If you’re craving something cozy, indulgent, and packed with flavor, this Creamy Potato and Sausage Soup Recipe is an absolute game-changer. Imagine tender chunks of russet potatoes swimming in a velvety broth enriched with savory Italian sausage, cream, and a touch of greens for a vibrant finish. It’s comfort food elevated: satisfying enough for a chilly evening but bright enough to lift your spirits any time of the year. Once you make this soup, it’s bound to become one of your go-to favorites when you want something both hearty and creamy without too much fuss.

Creamy Potato and Sausage Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, each contributing to the delicious depth and luscious texture of this soup. From the rich Italian sausage that brings savory goodness, to the creamy blend of milk and heavy cream for that dreamy mouthfeel, each element plays a key role.

1 tablespoon olive oil: For a gentle, fragrant base to cook the sausage and vegetables without overpowering flavors.
1 pound Italian sausage (mild or spicy), casings removed: The star protein adding bold flavor and a bit of spice if you choose spicy sausage.
1 small onion, diced: Adds a subtle sweetness and depth when softened.
3 cloves garlic, minced: Provides aromatic warmth that builds on the sausage’s savoriness.
4 cups russet potatoes, peeled and diced: Adds hearty texture and acts as a natural thickener to the soup.
4 cups chicken broth: The savory liquid base that ensures every spoonful is full of flavor.
1 cup heavy cream: Gives the soup its signature luxurious creaminess.
1 cup whole milk: Lightens the texture slightly without sacrificing richness.
2 cups chopped kale or spinach: A pop of color and a nutritional boost that balances the richness.
Salt and pepper to taste: Essential seasonings to bring all flavors into harmony.
1/2 teaspoon crushed red pepper flakes (optional): Adds a subtle kick for those who love a little heat.
1/2 cup grated Parmesan cheese (optional): Stirred in at the end for an extra layer of savory richness and a silky finish.

How to Make Creamy Potato and Sausage Soup Recipe

Step 1: Brown the sausage

Start by heating the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Browning the sausage thoroughly is key here because it develops the deep, savory foundation your soup needs. If there is excess grease, carefully spoon it out to keep the soup from becoming too oily.

Step 2: Sauté the onion and garlic

Next, toss in the diced onion and cook until it becomes translucent and soft — about 3 to 4 minutes. This softening releases sweetness to complement the sausage. Stir in the minced garlic and cook for another minute to release its fragrant, slightly pungent aroma, perfect for layering flavors before adding the main ingredients.

Step 3: Add potatoes and broth

Now it’s time for those potatoes to shine. Add the peeled and diced russet potatoes to the pot, then pour in the chicken broth. Bring everything to a boil and then reduce the heat so the soup can gently simmer. Let it cook uncovered for 15 to 20 minutes, or until the potatoes are fork-tender and ready to impart thickness and heartiness to the broth.

Step 4: Stir in the cream, milk, and greens

Lower the heat and gradually stir in the heavy cream and whole milk, which transforms the broth into a luxuriously creamy base. Toss in the chopped kale or spinach—adding color, nutrients, and just the right amount of fresh texture. Let the soup simmer for another 5 to 7 minutes until the greens soften and everything is heated through beautifully.

Step 5: Season and finish with Parmesan

Finally, adjust the seasoning with salt, pepper, and optional crushed red pepper flakes for a subtle spicy hint. Stir in the Parmesan cheese if you’re using it — this adds a subtle nuttiness and enriches the soup’s texture, making each spoonful utterly decadent.

How to Serve Creamy Potato and Sausage Soup Recipe

Garnishes

Fresh garnishes make a big difference. Sprinkle some chopped fresh parsley or chives on top for a bright, fresh note and a pop of green. A small drizzle of extra virgin olive oil or a few shavings of Parmesan cheese takes the presentation and flavor to the next level, making the bowl look as inviting as it tastes.

Side Dishes

Serve this soup with warm, crusty bread or garlic toast, perfect for dipping into that creamy broth. A simple side salad with a tangy vinaigrette can also add a refreshing contrast to the richness of the soup and round out the meal nicely.

Creative Ways to Present

For a cozy dinner party, serve the soup in individual mini Dutch ovens or rustic mugs for a charming touch. Layer with a sprinkle of crispy fried onions or bacon bits for added texture. If you want to impress, top each bowl with a dollop of sour cream or crème fraîche and a pinch of smoked paprika.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Potato and Sausage Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more over time, so leftovers taste fantastic. Just give it a good stir before reheating to reincorporate any separation.

Freezing

This soup freezes well, but because it contains cream, it’s best to freeze it without the cream and dairy mixed in. Store the basic soup base in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight and add the cream, milk, and greens during reheating for the best texture.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. This helps the soup warm evenly and prevents the cream from curdling. If the soup feels too thick after reheating, simply stir in a little extra broth, cream, or milk to loosen it up.

FAQs

Can I use turkey sausage instead of Italian sausage?

Absolutely! Turkey sausage is a leaner alternative and works well in this recipe. It won’t have quite the same richness, but you’ll still get plenty of savory flavor. Consider adding a bit more seasoning if you want to boost the taste.

Can I make this soup dairy-free?

Yes! Substitute the heavy cream and milk with unsweetened coconut milk or a cashew cream for a dairy-free version. Just keep in mind that the flavor and texture will be slightly different but still deliciously creamy.

What’s the best potato to use for this soup?

Russet potatoes are ideal because they break down slightly during cooking and help thicken the soup, creating that wonderful creamy texture. However, Yukon Gold potatoes are a fine substitute if you prefer a waxier texture with less breakdown.

Can I add other vegetables to the soup?

Definitely! Feel free to add diced carrots, celery, or bell peppers when you cook the onions for extra flavor and nutrition. Just adjust cooking times accordingly so all veggies stay tender but not mushy.

How spicy is the soup if I use spicy Italian sausage?

Using spicy Italian sausage adds a nice warming heat but usually not overwhelming. The cream and milk help mellow the spice, creating a perfectly balanced flavor. If you prefer less heat, simply use mild sausage or omit the red pepper flakes.

Final Thoughts

This Creamy Potato and Sausage Soup Recipe is one of those keep-it-in-your-rotation dishes you’ll return to again and again. It’s straightforward to make yet incredibly comforting, creamy, and full of flavor. So go ahead, warm up your kitchen with this bowl of goodness — your taste buds will thank you.

Creamy Potato and Sausage Soup Recipe

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4.3 from 38 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This creamy potato and sausage soup is a hearty and comforting one-pot meal perfect for chilly days. Featuring tender russet potatoes, savory Italian sausage, and nutritious kale or spinach in a rich blend of heavy cream and milk, this gluten-free soup combines bold flavors and creamy texture that warms you from the inside out.

Ingredients

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Main Ingredients

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy), casings removed
1 small onion, diced
3 cloves garlic, minced
4 cups russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
1 cup whole milk
2 cups chopped kale or spinach
Salt and pepper to taste
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup grated Parmesan cheese (optional)

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Instructions

Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove excess grease as needed to keep the soup from becoming too oily.
Sauté Onion and Garlic: Add the diced onion to the pot and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
Cook Potatoes: Add the peeled and diced russet potatoes along with the chicken broth. Bring the mixture to a boil, then reduce heat and simmer gently for 15 to 20 minutes, or until the potatoes become tender when pierced with a fork.
Add Cream and Greens: Stir in the heavy cream and whole milk to create a creamy base. Add the chopped kale or spinach, cooking for another 5 to 7 minutes until the greens have wilted and the soup is heated through.
Season and Finish: Season the soup with salt, pepper, and optional crushed red pepper flakes to taste. For an extra layer of flavor, stir in the grated Parmesan cheese just before serving.