I’m excited to share my Sausage Potato Soup with you. This hearty, comforting bowl blends savory pork sausage with tender potatoes and fresh herbs, making it a perfect meal for any chilly day.
Level: Easy
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 servings
I love making Sausage Potato Soup because it’s both filling and simple to prepare. With just a few everyday ingredients, you can create a flavorful soup that warms you from the inside out. Whether you’re looking for a satisfying lunch or a cozy dinner, this soup is sure to please.
Description
This soup starts by browning ground pork sausage in a large saucepan until it’s well cooked and crumbly. After draining the extra grease, I add sliced potatoes, onions, water, salt, and a pinch of celery seeds. Once the mixture boils, I lower the heat and let it simmer so the potatoes become tender. I then lightly mash some of the potatoes to create a rustic texture without losing all the chunks. Finally, I stir in finely chopped parsley and whole milk, adjusting the thickness with extra milk if needed. The result is a creamy, savory soup with just the right balance of flavors.
Ingredients
• 1 lb ground pork sausage
• 5 cups sliced potatoes
• 2 onions, sliced
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1/4 tsp celery seeds
• 3 tbsp finely chopped fresh parsley
• 2 1/2 to 3 cups whole milk
Directions
- Brown the Sausage:
In a large saucepan over medium heat, add the ground pork sausage. Stir frequently and break it into small crumbles. Cook for about 8 minutes until the sausage is browned and no longer pink. Drain off any excess grease and set the sausage aside. - Cook the Vegetables:
To the same saucepan, add the sliced potatoes, onions, water, salt, and celery seeds. Stir well to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20 minutes until the potatoes are tender. Use a fork or spatula to lightly mash some of the potatoes—keeping some chunks for texture. - Finish the Soup:
Return the browned sausage to the saucepan and stir in the chopped parsley and 2 1/2 cups of whole milk. Mix until everything is well combined and heat the soup just until warmed through. If the soup feels too thick, stir in the remaining 1/2 cup of milk. Remove the pan from the heat. - Serve:
Ladle the hot soup into bowls and enjoy immediately.
Process Details
• Sausage Browning: Cooking the sausage until it’s nicely browned adds a deep, savory flavor that forms the base of the soup.
• Vegetable Simmering: Bringing the potatoes and onions to a boil and then simmering ensures they become tender while still retaining a bit of texture.
• Light Mashing: Lightly mashing some of the potatoes creates a thicker, creamier broth without losing the rustic feel of the chunks.
• Milk Adjustment: Adding milk gradually allows you to control the soup’s creaminess and consistency.
Tips for Success
• Even Slicing: Cut the potatoes and onions into uniform slices to ensure even cooking.
• Drain Excess Grease: Properly drain the sausage after browning to avoid a greasy soup.
• Stir Gently: When mashing the potatoes, stir gently to keep some chunks intact.
• Taste and Adjust: Always taste your soup before serving and adjust salt or milk as needed for your preferred consistency.
Serving Ideas
• With Bread: Enjoy a bowl of this soup with a slice of crusty bread or warm dinner rolls.
• Side Salad: Pair it with a fresh green salad for a light, balanced meal.
• Topping Options: Garnish with extra fresh parsley or a sprinkle of black pepper for added flavor.
Nutrition Info (Approximate per Serving)
• Calories: 300–350
• Fat: 18–22 grams
• Carbohydrates: 25–30 grams
• Protein: 15–18 grams
I believe this Sausage Potato Soup is a perfect blend of hearty and comforting flavors. Its simple preparation and satisfying taste make it an excellent choice for any day you need a warming meal. I hope you enjoy making and savoring this soup as much as I do, and I’d love to hear your thoughts once you try it!
