Simple Pork Sausage Potato Soup (Printable)
Hearty soup with savory sausage, tender potatoes, and vegetables in a creamy broth.
# 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
# Directions:
01 - Crumble pork sausage into a large pot over medium heat. Cook until browned and cooked through, approximately 5-7 minutes. Drain excess fat if desired.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until vegetables begin to soften and onions turn translucent.
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 low. Cover and simmer for 20-25 minutes until potatoes are fork-tender.
05 - Remove and discard bay leaf. Stir in milk or cream and heat gently for 2-3 minutes without boiling. Season with salt and black pepper to taste.
06 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and grated cheddar cheese if desired.
# Expert Tips:
01 -
- Everything cooks in one pot so you spend less time washing up and more time eating
- The sausage creates this incredible depth that makes people think you simmered it all day
- It freezes beautifully so you can always have comfort food ready
02 -
- I once skipped browning the sausage properly and the soup had half the flavor, take the time to get those crispy bits
- If you're reheating leftovers, the potatoes will have soaked up broth so add a splash more liquid or it becomes stew
03 -
- Cook the sausage until really crispy, those browned bits dissolve into the broth and create depth you can't get any other way
- Let the soup rest for ten minutes off the heat before serving, the flavors meld together magically