Simple Pork Sausage Potato Soup (Print View)

Hearty soup featuring browned sausage, diced potatoes, and vegetables in a rich creamy broth ready in under an hour.

# What You'll Need:

→ Meats

01 - 14 oz pork sausage, casings removed

→ Vegetables

02 - 1.3 lbs potatoes, peeled and diced
03 - 1 large onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced

→ Liquids

07 - 5 cups low-sodium chicken broth
08 - 1 cup milk or heavy cream

→ Spices & Seasonings

09 - 1 tsp dried thyme
10 - 1 bay leaf
11 - Salt and black pepper to taste

→ Optional Garnishes

12 - Chopped fresh parsley
13 - Grated cheddar cheese

# How to Make:

01 - In a large pot over medium heat, crumble and brown the pork sausage until fully cooked. Drain excess fat if needed.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add diced potatoes, dried thyme, bay leaf, and chicken broth. Bring to a boil, then reduce heat to maintain a gentle simmer.
05 - Cover and simmer for 20-25 minutes, or until potatoes are fork-tender.
06 - Remove bay leaf and stir in milk or cream. Heat gently for 2-3 minutes without boiling. Season with salt and pepper to taste.
07 - Ladle hot soup into bowls and garnish with fresh parsley and grated cheddar cheese if desired.

# Expert Suggestions:

01 -
  • The way the cream mingles with the sausage drippings creates a velvety broth youll want to drink straight from the ladle
  • Everything cooks in one pot, and the house smells like a cozy cabin regardless of whats actually happening outside
  • This is the soup that somehow tastes even better reheated the next day, if it lasts that long
02 -
  • Adding cold milk or cream to hot soup can cause curdling, so let the soup cool slightly first or warm the cream before adding
  • The soup continues thickening as it sits, so if you plan to reheat leftovers, add a splash more broth or cream when warming
03 -
  • Cut your potatoes into uniform cubes so they all finish cooking at the same time
  • Let the soup sit for five minutes off the heat before serving—the flavors meld and it thickens slightly

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