This comforting sausage potato soup recipe is one to keep in your back pocket!
It’s easy, hearty, and delivers pure, home-cooked goodness in every bite.
Sausage potato soup is a hearty dinner that’ll fill your belly and delight your taste buds.
Better yet, it’s packed with nutrition and uses ingredients that won’t break the bank.
Serve it on a chilly fall night with a few homemade ranch oyster crackers, and you’ll warm up in no time.
Sausage Potato Soup
Do you love soup, or are you not really into it? Either way, you’ll appreciate this recipe for sausage potato soup.
Even those who don’t usually enjoy soup are typically pretty crazy about it. That’s because it’s such a thick, hearty, comforting soup recipe.
It’s not one of those thin-broth soups that leave you starving again 30 minutes after eating it.
Once you enjoy a bowl of this stuff, you’ll stay satisfied for hours.
Here’s what you’ll need to make this scrumptious, savory soup:
- Smoked kielbasa. Some people use spicy sausage, but I prefer smoked. It gives the soup a rich, smoky flavor that’s impossible to resist. It’s also an excellent option if you aren’t a huge fan of spicy food. Smoked Kielbasa has a ton of flavor but not much heat.
- Potatoes. Use whatever type of potatoes you like best. I typically stick to Russet or Yukon Gold as they’re a great size and cook well. Plus, they have that delightfully buttery mouthfeel that makes everything taste better.
- Chicken broth. You can go with store-bought or homemade chicken broth for this ingredient. Use a high-quality brand like Swanson or Bare Bones for the best flavor.
- Frozen corn, Celery & Carrots. Corn adds a bit of sweetness, while the celery and carrots are full of nutrients. All three add plenty of crunch to your soup, too.
- Seasonings. The seasonings for this soup are simple. You’ll need salt, pepper, garlic powder, and onion powder. There’s just enough of them to give the soup a terrific taste. And they won’t overpower the other ingredients.
- Whole milk. Stick to whole milk for this recipe. It makes the broth thicker and creamier. Skim or 2% milk would suffice in a pinch, but you won’t like the soup as much with them.
- Cheddar cheese. You can use freshly shredded cheddar or bagged shredded cheese. I prefer freshly shredded because it melts better. If you want to go heavier on the cheese, that’s fine, too.
- Parsley. Use fresh parsley minced by hand. You’ll love the earthy, herby flavor it provides.
As you can see from this ingredients list, this is one hearty soup recipe.
It’s comforting, “stick to your ribs” kind of food that makes you feel like you’re coming home.
How to Make Sausage Potato Soup
I think there’s really nothing worse than a complicated soup recipe. In fact, it’s why I sometimes avoid making homemade soups.
They just seem to have a million steps in the recipe and take forever to get right.
That’s not the case with this recipe, though. The steps are few, simple, and easy to follow.
Here’s what you’ll do:
1. Cook the sausage. Use a large saucepan or Dutch oven. Add the kielbasa to the pan and cook it for about 5 minutes. It should be light brown when ready, not dark brown or black.
Don’t overcook it! Once it’s ready, drain it and set it aside on paper towels to soak up any excess grease.
2. Cook the veggies. Using the same pan, cook the veggies. Add all of them, along with the seasonings, to the pot. Then, bring it to a boil before reducing the heat.
The vegetables will need about 15 minutes to cook. They should be tender when ready.
3. Finish the soup. Return the sausage to the pan. Then, slowly add in the milk, cheese, and parsley. Cook the soup for another 5 minutes over low heat until the cheese is melted.
Once it is, check the soup. If it is warmed through, it’s ready to serve. Garnish it with any final toppings, and enjoy!
Tips for the Best Soup
Here are a few tips to keep in mind while making this soup:
- No kielbasa? No problem! You can use any kind of sausage in this recipe, be it smoky Conecuh or Andouille. If you want a bit of extra heat, use regular pork sausage and red pepper flakes. The heat and flavor are both excellent.
- Add kale for extra nutrients. Simply mix it in along with the other veggies in the recipe.
- Swap out the meat for a more calorie-friendly option. Kielbasa is delicious in this soup, but there are other options. You can also use turkey sausage or even vegan sausage.
- Use heavy cream instead of milk for a richer soup. It’ll also make the soup a bit thicker.
- Leave out the sausage for a vegetarian version. You’ll also need to use vegetable broth instead of chicken broth. And again, you can use vegetarian sausage if you prefer.
- Need this soup in a hurry? No worries. It’s actually one of my go-to canned potato recipes! With this simple swap, you can cut the cooking time significantly.
And if you’re wondering what to serve with potato soup, why not try fluffy biscuits?
How to Store and Reheat
Because this soup has potatoes in it, it doesn’t freeze well. (Most potato-based dishes don’t.)
However, you can store it in the fridge in an air-tight container for 2 to 3 days.
When you want to reheat it, pour it into a pan and reheat it on the stove.
Use low heat and stir regularly. Be sure you don’t let it boil, as doing so can cause separation.
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