Sausage Potato Soup
A comforting one-pot sausage potato soup made with pantry staples like sausage, potatoes, and cream, ready in under an hour.
Ingredients
Main Ingredients
- 1 lb sausage (bulk or links, remove casings) Pork, chicken, or turkey sausage works; kielbasa or andouille for a smokier touch.
- 4 medium potatoes, peeled or scrubbed and diced Yukon Gold or russet are best; Yukon gives a creamier finish.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use low-sodium if adjusting salt later.
- 1 cup heavy cream Half-and-half for a lighter soup.
- 1 cup shredded cheese Sharp cheddar melts well; Monterey Jack or Gruyère are great alternatives.
- Salt and pepper to taste
- Crusty bread or a side salad for serving
Instructions
Preparation
- Heat a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon. Cook 6–8 minutes until well browned and no pink remains. Transfer excess fat if there's more than 1–2 tablespoons.
- Add the chopped onion to the pot and sauté 3–4 minutes until softened and translucent. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Return any browned bits to the pot. Add the diced potatoes and pour in the 4 cups of broth. Bring to a boil, then reduce heat to low and simmer, uncovered, about 15–20 minutes or until potatoes are fork-tender.
Cooking
- Reduce heat to low. Stir in the heavy cream, then add the shredded cheese a handful at a time, stirring until melted and fully incorporated. Keep the soup on low; do not boil after adding dairy to avoid separation.
- Taste and season with salt and freshly cracked black pepper. For a thicker texture, mash a few potato chunks against the side of the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer a minute.
- Ladle into bowls and serve hot with crusty bread or a simple side salad.
Notes
Garnish ideas: chopped parsley, sliced green onions, a squeeze of lemon, or extra shredded cheese. Cool within 2 hours and store in airtight containers. Keeps 3–4 days in the fridge. Soup freezes well for up to 3 months. For best texture, freeze before adding cream and cheese.