If you’re craving a bowl of warmth that hugs you from the inside out, then you’re in for a real treat with this Creamy Potato and Sausage Soup Recipe. It’s one of those cozy dishes that feels both indulgent and nourishing at the same time. The rich creaminess of tender potatoes blends perfectly with the savory, slightly spicy sausage, while fresh spinach and a sprinkle of Parmesan bring layers of brightness and depth. Every spoonful delivers a harmony of flavors and textures that’ll quickly become a go-to comfort meal once you try it.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this soup so irresistible. Each one plays a distinct role in building up taste, texture, and that inviting color that’s hard to resist.
- Italian sausage (1 pound, mild or spicy, casings removed): Adds a robust, meaty flavor and a slight kick depending on your preference.
- Olive oil (1 tablespoon): Perfect for browning the sausage and sautéing the vegetables, imparting a subtle fruity richness.
- Medium onion, diced: Brings natural sweetness and a tender bite after sautéing.
- Carrots (2, peeled and sliced): Offer a gentle earthiness and hint of sweetness that balances the sausage’s savoriness.
- Celery stalks (2, sliced): Provide a fresh, crisp note and lovely texture to the mix.
- Garlic cloves (3, minced): Infuse the soup with aromatic warmth and depth that’s essential for every comforting dish.
- Chicken broth (5 cups): The flavorful base that brings all components together with a savory foundation.
- Russet potatoes (4 medium, peeled and diced): These fluffy potatoes create that signature creamy texture that the soup is adored for.
- Dried thyme (1 teaspoon): Adds a subtle herbal fragrance and complexity.
- Dried oregano (1 teaspoon): Enhances the soup with a lovely Mediterranean touch.
- Salt (1/2 teaspoon, or to taste): Essential for balancing all the flavors and drawing them out.
- Black pepper (1/2 teaspoon): Offers a gentle heat and seasoning contrast.
- Heavy cream (1 cup): The ingredient that brings the soup’s signature silky smoothness.
- Fresh spinach (2 cups, chopped): Adds a pop of color and a light, fresh tenderness as the soup finishes cooking.
- Parmesan cheese (1/4 cup, grated): Gives the soup an umami boost and a creamy, cheesy finish.
- Fresh parsley for garnish: A final touch of freshness and color to serve your soup looking as vibrant as it tastes.
How to Make Creamy Potato and Sausage Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook it until it’s beautifully browned, breaking it apart into small, bite-sized pieces as it cooks. This not only releases the flavors but also builds the savory foundation you’ll love. Once browned, remove the sausage with a slotted spoon and set it aside to keep the pot ready for the veggies.
Step 2: Sauté the Vegetables
Throw in the diced onion, sliced carrots, and celery to the same pot. Sauté them for about five minutes, allowing their natural sugars to soften and develop a gentle sweetness. Next, add the minced garlic and let it mingle with the vegetables for one more minute—this is where the soup starts to sing with aroma.
Step 3: Build the Broth and Add Potatoes
Pour in the chicken broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Now it’s time for the diced potatoes, thyme, oregano, salt, and black pepper to join the party. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 15 to 20 minutes until the potatoes are perfectly tender and ready to melt in your mouth.
Step 4: Finish with Cream, Spinach, and Cheese
Return the browned sausage to the pot and stir it together with the hearty veggies and broth. Pour in the heavy cream and add the fresh spinach and Parmesan cheese. Cook everything for 2 to 3 minutes while the spinach wilts and the soup turns irresistibly creamy. This final step creates that signature velvety texture and fresh taste that makes this recipe a winner.
Step 5: Adjust and Garnish
Taste your soup and adjust the salt and pepper if necessary. Just before serving, sprinkle fresh parsley over each bowl for a touch of herby brightness and an appealing pop of green color that makes every spoonful even more inviting.
How to Serve Creamy Potato and Sausage Soup Recipe
Garnishes
Simple garnishes elevate this soup beautifully. A handful of freshly chopped parsley adds a burst of color and freshness. If you want to be extra indulgent, a small dollop of sour cream or a pinch of crispy bacon bits can add that next-level creaminess and texture contrast.
Side Dishes
This soup pairs wonderfully with crusty bread or rustic garlic rolls that soak up every bit of the creamy broth. A fresh green salad with tangy vinaigrette can lighten the meal and provide a lovely textural balance, especially on chilly days.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out small bread bowls to impress guests with a rustic, cozy presentation. You can also top each serving with a sprinkle of toasted pine nuts or crumbled feta for an unexpected flavor boost that complements the richness of the sausage and potatoes.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. Because the flavors deepen and meld overnight, you might actually find it even more delicious the next day!
Freezing
This Creamy Potato and Sausage Soup Recipe freezes well, but to keep the texture creamy when thawed, consider freezing before you add the cream and spinach. When ready to eat, thaw in the fridge, reheat gently on the stove, and then stir in cream, spinach, and cheese fresh.
Reheating
Reheat the soup slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You may need to add a splash of broth or water to loosen it up and restore that perfect creamy consistency.
FAQs
Can I use a different type of sausage?
Absolutely! While Italian sausage is traditional here, you can swap in chorizo, breakfast sausage, or even a turkey sausage for a lighter option—just adjust the seasoning to complement the new flavors.
Is there a way to make this soup vegetarian?
Yes! Replace the sausage with hearty mushrooms or plant-based sausage alternatives, and use vegetable broth instead of chicken broth for a satisfying meat-free version.
Can I make this soup dairy-free?
To make it dairy-free, substitute heavy cream with coconut cream or a cashew cream alternative, and skip the Parmesan or use a dairy-free cheese substitute. The soup will still be rich and creamy!
How thick is the soup supposed to be?
This soup is pleasantly creamy yet still on the soupier side, not thick like a stew but thick enough to coat your spoon. If you prefer a thicker soup, mash some of the potatoes before adding the cream to create extra body.
What’s the best way to peel and prepare potatoes quickly?
Using a sharp vegetable peeler makes peeling a breeze, and dicing into even small cubes helps the potatoes cook evenly and quickly. Russet potatoes are ideal here for their fluffy texture, but Yukon Golds work nicely too.
Final Thoughts
There’s just something magical about this Creamy Potato and Sausage Soup Recipe that makes it feel like a warm hug on a chilly day. With simple ingredients and easy steps, it’s a recipe that brings big, delicious results to your table every time. Whether you’re cooking for family, friends, or simply treating yourself, this soup promises comfort and satisfaction in every spoonful. Give it a try—you might just find your new favorite weeknight dinner!
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Creamy Potato and Sausage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
Description
This creamy potato and sausage soup combines hearty Italian sausage with tender potatoes, fresh spinach, and savory herbs in a rich, comforting broth. Perfect for chilly days, this flavorful soup is easy to prepare on the stovetop and delivers a satisfying blend of creamy texture and robust taste, garnished with Parmesan cheese and fresh parsley for a touch of elegance.
Ingredients
Meat and Dairy
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 cup heavy cream
- 1/4 cup Parmesan cheese (grated)
Vegetables
- 1 medium onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 4 medium russet potatoes (peeled and diced)
- 2 cups fresh spinach (chopped)
- Fresh parsley for garnish
Liquids and Oils
- 1 tablespoon olive oil
- 5 cups chicken broth
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces, about 5–6 minutes. Remove the sausage with a slotted spoon and set aside.
- Sauté Vegetables: Add the diced onion, sliced carrots, and celery to the pot and sauté for about 5 minutes until they become softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Broth and Potatoes: Pour in the chicken broth, then add the peeled and diced russet potatoes along with the dried thyme, oregano, salt, and black pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Combine Sausage and Cream: Return the browned sausage to the pot. Stir in the heavy cream, chopped spinach, and grated Parmesan cheese. Cook for 2–3 minutes more until the spinach wilts and the soup achieves a creamy consistency.
- Adjust and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving warm.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream to reduce fat content.
- Kale can be used instead of spinach for a different flavor and texture.
- This soup tastes even better the next day as the flavors meld together, making it ideal for leftovers.
- Use gluten-free chicken broth to keep the recipe gluten-free.
