What Type of Sausage Is Best for Creamy Sausage Potato Soup?

Ground pork sausage is an excellent choice because its savory flavor complements the mild potatoes and creamy broth. Country-style sausage creates a classic flavor, while mild Italian sausage adds extra herbs and seasoning. For a spicier Creamy Sausage Potato Soup, use hot Italian sausage or add a small amount of crushed red pepper. Chicken or turkey sausage can also work when you prefer a lighter alternative.

How Can I Make Creamy Sausage Potato Soup Thicker?

The easiest way to thicken this soup is to mash more of the cooked russet potatoes directly in the pot. Russet potatoes contain plenty of starch, which is released when they are mashed and naturally thickens the broth. Start by mashing a small portion and checking the consistency. You can always mash additional potatoes if necessary. Letting the Creamy Sausage Potato Soup rest briefly after cooking can also help it become thicker.

Can I Make Creamy Sausage Potato Soup Ahead of Time?

Yes. Creamy Sausage Potato Soup is a convenient make-ahead meal and can be refrigerated in an airtight container for 3 to 4 days. The soup may become thicker while refrigerated because the potatoes continue absorbing liquid. When reheating, simply stir in a small amount of chicken broth or water until you reach your preferred consistency. Warm the soup gently and stir occasionally to keep the creamy broth smooth.

Easy Creamy Sausage Potato Soup

Name: Creamy Sausage Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground pork sausage; 2 pounds russet potatoes, peeled and diced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 2 cups half-and-half; 1 cup sour cream; 1 cup shredded cheddar cheese, optional for serving; 2 tablespoons chopped fresh chives, optional for serving

Description

Creamy Sausage Potato Soup is a hearty comfort-food recipe made with savory ground sausage, tender russet potatoes, onion, garlic, chicken broth, half-and-half, and sour cream. Lightly mashed potatoes naturally thicken the soup for a rich, creamy texture.

Ingredients

Scale

1 pound ground pork sausage
2 pounds russet potatoes, peeled and diced
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 cups half-and-half
1 cup sour cream
1 cup shredded cheddar cheese, optional for serving
2 tablespoons chopped fresh chives, optional for serving

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Instructions

Place the ground pork sausage in a large soup pot or Dutch oven over medium heat. Break it into crumbles and cook until browned and fully cooked.
Drain excess grease if necessary, leaving a small amount in the pot for flavor. Add the diced onion and cook until softened and translucent.
Add the minced garlic and cook briefly until fragrant, stirring frequently to prevent burning.
Add the diced russet potatoes, chicken broth, salt, and black pepper. Stir well and bring the soup to a gentle simmer.
Cook until the potatoes are fork-tender, about 15 to 20 minutes depending on the size of the potato pieces.
Use a potato masher to lightly mash some of the potatoes directly in the pot. Mash more potatoes for a thicker soup or fewer for a chunkier consistency.
Reduce the heat to low. Stir in the half-and-half and sour cream until completely incorporated and smooth.
Warm the Creamy Sausage Potato Soup gently without bringing it to a vigorous boil. Taste and adjust the salt and black pepper as needed.
Ladle into bowls and serve hot with shredded cheddar cheese and fresh chives, if desired.

Notes

Russet potatoes work especially well because their high starch content naturally thickens the soup.
Hot or mild Italian sausage, breakfast sausage, turkey sausage, or chicken sausage can replace the ground pork sausage.
For a thicker soup, mash more of the cooked potatoes before adding the dairy ingredients.
Whole milk can replace half-and-half for a lighter but thinner soup, while heavy cream creates a richer consistency.
After adding the half-and-half and sour cream, avoid vigorously boiling the soup to help maintain a smooth texture.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
The soup can be frozen for up to 3 months, although the dairy and potatoes may develop a slightly different texture after thawing.
When reheating, add a splash of chicken broth or water if the soup has become too thick.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 590
Sugar: 7g
Sodium: 1050mg
Fat: 40g
Saturated Fat: 19g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 22g
Cholesterol: 105mg