Simple Pork Sausage Potato Soup

The first time I made this soup, it was supposed to be a quick Tuesday dinner, but my roommate kept wandering into the kitchen asking what smelled so good. By the time it was ready, both of us were hovering over the pot with spoons, completely abandoning our original plan to eat while watching TV.

Last winter, my sister came over feeling completely drained from work. I made a double batch of this soup, and we spent the entire evening at the kitchen table just talking and eating. She left with a container of leftovers and texted me the next morning saying it was exactly what she needed.

Ingredients

• 400 g (14 oz) pork sausage: The foundation of this soups flavor. I prefer mild sausage so the other ingredients can shine, but spicy adds a nice kick if you enjoy some heat
• 600 g (1.3 lbs) potatoes, peeled and diced: Yukon Gold or russet potatoes work beautifully here. They hold their shape while still becoming tender enough to easily break apart against the spoon
• 1 large onion, diced: Creates a sweet aromatic base that balances the savory sausage
• 2 medium carrots, peeled and sliced: Adds natural sweetness and beautiful color to every bowl
• 2 celery stalks, sliced: Provides that classic mirepoix foundation and subtle crunch
• 2 cloves garlic, minced: Add this after the vegetables have softened so it does not burn and become bitter
• 1.2 liters (5 cups) low-sodium chicken broth: Low-sodium is crucial because the sausage adds significant saltiness. You can always adjust seasoning at the end
• 250 ml (1 cup) milk or cream: Cream creates an incredibly rich texture, but milk works perfectly if you prefer something lighter
• 1 tsp dried thyme: This herb pairs beautifully with both pork and potatoes, creating an earthy undertone
• 1 bay leaf: A subtle background flavor that makes the soup taste more complex
• Salt and black pepper, to taste: Wait until the end to season. The sausage and broth may provide enough salt on their own
• Chopped fresh parsley and grated cheddar cheese: These garnishes add brightness and an extra layer of flavor that takes the soup from good to memorable

Instructions

Brown the sausage to build flavor:

Crumble the sausage into a large pot over medium heat. Cook until completely browned, using a wooden spoon to break it into small pieces. Skim off excess fat if there is more than a tablespoon or two

Soften the aromatic vegetables:

Add the onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes until the vegetables begin to soften and the onion turns translucent. This step builds the soups flavor foundation

Add the garlic carefully:

Stir in the minced garlic and cook for just 1 minute until fragrant. Watch closely because garlic can burn quickly and become bitter

Build the soup base:

Add the potatoes, thyme, bay leaf, and chicken broth. Bring everything to a boil over high heat, then immediately reduce to a gentle simmer

Simmer until tender:

Cover the pot and simmer for 20 to 25 minutes. The potatoes should be easily pierced with a fork. This slow cooking allows all the flavors to meld together beautifully

Add the creamy finish:

Remove and discard the bay leaf. Stir in the milk or cream and heat gently for 2 to 3 minutes. Do not let it come to a rolling boil or the dairy might separate

Season and serve:

Taste the soup and add salt and pepper only if needed. Ladle into bowls and top with fresh parsley and grated cheddar cheese if you like

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This soup has become my go-to when friends need comforting. Last month, I made it for a neighbor who just had surgery, and she told me it was the first thing she had actually wanted to eat in days. Sometimes simple food is the best medicine.

Making It Your Own

Do not be afraid to experiment with this recipe. I have substituted sweet potatoes for regular potatoes, which adds lovely sweetness and vibrant color. Fresh spinach or chopped kale added in the last few minutes of cooking wilts perfectly and adds nutrition without changing the comforting character of the soup.

The Perfect Bread Pairing

Crusty bread is absolutely essential with this soup. I like to slice a baguette and toast it under the broiler with a little butter and garlic. The contrast between the creamy soup and crispy bread makes every bite feel complete. A warm dinner roll works beautifully too.

Storage and Reheating

This soup keeps remarkably well and actually develops deeper flavor after a day in the refrigerator. Store it in an airtight container for up to four days. When reheating, add a splash of broth or milk because the potatoes will have absorbed some liquid. Reheat gently over medium-low heat, stirring occasionally to prevent the dairy from separating.

• Freeze individual portions for up to three months. Thaw overnight in the refrigerator before reheating
• If the soup seems too thick after reheating, add more broth a little at a time until you reach the desired consistency
• Always reheat gently to prevent the dairy from separating or the soup from becoming grainy

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There is something deeply satisfying about a soup that fills the whole house with wonderful aromas. I hope this recipe becomes a comfort in your home too.

Recipe FAQs

→ Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work beautifully in this soup. They'll add natural sweetness and a vibrant orange color. Keep in mind sweet potatoes cook slightly faster, so check for tenderness a few minutes early.

→ How can I make the soup thicker?

Mash some of the cooked potatoes directly in the pot using a potato masher or fork. This releases starch and naturally thickens the broth. Alternatively, add a slurry of cornstarch and water or reduce the liquid slightly.

→ Can I freeze this soup?

Yes, freeze without the milk or cream added. Cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the dairy just before serving.

→ What type of sausage works best?

Mild or spicy pork sausage both work wonderfully. Italian sausage adds fennel notes, while breakfast sausage provides a milder flavor. Remove casings before cooking and choose based on your spice preference.

→ Can I make this dairy-free?

Substitute the milk or cream with full-fat coconut milk, almond milk, or additional chicken broth. The soup will still be creamy and satisfying, especially with the starch from the potatoes helping thicken the base.

→ What vegetables can I add?

Kale, spinach, corn, bell peppers, or green beans make excellent additions. Add hearty greens like kale during the last 5 minutes of simmering, while quick-cooking vegetables like corn can go in with the potatoes.