Ever just crave something ultra-cozy, like, “I need to be wrapped in a hug right now” cozy? Yeah, me too. Rich and Creamy Sausage and Potato Soup totally fits the bill when you want a bowl of warmth. Maybe you had one of those wild days where nothing went right and just—ugh—you need something simple and comforting. Or, okay, maybe you just want to eat something that tastes like it could come from a five-star restaurant without, you know, needing a chef’s diploma. Well, this one’s for you.
Why you’ll love this recipe
Okay, picture this: sausage sizzling, spuds getting all soft and tender, and the whole thing swimming in a creamy, dreamy broth that just begs for crusty bread (seriously, don’t skip the bread—the soup actually wants it). It’s a total classic, but it feels special. What I love most? It only takes like, one pot. No juggling six pans or fancy gadgets. Seriously, one pot and a big spoon and you’re set.
You can pretty much throw in whatever sausage you’ve got lurking in the fridge (not judging—sometimes I go spicy, sometimes I play it safe). That creamy base? It’s not complicated—you just need a splash of cream or milk. Want it extra rich? Toss in a bit of cheese. Done.
My family basically demolishes this soup. Even picky eaters go in for seconds. I’m telling you, it’s got that “wow, did you make this?” effect. Oh, and leftovers? The flavors get even better tomorrow. It’s magic.
“This recipe is my weeknight lifesaver. Sticks to your ribs, easy as heck, and everyone asks for it again. Total win!” — Jo in Iowa
What you’ll need for the soup
You do not have to get fancy—this recipe is all about regular stuff:
- Sausage – Go spicy or mild, whatever you love. Italian sausage is a personal favorite.
- Potatoes – Any kind, honestly. I’ve tried russet, red, even Yukon golds when I was feeling a little sassy.
- Onion and Garlic – They make it taste “homey.” Skip if you must, add more if you want.
- Chicken broth – The base flavor. Store-bought, homemade, whichever.
- Heavy cream or milk – Gives it that dreamy, creamy thing.
- Salt, pepper, a sprinkle of Italian seasoning – Add as much or little as you like, honestly.
- A little butter or olive oil – For the pan.
If you want to be a little extra, throw in some spinach, kale, or a handful of cheese right at the end. Or don’t. It’ll be delicious either way. 
How to make creamy sausage and potato soup
Here’s the real talk: this recipe is about as forgiving as your favorite pair of slippers. I don’t measure much—just eyeball it, taste, repeat. You start by browning the sausage in a big ol’ pot with some onions (and garlic if you’ve got it). Let those flavors get all friendly.
Then you’ll plop in chunks of potatoes, pour in broth—enough to cover everything. Let it bubble till the potatoes go fork-tender (about 15 minutes, but check ’em so you don’t end up with potato mush). Drop the heat and pour in your cream or milk. I usually add big glugs until it looks just creamy enough for my mood. If you’re feeling wild, drop in a small handful of shredded cheese. Don’t forget a little salt and pepper!
Let it all warm together for another minute or two, and boom—you’re done. That’s really it. One pot, no sweat.
Variations and substitutions to try
Okay, so maybe you’re like me and your fridge is a bit of a wild card. No worries! If you’ve only got turkey sausage or even chorizo, toss it in. Lowering the calories? Swap in skim milk (it won’t be as thick, but hey, it works). Cutting carbs? Try cauliflower instead of potatoes. I’ve even thrown in diced sweet potatoes for a sweet little surprise.
Diet drama at home? Use plant-based sausage—no one even notices the difference once all that seasoning is in there. Oh, and you can sneak in more veggies if you want. Like, add some carrots or whatever leafy greens are wilting in your produce drawer. Flexibility is the real secret here.
Tips for serving and storing leftovers
Let’s keep this easy. For serving, I HIGHLY recommend:
- A hunk of good crusty bread—trust me, you’ll want to mop every last drop.
- Top with extra shredded cheese or a sprinkle of fresh herbs if you’re feeling fancy.
- Serve it hot, but if you have leftovers, pop them in the fridge.
- Reheat gently—too much heat and the cream can separate, and nobody wants sad soup.
When storing, just cool it down, pour into containers, and eat within three days for max flavor. Freezer? Sure, but the texture changes a bit once thawed—you’ve been warned.
Common Questions
Can I make this dairy free?
Yep, use your favorite plant-based milk and skip the cheese.
What kind of sausage is best?
Totally up to you. I like Italian, but bratwurst or something spicy really pops too.
How do I thicken the soup if it’s too runny?
Mash a few of the potatoes right in the pot or add a tiny spoon of flour. Works like a charm.
Can I prep this in advance?
Oh for sure, it reheats like a dream as long as you gently warm it so nothing curdles.
Will my kids like this?
Mine are obsessed. (Just chop the veggies small if you’ve got anti-veggie folks.)
Soup’s On: Let’s Eat!
If you’ve been searching for a reliable, cozy meal that’s still seriously impressive, Rich and Creamy Sausage and Potato Soup is basically impossible to mess up. Fast, flexible, and deeply satisfying—honestly, it’s made believers out of veggie skeptics at my house. So next time you’re after comfort food, don’t sleep on this one. For more inspiration, definitely peek at this recipe for Creamy Sausage and Potato Soup from Most Delicious Life or take a look at the dreamy Creamy Italian Sausage Soup via Salt & Lavender. Now, go make your kitchen smell like heaven!
Rich and Creamy Sausage and Potato Soup
Ingredients
Method
- In a large pot, brown the sausage over medium heat along with the diced onion and optional garlic until the sausage is cooked through.
- Add the diced potatoes to the pot.
- Pour in enough chicken broth to cover the ingredients, then bring to a boil.
- Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes.
- Stir in the heavy cream or milk until it reaches your desired creaminess.
- Add salt and pepper to taste.
- Optionally, add in the shredded cheese and let it melt for another minute.
- Serve hot with a hunk of crusty bread and optional toppings such as extra cheese or fresh herbs.
