There’s a kind of soup you make when you don’t want to think too much — just stir, sip, and forget the noise. Sausage potato soup is that kind. It’s not fancy, not trying to impress anyone. But it’s the one you go back to when your stomach and your mood are both in a weird place.

Now, I’ve made this soup a dozen different ways. What works is keeping it simple. The key is balance: the sausage should do the heavy lifting, while the potatoes give it body. Everything else is just backup.

Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 1 lb Italian sausage – spicy or sweet, depending on your mood
• 1 medium onion – yellow works best
• 3 cloves garlic – crushed, not minced into oblivion
• 4 cups potatoes – peeled, diced, not too small
• 4 cups chicken broth – the real kind, not salty water
• 1 cup heavy cream – or something close
• A pinch of Italian seasoning – oregano-heavy is fine
• Salt and black pepper – no need to overdo it
• Optional: a handful of kale or spinach, torn and tossed in late

Instructions

Preparation

Set a heavy pot on the stove, medium heat. Toss in the sausage and let it break down as it browns. Stir now and then so it doesn’t get lazy and stick. Once it’s got some color, pull it out and leave just enough fat behind to cook the onions.

Drop in the chopped onion and garlic. Stir and wait until everything smells like you’d eat it straight from the pan. Potatoes go in next. Don’t rush — let them catch a little heat first.

Cooking

Add the broth, then give it a proper stir. Bring it to a soft boil. Lower the heat and let it hang out for about 15 minutes. You’ll know it’s time when you can stab a potato chunk with a spoon.

Throw the sausage back in. Stir in the cream. Add seasoning. If you’re using greens, this is their moment — drop them in just before you’re done.

Let it simmer a bit more so the broth thickens. You want something that clings to a spoon, not broth that runs like water.

Serving

Ladle it into bowls, but don’t get too precious. Toss on some cheese if you want, or chili flakes if you like things sharp. I like mine with crusty bread; you might prefer a spoon and silence.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 390
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 750mg
Total Carbohydrates: 24g
Dietary Fiber: 3g
Sugars: 3g
Protein: 16g

Tips and Variations

Want to mess with it? Be my guest.

• Cream swap – Use coconut milk or whole milk if you’re not a fan of heavy cream
• Spice things up – Hot Italian sausage or a spoonful of chili paste changes the tone fast
• More depth – Add carrots or celery, but don’t overload it

You can even swap the potatoes for sweet potatoes. It’s a little sweeter, but still works.

Conclusion

This isn’t one of those delicate soups that whisper flavor. This one talks back. It’s meaty, creamy, and a little rough around the edges. But when the weather turns or your day needs a reset, potato and sausage soup does the job. No bells, no filters, no nonsense — just a bowl that gets it.

For more delightful recipes, check out our collection of soups.