Creamy Sausage and Potato Soup

Creamy Sausage and Potato Soup

Browned Italian sausage and tender Yukon Gold potatoes sit in a pale, creamy broth that stays fluid enough to spoon around the chunks. The sausage is cooked first for flavor, then the potatoes simmer until fork-tender without being mashed or blended.

A little flour thickens the broth; adding the liquid gradually keeps it smooth. Half-and-half goes in only after the potatoes are done, so the finished soup can warm gently without boiling. Makes 6 servings in about 50 minutes, including 15 minutes of prep.

Ingredients for Creamy Sausage and Potato Soup

• 1 pound fresh mild or hot Italian sausage, casings removed if needed (450g)
• 2 pounds Yukon Gold potatoes, cut into roughly 3/4-inch pieces (900g)
• 1 medium yellow onion, finely diced (about 1 cup; 150g)
• 2 cloves garlic, minced
• Up to 2 tablespoons unsalted butter, if needed for the flour base (30g)
• 3 tablespoons all-purpose flour (25g)
• 4 cups low-sodium chicken broth, plus up to 1/2 cup more if needed
• 1 1/2 cups half-and-half
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more for serving
• 1 tablespoon finely chopped fresh parsley, plus a little for serving
• Optional: a pinch of crushed red pepper flakes

How to Make Creamy Sausage and Potato Soup

1. Prepare the vegetables: Dice the onion, mince the garlic, and cut the potatoes into similar-size pieces so they cook evenly.
2. Brown the sausage: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the sausage without oil and cook for 7 to 9 minutes, breaking it into small crumbles, until browned and cooked through. Transfer it to a plate. Drain excess fat, leaving about 1 tablespoon in the pot.
3. Cook the aromatics and flour: Reduce the heat to medium-low. Cook the onion for 3 to 4 minutes, until softened. Add the garlic and, if using, the red pepper flakes; stir briefly until fragrant. If the pot is too dry to moisten the flour, add the butter. Stir in the flour and cook for about 1 minute, stirring so it does not scorch.
4. Add the broth and potatoes: Pour in the 4 cups of broth gradually, whisking well between additions until the base is smooth. Scrape up the browned bits from the bottom of the pot. Add the potatoes, salt, and pepper. The potatoes should be mostly covered; add a splash of the extra broth or water if needed.
5. Simmer the potatoes: Bring the soup to a gentle simmer, then lower the heat to medium-low and partially cover the pot, leaving the lid ajar. Simmer for about 15 to 20 minutes, stirring occasionally. Start checking the largest potato pieces around 15 minutes. They are done when a fork pierces them easily but they still hold their shape. Uncover near the end if the broth needs to reduce slightly.
6. Finish the soup: Return the sausage to the pot and reduce the heat to low. Stir in the half-and-half and warm for 2 to 3 minutes, until hot and steaming but not boiling. Stir in the parsley, then taste and adjust the salt and pepper. Skim off any visible excess fat. If the soup is too thick, stir in a little extra broth or water.
7. Serve: Ladle into bowls, giving each serving plenty of potato chunks and sausage crumbles. Finish with a little parsley and black pepper.

Choosing Potatoes for This Soup

Yukon Gold potatoes become tender while keeping recognizable chunks in the broth. Red potatoes also hold their shape, though they may be firmer. Russets soften more readily and release more starch, making the broth thicker and the pieces less distinct. Whichever variety you use, check the largest pieces with a fork rather than relying on the simmer time alone.

How to Keep the Creamy Broth Smooth

Whisk the first pours of broth thoroughly into the flour mixture before adding more liquid; break up any lumps before the potatoes go in. Once the potatoes are tender, add the half-and-half over low heat. Keep the soup hot without boiling it, which can make the dairy look separated or grainy.

What to Serve with the Soup

Crusty bread, dinner rolls, or garlic bread work well alongside it. A simple green salad makes a lighter side.

For another creamy soup, try Creamy Roasted Cauliflower Soup. For a different hearty bowl, see High-Protein White Bean Soup with Mushrooms.

Storing and Reheating Leftovers

Cool the soup promptly and refrigerate it in a covered airtight container for about 3 to 4 days. The broth will thicken as it chills.

Reheat gently over low to medium-low heat, stirring occasionally and adding broth or water a splash at a time until the soup is spoonable again. To microwave, heat in short intervals and stir between them. Avoid boiling.

Can You Freeze Creamy Sausage and Potato Soup?

Freezing the finished soup may cause the half-and-half to separate and the potatoes to soften after thawing. If you plan to freeze a batch, you can set it aside before adding the half-and-half, then stir the dairy in during gentle reheating. The texture may still vary.

Nutrition Information

Approximate nutrition per serving, based on 6 servings: 490 calories, 19g protein, 30g fat, and 36g carbohydrates. Approximate nutrition per 100g: 110 calories, 4g protein, 7g fat, and 8g carbohydrates. Values vary with the sausage, broth, and amount of fat drained.