As the winter chill sets in, there’s nothing quite like a warm, savory, aromatic, tender, and flavorful bowl of creamy sausage potato soup to warm the heart and belly. This delicious recipe is a staple for any winter dinner, and with our expert tips and tricks, you’ll be making it like a pro in no time! For more comforting winter recipes, be sure to check out our Winter Recipes Collection.
Why This Recipe Works
This creamy sausage potato soup recipe works because it combines the richness of sausage and potatoes with the velvety texture of heavy cream, all in a flavorful broth that’s sure to become a family favorite. The key to this recipe is using high-quality ingredients, such as juicy sausage and tender potatoes, and cooking them slowly to bring out their natural sweetness.
Key Ingredient Highlights
The star of the show in this recipe is undoubtedly the sausage. We recommend using a high-quality, flavorful sausage like andouille or kielbasa to give the soup a deep, smoky flavor. Of course, no sausage potato soup would be complete without the potatoes themselves! We like to use a combination of Russet and Yukon Gold potatoes for a balance of texture and flavor.
Creamy Sausage Potato Soup Recipe
This hearty, comforting soup is perfect for a chilly winter evening. With its rich, creamy broth and tender potatoes and sausage, it’s sure to become a family favorite.
Ingredients
- â–¢ 1 lb sausage, sliced
- â–¢ 2-3 medium potatoes, peeled and diced
- â–¢ 1 onion, diced
- â–¢ 3 cloves garlic, minced
- â–¢ 1 cup heavy cream
- â–¢ 2 cups chicken broth
- â–¢ 1 tsp dried thyme
- â–¢ Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
- Add the diced potatoes, chicken broth, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and cook until heated through. Season the soup with salt and pepper to taste.
- Serve hot, garnished with chopped fresh herbs if desired.
Pro Tips
To avoid lumps in the soup, be sure to puree it until smooth, either with an immersion blender or by transferring it to a blender. If you notice any lumps, you can also try whisking in a little bit of heavy cream or half-and-half to smooth out the texture.
To prevent undercooked sausage, be sure to cook it until it reaches an internal temperature of at least 160°F. You can check the internal temperature of the sausage by inserting a food thermometer into the thickest part of the sausage.
To prevent overcooked potatoes, be sure to check on them frequently as they simmer. If you notice they’re becoming too tender, you can remove them from the heat and let them cool slightly before pureeing the soup.
FAQs
Q: Can I use different types of sausage in this recipe?
A: Yes! You can use a variety of sausages in this recipe, such as andouille, kielbasa, or even chorizo. Just be sure to adjust the cooking time and temperature accordingly.
Q: Can I make this recipe in a slow cooker?
A: Yes! You can make this recipe in a slow cooker by browning the sausage and cooking the vegetables in a skillet, then transferring everything to the slow cooker and cooking on low for 3-4 hours.
Q: Can I freeze this recipe?
A: Yes! You can freeze this recipe by letting it cool completely, then transferring it to an airtight container or freezer bag. Simply thaw and reheat when you’re ready to serve.
For more delicious and comforting winter recipes, be sure to check out How to make Creamy Sausage Potato Soup Recipe for Winter Dinner.
