SAUSAGE POTATO SOUP PERFECTION

Is there anything quite as satisfying as a warm, comforting bowl of soup on a chilly day? Forget complicated recipes and hours in the kitchen – we’re diving headfirst into a bowl of pure bliss with this Creamy Sausage & Potato Soup – Dreamy Comfort! This isn’t just soup; it’s a hug in a bowl, packed with flavor and ready in under an hour. Get ready to experience soup perfection, because you’re about to make the best sausage and potato soup you’ve ever tasted!

Gathering Your Dreamy Ingredients

Before we get started, let’s make sure you have everything you need. Don’t worry, most of these are pantry staples!

For the Soup Base:

• 1 pound Italian Sausage (sweet or hot, your choice!): The star of the show!
• 1 tablespoon Olive Oil: For sautéing and adding a touch of richness.
• 1 medium Yellow Onion, diced: Adds a sweet and savory base.
• 2 cloves Garlic, minced: Because everything is better with garlic!
• 4 cups Chicken Broth: The liquid gold that brings it all together.
• 1 teaspoon Dried Thyme: Adds a subtle, earthy flavor.
• 1/2 teaspoon Dried Rosemary: Complements the sausage beautifully.
• Salt and Black Pepper: To taste, of course!

For the Creamy Potato Goodness:

• 2 pounds Yukon Gold Potatoes, peeled and cubed: Yukon Golds hold their shape well and have a naturally creamy texture.
• 1 cup Heavy Cream: For that dreamy creaminess we’re after!
• 4 ounces Cream Cheese, softened: Adds tang and richness.

Optional Toppings (because why not?):

• Shredded Cheddar Cheese: A classic topping that never disappoints.
• Chopped Green Onions: For a fresh, vibrant touch.
• Crispy Bacon Crumbles: Because bacon makes everything better!
• Sour Cream or Greek Yogurt: A dollop of tangy goodness.
• Red Pepper Flakes: For a little bit of heat.

Step-by-Step to Sausage & Potato Soup Heaven

Alright, let’s get cooking! This recipe is surprisingly simple, so don’t be intimidated.

Preparing the Sausage:

1. Remove the sausage from its casing (if necessary) and crumble it into a large pot or Dutch oven.
2. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3. Set the cooked sausage aside in a bowl. We’ll add it back in later!

Building the Flavor Base:

1. Add the olive oil to the same pot you cooked the sausage in.
2. Add the diced onion and cook over medium heat until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Creating the Soup:

1. Pour in the chicken broth, and scrape up any browned bits from the bottom of the pot. This is where all the flavor lives!
2. Add the dried thyme, rosemary, salt, and pepper.
3. Bring the mixture to a boil.
4. Add the cubed potatoes.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

Achieving Dreamy Creaminess:

1. Once the potatoes are tender, use an immersion blender to partially blend the soup. You can blend it completely smooth if you prefer, but I like to leave some chunks for texture. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender and blend until smooth. Be sure to vent the blender to prevent pressure buildup!
2. Stir in the heavy cream and softened cream cheese.
3. Return the cooked sausage to the pot.
4. Heat through, stirring until the cream cheese is fully melted and the soup is smooth and creamy.
5. Taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes for a kick!

Serving Your Masterpiece:

1. Ladle the soup into bowls and garnish with your favorite toppings. Shredded cheddar cheese, chopped green onions, crispy bacon crumbles, and a dollop of sour cream are all excellent choices!
2. Serve immediately and enjoy the comforting flavors of your homemade Creamy Sausage & Potato Soup!

Choosing the Right Sausage: Sweet vs. Spicy

One of the best things about this soup is how customizable it is. The type of sausage you choose can completely change the flavor profile. Sweet Italian sausage will give you a mild and comforting flavor, while hot Italian sausage will add a delightful kick. For those who prefer a milder flavor, you can even use breakfast sausage. Experiment and find your favorite!

Potato Power: Picking the Perfect Spud

While Yukon Gold potatoes are my personal favorite for this soup, other types of potatoes will work too. Russet potatoes will give you a slightly starchier soup, while red potatoes will hold their shape even better than Yukon Golds. Avoid using waxy potatoes like fingerling potatoes, as they won’t break down as much and won’t contribute to the creamy texture we’re aiming for. The key is to use a potato that will soften and become slightly creamy when cooked.

Cream Cheese Secrets: Temperature Matters!

Make sure your cream cheese is softened before adding it to the soup. Cold cream cheese will clump up and won’t melt smoothly. To soften cream cheese quickly, you can microwave it for 15-30 seconds, or let it sit at room temperature for about 30 minutes.

Spice it Up: Adding a Little ZING!

Don’t be afraid to experiment with different spices and herbs! A pinch of smoked paprika can add a smoky depth, while a dash of cayenne pepper can turn up the heat. Fresh herbs like parsley or chives are also a great addition. Remember to start with a small amount and taste as you go!

Making it Ahead: Soup-er Convenient!

This soup is perfect for making ahead of time. The flavors actually meld together and improve over time. Just store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water if the soup has thickened too much. It’s also important to note that the cream may separate slightly upon reheating. This is perfectly normal and doesn’t affect the taste.

Variations: Soup Your Way!

Want to put your own spin on this classic soup? Here are a few ideas:

• Add Veggies: Throw in some diced carrots, celery, or spinach for extra nutrients and flavor.
• Swap the Sausage: Use chorizo for a smoky and spicy twist.
• Make it Vegetarian: Omit the sausage and add a can of drained and rinsed cannellini beans for protein.
• Top it with Croutons: For added crunch!

More Delicious Potato Soup Ideas

If you are looking for even more delicious potato soup recipes, I’ve got you covered! You might want to try this CROCKPOT POTATO SOUP for an easy weeknight meal. Or, if you’re craving something cheesy, this CHEESY POTATO SOUP is calling your name! And don’t forget this hearty KIELBASA POTATO SOUP! You can use smoked sausage to get a similar flavor. And if you like a thicker, more substantial soup, this SAUSAGE POTATO CHOWDER will be your new go-to.

If you love Italian flavors, be sure to try this GNOCCHI SAUSAGE SOUP! Gnocchi makes it extra filling and satisfying. Plus, if you love sausage and potatoes together, you should try these Cheesy Ranch Potatoes & Smoked Sausage!

Troubleshooting: Soup SOS!

Even the best cooks run into snags sometimes. Here are a few common issues and how to fix them:

• Soup is too thick: Add more broth or water until it reaches your desired consistency.
• Soup is too thin: Simmer uncovered for a few minutes to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it up.
• Soup is bland: Add more salt, pepper, or other seasonings to taste. A squeeze of lemon juice can also brighten up the flavors.

So there you have it! A foolproof recipe for Creamy Sausage & Potato Soup that’s guaranteed to become a family favorite. With its comforting flavors and customizable ingredients, this soup is a winner every time. Now go forth and create your own bowl of soup perfection! You’ve got this!

Creamy Sausage and Potato Soup Perfection

Amelia Chen-Morrison

This Creamy Sausage and Potato Soup recipe delivers a comforting and flavorful bowl of soup in under an hour. Packed with Italian sausage, tender Yukon Gold potatoes, and a rich creamy base, this soup is a hug in a bowl. Customize it with your favorite toppings and enjoy a taste of soup perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Measuring spoons
• Measuring cups
• Cutting board
• Knife
• Spoon
• immersion blender (or regular blender)
• Bowls for serving

Ingredients

  

• 1 pound Italian Sausage sweet or hot
• 1 tablespoon Olive Oil
• 1 medium Yellow Onion, diced
• 2 cloves Garlic, minced
• 4 cups Chicken Broth
• 1 teaspoon Dried Thyme
• ½ teaspoon Dried Rosemary
• Salt and Black Pepper to taste
• 2 pounds Yukon Gold Potatoes, peeled and cubed
• 1 cup Heavy Cream
• 4 ounces Cream Cheese, softened
• Optional: Shredded Cheddar Cheese
• Optional: Chopped Green Onions
• Optional: Crispy Bacon Crumbles
• Optional: Sour Cream or Greek Yogurt
• Optional: Red Pepper Flakes

Instructions

 

• Remove sausage from its casing (if necessary) and crumble into a large pot or Dutch oven.
• Cook sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Set aside.
• Add olive oil to the same pot.
• Add diced onion and cook over medium heat until softened, about 5-7 minutes.
• Add minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
• Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
• Add dried thyme, rosemary, salt, and pepper.
• Bring the mixture to a boil.
• Add the cubed potatoes.
• Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
• Once potatoes are tender, use an immersion blender to partially blend the soup (or transfer some to a regular blender).
• Stir in heavy cream and softened cream cheese.
• Return the cooked sausage to the pot.
• Heat through, stirring until cream cheese is fully melted and soup is smooth and creamy.
• Taste and adjust seasonings as needed.
• Ladle soup into bowls and garnish with your favorite toppings.

Notes

For best results, use Yukon Gold potatoes for their creamy texture. Ensure cream cheese is softened to prevent clumping. If the soup is too thick, add more broth or water. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is also freezer-friendly; store in freezer-safe containers for up to 2 months. Thaw completely before reheating.