Sausage potato soup: just the name conjures up images of cozy evenings, crackling fireplaces, and the comforting aroma of a hearty, home-cooked meal. Have you ever craved a dish that warms you from the inside out, a culinary hug on a chilly day? Then look no further! This isn't just any soup; it's a symphony of savory flavors and creamy textures that will leave you utterly satisfied.

While the exact origins of sausage potato soup are debated, its roots likely lie in the resourceful kitchens of families seeking to make the most of simple, readily available ingredients. Potatoes, a staple in many cultures, combined with the rich, satisfying flavor of sausage, create a nourishing and economical meal. It's a dish that speaks to the heart of home cooking, passed down through generations with each family adding their own unique twist.

What makes this soup so irresistible? It's the perfect balance of creamy potatoes, savory sausage, and often a hint of spice that dances on your tongue. The soft, yielding texture of the potatoes complements the slightly chewy sausage, creating a delightful contrast. Plus, it's incredibly versatile! You can customize it with your favorite vegetables, herbs, and spices to create a soup that perfectly suits your taste. And let's be honest, who doesn't love a one-pot meal that's both delicious and easy to clean up? Get ready to experience the ultimate comfort food!

Ingredients:

1 pound Italian sausage (sweet or hot, casings removed)
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 cups water
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
1 1/2 pounds Yukon Gold potatoes, peeled and cubed
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Preparing the Sausage and Aromatics:

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 and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well as it cooks; you don't want large chunks in your soup.
Remove the sausage from the pot with a slotted spoon and set aside. Leave the rendered fat in the pot – this will add a lot of flavor to the soup! If there's an excessive amount of fat, you can drain off a little, but don't remove it all.
Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to be nice and soft, as this will contribute to the overall texture of the soup.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step. The aroma of garlic cooking is one of my favorite parts of making this soup!
If you're using red pepper flakes, add them now along with the thyme and rosemary. Cook for about 30 seconds, stirring constantly, to bloom the spices. Blooming the spices helps release their flavors and aromas.

Building the Soup:

Pour in the chicken broth and water. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Those browned bits are called fond, and they're packed with flavor!
Add the cubed potatoes to the pot. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a fork when they're done.
Once the potatoes are tender, use an immersion blender to partially blend the soup. I like to leave some chunks of potatoes for texture, so I don't blend it completely smooth. If you don't have an immersion blender, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Be very careful when blending hot liquids!
Return the cooked sausage to the pot. Stir to combine.

Finishing Touches:

Stir in the heavy cream and Parmesan cheese. Heat through gently, but do not boil. Boiling the soup after adding the cream can cause it to curdle.
Season with salt and pepper to taste. Remember that the sausage and Parmesan cheese are already salty, so start with a small amount of salt and add more as needed.
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese. A sprinkle of red pepper flakes is also a nice touch if you like a little heat.

Tips and Variations:

Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder soup, omit them altogether. For a spicier soup, use hot Italian sausage and add a pinch more red pepper flakes.
Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or kale. Add the carrots and celery along with the onions, and add the kale during the last few minutes of cooking.
Broth: You can use vegetable broth instead of chicken broth if you prefer.
Potatoes: Yukon Gold potatoes are my favorite for this soup because they have a creamy texture and hold their shape well. However, you can also use Russet potatoes or red potatoes. If using Russet potatoes, be careful not to overcook them, as they can become mushy.
Cheese: If you don't have Parmesan cheese, you can use Romano cheese or Asiago cheese.
Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time.
Freezing: This soup can also be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to serve, thaw the soup in the refrigerator overnight and then reheat it gently on the stovetop. The texture of the potatoes may change slightly after freezing, but the soup will still be delicious.
Serving Suggestions: Serve this soup with a side of crusty bread for dipping. It's also great with a simple salad.

Detailed Explanation of Key Steps:

Browning the Sausage:

Browning the sausage is a crucial step in developing the flavor of this soup. The Maillard reaction, which occurs when proteins and sugars are heated, creates hundreds of different flavor compounds. This is what gives browned meat its characteristic savory taste. Make sure to break up the sausage well as it cooks, so that it browns evenly. Don't overcrowd the pot, as this will lower the temperature and prevent the sausage from browning properly. If you're using a lot of sausage, you may need to brown it in batches.

Sautéing the Aromatics:

Sautéing the onions and garlic in the rendered sausage fat infuses the soup with even more flavor. The onions should be cooked until they are soft and translucent, which means they have released their moisture and become slightly sweet. Be careful not to burn the garlic, as it can become bitter. Stir constantly while cooking the garlic to prevent it from burning.

Blooming the Spices:

Blooming the spices in the hot oil helps to release their essential oils and enhance their flavor. This is a common technique used in many cuisines. Cook the spices for just a short time, about 30 seconds, stirring constantly. You'll know they're ready when they become fragrant.

Blending the Soup:

Partially blending the soup creates a creamy texture while still leaving some chunks of potatoes for interest. If you prefer a completely smooth soup, you can blend it until it's completely smooth. Be careful when blending hot liquids, as they can splatter and cause burns. If using a regular blender, work in batches and vent the lid to allow steam to escape.

Adding the Cream and Cheese:

Adding the heavy cream and Parmesan cheese at the end of cooking adds richness and flavor to the soup. Be careful not to boil the soup after adding the cream, as this can cause it to curdle. Heat the soup gently until it's heated through. The Parmesan cheese will melt into the soup and create a creamy, cheesy sauce.

Seasoning to Taste:

Seasoning the soup with salt and pepper is essential for bringing out the flavors. Remember that the sausage and Parmesan cheese are already salty, so start with a small amount of salt and add more as needed. Taste the soup frequently and adjust the seasoning to your liking.

Troubleshooting:

Soup is too thick: Add more chicken broth or water to thin it out.
Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate.
Soup is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also add a peeled potato and simmer for 15 minutes, then remove the potato. It will absorb some of the salt.
Soup is bland: Add more salt, pepper, or other spices to taste. You can also add a splash of vinegar or lemon juice to brighten the flavors.
Soup is curdled: This can happen if the soup is boiled after adding the cream. Unfortunately, there's not much you can do to fix curdled soup. To prevent curdling, heat the soup gently after adding the cream and do not boil.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 450-550 per serving
Fat: 30-40g
Saturated Fat

Conclusion:
This isn't just another soup recipe; it's a warm hug in a bowl, a comforting classic elevated to something truly special. The combination of savory sausage, hearty potatoes, and creamy broth creates a symphony of flavors that will leave you craving more. I truly believe this sausage potato soup is a must-try for anyone looking for a satisfying and easy-to-make meal. It's perfect for a chilly evening, a quick weeknight dinner, or even a potluck gathering. But the best part? It's incredibly versatile! Feel free to experiment with different types of sausage. Spicy Italian sausage will add a kick, while a mild breakfast sausage offers a sweeter, more subtle flavor. You can also swap out the potatoes for sweet potatoes for a touch of sweetness and added nutrients. For a vegetarian option, consider using plant-based sausage and vegetable broth.
Serving Suggestions and Variations:
* Garnish with Goodness: A dollop of sour cream or Greek yogurt adds a tangy coolness that complements the richness of the soup. Sprinkle with fresh chives, parsley, or green onions for a pop of color and freshness. A sprinkle of crispy bacon bits never hurts either! * Add Some Heat: If you like a little spice, add a pinch of red pepper flakes or a dash of hot sauce to the soup. You could also use a spicy sausage variety. * Make it Cheesy: Stir in some shredded cheddar cheese, Monterey Jack, or pepper jack cheese just before serving for an extra layer of flavor and creaminess. * Serve with Sides: A crusty loaf of bread, grilled cheese sandwich, or a simple side salad are all excellent accompaniments to this hearty soup. * Thicken it Up: If you prefer a thicker soup, you can mash some of the potatoes or add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to the soup while it's simmering. * Slow Cooker Option: This recipe can easily be adapted for the slow cooker. Simply brown the sausage, then add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. * Freezer Friendly: This soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. I'm confident that you'll love this sausage potato soup as much as I do. It's a comforting, flavorful, and easy-to-make recipe that's sure to become a family favorite. Don't be afraid to get creative and customize it to your liking. The possibilities are endless! So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I can't wait to hear what you think. Please, try this recipe, and I encourage you to share your experience in the comments below. Let me know what variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable, and I love seeing how you make this recipe your own. Happy cooking!
Sausage Potato Soup: The Ultimate Comfort Food Recipe
Hearty and flavorful Italian Sausage and Potato Soup, creamy and comforting, perfect for a chilly day.
Prep Time15 minutes
Cook Time45 minutes
Total Time60 minutes
Category: Dinner
Yield: 6-8 servings
Save This Recipe
Ingredients
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken broth
- 4 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through (7-10 minutes). Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Add chopped onion to the pot and cook until softened and translucent (5-7 minutes). Add minced garlic and cook for 1 minute, until fragrant. If using red pepper flakes, add them now along with thyme and rosemary. Cook for 30 seconds, stirring constantly, to bloom the spices.
3. Pour in chicken broth and water. Bring to a boil, scraping up any browned bits from the bottom of the pot. Add cubed potatoes. Reduce heat to a simmer, cover, and cook until potatoes are tender (15-20 minutes).
4. Once potatoes are tender, use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
5. Return the cooked sausage to the pot. Stir to combine.
6. Stir in heavy cream and Parmesan cheese. Heat through gently, but do not boil. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
Notes
- Spice Level: Adjust red pepper flakes to your liking.
- Vegetables: Add carrots, celery, or kale. Add carrots and celery with the onions, and kale during the last few minutes of cooking.
- Broth: Use vegetable broth instead of chicken broth if you prefer.
- Potatoes: Yukon Gold potatoes are recommended, but Russet or red potatoes can be used.
- Cheese: Romano or Asiago cheese can be substituted for Parmesan.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
- Serving Suggestions: Serve with crusty bread or a simple salad.

Sausage Potato Soup: The Ultimate Comfort Food Recipe