optional)
- 2 tbsp olive oil or butter
- 1 tsp smoked paprika
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and black pepper to taste
- 2 cups baby spinach or chopped kale, optional
- Fresh parsley chopped, for garnish
Instructions
- Heat a large pot over medium-high heat and add the oil. Crumble in the sausage and cook until browned, 5–7 minutes. Remove sausage to a bowl, leaving drippings in the pot.
- Add the diced onion to the pot and sauté until soft, about 4 minutes. Stir in garlic, smoked paprika, and thyme and cook until fragrant, about 30 seconds.
- Add potatoes and broth to the pot, then return the browned sausage. Bring to a boil, reduce heat, and simmer until potatoes are tender, 12–15 minutes.
- Stir in half-and-half if using and heat through (do not boil). Fold in spinach until wilted. Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- To thicken the soup without cream, mash a cup of the cooked potatoes against the pot and stir.
- Freeze before adding cream; add cream when reheating for best texture.
- Swap in sweet potatoes or add corn for variation.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 18gFat: 28gSaturated Fat: 10gSodium: 780mgSugar: 3g
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