Sausage Potato Soup

Hearty sausage potato soup with tender potatoes in a lightly creamy broth. One pot, stovetop, and ready in under an hour—perfect for busy nights.

Course Soup

Cuisine American

Keyword potato soup recipes, sausage soup recipes

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 545kcal

Author Kathleen

Brown the sausage. In a large Dutch oven or soup pot over medium heat, cook the sausage (1 pound), breaking it up as it browns, until fully cooked and lightly caramelized. Transfer the sausage to a plate. If the pot looks dry, add a small drizzle of olive oil.
Build the mirepoix. Check the pot for drippings. You want about 2 tablespoons of drippings in the pot for the vegetables—if you don’t have 2 tablespoons, add olive oil to make up the difference.
Add the onion (1 cup), carrot (1 medium), and celery (1 rib) to the pot. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
Stir in the garlic (3 cloves) and cook for 30 seconds, just until fragrant.
Build the soup (deglaze first). Pour in a splash of the chicken broth and stir, scraping up any browned bits from the bottom of the pot.
Add the remaining broth (6 cups), Better Than Bouillon (1 heaping teaspoon), Worcestershire sauce (1 teaspoon), potatoes (2 pounds), salt (1/2 teaspoon), pepper (1/2 teaspoon), dried thyme (1/2 teaspoon), bay leaf (1), and Parmesan rind (1) (if using).
Return the sausage to the pot. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 18–22 minutes, until the potatoes are fork-tender.
Finish the soup. Remove the bay leaf and Parmesan rind.
Stir in the cream (1/2 cup) and simmer uncovered for 3–5 minutes. Taste and adjust seasoning as needed.
Serve. Ladle into bowls and garnish with fresh parsley.

Brown for flavor: Let the sausage cook until it develops good color before removing it from the pot — those caramelized bits add depth to the broth and carry flavor through the entire soup.
Natural thickness matters: This soup gets its body from simmered potatoes rather than added flour, which keeps the texture hearty without feeling heavy.
Let it rest: Give the soup about 10 minutes off the heat before serving. The flavors settle and the broth thickens slightly as it sits.
Easy texture adjustment: If you prefer a thicker soup, gently mash a few potato pieces right in the pot instead of adding extra cream.