If you rely on one-pot soups when life gets busy, this sausage potato soup is one to add to your menu. While potatoes, sausage and milk make it super hearty, it’s also packed with vegetables. Plus, the simplicity of this 30-minute dinner leaves plenty of room for adaptations. Making the soup your own is part of the fun!
Unlike other homemade soup recipes, this one doesn’t start with a mirepoix. Instead, you’ll sear the sausage and then bring the vegetables to a boil in the broth—no sauteeing necessary. Once the veggies are softened, add the sausage back in along with the milk and cheese, bringing all the flavors together for a wonderfully creamy soup. It’s so good, you’ll want to make a double batch so you can eat it all week.
Ingredients for Sausage Potato Soup
- Smoked kielbasa: Smoked kielbasa is a mild sausage that brings a meaty, smoky flavor to this soup. If smoky isn’t your thing, you can substitute it with Italian sausage.
- Potatoes: It’s important to use the right type of potatoes for what you’re cooking. For this soup, use peeled, medium-sized white potatoes, which hold up well to boiling. Using potatoes that are too large will throw off the ratio of potatoes to broth. A true medium-sized potato will be around 5 to 10 ounces.
- Corn: Frozen corn makes almost all corn recipes easier, and this sausage and potato soup is no exception. You can also substitute fresh corn that you’ve cut off the cob.
- Chicken broth: Use your favorite store-bought chicken broth brand, or make a batch of homemade chicken broth to use.
- Celery: If you store celery properly, it will last a long time in your fridge. We always keep a bunch of it dedicated for soups in our crisper.
- Carrot: Carrots are a mainstay in many soups, from boxed ones to homemade contest-winning soups. They’re an important aromatic and bring crunch and color to the mix.
- Seasonings: Dried garlic powder and onion powder are the main seasonings in this soup and are added with the salt and pepper at the beginning so they have time to flavor the broth.
- Milk: This recipe calls for whole milk, though half-and-half or heavy whipping cream will also work well. Note that if you use half-and-half or heavy whipping cream, the soup will be much thicker.
- Cheddar cheese: Use freshly shredded cheddar cheese for the best melty texture. Sharp, extra-sharp or mild all work well here, depending on your preference.
- Parsley: Fresh chopped parsley, added toward the end of cooking, gives this soup a lovely bit of brightness.
Directions
Step 1: Cook sausage and vegetables
In a large saucepan, cook the diced kielbasa over medium heat until it’s lightly browned, about five minutes. Drain any oil and set the browned kielbasa aside.
In the same pan, add the potatoes, corn, broth, celery, carrots and seasonings. Bring the soup to a boil.
Editor’s Tip: Be sure to scrape up any of the flavorful browned bits at the bottom of the pan (the fond) once you’ve added the broth and vegetables.
Step 2: Simmer and serve
Reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Add the milk, cheese, parsley and sausage. Continue to cook and stir the soup over low heat until the cheese is melted and the soup is heated through, about five minutes.
Sausage Potato Soup Variations
- Try a different sausage: Most sausages work great in this potato sausage soup, including hot or mild Italian sausages. You can use bulk sausage or links, just make sure to cook the bulk sausage all the way through. You can also use turkey or chicken sausage instead of pork sausage.
- Add some leafy greens: Kale goes great in this sausage potato soup, as does chard or spinach. Add kale or chard in Step 1 with the other vegetables, but if you use spinach, add it with the cheese in Step 2.
- Use fresh garlic: Try using minced garlic cloves instead of garlic powder.
- Give it a kick: Try it with a spicy sausage like andouille for a little bit of heat, or add some crushed chili flakes with the other seasonings.
How to Store Sausage Potato Soup
How long does sausage potato soup last?
This soup can easily be stored, and it tastes even better on the second day. You can keep it in the fridge in an airtight container for up to four days.
Can you freeze sausage potato soup?
I love that it’s so easy to freeze soup, and that doing so doesn’t hurt the texture or flavor at all. Just make sure the soup has cooled down completely before putting it in a freezer-safe container. It will stay good for up to 3 months when frozen.
How do you reheat sausage potato soup?
If you have time, let your frozen soup thaw overnight in the fridge. But if you don’t have time, you can run the frozen container under warm water for a minute until the soup pops out of its container, and then you can heat it in the microwave or on the stovetop. If it’s already thawed, just heat it in the microwave or on the stovetop until it’s bubbling and heated all the way through.
Sausage Potato Soup Tips
Can you make sausage potato soup in a slow cooker?
You can definitely make this sausage potato soup in a slow cooker, and it will be just as delicious. Cook the kielbasa in a skillet, then return it to the slow-cooker pot along with all the vegetables and chicken broth. Cook the soup for five to six hours in the slow cooker before adding the milk, cheese, and parsley.
What do you serve with sausage potato soup?
I always like to have a loaf of crusty bread with this soup, as well as some sort of vegetable. I love sausage potato soup with broccoli side dishes or any of our top salad recipes. It would also pair well with a light cabbage slaw.
