Sausage Potato Soup

ByMadison Rae
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why make this recipe

Sausage Potato Soup is a comforting and hearty dish that is perfect for chilly days. It’s simple to make and combines the rich flavors of sausage with creamy potatoes, making it a favorite among families. This soup is filling, easy to prepare, and great for leftovers, making it a wonderful option for busy weeknights.

how to make Sausage Potato Soup

Ingredients:

  • 1 lb sausage (Italian or smoked)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded extra-sharp cheddar cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. In a large pot, brown the sausage over medium heat, breaking it up as it cooks. Remove and set aside.
  2. In the same pot, add onion and sauté until translucent. Add garlic and cook for an additional minute.
  3. Add diced potatoes and chicken broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Stir in heavy cream and cooked sausage; cook until heated through.
  5. Check seasoning, adding salt and pepper as needed.
  6. Stir in cheddar cheese until melted and smooth.
  7. Serve hot, garnished with chopped parsley.

how to serve Sausage Potato Soup

Serve the Sausage Potato Soup hot in bowls. You can top it with extra cheese and parsley for added flavor and presentation. It pairs well with crusty bread or a side salad.

how to store Sausage Potato Soup

To store leftover Sausage Potato Soup, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

tips to make Sausage Potato Soup

  • You can use any type of sausage you like—just choose a flavor you enjoy.
  • For extra veggies, feel free to add carrots or celery along with the onion.
  • If you prefer a thicker soup, mash some of the potatoes with a fork before stirring in the cheese.

variation

Try adding different herbs like thyme or rosemary for added flavor. You can also use turkey sausage or make it vegetarian by substituting sausage with mushrooms or beans.

FAQs

Can I use frozen potatoes for this recipe?
Yes, you can use frozen diced potatoes, but be aware they may alter the soup’s texture slightly.

Can I make this soup ahead of time?
Yes, this soup can be made in advance and is actually better the next day as the flavors have time to meld.

Is it possible to make this soup lighter?
Yes! You can use lower-fat cream or even milk instead of heavy cream for a lighter version. Additionally, you could reduce the amount of cheese or omit it entirely.

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Sausage Potato Soup

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Paleo
Print Recipe

Description

A comforting and hearty sausage potato soup that’s perfect for chilly days.

Ingredients

Scale
  • 1 lb sausage (Italian or smoked)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded extra-sharp cheddar cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. In a large pot, brown the sausage over medium heat, breaking it up as it cooks. Remove and set aside.
  2. In the same pot, add onion and sauté until translucent. Add garlic and cook for an additional minute.
  3. Add diced potatoes and chicken broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Stir in heavy cream and cooked sausage; cook until heated through.
  5. Check seasoning, adding salt and pepper as needed.
  6. Stir in cheddar cheese until melted and smooth.
  7. Serve hot, garnished with chopped parsley.

Notes

For a thicker soup, mash some of the potatoes with a fork before stirring in the cheese. You can also swap sausage for mushrooms or beans for a vegetarian option.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: soup, sausage, potato, comfort food, chilly weather

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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