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Creamy Italian Sausage and Potato Soup: Hearty Comfort Food

Close-up of a creamy bowl of sausage potato soup featuring chunks of potato and sliced smoked sausage.
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This recipe creates a rich, velvety sausage potato soup using Italian sausage and tender potatoes. It is a hearty, comforting one-pot meal perfect for weeknight dinners or cold weather.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste)
  • 1 cup heavy cream
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the flour and cook for 1 minute.
  4. Pour in the chicken broth. Add the diced potatoes, thyme, pepper, and salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Remove about 1 cup of the soup mixture (mostly potatoes and broth) and blend until smooth using an immersion blender or standard blender. Return the blended mixture to the pot. This step helps thicken the soup.
  6. Stir in the heavy cream and shredded cheddar cheese (if using). Heat gently until the cheese melts and the soup is warmed through. Do not let it boil after adding the cream.
  7. Taste and adjust salt and pepper as needed before serving. Serve this filling sausage potato dinner hot with crusty bread.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion/garlic on the stovetop first. Transfer everything to the slow cooker, add broth and seasonings, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes of cooking.
  • Use mild or hot Italian sausage based on your preference for spice.
  • For a lower-fat option, substitute half-and-half for the heavy cream.

Nutrition

Find it online: https://alchemychef.com/sausage-potato-soup-recipe-magic/