Sausage Potato Soup

This hearty sausage potato soup is creamy, comforting, and packed with tender potatoes, savory Italian sausage, and greens. It's an easy one-pot meal that works well for chilly nights or a filling family dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: dinner, Soup

Cuisine: Italian-American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

1 pound Italian sausage, casings removed
1 tbsp olive oil if needed
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
4 cups chicken broth
2 cups water
1 tsp salt or to taste
1/2 tsp black pepper
1 tsp dried Italian seasoning
2 cups milk
1 cup heavy cream
2 cups kale or spinach, chopped
1/2 tsp red pepper flakes optional
1/2 cup shredded cheddar cheese optional

Equipment

large pot or Dutch oven
wooden spoon
knife
cutting board
potato masher

Method

In a large pot or Dutch oven over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through. Drain excess fat if needed.
Add the onion to the pot and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds more.
Add the potatoes, chicken broth, water, salt, black pepper, and Italian seasoning. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are tender.
If you prefer a thicker soup, mash some of the potatoes directly in the pot with a spoon or potato masher.
Stir in the milk, heavy cream, kale or spinach, and red pepper flakes if using. Simmer gently for 3 to 5 minutes, until the greens are wilted and the soup is heated through. Do not boil after adding the dairy.
Taste and adjust seasoning as needed. Ladle into bowls and top with shredded cheddar cheese if desired.

Notes

For a lighter version, use half-and-half instead of heavy cream. If you want extra thickness, mash more of the potatoes before adding the dairy, or simmer a few minutes longer on low heat.