Sausage Potato Soup
A hearty one-pot sausage potato soup made with browned Italian sausage, Yukon Gold potatoes, onions, garlic, carrots, greens, herbs, and a little half-and-half. Ready in about 35 minutes, with mashed potatoes naturally thickening the broth.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course dinner
Cuisine American
- 1 lb Italian sausage mild or hot
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 1½ lbs Yukon Gold potatoes peeled and cut into ½-inch cubes
- 4 cups chicken stock or vegetable stock
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes optional
- 1 cup chopped kale or spinach
- ½ cup half-and-half or whole milk
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Brown the sausage in a large Dutch oven over medium-high heat for 6–8 minutes. Transfer to a plate and leave about 2 tablespoons of fat in the pot.
Reduce heat to medium. Add onion and carrots and cook for about 5 minutes. Add garlic and cook for 30 seconds.
Add ¼ cup stock and scrape up the browned bits. Add the remaining stock, oregano, red pepper flakes, salt, and pepper.
Add potatoes. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, until fork-tender.
Mash about one-third of the potatoes directly in the pot to thicken the broth.
Return the sausage. Add kale or spinach and cook for about 2 minutes.
Reduce heat to low and stir in the half-and-half.
Taste and adjust seasoning. Garnish with parsley or chives and serve.
Yukon Gold potatoes give the best balance of structure and natural thickening.
For a thicker soup, mash more potatoes.
For a dairy-free version, omit the half-and-half or use a dairy-free alternative.
Freeze before adding dairy for the best texture.
Always taste before adding extra salt because sausage and stock can vary in saltiness.