Creamy Sausage and Potato Soup – Cozy, Hearty, and Easy to Make

This Creamy Sausage and Potato Soup is the kind of meal that makes a weeknight feel special. It’s rich, savory, and comforting without being fussy. Think tender potatoes, browned sausage, and silky broth with a touch of cream—simple ingredients that work hard.

It’s perfect for chilly evenings, but honestly, it tastes good year-round. Pair it with crusty bread, and you’ve got dinner with very little effort.

Creamy Sausage and Potato Soup – Cozy, Hearty, and Easy to Make

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• 1 pound (450 g) Italian sausage, casings removed (sweet or spicy)
• 1 tablespoon olive oil (only if needed)
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2–1 teaspoon crushed red pepper flakes (optional, to taste)
• 1 bay leaf
• 5 cups low-sodium chicken broth
• 1 1/2 pounds (680 g) Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup heavy cream (or half-and-half for lighter)
• 2 cups chopped kale or baby spinach, stems removed
• 2 tablespoons chopped fresh parsley (optional)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan, for serving (optional)
• Lemon wedges, for serving (optional, but brightens the soup)

Instructions

 

• Brown the sausage: Heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. If there’s a lot of fat, spoon off excess, leaving about 1–2 tablespoons for flavor.
• Sauté the aromatics: If the pot looks dry, add olive oil. Stir in the onion, celery, and carrots. Cook until softened, about 5–7 minutes, scraping up browned bits. Add the garlic and cook 30 seconds until fragrant.
• Season the base: Sprinkle in oregano, thyme, and red pepper flakes. Add the bay leaf. Stir to coat the vegetables and sausage with the spices.
• Add broth and potatoes: Pour in the chicken broth and bring to a boil. Stir in the potatoes and reduce heat to a gentle simmer.
• Simmer until tender: Cook uncovered for 12–15 minutes, or until the potatoes are easily pierced with a fork. Taste and season with salt and pepper as needed.
• Make it creamy: Lower the heat. Stir in the heavy cream and let the soup warm through without boiling, about 2–3 minutes. This keeps the texture silky.
• Add greens: Fold in the kale or spinach and cook until wilted, 2–3 minutes. Remove the bay leaf. Adjust seasoning again—salt, pepper, and a pinch more red pepper if you like heat.
• Finish and serve: Ladle into bowls. Top with chopped parsley and Parmesan if using. A squeeze of lemon brightens the richness—add a little at the table to taste.

What Makes This Recipe So Good

• Big flavor, simple steps: Browning sausage builds a rich base, and the rest comes together easily in one pot.
• Cozy and comforting: The creamy broth and tender potatoes make it filling and satisfying without feeling heavy.
• Flexible ingredients: You can swap greens, use different sausages, or tweak the cream to suit your taste.
• Great for leftovers: The flavors deepen as it rests, making tomorrow’s lunch just as good as dinner.
• Balanced texture: A mix of creamy broth, soft potatoes, and just-wilted greens keeps every spoonful interesting.

Ingredients

• 1 pound (450 g) Italian sausage, casings removed (sweet or spicy)
• 1 tablespoon olive oil (only if needed)
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2–1 teaspoon crushed red pepper flakes (optional, to taste)
• 1 bay leaf
• 5 cups low-sodium chicken broth
• 1 1/2 pounds (680 g) Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup heavy cream (or half-and-half for lighter)
• 2 cups chopped kale or baby spinach, stems removed
• 2 tablespoons chopped fresh parsley (optional)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan, for serving (optional)
• Lemon wedges, for serving (optional, but brightens the soup)

Instructions

1. Brown the sausage: Heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes.

   If there’s a lot of fat, spoon off excess, leaving about 1–2 tablespoons for flavor.

2. Sauté the aromatics: If the pot looks dry, add olive oil. Stir in the onion, celery, and carrots. Cook until softened, about 5–7 minutes, scraping up browned bits.

   Add the garlic and cook 30 seconds until fragrant.

3. Season the base: Sprinkle in oregano, thyme, and red pepper flakes. Add the bay leaf. Stir to coat the vegetables and sausage with the spices.
4. Add broth and potatoes: Pour in the chicken broth and bring to a boil.

   Stir in the potatoes and reduce heat to a gentle simmer.

5. Simmer until tender: Cook uncovered for 12–15 minutes, or until the potatoes are easily pierced with a fork. Taste and season with salt and pepper as needed.
6. Make it creamy: Lower the heat. Stir in the heavy cream and let the soup warm through without boiling, about 2–3 minutes.

   This keeps the texture silky.

7. Add greens: Fold in the kale or spinach and cook until wilted, 2–3 minutes. Remove the bay leaf. Adjust seasoning again—salt, pepper, and a pinch more red pepper if you like heat.
8. Finish and serve: Ladle into bowls.

   Top with chopped parsley and Parmesan if using. A squeeze of lemon brightens the richness—add a little at the table to taste.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove over low heat, stirring often. Avoid boiling to keep the cream from separating.
• Freeze: For best texture, freeze the soup before adding cream and greens.

  Reheat, then stir in cream and greens just before serving. If freezing leftovers with cream, expect slight separation—still tasty.

• Meal prep: Cook the base (sausage, aromatics, broth, potatoes) and refrigerate. Add cream and greens when reheating for fresher flavor and color.

Benefits of This Recipe

• One-pot convenience: Minimal cleanup and a straightforward process.
• Protein and veggies in one bowl: Sausage adds protein and flavor; carrots, celery, and greens add fiber and nutrients.
• Budget-friendly: Pantry staples and affordable ingredients make this a cost-effective meal.
• Scales well: Easy to double for a crowd or batch cooking.
• Customizable richness: Choose heavy cream for indulgence or half-and-half for something lighter.

Pitfalls to Watch Out For

• Boiling after adding cream: High heat can cause the soup to split.

  Keep it to a gentle simmer.

• Overcooking potatoes: They can fall apart and make the soup gummy. Check them early and often.
• Skipping seasoning: Taste at each stage. Sausage salt levels vary, so adjust with care.
• Too much fat: If your sausage renders a lot of grease, spoon some off so the soup doesn’t feel heavy.
• Adding greens too early: They’ll lose color and texture.

  Stir them in at the end.

Variations You Can Try

• Lightened-up version: Use turkey sausage and half-and-half or evaporated milk. Add extra carrots and greens.
• Smoky twist: Use smoked sausage or add a pinch of smoked paprika. A little bacon at the start also works.
• Tuscan-style: Stir in sun-dried tomatoes and finish with fresh basil and Parmesan.
• Cheesy finish: Add 1/2–1 cup shredded Parmesan or Pecorino to the pot off the heat for a thicker, cheesy broth.
• Herb-forward: Swap thyme for rosemary and add a splash of white wine after sautéing the aromatics.
• Veggie-heavy: Add diced zucchini or bell peppers with the carrots and celery.

  Corn is nice for sweetness.

• Potato swap: Try small red potatoes (hold their shape) or sweet potatoes for a sweet-savory contrast.
• Gluten-free tip: This soup is naturally gluten-free if your sausage and broth are certified GF.

FAQ

Can I make this soup dairy-free?

Yes. Use full-fat coconut milk or an unsweetened dairy-free creamer. The flavor will be slightly different, but still rich and delicious.

Add greens at the end as usual.

What kind of sausage works best?

Italian sausage is classic—sweet for mild flavor, hot for heat. You can also use chicken or turkey sausage. If using pre-cooked smoked sausage, slice and brown it before adding the vegetables.

Do I have to peel the potatoes?

Not necessarily.

Yukon Golds have thin skins and hold up well unpeeled. If using Russets, peeling is best for a smoother bite.

Can I thicken the soup more?

Sure. Mash a few cooked potato cubes against the side of the pot and stir them in, or whisk 1 teaspoon cornstarch with 2 teaspoons cold water and add it before the cream.

Simmer gently until slightly thickened.

How can I make it spicier?

Use hot Italian sausage and increase the red pepper flakes. A dash of hot sauce at the table lets everyone customize their heat level.

What can I serve with it?

Crusty bread, garlic bread, or warm biscuits are great. A simple green salad with lemony dressing balances the richness.

In Conclusion

Creamy Sausage and Potato Soup is simple, satisfying, and endlessly adaptable.

With just a few pantry staples, it turns into a cozy, complete meal in one pot. Keep the technique gentle, season as you go, and finish with greens for color and freshness. It’s the kind of recipe you’ll make once and then keep in your back pocket for busy nights.

Warm, hearty, and reliably delicious—this one’s a keeper.