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One-Pot Creamy Italian Sausage Potato Soup

Close-up of a hearty bowl of creamy sausage potato soup, topped with crumbled sausage and fresh chives.
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Make this hearty, creamy sausage potato soup using Italian sausage. It is an easy, one-pot comfort food recipe perfect for cold weather family dinners.

Ingredients

Scale
  • 1 pound Italian sausage (sweet or hot)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and diced (about 1/2 inch pieces)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese (optional, for cheesy soup)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Brown the Italian sausage in a large pot or Dutch oven over medium heat. Break the sausage into small pieces as it cooks. Drain off excess grease and set the cooked sausage aside.
  2. Add the olive oil to the same pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the diced potatoes, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Use a potato masher or the back of a spoon to gently mash some of the potatoes against the side of the pot. This helps thicken the soup naturally.
  5. Return the cooked sausage to the pot. Stir in the heavy cream. Heat through gently, but do not allow the soup to boil after adding the cream.
  6. If using cheese, remove the pot from the heat. Stir in the shredded cheddar cheese until it melts smoothly into the broth, creating a velvety texture.
  7. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh chopped chives.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion/garlic on the stovetop first. Transfer everything to the slow cooker, add broth, thyme, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes of cooking.
  • If you prefer a smokier flavor, use smoked sausage instead of Italian sausage.
  • For a thicker soup, reserve about 1 cup of the cooked potatoes and mash them separately before stirring them back into the pot.

Nutrition

Find it online: https://www.purecookingjoy.com/sausage-potato-soup-recipe-one-pot-creamy/

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