Creamy Sausage and Potato Soup (Easy, One Pot Meal)

Pass it along!

The ultimate nourishing comfort food! This creamy sausage and potato soup is perfect for cozying up on a cool fall or winter day and can be whipped up in under an hour or slow cooked for enjoying later.

We grow a lot of potatoes on our homestead. And by a lot, I’m talking several hundreds of pounds. They are a staple for us all winter long and well into the spring along with other storage crops. Those potatoes get mashed and turned into potato pancakes, are roasted as a side, or are the perfect addition to one pot soups, stews, and casseroles.

This creamy potato sausage soup is a weeknight favorite in our house but it’s also perfect for scaling up to serve a crowd.

Creamy Potato Soup with Sausage – The Ingredients

Soups are wonderful because they are flexible and forgiving. I’m going to share exactly how I made this recipe, but feel free to use what you have, make substitutions and personalize your soup. With ingredients like butter, potatoes, cream, and sausage, it’s hard to go wrong!

Ingredients:

Sausage – We usually go with a mild Italian sausage here for a little bit of added spice but any sausage would work great, even turkey or chicken sausage if you prefer.

Potatoes – Red or yellow potatoes are your best bet when it comes to making potato soup. They tend to be a bit hardier and hold their shape better in a soup. Russets or white potatoes are more likely to get mushy and lose their shape.

Onion

Garlic

Carrots – Carrots aren’t completely necessary to add but I love the pop of color and added nutrients that they provide.

Butter – When I think about making creamy potatoes, adding butter is just a match made in heaven. But you could also substitute lard, coconut oil, or other cooking fat of choice.

Tapioca Starch, Arrowroot Starch, or AP Flour – This is used as your thickener to give your potato sausage soup that creamy texture. I usually use tapioca or arrowroot starch because they are a great gluten free option but regular flour would work as well.

Chicken Broth – Vegetable broth, beef broth, or just water can also work. Or if you ever make cheese, this is a great application for any leftover whey that you may have.

Milk or Cream – I typically use whole milk. But for an extra creamy soup, replacing some or all of the milk with cream would be delicious. You could also substitute a dairy free milk if needed.

Sea Salt & Pepper

Seasonings – My go-to is to add an Italian seasoning blend but feel free to get creative with the spices you add.

Dried or Fresh Kale or Nettle – I love to add some dried or finely chopped fresh greens to my potato soup for the color and added nutrients but this is completely optional.

Shredded Cheddar Cheese – Again optional but recommended for garnishing.

How to Make Creamy Sausage and Potato Soup

Brown sausage and set aside. I like to do this directly in the dutch oven that I will be making the soup in and just leave any fat from cooking the sausage in the pan.

Add butter or fat of choice to a dutch oven or large pot and let melt over medium to high heat.

Sauté the garlic, onion, and carrots for a couple of minutes until beginning to soften.

Stir in starch or flour, mixing thoroughly until no more flour can be seen in the vegetable/flour mixture.

Slowly and incrementally add in broth followed by milk or cream. 

Tip: As you are adding liquid, don’t be afraid to get in there with a wooden spoon to deglaze the pan or get off any bits of food that may have gotten stuck to the bottom of the pan.

Bring mixture to a boil and then reduce heat to a simmer. The liquid mixture should begin to thicken from the flour or starch mixture.

Add in diced potatoes, spices, and the reserved sausage and mix together.

From here, you could either continue to cook the soup on the stove top until the potatoes are soft, about 20-30 minutes. Or, you could transfer soup to a slow cooker and cook on low for several hours until you are ready to eat.

Can this soup be made ahead?

Yes! In fact, I prefer to make soups a day or two before we intend to eat them. This allows all of the flavors to meld together and just enhances the taste in my opinion. You can easily reheat the creamy potato and sausage soup on the stove or in a slow cooker.

It will store in the fridge for 3-5 days in an airtight container.

Creamy Sausage and Potato Soup Recipe

Serves: 6-8

Ingredients:

– 1 lb. mild Italian sausage (or sausage of choice)
– 8-10 medium potatoes, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 2-3 carrots, diced
– 3 tbsp butter (lard, coconut oil or fat of choice)
– ¼ cup tapioca starch, arrowroot starch, or flour
– 4 cups chicken broth
– 2 cups milk or cream (or a combination)
– 2 tsp sea salt
– pepper to taste
– 1 tbsp Italian seasonings
– ¼ cup dried greens or 1 cups fresh kale, finely chopped (optional)
– shredded cheddar cheese to garnish (optional)

Directions:

1. Brown sausage in a stock pot or Dutch Oven.

2. Remove sausage from pan and set aside but use the same pan to cook veggies. Add butter and sauté garlic, onion, and carrots for 2-3 minutes until beginning to soften and aromatic.

3. Stir in starch or flour until it can no longer be seen in the vegetable mixture.

4. Slowly and incrementally add in broth and milk/cream.

5. Bring to a light boil and then reduce heat to a simmer.

6. Add in potatoes, spices, greens if using, and reserved sausage.

7. Cook at a simmer for 20-30 minutes until potatoes are fork tender or transfer soup to a slow cooker and cook on low for several hours until ready to serve.

Garnish finished soup with shredded cheddar cheese and enjoy!

As an Amazon Associate, we earn from qualifying purchases. This means we earn a small commission at no cost to you. We are so appreciative of your support!

---

For more nourishing soups:

Butternut Squash Chili
Creamy Roasted Tomato Soup
Broccoli Cheddar Soup with Chicken
Creamy Southwest Chicken Soup with Black Beans and Sweet Potatoes

Pin it for later!