Simple Pork Sausage Potato Soup (Printable Version)

Hearty soup with pork sausage, potatoes, and vegetables in a creamy broth. Ready in under an hour.

# What You 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

# How to Make It:

01 - Place a large pot over medium heat. Crumble pork sausage into the pot and cook, stirring occasionally, until browned and cooked through. Drain excess fat if desired.
02 - Add diced onion, carrots, and celery to the pot with the sausage. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add diced potatoes, dried thyme, bay leaf, and chicken broth. Increase heat to bring to a boil, then reduce to low heat, 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. Taste and adjust seasoning with salt and black pepper as needed.
06 - Ladle hot soup into bowls and garnish with chopped fresh parsley and grated cheddar cheese if desired.

# Expert Advice:

01 -
  • This soup comes together in under an hour but tastes like it simmered all day
  • The combination of savory sausage and creamy potatoes is pure comfort in a bowl
  • Leftovers actually taste better the next day, if they last that long
02 -
  • If you want a thicker soup, use a potato masher to crush some of the potatoes right in the pot. This releases starch and creates a creamy base without adding cream
  • The soup continues to thicken as it sits, especially if you have mashed some potatoes. Add a splash of broth when reheating leftovers
  • Remove the bay leaf before serving. Leaving it in is a choking hazard and biting into one is never pleasant
03 -
  • Cut your potatoes into evenly sized pieces so they all finish cooking at the same time. Nothing worse than some potatoes being mushy while others are still firm
  • Let the soup rest for 5 to 10 minutes off the heat before serving. This allows the flavors to settle and the soup to thicken slightly

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