Creamy Sausage Potato Soup is savory, creamy, and full of amazing sausage. You’re going to love this cold-weather favorite soup!
We are solidly into Fall in the midwest, and that means only one thing: soup season. We just can’t bring ourselves to make a hot soup in the middle of summer, and we are seriously missing out in those warmer months. The return of cooler weather and stormy season means we are living for these chunky, creamy soups. We like to make them at the start of the week and then eat them for lunch throughout the rest of the week. Serve this up with some homemade french bread, and you are in for a serious, savory treat.
Sausage Options in Creamy Sausage Potato Soup:
We love the flavor of a good country sausage in this soup, but we understand that not everyone eats pork. You can always substitute with ground chicken or turkey, however, you will miss out on the amazing spices and flavor present in the country sausage.
While we prefer to leave this soup really chunky, you really can make this soup as creamy or as chunky as you like. Really go to town and mash those potatoes as much as possible, or give it just a light mash to retain most of the chunks.
We highly recommend you use russet potatoes in this recipe. You need all of that starch that a russet has to offer.
Can this be made dairy-free?
Absolutely! You will simply need to use your favorite plant-based substitutes for the butter, half and half, sour cream, and cheese. You should be able to find those things in your local grocery store next to their dairy counterparts, or in a vegetarian/vegan section.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious soup recipes:
Creamy Sausage Potato Soup
- 1 pound country sausage
- 1 medium yellow onion , diced
- 2 tablespoons butter
- 4 cloves minced garlic
- 4 cups low sodium chicken broth
- 2 cups half and half
- 2 pounds russet potatoes , diced
- 1 cup sour cream
- 1 teaspoon salt , or to taste
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese (optional)
- 1 tablespoon minced chives (optional)
- Heat a large soup pot over medium heat. Add in sausage and cook until browned, stirring occasionally. Use a slotted spoon to remove cooked sausage and set aside.
- Return pot to medium-high heat. Add in onion and sauté 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted.
- Slowly pour in chicken broth and milk. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
- Once potatoes are tender, gently mash the potatoes, but not too aggressively so that you can still have some texture and chunks of potatoes. Stir in sour cream and add in the cooked sausage. Season with salt and pepper to taste.
- Serve hot topped with chives, cheese, and an additional dollop of sour cream.