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Creamy One-Pot Italian Sausage and Potato Soup

Close-up of a bowl of creamy sausage potato soup, topped with browned sausage crumbles and fresh chives.
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Make this hearty, creamy sausage potato soup on the stovetop. It is a comforting, easy one-pot meal perfect for cold weather dinners.

Ingredients

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

Instructions

  1. Place a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the olive oil, chopped onion, and minced garlic to the pot with the sausage. Cook until the onion softens, about 5 minutes.
  3. Pour in the chicken broth. Add the diced potatoes, dried thyme, salt, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Remove about 1 cup of the soup mixture (mostly potatoes and broth) and mash it slightly with a fork or immersion blend briefly to thicken the broth slightly. Return the mashed mixture to the pot.
  6. Stir in the heavy cream. If using, stir in the shredded cheddar cheese until it melts smoothly into the soup, creating a velvety texture. Heat through for 2 minutes, but do not let it boil after adding the cream.
  7. Taste and adjust seasoning if needed. Serve the **hearty sausage and potato dinner** hot, garnished with fresh chives.

Notes

  • For a Crock Pot Sausage Potato Soup version, brown the sausage and sauté the onion/garlic on the stovetop first. Transfer everything to the slow cooker, add broth and seasonings, and 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.
  • This recipe is naturally **gluten free** if you skip the optional cheese or use a certified gluten-free cheese.
  • This **filling dinner soup** freezes well. Cool completely before storing in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Nutrition

Find it online: https://miameal.com/sausage-potato-soup-recipe-creamy-easy/