On a chilly evening, there’s nothing quite like a warm bowl of sausage potato soup to bring comfort and satisfaction. This hearty dish has been a staple in my kitchen for years, offering a delightful blend of savory sausage, tender potatoes, and aromatic herbs. The rich flavors meld together beautifully, creating a soup that’s both filling and flavorful.
Whether I’m serving it to family or enjoying a quiet meal alone, this soup never fails to provide a sense of warmth and contentment. It’s a recipe that’s easy to prepare, yet delivers a depth of flavor that tastes like it simmered for hours.
Over time, I’ve found that this sausage potato soup has become more than just a meal; it’s a comforting ritual that brings a sense of home with every spoonful.
What is Sausage Potato Soup?
Sausage potato soup is a comforting blend of savory sausage, tender potatoes, and aromatic herbs simmered together to create a hearty and flavorful dish. The combination of these ingredients results in a rich and satisfying soup that’s perfect for warming up on a cold day. The savory notes of the sausage complement the mild, earthy flavors of the potatoes, while the herbs add depth and aroma.
This soup is not only delicious but also versatile, allowing for various adaptations to suit different tastes and dietary preferences. Whether enjoyed as a starter or a main course, sausage potato soup offers a comforting and nourishing experience that’s sure to please.
Sausage Potato Soup Ingredients
- Sausage: Provides a savory and flavorful base for the soup.
- Potatoes: Add heartiness and a creamy texture when cooked.
- Onion: Enhances the overall flavor with its subtle sweetness.
- Garlic: Imparts a fragrant aroma and depth of flavor.
- Chicken broth: Serves as the savory liquid foundation of the soup.
- Heavy cream: Adds richness and a creamy consistency.
- Herbs (such as thyme or parsley): Introduce fresh, aromatic notes.
- Salt and pepper: Season the soup to taste, enhancing all the flavors.
Recommended Equipment
To prepare this delightful sausage potato soup, I find that having the right kitchen tools makes the process smooth and enjoyable. A sturdy cutting board and a sharp chef’s knife are essential for chopping the vegetables and sausage efficiently. A large, heavy-bottomed pot or Dutch oven is ideal for sautéing the ingredients and simmering the soup evenly.
Using a wooden spoon or silicone spatula helps in stirring the components without scratching the cookware. For measuring the broth and cream accurately, both liquid and dry measuring cups come in handy. If you prefer a smoother texture, an immersion blender can be useful to puree a portion of the soup directly in the pot. Lastly, having a ladle makes serving the soup into bowls neat and effortless.
With these tools at hand, the cooking experience becomes more efficient and enjoyable, leading to a delicious bowl of sausage potato soup.
Instructions
- Sauté the Sausage:
- Begin by heating a large pot over medium heat. Add a small amount of oil to prevent sticking.
- Once the oil is shimmering, add the sausage.
- Break the sausage apart with a wooden spoon as it cooks.
- Cook thoroughly until browned and no longer pink, approximately 5 to 7 minutes.
- Using a slotted spoon, transfer the cooked sausage to a plate, leaving any rendered fat in the pot.
- Sauté the Onions and Garlic:
- Add the diced onions to the pot with the sausage drippings.
- Sauté until translucent and slightly caramelized, about 5 minutes.
- Add the minced garlic, stirring constantly to prevent burning.
- Sauté the garlic for about 30 seconds until fragrant.
- Combine Ingredients:
- Return the cooked sausage to the pot, mixing it with the onions and garlic.
- Sprinkle in dried thyme and add a bay leaf.
- Stir to ensure the herbs are evenly distributed.
- Add Potatoes and Broth:
- Add the diced potatoes to the pot.
- Pour in the chicken broth, ensuring the liquid covers the ingredients.
- If necessary, add water to achieve this.
- Simmer the Soup:
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, allowing the soup to simmer gently.
- Simmer until the potatoes are tender, approximately 20 to 25 minutes.
- Check for doneness by piercing the potatoes with a fork at the 20-minute mark.
- Add Cream and Season:
- Once the potatoes are tender, stir in the heavy cream.
- Let the soup return to a gentle simmer, stirring occasionally.
- Taste the soup and add salt and freshly ground black pepper as needed.
- Optional Thickening:
- For a thicker consistency, remove a cup or two of the soup.
- Blend the removed portion until smooth using an immersion blender.
- Return the blended soup to the pot and stir to combine.
- Serve:
- Ladle the soup into bowls.
- Garnish with fresh herbs if desired.
- Serve hot, accompanied by crusty bread or a side of your choice.
Variations And Substitutions
- Alternative Proteins: Opting for turkey or chicken sausage provides a lighter version with reduced fat content, while still delivering robust flavor.
- Vegetarian Options: Substituting traditional sausage with plant-based alternatives or incorporating hearty vegetables like mushrooms and lentils offers a satisfying texture and taste for vegetarians.
- Potato Variations: Using Yukon Gold or sweet potatoes can introduce a pleasant sweetness and creaminess to the soup, enhancing its depth.
- Dairy-Free Substitutes: Replacing heavy cream with coconut milk or nut-based creams achieves a rich consistency without compromising flavor, suitable for those avoiding dairy.
- Herbs and Spices: Experimenting with additions like smoked paprika or cayenne pepper imparts a unique twist to the classic recipe, keeping the soup exciting and customizable.
How to Store Sausage Potato Soup
- Cooling: After cooking, I allow the soup to cool to room temperature, ensuring this doesn’t exceed two hours to prevent bacterial growth.
- Refrigeration: Once cooled, I transfer the soup into airtight containers, which help maintain its flavor and prevent contamination. In the refrigerator, the soup remains fresh for about three to four days.
- Freezing: If I plan to keep it longer, freezing is an excellent option. I pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top to allow for expansion as it freezes. Labeling the containers with the date ensures I keep track of its storage time. When I’m ready to enjoy the soup again, I thaw it in the refrigerator overnight before reheating. Gently warming it on the stovetop over low heat, I stir occasionally to maintain its creamy consistency.
- Texture Consideration: It’s worth noting that while the soup freezes well, potatoes can sometimes become a bit grainy after freezing. To minimize this, I ensure the soup is well-pureed before freezing, which helps maintain a smoother texture upon reheating.
Notes
- Browning the Sausage: Allow the sausage to develop a deep, caramelized crust. This not only enhances its flavor but also adds a rich depth to the overall soup.
- Uniform Potato Pieces: Cut the potatoes into uniform pieces to ensure even cooking. This guarantees that each bite offers the same tender texture.
- Incorporating Fresh Herbs: Add fresh herbs like parsley or chives towards the end of the cooking process. Stirring them in just before serving imparts a burst of freshness that brightens the rich flavors.
- Achieving Desired Consistency:
- Thicker Soup: Blend a portion of the soup and then return it to the pot. This creates a creamier base without the need for additional cream.
- Chunkier Texture: Lightly mash some of the potatoes in the pot using a potato masher.
- Balancing Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. Keep in mind that the saltiness of the sausage can vary, so it’s important to season accordingly.
- Serving Suggestions: Serve the soup with a side of crusty bread. This not only complements the flavors but also provides a satisfying contrast in texture.
FAQs
- Can I make sausage potato soup ahead of time?Absolutely! Preparing sausage potato soup in advance can enhance its flavors as they meld together over time. After cooking, I let the soup cool to room temperature before storing it in airtight containers in the refrigerator. It keeps well for up to three to four days. When I’m ready to serve, I reheat it gently on the stovetop over low heat, stirring occasionally to maintain its creamy consistency. If the soup has thickened too much during storage, adding a splash of broth or cream can help achieve the desired consistency.
- Can I freeze sausage potato soup?Yes, sausage potato soup is suitable for freezing, which is convenient for meal planning. After allowing the soup to cool completely, I transfer it into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Labeling the containers with the date helps me keep track of its storage time. The soup can be frozen for up to three months. When I want to enjoy it again, I thaw it overnight in the refrigerator and reheat it on the stovetop over low heat, stirring occasionally. It’s important to note that the texture of the potatoes may change slightly after freezing, becoming a bit softer or grainy. To minimize this, I often puree a portion of the soup before freezing to maintain a smoother consistency upon reheating.
- How can I make the soup thicker or thinner?Adjusting the consistency of sausage potato soup is straightforward. To thicken the soup, I sometimes remove a portion, blend it until smooth, and then stir it back into the pot. This method adds body without altering the flavor. Alternatively, mashing some of the potatoes directly in the pot can also achieve a thicker texture. If the soup is too thick for my liking, I gradually add more chicken broth or cream, stirring until I reach the desired consistency. It’s best to add the liquid in small increments to avoid making the soup too thin. By making these adjustments, I can tailor the soup’s texture to my preference, ensuring each bowl is just right.
Sausage Potato Soup
- Total Time: About 1 hour
- Yield: 11 cups
Ingredients
- Sausage: Provides a savory and flavorful base for the soup.
- Potatoes: Add heartiness and a creamy texture when cooked.
- Onion: Enhances the overall flavor with its subtle sweetness.
- Garlic: Imparts a fragrant aroma and depth of flavor.
- Chicken broth: Serves as the savory liquid foundation of the soup.
- Heavy cream: Adds richness and a creamy consistency.
- Herbs (such as thyme or parsley): Introduce fresh, aromatic notes.
- Salt and pepper: Season the soup to taste, enhancing all the flavors.
Instructions
- Sauté the Sausage:
- Begin by heating a large pot over medium heat. Add a small amount of oil to prevent sticking.
- Once the oil is shimmering, add the sausage.
- Break the sausage apart with a wooden spoon as it cooks.
- Cook thoroughly until browned and no longer pink, approximately 5 to 7 minutes.
- Using a slotted spoon, transfer the cooked sausage to a plate, leaving any rendered fat in the pot.
- Sauté the Onions and Garlic:
- Add the diced onions to the pot with the sausage drippings.
- Sauté until translucent and slightly caramelized, about 5 minutes.
- Add the minced garlic, stirring constantly to prevent burning.
- Sauté the garlic for about 30 seconds until fragrant.
- Combine Ingredients:
- Return the cooked sausage to the pot, mixing it with the onions and garlic.
- Sprinkle in dried thyme and add a bay leaf.
- Stir to ensure the herbs are evenly distributed.
- Add Potatoes and Broth:
- Add the diced potatoes to the pot.
- Pour in the chicken broth, ensuring the liquid covers the ingredients.
- If necessary, add water to achieve this.
- Simmer the Soup:
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, allowing the soup to simmer gently.
- Simmer until the potatoes are tender, approximately 20 to 25 minutes.
- Check for doneness by piercing the potatoes with a fork at the 20-minute mark.
- Add Cream and Season:
- Once the potatoes are tender, stir in the heavy cream.
- Let the soup return to a gentle simmer, stirring occasionally.
- Taste the soup and add salt and freshly ground black pepper as needed.
- Optional Thickening:
- For a thicker consistency, remove a cup or two of the soup.
- Blend the removed portion until smooth using an immersion blender.
- Return the blended soup to the pot and stir to combine.
- Serve:
- Ladle the soup into bowls.
- Garnish with fresh herbs if desired.
- Serve hot, accompanied by crusty bread or a side of your choice.
Notes
- Browning the Sausage: Allow the sausage to develop a deep, caramelized crust. This not only enhances its flavor but also adds a rich depth to the overall soup.
- Uniform Potato Pieces: Cut the potatoes into uniform pieces to ensure even cooking. This guarantees that each bite offers the same tender texture.
- Incorporating Fresh Herbs: Add fresh herbs like parsley or chives towards the end of the cooking process. Stirring them in just before serving imparts a burst of freshness that brightens the rich flavors.
- Achieving Desired Consistency:
- Thicker Soup: Blend a portion of the soup and then return it to the pot. This creates a creamier base without the need for additional cream.
- Chunkier Texture: Lightly mash some of the potatoes in the pot using a potato masher.
- Balancing Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. Keep in mind that the saltiness of the sausage can vary, so it’s important to season accordingly.
- Serving Suggestions: Serve the soup with a side of crusty bread. This not only complements the flavors but also provides a satisfying contrast in texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: (1 cup)
- Calories: 359 kcal
- Sugar: 2 grams
- Sodium: 862 milligrams
- Fat: 28 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 1 gram
- Carbohydrates: 13 grams
- Fiber: 1 gram
- Protein: 14 grams
- Cholesterol: 86 milligrams
