Hearty Sausage & Potato Chowder

In the realm of comforting cuisine, few dishes can rival the heartwarming appeal of a truly exceptional soup. This incredibly easy, one-pot Sausage Potato Soup is not just a meal; it’s a culinary embrace, loaded with savory sausage and wholesome vegetables, all swimming in a rich, creamy, and utterly delicious broth. It’s the kind of hearty dish that brings families together, perfect for a cozy weeknight dinner or a satisfying meal on a crisp, chilly evening.

Our family absolutely raves about this soup, and it consistently earns a coveted spot in our meal rotation. The unique and robust flavor imparted by the sausage transforms a simple potato soup into something extraordinary that everyone adores. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for simplicity without compromising on taste, making it an accessible delight for any home cook seeking a fulfilling and flavorful experience.

Unlock the Flavor: Main Ingredients for the Best Sausage Potato Soup

Don’t be daunted by the ingredient list – this hearty sausage potato soup comes together surprisingly quickly! What’s even better is that you likely have most of these essential components already stocked in your pantry and refrigerator, making this a convenient choice for your next family meal. Let’s delve into the key ingredients that give this soup its irresistible flavor and texture, along with some helpful tips for making the best selections.

• Sausage: The star of this delicious soup! The type of sausage you choose can significantly influence the final flavor profile. For a wonderfully savory yet universally appealing taste, we highly recommend using Jimmy Dean’s regular pork sausage (often found in a gold-wrapped roll). Its balanced seasoning provides a fantastic foundation without overpowering the other ingredients. However, feel free to experiment with other flavors like hot Italian sausage for a spicy kick, or a milder breakfast sausage for a more delicate touch. Always remember to remove casings if necessary and brown thoroughly for optimal flavor and texture.
• Vegetables: A classic mirepoix of carrots, onions, and celery forms the aromatic backbone of this soup, providing depth and natural sweetness. Paired with the comforting starchiness of potatoes, these vegetables create a wholesome and satisfying texture. For potatoes, Yukon gold (yellow) varieties are ideal due to their creamy texture and ability to hold their shape without becoming overly mushy. Russet potatoes can also be used, though they tend to produce a slightly starchier, thicker soup. Red potatoes offer a firmer texture. Dice all vegetables into uniform, bite-sized pieces to ensure even cooking and a delightful spoonful every time.
• Pantry Seasonings: A thoughtful blend of dried herbs elevates this soup from good to great. Dried parsley, dried basil, and dried oregano are our go-to choices, infusing the broth with fragrant, earthy notes that complement the richness of the sausage and cheese. Don’t forget the fresh garlic, which adds a pungent, savory aroma that brightens the entire dish.
• Chicken Broth or Stock: The liquid base of your soup is crucial for flavor. We always opt for low-sodium chicken broth or stock, as it allows for greater control over the overall saltiness of the dish. If you’re using a full-salt broth, remember to adjust the amount of added salt in the recipe, starting with half the recommended amount and tasting as you go. You can always add more salt, but you can’t take it away!
• Milk: For that signature creamy consistency, milk is indispensable. Using 1%, 2%, or whole milk will yield the creamiest and most luxurious texture. The fat content in these milks contributes significantly to the body and richness of the soup, helping to create that velvety mouthfeel that makes this dish so comforting.
• Flour: All-purpose flour acts as the thickening agent for our soup. When blended smoothly with the milk and then cooked into the hot broth, it creates a gentle roux that beautifully thickens the soup without making it heavy or clumpy. This method ensures a consistently smooth and luscious texture.
• Cheese: No creamy potato soup is complete without a generous helping of cheese! Freshly grated cheese is highly recommended over pre-shredded varieties. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly, sometimes leaving a grainy texture. Sharp cheddar cheese adds a delightful salty tang and enhances the soup’s overall creaminess, melting into glorious strings of cheesy goodness.

Effortless Elegance: How to Make Creamy Sausage Potato Soup

Creating this rich and satisfying sausage potato soup is a straightforward process, making it an ideal recipe for busy weeknights or relaxed weekend cooking. Follow these simple steps to bring this comforting dish to your table:

1. Brown the Sausage: In a large, sturdy soup pot or Dutch oven, brown your chosen ground sausage over medium heat. As it cooks, break it apart into small, uniform crumbles. Cook until it’s no longer pink and beautifully golden. Once cooked, use a slotted spoon to transfer the sausage to a paper-towel lined plate, but be sure to leave a small amount of the rendered drippings in the pot – this flavorful fat is key to sautéing your vegetables!
2. Sauté the Vegetables: With the pot still over medium heat and those delicious drippings, add a tablespoon of butter. Once melted, toss in your diced carrots, onions, and celery. Sauté them for about 3 to 4 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften slightly, releasing their sweet aromas.
3. Infuse with Aromatics and Seasonings: Now, it’s time to build more flavor. Stir in the chicken bouillon paste (if using), minced garlic, dried basil, dried oregano, and dried parsley. Allow these fragrant ingredients to sizzle for about 30 to 45 seconds, stirring constantly. This brief cooking time toasts the herbs and garlic, intensifying their flavors before you add the liquid.
4. Simmer the Potatoes: Add your diced potatoes, chicken broth, salt, and black pepper to the pot. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot (that’s pure flavor!). Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender, stirring periodically to prevent sticking.
5. Prepare the Thickening Slurry: While the potatoes are simmering, prepare your thickening agent. In a blender, combine the milk and all-purpose flour. Blend until the mixture is completely smooth and free of any lumps. This slurry is what will give your soup its beautiful, creamy body.
6. Thicken the Soup: Gradually pour the milk and flour mixture into the simmering soup, stirring constantly to incorporate it evenly. Continue to simmer gently for another 4 to 5 minutes, stirring frequently, until the soup visibly thickens to your desired consistency. Be patient, as it will continue to thicken as it cools.
7. Return the Sausage: Once the soup has thickened, reintroduce the cooked, crumbled sausage back into the pot. Stir well to ensure the sausage is evenly distributed throughout the rich, creamy broth.
8. Melt in the Cheese: Reduce the heat to medium-low. Add the freshly shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated into the soup. This slow, gradual addition ensures a smooth, non-clumpy cheese texture. Taste the soup and adjust seasonings with additional salt and pepper if needed.
9. Serve and Enjoy: Ladle the hot, creamy sausage potato soup into bowls. Serve immediately with your favorite accompaniments, such as crisp oyster saltine crackers, a sprinkle of fresh parsley, and extra shredded cheese for those who desire even more cheesy goodness. Remember, the soup will continue to thicken slightly as it cools, enhancing its rich, comforting texture.

There you have it – a magnificent, flavorful, and wonderfully creamy sausage potato soup, ready to be devoured! The depth of flavor and comforting texture make it a true delight.

Maximize Your Meal: Additional Helpful Tips for Sausage Potato Soup

This Sausage Potato Soup is not only delicious but also incredibly versatile and amenable to various preparation and storage methods. Here are some extra tips to ensure your soup-making experience is as smooth and successful as possible, allowing you to enjoy this comforting dish with ease.

• Make-Ahead Magic: One of the best features of this sausage potato soup is its ability to be prepared in advance. You can cook a large batch several days before you plan to serve it. Store it in an airtight container in the refrigerator, and it will keep beautifully for up to 3-4 days. When it’s time to reheat, you’ll notice it has thickened considerably. Don’t worry, this is normal! It will loosen up somewhat during reheating, but if you prefer a thinner consistency, simply stir in a splash of additional chicken broth or milk until it reaches your desired texture. Reheating can be done gently on the stovetop over low heat, stirring frequently, or in a slow cooker set to a low or warm setting.
• Slow Cooker Adaptations (for Warm-Keeping): While we haven’t extensively tested this recipe from start-to-finish in a slow cooker, it excels as a “warm-keeper.” Once your soup is fully prepared on the stovetop, transfer it to a slow cooker set to its low or warm setting. This method is fantastic for entertaining, potlucks, or family gatherings, as it keeps the soup at an ideal serving temperature for up to 8 hours without overcooking the ingredients. The flavors will continue to meld beautifully, making it even more delicious. If you’re feeling adventurous, you could experiment with cooking the entire dish in a slow cooker, though results may vary, especially with potato texture and thickening.
• Freezing for Later: Soups with a high dairy content, like this creamy sausage potato soup, can sometimes be tricky to freeze. The dairy and cheese may separate or become slightly grainy upon thawing and reheating. However, we believe it’s always worth a try for the convenience! If you decide to freeze, allow the soup to cool completely before transferring it to freezer-safe containers, leaving some headspace for expansion. It can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight. Upon reheating, stir it vigorously to help recombine the ingredients. You might find the potatoes a bit softer, and the texture slightly altered, but it will still be a flavorful and satisfying meal. If the texture is too grainy, a quick immersion blend can sometimes help smooth it out.
• Customization Options: This recipe is a fantastic canvas for customization! Feel free to add other vegetables like corn, peas, or spinach during the last few minutes of simmering. For an extra layer of flavor, consider a pinch of smoked paprika or a dash of hot sauce if you enjoy a little heat. Experiment with different types of cheese too – a blend of cheddar and Monterey Jack could be delightful, or even a touch of smoked gouda for a deeper flavor.
• Gluten-Free Alternative: To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum for thickening) or use cornstarch. If using cornstarch, create a slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold milk before adding it to the simmering soup. Cook until thickened.

We’ve been incredibly excited to share this incredible sausage potato soup recipe with you! While at first glance it might bear a resemblance to our popular lightened-up cheeseburger soup, rest assured, this creation stands on its own as a truly unique culinary experience. It boasts distinct flavor profiles and uses some key ingredients that set it apart, ensuring a fresh and exciting taste adventure.

Even Brian, who sometimes takes a cautious approach to sausage-based dishes, absolutely raved about how exceptionally delicious this soup is. His immediate request to keep it on our regular menu rotation speaks volumes! It has quickly cemented its place as a solid family favorite, and we genuinely hope that you and your loved ones will cherish it every bit as much as we do.

Sausage Potato Soup

Yield: 6 to 7 servings

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

• 12 ounces ground pork sausage, casings removed, if needed
• 1 tablespoon butter
• 1 cup diced carrots
• ½ cup diced onions
• ½ cup diced celery
• 1 tablespoon chicken bouillon paste or 1 chicken bouillon cube
• 3 cloves garlic, finely minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 4 cups diced potatoes (about 1/2-inch)
• 4 cups low-sodium chicken broth or stock
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 ½ cups milk (preferably 1%, 2% or whole milk)
• ⅓ cup all-purpose flour
• 1 ½ cups freshly shredded sharp cheddar cheese
• Oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)

Instructions

1. In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. With a slotted spoon, remove the sausage to a paper-towel lined plate, leaving about 1 tablespoon drippings in the pot.
2. Set the pot over medium heat and add the butter. Once melted, add the carrots, onions and celery. Cook until the onions begin to turn translucent, 3 to 4 minutes.
3. Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring constantly.
4. Add the potatoes, broth, salt and pepper. Stir to combine (scrape the bottom of the pot thoroughly). Bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender, stirring often.
5. In a blender, combine the milk and flour. Process until smooth.
6. Pour the milk mixture into the soup. Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.
7. Add the cooked sausage to the soup and stir to combine.
8. Reduce the heat to medium-low. Stir in the cheese a handful at a time, and warm through until the cheese is melted. Season to taste with additional salt and pepper, if needed.
9. Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired. The soup will thicken more as it cools.

Notes

Sausage: Many different flavors of sausage could be used in this soup, depending on preference. For a delicious but neutral-flavored option, Jimmy Dean’s regular pork sausage (in the gold-wrapped roll) works great.

Potatoes: We recommend Yukon gold (yellow) potatoes for their creamy texture, but russet or red potatoes could also be used with good results. Russet potatoes will produce a slightly starchier soup.

Chicken Bouillon: Adding a scoop of chicken bouillon paste (like Better Than Bouillon) or a bouillon cube adds a great boost of savory flavor. It can easily be left out if you don’t have it on hand, but you may need to adjust the salt content to taste.

Chicken Broth or Stock: If using full-salt broth or stock, reduce the initial salt in the recipe to ½ teaspoon and add additional salt at the end, by taste, if needed, to avoid over-salting.

Author: Mel Gunnell

Course: Main Course, Soup

Cuisine: American

Method: Stovetop

Nutrition Information (per serving):

Serving: 1 serving (about 2 cups soup), Calories: 366kcal, Carbohydrates: 35g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 50mg, Sodium: 754mg, Fiber: 4g, Sugar: 7g

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Recipe adapted from Mel’s Kitchen Cafe.