One pot creamy sausage and potato soup is a warm, comforting meal that’s perfect for busy weeknights. It’s rich, filling, and full of flavor. And the best part? You cook it all in one pot, so cleanup is easy. At homeandfiesta, we focus on recipes that are simple, family friendly, and packed with flavor.
In this guide, I’ll explain what this soup is, how to make it, why it works, and ways to adjust it. I’ll also answer common questions people search for on Google.
Creamy Sausage Potato Soup
What Is One Pot Creamy Sausage and Potato Soup
This soup is a creamy, hearty dish made by cooking sausage, potatoes, and vegetables together in a single pot. The sausage adds a savory, rich flavor while the potatoes make it filling. Onions, garlic, and seasonings build a flavorful base. Heavy cream or half and half makes the soup smooth and slightly thick.
It’s basically a comfort food in a bowl. You get protein, carbs, and vegetables all in one meal. One pot cooking makes it simple and saves time. It’s ideal for weeknight dinners, meal prep, or when you want something quick and satisfying.
Ingredients You’ll Need
This recipe serves 6–8 people. Here’s what you’ll need:
Soup Base
- 1 lb (450 g) sausage (pork, chicken, or turkey)
- 4 medium potatoes, diced (Yukon gold or red)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
Seasonings
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Optional Garnishes
- Shredded cheese
- Chopped parsley
- Green onions
Tips
- For a low carb version, swap potatoes with cauliflower.
- Use mild or spicy sausage based on your preference.
- Frozen potatoes can be used if fresh ones aren’t available.
How to Make One Pot Creamy Sausage and Potato Soup
Step 1: Brown the Sausage
Heat a large pot over medium heat. Add the sausage. Break it into small pieces with a spatula. Cook until it’s browned and no longer pink. Remove it from the pot and set aside.
Step 2: Sauté Onions and Garlic
In the same pot, add olive oil or butter if needed. Sauté diced onions until soft, about 3–4 minutes. Add garlic and cook for another minute until fragrant.
Step 3: Add Potatoes and Seasonings
Stir in diced potatoes. Sprinkle in paprika, thyme, salt, and pepper. Mix everything so the potatoes are coated with seasonings.
Step 4: Add Broth and Simmer
Pour in the chicken or vegetable broth. Stir to combine. Bring the soup to a gentle boil, then reduce the heat. Cover the pot and simmer for 15–20 minutes until potatoes are tender.
Step 5: Return Sausage and Add Cream
Add the cooked sausage back to the pot. Pour in heavy cream or half-and-half. Stir and let it simmer for another 5 minutes. The soup will become creamy and slightly thick.
Step 6: Adjust and Serve
Taste and adjust the seasoning. Add more salt or pepper if needed. Serve hot in bowls. Top with shredded cheese, parsley, or green onions if desired.
Why This Recipe Works
This soup works because it balances flavor, texture, and convenience.
- One Pot Cooking: Everything cooks together, allowing flavors to meld naturally.
- Sausage: Adds savory depth and protein. It browns first to develop rich flavor.
- Potatoes: Make the soup filling and add a soft, comforting texture.
- Cream: Smooths the soup and gives it a luxurious mouthfeel without needing extra fat.
Simmering everything together also saves time. You don’t need multiple pans or steps. And the optional toppings let you customize it for your taste.
Variations and Tips
- Change the Meat: Swap sausage for ground turkey, chicken, or chorizo.
- Add Vegetables: Carrots, celery, or spinach can boost nutrition.
- Thicker Soup: Mash a few potatoes in the pot or simmer uncovered for 5–10 minutes.
- Spicy Version: Add crushed red pepper flakes or hot sauce.
- Slow Cooker Method: Brown sausage and sauté onions first. Then add all ingredients to a slow cooker. Cook on low for 4–6 hours. Add cream in the last 30 minutes.
Storage and Reheating Tips
- Refrigerator: Store leftover soup in an airtight container for 3–4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheating: Warm gently on the stove or microwave. Stir occasionally to prevent sticking. Avoid boiling to keep cream from curdling.
Recipe FAQ,s
Can I make this soup ahead of time?
Yes. It actually tastes better the next day as the flavors meld.
Can I use frozen potatoes?
Yes, but fresh potatoes hold their shape better.
How do I thicken the soup?
Simmer uncovered for a few minutes or mash some potatoes in the pot.
Can I make this soup dairy-free?
Yes. Use coconut cream or a dairy-free cream substitute.
Can I cook this in a slow cooker?
Yes. Combine browned sausage, sautéed onions, potatoes, and broth. Cook on low for 4–6 hours. Add cream at the end.
Serving Tips
Serve this soup with crusty bread, crackers, or a simple salad. It’s great for lunch or dinner. Portion leftovers into containers for meal prep. You can also top it with cheese or herbs for extra flavor.
Conclusion
One pot creamy sausage and potato soup is simple, comforting, and packed with flavor. It’s a one-pot meal that saves time and cleanup. The sausage adds richness, potatoes add heartiness, and cream makes it smooth.
This recipe is flexible, so you can swap ingredients, add vegetables, or adjust seasonings. At homeandfiesta, we aim for meals that are practical and satisfying. This soup is perfect for weeknights, meal prep, or anytime you want a warm, filling bowl of comfort.
Try it tonight and enjoy a creamy, savory soup everyone will love.
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One Pot Creamy Sausage and Potato Soup
Ingredients
Soup Base
- 1 lb 450 g sausage (pork, chicken, or turkey)
- 4 medium potatoes diced (Yukon gold or red)
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups 960 ml chicken or vegetable broth
- 1 cup 240 ml heavy cream or half-and-half
Seasonings
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Optional Garnishes
- Shredded cheese
- Chopped parsley
- Green onions
Tips
- For a low carb version swap potatoes with cauliflower.
- Use mild or spicy sausage based on your preference.
- Frozen potatoes can be used if fresh ones aren’t available.
Video
Notes
📝 Notes
- Use smoked or Italian sausage for the best flavor.
- Baby potatoes cook evenly and don’t need peeling.
- Brown the sausage first to build depth.
- Sub half-and-half for heavy cream if needed.
- Add spinach or kale at the end for extra greens.
- Adjust thickness with extra broth.
- Season lightly at first; sausage adds salt.
- Store leftovers airtight for up to 3 days.
🍽️ Nutrition Facts (Per Serving)
Calories: 420 |Carbohydrates: 28g |
Fiber: 3g |
Sugars: 4g |
Protein: 18g |
Fat: 30g |
Saturated Fat: 13g |
Cholesterol: 85mg |
Sodium: 980mg |
Potassium: 720mg |
Calcium: 110mg |
Iron: 2.4mg
