Kristin Maxwell
Last updated on
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
- 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.
- Make the soup base. Stir in some flour along with herbs, spices and garlic and cook for a few minutes.
- 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.
- 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
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Creamy Sausage and Potato Chowder
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
Ingredients
- 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
