Cozy Sausage Potato Soup Recipe You’ll Crave

So, you’re hungry, chilly, and maybe just a little lazy. (No judgment—same here.) Enter: sausage potato soup—aka the warm hug your taste buds didn’t know they needed. This soup is hearty enough to fill you up, but easy enough to make without wrecking your kitchen or your sanity. Honestly, it’s like comfort food and efficiency had a baby.

Why This Recipe is Awesome

• First off, it’s foolproof. Like, you could make this half-asleep and it would still taste amazing.
  
• The flavor combo is chef’s kiss: savory sausage + creamy potatoes + veggies = happiness in a bowl.
  
• It’s budget-friendly. Potatoes and sausage are basically the definition of “cheap and cheerful.”
  
• Bonus points: It reheats like a dream. Leftovers? Yes, please.
  

Basically, this soup is the edible equivalent of stretchy sweatpants—pure comfort.

Ingredients You’ll Need

(Grab these before you start so you don’t end up halfway through yelling at your fridge.)

• 1 lb sausage – spicy, sweet, or whatever you vibe with
  
• 5–6 medium potatoes – peeled and diced (no need for perfect cubes, this ain’t art class)
  
• 1 medium onion – chopped (crying optional)
  
• 3 cloves garlic – minced, because flavor
  
• 4 cups chicken broth – the good stuff, or bouillon + hot water if you’re winging it
  
• 2 carrots – diced (yes, actual veggies, don’t panic)
  
• 2 celery stalks – chopped
  
• 1 cup heavy cream – makes it silky smooth
  
• 2 tbsp olive oil or butter – whichever makes your heart happy
  
• 1 tsp Italian seasoning – or just toss in oregano + thyme, nobody’s judging
  
• Salt and black pepper – to taste
  
• Fresh parsley (optional) – for garnish if you want to impress Instagram.
  

Step-by-Step Instructions

1. Brown the sausage. Heat oil/butter in a big pot. Toss in sausage, break it apart, and cook until it looks delicious and smells even better.
   
2. Add the veggies. Throw in onion, carrots, and celery. Sauté until they soften and the onion gets that translucent look.
   
3. Garlic party. Stir in the garlic for about 30 seconds—don’t burn it unless you like bitter soup.
   
4. Potatoes + broth. Dump in your diced potatoes and chicken broth. Stir, bring to a boil, then lower the heat to simmer. Cook until potatoes are fork-tender (about 15–20 minutes).
   
5. Season it up. Sprinkle in Italian seasoning, salt, and pepper. Taste and adjust—because bland soup is just sad.
   
6. Creamy finale. Stir in heavy cream and let it simmer another 5 minutes. (This is the “fancy” moment.)
   
7. Serve hot. Ladle into bowls, sprinkle with parsley if you’re feeling extra, and dig in.
   

Common Mistakes to Avoid

• Burning the garlic. Seriously, it goes from golden to “tastes like an ashtray” in seconds.
  
• Undercooked potatoes. No one wants to chip a tooth on a crunchy spud.
  
• Forgetting salt. This soup deserves flavor—don’t leave it hanging.
  
• Too much cream too soon. If you dump it in while it’s boiling, congrats, you just made chunky curd soup. Add it at the end.
  

Alternatives & Substitutions

• Sausage swap: Not a sausage fan? Use ground turkey, chicken, or even bacon (because bacon).
  
• Potatoes: Any variety works. Yukon golds = creamy. Russets = hearty. Sweet potatoes = fun twist.
  
• Cream substitute: Use half-and-half or milk if you want it lighter (but why deny yourself?).
  
• Veggie add-ins: Spinach, kale, or corn—great ways to sneak in greens without feeling like a rabbit.
  
• Spicy kick: Add red pepper flakes or use hot Italian sausage if you like things fiery.
  

FAQs

Can I make this ahead of time?

Absolutely. In fact, it might taste even better the next day because the flavors get cozy overnight.

Can I freeze sausage potato soup?

Yep, just skip adding the cream before freezing. Add it when reheating, so it stays smooth instead of separating.

Do I have to peel the potatoes?

Nah. If you like rustic vibes (and hate peeling), leave the skins on. Just wash them well.

Can I make this dairy-free?

Sure thing. Swap cream with coconut milk for a slightly different but still delicious version.

What if I don’t have chicken broth?

Use veggie broth, beef broth, or even water with bouillon cubes. Just don’t use plain water—it’ll taste like sadness.

Is this soup healthy?

Define “healthy.” It’s got veggies, but it also has cream. Let’s just call it balanced and move on.

How do I thicken the soup more?

Mash a few potatoes right in the pot before adding cream. Boom—instant thickness without extra stuff.

Final Thoughts

And there you have it—sausage potato soup that’s cozy, hearty, and ridiculously easy. Whether you’re cooking for the fam, meal-prepping, or just feeding your “I don’t feel like cooking but I want real food” mood, this soup’s got your back.

So grab a spoon, curl up in your comfiest sweatpants, and enjoy. And hey—don’t forget to brag a little when people ask, “Did you actually make this yourself?” (Yes. Yes, you did.)

Related Recipes:

• Vegan Garlic Chickpea Soup Recipe
• Cheddar Garlic Herb Potato Soup Recipe
• Crockpot Chicken Wild Rice Soup Recipe