Sausage and Potato Soup
This is cozy soup that thinks it deserves a flannel shirt and a fireplace. Sausage and potatoes get cozy in a simmering broth, throw in onions and whatever herbs survived the crisper drawer, and suddenly weeknight dinner looks like you planned. It’s hearty, forgiving, and perfect for impressing people without actually trying that hard. Also: it reheats like a champ, which is code for “feed yourself three times and still call it dinner.”
My husband once attempted to “help” by chopping potatoes with maximum enthusiasm and minimum coordination. He somehow created potato confetti, sent a rogue cube under the stove, and then decided the aroma of browning sausage was an emergency that required stirring with a spatula the size of a canoe. The kids announced they were “too busy” to eat until I arranged the croutons by color. We survived. The soup survived. My pride? Less so.
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Why You’ll Love This Sausage and Potato Soup
– Comfort food, but not boring: It’s rustic, warm, and the kind of meal you can eat straight from the pot while hovering over the sink pretending you don’t have dishes.
– Flexible and forgiving: Swap the sausage, dial the spice up or down, and no one will judge (much).
– Feeds a crowd or a very hungry person multiple times: leftovers = future me’s hero.
– Minimal skill required: if you can brown sausage and boil potatoes, you are now a gourmet.
Time-Saving Hacks
– Use pre-cooked or smoked sausage — same comfort points, less time. You’ll fake it fabulously.
– Buy bagged diced potatoes or use frozen hash browns in a pinch. Yes, this feels a little wrong. It works.
– One-pot rule: brown the sausage, dump everything back in, simmer. Fewer pans, fewer apologies to the dish rack.
– Chop with a food processor for the onion and carrot — then explain to guests you’re “efficient.”
– If you’re in a real rush, skip sautéing the veggies and add them raw to the pot; give it a longer simmer and call it rustic.
Serving Ideas
– Serve with crusty bread and butter — because soggy napkins are for amateurs.
– Top with shredded cheddar or a dollop of sour cream for instant gravitas.
– Add a leafy salad if you want to pretend this counts as healthy.
– Serve with wine if the kids drove you nuts; beer if the dog ate the homework.
– Keep it simple: bowl, spoon, go. No judgment if you eat it standing up.
What to Serve It With
– A simple green salad, garlic toast, or rye slices for dunking.
– Pickles or a crisp slaw on the side for acid and crunch if you’re feeling fancy.
– Beer, red wine, or a very robust iced tea—choose your coping mechanism.
Tips & Mistakes
– Don’t over-boil the potatoes or they’ll fall apart into mush (unless you like potato porridge—no judgment).
– Taste as you go. Sausage can be salty, so hold off on extra salt until the end.
– If the broth tastes thin, simmer longer or add a splash of stock or cream. Cheese can also mask sins.
– Burnt garlic is the enemy. If it gets bitter, start over (or blame the spouse).
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cool quickly and store in airtight containers for up to 4 days.
– Freeze in portions for up to 3 months—thaw overnight in the fridge.
– Reheat gently on the stove to keep the potatoes from falling apart.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use chicken or turkey sausage for a lighter version.
– Add kale, spinach, or cabbage near the end for greens.
– Toss in some smoked paprika, cayenne, or a splash of apple cider vinegar to wake things up.
Frequently Asked Questions
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Sausage and Potato Soup
Ingredients
Main Ingredients
- 1 lb Italian sausage Use spicy or mild based on preference.
- 4 cups chicken broth Low sodium as an option.
- 3 cups diced potatoes Russet or Yukon Gold work well.
- 1 cup carrots, chopped Fresh or frozen.
- 1 cup celery, chopped Adds a nice crunch.
- 1 tsp garlic powder Enhances flavor.
- 1 tsp Italian seasoning Gives a herby taste.
- 1 cup heavy cream Optional for creaminess.
- 0.25 tsp black pepper To taste.
- 1 tbsp olive oil For sautéing sausage.
Instructions
Preparation Steps
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, about 5 minutes.
- Add chopped carrots, celery, and potatoes; sauté for 5 minutes until they soften.
- Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 30 minutes.
- Stir in garlic powder, Italian seasoning, and black pepper. Mix well.
- If desired, add heavy cream for a richer texture. Stir and heat through.