0 from 30 votes
Sausage Potato Soup
This hearty and delicious Sausage Potato Soup is perfect for a warm and comforting dinner on a chilly night. Made with simple ingredients, you can have this soup on the table in under an hour!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 servings
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound ground sausage* breakfast sausage or Italian sausage
- 3 tablespoons butter
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 2 1/2 pounds gold potatoes, washed, peeled and diced to 1 inch or smaller cubes this is about 8 potatoes
- 4 cups chicken broth
- 2 cups milk 2% or whole milk preferred
- 2/3 cup heavy cream or heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup sour cream
- Optional Toppings: Bacon bits, shredded cheese, chives green onions, additional sour cream
Instructions
- Place sausage into a large dutch oven pot, and cook over medium heat until all meat is browned. Remove sausage with a slotted spoon, leaving any grease behind in the pan. Place cooked sausage in a container, cover and set aside.
- Place butter and onion into the dutch oven, along with sausage grease, and cook until onions are translucent and tender, approximately 3-5 minutes. Add in garlic and cook for approximately 30 seconds.
- Add flour to the mixture and whisk until smooth. The mixture will be thick. Cook for 1-2 minutes.
- Slowly add in chicken broth, while whisking constantly. Once chicken broth has been added, and thoroughly mixed with the flour mixture, add in milk, heavy cream, salt and pepper. Whisk until well combined.
- Gently add in potatoes, taking care so that they do not splash liquid out of the pan. Bring to a simmer and cook until the potatoes are fork tender and come apart when pierced with a fork. This takes 10-15 minutes, depending on the size of your potatoes. Stir occasionally.
- Reduce heat to low, then remove approximately half of the soup from the pan.
- Soup that is removed can be placed directly into a blender, or into a separate bowl. If using a blender, blend the removed soup until smooth. If moving to a bowl, use an immersion blender, or potato masher, to smooth the mixture as much as possible.
- After blending soup, return to dutch oven. Then add sour cream and sausage to soup mixture.
- Allow soup to simmer on low for 15 minutes, stirring occasionally.
- Serve hot with toppings such as bacon bits, shredded cheese, chives green onions and additional sour cream.
Cup of Yum
Notes
- *If desired, you can replace the sausage with bacon, or leave the sausage out all together. It makes a great meatless meal!
- This recipe makes a LOT of soup. Feel free to cut the recipe in half. That said, it reheats wonderfully, so we love to have enough leftovers for a second meal.
Nutrition Information
Calories
480kcal
(24%)
Carbohydrates
34g
(11%)
Protein
16g
(32%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
93mg
(31%)
Sodium
1163mg
(48%)
Potassium
900mg
(26%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
660IU
(13%)
Vitamin C
29mg
(32%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 1163mg | 48% |
| Potassium | 900mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.