On chilly evenings, nothing makes me happier than a warm bowl of soup. I’ve tried dozens of recipes over the years, but this pork sausage potato soup has become a regular at our dinner table. It’s the kind of meal that reminds me of the simple, comforting dishes my mom used to make when I was growing up.
What I really love about this soup is how easy it comes together. You can prep the ingredients while the sausage browns, and before you know it, your kitchen smells amazing. It’s perfect for those busy weeknights when you want something filling but don’t want to spend hours in the kitchen.
The combination of tender potatoes and savory sausage just works – it’s like they were meant to be together in a soup. My kids ask for this one all the time, and I’m always happy to make it because I know there won’t be any complaints at the dinner table.
Why You’ll Love This Sausage Potato Soup
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening.
- Quick weeknight dinner – Ready in under an hour, this soup fits perfectly into your busy schedule while still delivering a satisfying homemade meal.
- Hearty and filling – The combination of potatoes, sausage, and cream makes this soup substantial enough to be a complete meal on its own.
- Basic ingredients – You’ll find most of these ingredients in your pantry and fridge already, making this an easy go-to recipe when you need a comforting meal.
- Customizable – Add your favorite toppings like cheese and chives, or keep it simple – it’s delicious either way.
What Kind of Pork Sausage Should I Use?
For this hearty soup, you’ll want to use plain ground pork sausage, which you can find near the breakfast meats at most grocery stores. Italian sausage can work too, but the added fennel and Italian seasonings might overwhelm the other flavors in the soup. If you like a bit of heat, you could opt for “hot” breakfast sausage, but the regular mild version lets you control the spice level better. Just make sure to drain off some of the fat after browning the sausage – you want enough to add flavor but not so much that your soup becomes greasy.
Options for Substitutions
This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:
- Ground pork sausage: You can use Italian sausage (mild or hot), turkey sausage, or even ground chicken with some extra seasonings like fennel seeds and sage to mimic that sausage flavor.
- Half-and-half: For a lighter version, use whole milk or for a richer soup, try heavy cream. You can also use evaporated milk as a middle-ground option.
- Russet potatoes: Yukon gold or red potatoes work great too. Just avoid waxy potatoes as they won’t break down enough to help thicken the soup.
- Sour cream: Plain Greek yogurt makes a great substitute – it adds the same tangy creaminess with extra protein. Just make sure to temper it with hot soup before adding to prevent curdling.
- Cheddar cheese: Any melting cheese works well here – try Monterey Jack, Colby, or even pepper jack for a spicy kick.
- Chives: Green onions, parsley, or even dill can work as garnish alternatives. Each will bring its own nice flavor to the soup.
Watch Out for These Mistakes While Cooking
The biggest challenge when making potato soup is ending up with undercooked, hard potato chunks – to avoid this, make sure to cut your potatoes into uniform, bite-sized pieces (about 1-inch cubes) so they cook evenly. A common mistake is adding the half-and-half too early in the cooking process, which can cause it to curdle or separate; instead, wait until the potatoes are tender before stirring it in gradually over low heat. To prevent your soup from becoming grainy or gluey, resist the urge to overmix the potatoes – once they’re tender, be gentle when stirring as excessive mashing will release too much starch and give your soup an unpleasant texture. For the best flavor development, make sure to properly brown the sausage until it’s golden and crispy, and don’t rush this step – those browned bits at the bottom of the pot are flavor gold for your soup.
What to Serve With Potato Sausage Soup?
This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A crusty loaf of warm bread or some homemade biscuits are perfect for soaking up every last bit of the creamy broth. If you want to add some greens to balance out the richness, try a simple side salad with mixed lettuce and a light vinaigrette dressing. For extra crunch, I like to serve this soup with some saltine crackers or oyster crackers on the side – they’re great for sprinkling right on top of the soup or munching between spoonfuls.
Storage Instructions
Keep Fresh: This hearty pork sausage potato soup will stay good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before serving since the cream might separate a bit.
Freeze: Want to save some for later? Let the soup cool completely, then pop it in freezer-safe containers or bags for up to 3 months. Keep in mind that cream-based soups can sometimes separate when frozen, but don’t worry – it’ll still taste great after reheating!
Reheat: To warm up your soup, heat it slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave in short intervals, stirring between each one. If the soup seems a bit thick after storage, just add a splash of chicken broth or cream to thin it out to your liking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 90-100 g
- Fat: 160-180 g
- Carbohydrates: 200-220 g
Ingredients
- 1 pound ground pork sausage
- 1 yellow onion, chopped
- 2 tablespoons butter
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups half-and-half
- 2 pounds russet potatoes, cubed
- 1 cup sour cream
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup grated cheddar cheese (optional)
- 1 tablespoon chopped chives (optional)
Step 1: Brown the Sausage
Heat a large soup pot over medium heat.
Add in the sausage and cook until it is browned, stirring occasionally to break it into smaller pieces and ensure even cooking.
Once browned, use a slotted spoon to remove the cooked sausage from the pot and set it aside.
Leave the drippings in the pot for added flavor in the next steps.
Step 2: Sauté Onion and Garlic
Return the pot to medium-high heat.
Add chopped onion to the pot and sauté for about 7 minutes until the onion becomes soft and translucent.
Add in butter and garlic, stirring continuously until the butter is melted and the garlic is fragrant.
Step 3: Simmer the Potatoes
Slowly pour in the chicken broth and milk, stirring to combine with the onion, butter, and garlic mixture.
Add in the potatoes and bring the mixture to a simmer.
Once simmering, reduce the heat to medium-low and continue simmering for about 15 minutes, or until the potatoes are soft and tender.
Step 4: Mash and Season
When the potatoes are tender, gently mash them inside the pot.
Do not mash too aggressively; you want to maintain some texture and chunks of potatoes in the soup.
Stir in the sour cream, followed by the cooked sausage.
Mix well and season the soup with salt and pepper to taste.
Step 5: Garnish and Serve
Serve the soup hot, topping each bowl with freshly chopped chives, shredded cheese, and an additional dollop of sour cream if desired.
Enjoy your hearty and comforting soup!