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Delicious creamy sausage and potato soup in a bowl with fresh herbs

Sausage and Potato Soup

A creamy, cozy, and filling soup made with sausage and potatoes, perfect for a quick and comforting dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 ounces Smoked sausage or kielbasa, sliced About 12 to 14 ounces
  • 1 tablespoon Butter or olive oil For sautéing
  • 1 small Onion, chopped
  • 2 to 3 cloves Garlic, minced
  • 2 tablespoons Flour For thickening
  • 4 cups Chicken broth
  • 4 to 5 cups Potatoes, diced Yukon gold or russet recommended
  • 1 cup Heavy cream or half and half For creaminess
  • Salt and pepper to taste
Optional ingredients
  • Paprika or thyme For seasoning
  • Spinach or kale For added veggies
  • Shredded cheddar For a cheesy finish

Method
 

Preparation
  1. Slice your sausage into coins. Heat a big pot and brown the sausage for a few minutes until the edges get golden. Scoop it onto a plate.
  2. In the same pot, add a bit of butter or oil if it looks dry. Toss in chopped onion and cook until it softens. Add garlic and stir for about 30 seconds.
  3. Sprinkle in a little flour and stir it around. This helps the soup get that creamy, lightly thick texture.
  4. Pour in chicken broth slowly while stirring so it stays smooth. Add your diced potatoes and any other veggies like carrots or celery.
  5. Simmer until the potatoes are tender, about 15 to 20 minutes.
  6. Add the sausage back in, then pour in your cream. Let it warm through for a few minutes. Taste and adjust salt and pepper.
  7. If desired, stir in a small handful of cheddar at the end.

Notes

For the creamist soup, cut potatoes evenly, simmer gently once cream is added, and thicken smartly with a little flour. Can mash some potato chunks or blend a cup of soup for a thicker texture. Freezing is possible, but avoid freezing after adding cream.