Creamy Sausage and Potato Soup

Smoked Sausage and Potato Soup is ultra creamy, full of flavor and totally kid friendly. It’s a hearty and comforting soup that’s really easy and simple to make.

Grab yourself a bowl and serve up some of this delicious chowder full of smoked sausage, creamy potatoes, and veggies in a smooth and creamy broth. It’s so rich and hearty that all you need to serve with it is a fresh and light Garden Salad and some crunchy Garlic Bread to soak up all that rich broth.

If you’re feeling in the mood for something cheesy, go ahead and throw a handful of cheddar in there to make it even creamier. I love to serve this sausage and potato soup on a cold night because it just warms the soup from the bottom to the top.

Should I boil potatoes before adding them to soup?

Potatoes are a starch, and as such they let a lot of starch into the boiling water. In this recipes, the potatoes thicken the soup it as it simmers. If you want a thin broth, cook the potatoes separately.

Do you have to peel the potatoes?

Peeling potatoes for soup is really a personal preference, but I definitely recommend you peel them. The skin isn’t always the most pleasant thing to eat.

Smoked Sausage and Potato Soup from Scratch

1. Cook sausage and veggies. Heat a large soup pot over medium-high heat and melt some olive oil. Saute chopped onions, celery and carrots with the smoked sausage. until the vegetables are soft and the sausage browned.
2. Make the soup base. Stir in some flour along with herbs, spices and garlic and cook for a few minutes.
3. Boil. Add chicken broth, milk and cream and bring to a boil, whisking constantly to combine. Add the potatoes and corn and bring to a boil again. Reduce the heat to low, cover and simmer for 20 minutes or until potatoes are fork tender.
4. Serve. Ladle soup into bowls and garnish with fresh minced parsley.

Sausage and Potato Soup Recipe Notes and Tips

• I used a regular smoked beef sausage but I also really like using turkey sausage. A spicy sausage would be a great addition, too.
• Russet potatoes seem to hold up the best, but you could also used reds or golds. The skins are thinner but I’d still peel them.
• Hold off adding salt until the soup is about finished. Then taste and adjust salt and pepper as desired.
• For a cheesy chowder style sausage and potato soup, add a few handfuls of shredded cheddar to the pot and stir until melted.

More Delicious Soup Recipes

• French Onion Soup Recipe
• Tortellini Soup with Italian Sausage & Spinach
• Hamburger Soup
• Greek Lemon Chicken Soup
• Loaded Baked Potato Soup
• Bacon and Bean Soup

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Creamy Sausage and Potato Chowder

4.75 from 8 votes

Kristin Maxwell

Smoked Sausage and Potato Soup is creamy and flavorful. It's a hearty and comforting soup that's really easy and simple to make.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Print RecipePin RecipeReview Recipe

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 604kcal

Ingredients

  

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ ½ of a medium onion diced (about ¾ cup)
• ▢ 1 clove garlic
• ▢ 2 stalks of celery diced
• ▢ 2 medium carrots peeled and diced
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon Italian seasoning
• ▢ ¼ cup flour
• ▢ 1 pound smoked sausage diced (sliced)
• ▢ 4 cups peeled and diced potatoes yukon gold or russets
• ▢ 3 cups chicken broth
• ▢ 1 cup heavy cream
• ▢ 1 cup milk
• ▢ 1 cup frozen corn thawed
• ▢ Salt and pepper
• ▢ 1 tablespoon fresh chopped parsley

Instructions

 

• In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add onions, carrots, celery and sausage and cook, stirring often, until vegetables are tender; about 4-5 minutes. Stir in dried thyme, Italian seasoning, garlic and flour. Cook, stirring often, until flour is golden; about 2 minutes.
• Add chicken broth, milk and cream. Bring to a boil and cook, whisking constantly, until slightly thickened; about 1-2 minutes. Add potatoes and corn and stir.
• Bring to a boil. Cover; reduce heat and simmer about 20 minutes or until potatoes are fork tender.
• Ladle into bowls and serve hot. Garnish with fresh chopped parsley if desired.

Notes

• I used a regular smoked beef sausage but I also really like using turkey sausage. A spicy sausage would be a great addition, too.
• Russet potatoes seem to hold up the best, but you could also used reds or golds. The skins are thinner but I'd still peel them.
• Hold off adding salt until the soup is about finished. Then taste and adjust salt and pepper as desired.
• For a cheesy chowder style sausage and potato soup, add a few handfuls of shredded cheddar to the pot and stir until melted.

Nutrition

Calories: 604kcalCarbohydrates: 43gProtein: 16gFat: 41gSaturated Fat: 18gCholesterol: 112mgSodium: 1130mgPotassium: 1087mgFiber: 5gSugar: 5gVitamin A: 4120IUVitamin C: 41mgCalcium: 118mgIron: 3mg

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