Print

Creamy Stovetop Sausage and Potato Soup

Close-up of a creamy bowl of sausage potato soup featuring browned sausage slices, chunks of potato, and fresh parsley garnish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty and comforting creamy sausage and potato soup on the stovetop for a quick, satisfying meal perfect for cold weather.

Ingredients

Scale
  • 1 pound Italian sausage or pork sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds potatoes (Russet or Yukon Gold), peeled and diced into 1/2-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese (optional, for cheesy version)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Brown the sausage in a large pot or Dutch oven over medium heat, breaking it up with a spoon. Drain off excess grease.
  2. Add the olive oil, onion, and garlic to the pot with the sausage. Cook until the onion softens, about 5 minutes.
  3. Pour in the chicken broth. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  4. In a separate bowl, whisk the flour into the milk until smooth to create a slurry.
  5. Slowly pour the milk mixture into the simmering soup, stirring constantly to prevent lumps. Continue to cook, stirring often, until the soup thickens, about 5 to 7 minutes. Do not let it boil rapidly once the milk is added.
  6. Stir in the heavy cream. If using cheese, reduce the heat to low and stir in the shredded cheddar until melted and smooth.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a Crockpot version, brown the sausage and sauté the aromatics first. Transfer everything except the milk and cream to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the milk, cream, and cheese during the last 30 minutes of cooking.
  • Use smoked sausage for a smoky flavor profile.
  • For a thicker soup, mash about 1 cup of the cooked potatoes against the side of the pot before adding the cream.

Nutrition

Find it online: https://savoryskies.com/sausage-potato-soup-recipe-creamy-stovetop/