Sausage Potato Soup
Hearty and Filling Sausage and Potato Soup is a One Pot Soup that comes together in minutes. The sausage does most of the work for you and creates a deep flavored broth that will warm you up on chilly nights!
Ingredients for Sausage and Potato Soup –
- Sausage – we used Mild Italian Sausage but easily substitute spicy sausage for a kick. Chicken or Turkey Sausage will work great as well.
- Potatoes – red or yellow potatoes work best as they withstand long cooking times and remain tender.
- Chicken Stock – preferably low sodium.
- Cream – either heavy cream or half and half (cream and milk).
- Carrots – diced
- Onions – diced, yellow or white
- Celery – diced
- Tomato Paste
- Thyme, paprika, salt and pepper
How to make Sausage Potato Soup –
Heat a large dutch oven or soup pot over medium high heat. Saute the sausage until cooked through and crumbly.
Add the all the veggies, except the potatoes and continue to cook until the vegetables are tender. Sprinkle with flour and continue to cook for 2-3 minutes or until no flour is visible.
Add the tomato paste, thyme, salt and pepper and cook for another minute.
Add the stock, cream and potatoes. Continue to cook for 10-15 minutes until the potatoes are fork tender. Taste for seasoning.
Add-ins, tips and tricks for perfect Sausage Potato Soup
- This is a clean out the refrigerator soup! Add in: bell peppers, spinach, kale, kidney beans, white beans, zucchini or small pasta. The list is long!
- If your sausage is particularly greasy, remove all but 2 tablespoons for a clean finish broth.
- Store in the refrigerator for up to 4 days and freeze for up to 3 months.
- Serve with a sprinkle of Parmesan cheese and a side of fresh bread.
More easy soup recipes you will love –
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Sausage Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian Sausage
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1/2 cup celery diced
- 2 tablespoons all-purpose flour
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt this can vary depending on sodium content of your broth
- 1/2 teaspoon ground black pepper
- 5 cups chicken stock preferably low sodium
- 1/2 cup heavy cream or half and half
- 1 pound red or yellow potatoes diced
Instructions
- Heat olive oil in a large dutch oven or stock pot over medium high heat. Brown the sausage crumbling as it cooks. Drain all but 2 tablespoons grease if necessary .
- Add the diced onion, carrots and celery to the sausage. Cook for 5-6 minutes until tender.
- Sprinkle flour over the vegetables and sausage mixture. Stir until no dry flour is visible. Add the tomato paste, thyme, paprika, salt and pepper. Stir for 2-3 minutes.
- Add the chicken stock and cream. Bring to a low simmer. Add the potatoes and simmer until tender. About 10 minutes.
- Top with grated parmesan cheese and fresh bread if desired.
Nutrition
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