Creamy Sausage Potato Soup

Creamy Sausage Potato Soup was delicious, creamy and full of amazing sausage. You’ll love this cold weather favorite soup!

We’re entering fall in the Midwest, and that can only mean one thing: soup season. We just can’t make a hot bowl of soup in the height of summer, and we’re seriously missing out in those warmer months. Cooler weather and the return of stormy season mean we’re living for these rich, creamy soups. We like to make them at the beginning of the week and have them for lunch throughout the rest of the week. Serve it with some homemade baguettes and you’ve got yourself an authentic delicious meal.

Sausage Choices in Cream of Sausage and Potato Soup:

We love the flavor of country sausage in this soup, but we know not everyone eats pork. You can always substitute ground chicken or turkey, however, you’ll be missing out on the amazing spice and flavor of country sausage.

Soup thick:

While we prefer to make this soup really thick, you can really make this soup as creamy or thick as you like. Really go to town and mash as many of these potatoes as you can, or just lightly mash to keep most of the chunks.

Potato:

We highly recommend using russet potatoes for this recipe. You need all the starch that russet provides.

Can this be dairy free?

Absolutely! You just need to substitute your favorite plant-based alternatives for butter, half and half, sour cream and cheese. You should be able to find these near the dairy or in the vegetarian section of your local grocery store.

A spoonful of creamy sausage and potato soup.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious soup recipes:

Looking down on a cauldron full of creamy sausage and potato soup.

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

1 pound country sausage
1 medium yellow onion diced
2 tablespoon butter
4 clove minced garlic
4 cup low sodium chicken broth
2 cup Half and half
2 pound Russet Potatoes diced
1 cup sour cream
1 teaspoon Salt or tasting
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
1 tablespoon chopped chives (optional)

instruct

Heat a large stockpot over medium heat. Add sausage and cook until browned, stirring occasionally. Remove cooked sausage with a slotted spoon and set aside.
Return pot to medium-high heat. Add the onion and sauté 7 minutes, until the onion is soft and translucent. Add butter and garlic and stir until butter melts.
Slowly pour in chicken broth and milk. Add the potatoes and bring to a simmer. Reduce heat to medium-low and continue to simmer until potatoes are tender and tender, about 15 minutes.
Once the potatoes are soft, mash the potatoes lightly but not too hard so you can still have some texture and chunky potatoes. Stir in the sour cream and add the cooked sausage. Season with salt and pepper.
Serve topped with chives, cheese, and an extra dollop of sour cream.