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Sausage and Potato Soup

This hearty Sausage and Potato Soup is loaded with sausage, potatoes, carrots, and leeks in a creamy thyme and bay-infused broth.

Bowl of sausage and potato soup with a spoon next to a towel.

This chunky brothy soup is comfort food in a bowl. Flavorful sausage, hearty chunks of potatoes, and a vibrant mixture of veggies come together in a savory creamy broth that’s been simmered with fresh thyme and bay. You’ll want to tuck into a bowl of this sausage and potato soup again and again.

Looking for the perfect sides for your soup? How about Crusty Dutch Oven Bread? Or, for a faster bread side, try these Easy Flatbreads. If you want a salad with your soup, Strawberry Goat Cheese Salad and Roasted Sweet Potato and Chickpea Salad are both great options!

Ingredients

Ingredients for sausage and potato soup.

Ingredient Notes

Ground Pork Sausage – Use mild or hot sausage based on your preferences.

Potatoes – Yukon gold potatoes are perfect for brothy soup recipes because they keep their shape and don’t easily fall apart. Red, yellow, and Dutch potatoes all work as well.

Leeks – Similiar to other alliums (onions, garlic, etc.), leeks have a slightly sweet flavor when cooked and add flavor to the overall dish.

White Wine – A dry white wine, like Pinot Grigio, adds a bit of acidity to the dish.

Broth – The base of the broth in this recipe is chicken broth or stock that is flavored with fresh thyme and a bay leaf.

Heavy Cream – Added for creaminess.

How To Clean Leeks

Leeks, much like onions, add a nice texture and flavor to soups. However, leeks tend to be dirty and sandy when they come home from the store or farmer’s market and will need to be thoroughly cleaned. For this recipe, we want half-moon cuts which makes cleaning the leeks very easy.

Remove the root end of the leek. Then, slice the leek in half vertically. Finally, slice each half into thin half-moon cuts stopping before you reach the dark green part. We only want the white and light green sections.

Place the cut leeks in a colander or fine mesh strainer. Thoroughly rinse under running water to remove any dirt and sand. Allow the leeks to drain before using.

Step By Step Instructions

Note: The recipe card below contains a full list of ingredients, their amounts, and instructions.

Step 1:

Heat a large Dutch oven or pot over medium-high heat. Sauté the sausage, breaking it up as it cooks, until cooked through, about 8 minutes. Remove the sausage to a plate lined with paper towels and set aside.

Cooked ground sausage in a pot with a wooden spoon.

Step 2:

Add the butter to the pot.

Once melted, add the leeks, onion, celery, and carrots. Sauté, stirring occasionally until the veggies start to soften, about 5 minutes. Add the garlic and sauté for 1 minute.

Sliced carrots, celery, onion, leeks, and garlic in a pot with a wooden spoon.

Step 3:

Add the flour to the veggies and cook, stirring often, for 1 minute.

Flour on top of sautéd veggies.

Step 4:

Slowly pour the wine in and allow it to simmer for 1 to 2 minutes or until it has reduced by half.

Step 5:

Add the broth, potatoes, thyme sprigs, bay leaf, salt, and pepper. Bring the soup to a gentle boil over medium-high heat. Then, reduce the heat to medium-low to simmer uncovered for about 20 minutes or until the potatoes are cooked through.

Step 6:

Cooked sausage and cream added to the pot of soup with a wooden spoon.

Fish out the thyme sprigs and bay leaf and discard. Add the sausage back to the pot along with the heavy cream and stir to combine.

Serve warm.

Bowl of sausage and potato soup with a spoon in it.

Tips & Tricks

This recipe calls for ground sausage that is not in casings. However, if all you have are the kind that are in casings, simply remove them before cooking.

Substitutions & Variations

  • This versatile soup is perfect for using up whatever veggies you have. Feel free to use any vegetables you’d like
  • Parsnips would make a great substitution for the potatoes
  • If you would like some more green veggies in your soup, add chopped spinach or kale to the mix of sautéed veggies

Storage & Reheating

Storage

Store the soup in an airtight container in the fridge for up to 4 days.

Reheating

Reheat the soup in a microwave-safe bowl in 30-second increments or on the stovetop over medium-low heat until warmed through.

Freezing

Technically this soup can be frozen however there is a possibility of texture changes when thawed. To freeze, place the cooled soup in a freezer-safe container or bag and freeze. Allow it to thaw in the fridge before reheating.

Bowl of sausage and potato soup with a spoon next to a towel.

Frequently Asked Questions

Can I skip the wine?

Wine adds acidity and flavor to the recipes they are in. For this recipe, you can leave the wine out but I suggest substituting it with a tablespoon of lemon juice or vinegar to get similar results.

Should I leave the potato skin on?

It’s really a matter of personal preference. The skin on Yukon gold potatoes is very thin and hardly noticeable when cooked so I prefer to leave them unpeeled. However, you can peel the potatoes if you’d like.

Can I use something other than pork sausage?

Sure! Ground beef, chicken, or turkey would all work great. Just remember that sausage is a flavored ground meat so using plain ground meat will affect the final taste.

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Bowl of sausage and potato soup with a spoon and a towel.

Sausage and Potato Soup

Alicia
This hearty Sausage and Potato Soup is loaded with sausage, potatoes, carrots, and leeks in a creamy thyme and bay-infused broth.
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 6 servings

Equipment

Dutch Oven

Ingredients
  

  • 1 pound ground pork sausage mild or hot, not in casings
  • 2 tablespoons butter
  • 2 large leeks white and light green parts cut into half moons and rinsed under water
  • 1 medium yellow onion diced
  • 2 stalks celery thinly sliced
  • 1 cup carrots diced
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine Pinot Grigio
  • 5 1/2 cups chicken broth
  • 1 1/2 pounds Yukon gold potatoes cut into bite-sized pieces
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper preferably freshly cracked
  • 1 cup heavy cream

Instructions
 

  • Heat a Dutch oven or large pot over medium-high heat.
  • Add the sausage and sauté, breaking it up as it cooks, until cooked through about 8 to 10 minutes. (see notes)
    Transfer the cooked sausage to a paper towel-lined plate and set aside.
  • Add the butter to the pot. Once melted, add the leeks, onions, celery, and carrots. Cook, stirring occasionally, for 4 to 5 minutes or until the veggies begin to soften. Add the garlic a sauté for 1 minute.
  • Add the flour to the veggies and cook, stirring often, for 1 minute.
  • Slowly pour in the white wine and allow it to simmer, stirring occasionally, for 1 to 2 minutes or until reduced by half.
  • Add the broth, potatoes, thyme sprigs, bay leaf, salt, and pepper. Bring the soup to a gentle boil and then reduce the heat to medium-low and simmer, uncovered, for 20 minutes or until the potatoes have cooked through.
  • Fish out the thyme sprigs and bay leaf. Add the sausage and heavy cream to the pot and stir to combine. Serve warm.

Notes

For the sausage: this recipe calls for sausage that is not in casings. However, if that is all you have, just remove the casings before cooking.
 
Substitutions & Variations
    • This versatile soup is perfect for using up whatever veggies you have. Feel free to use any vegetables you’d like
    • Parsnips would make a great substitution for the potatoes
    • If you would like some more green veggies in your soup, add chopped spinach or kale to the mix of sautéed veggies
 
Storage & Reheating
Storage:
Store the soup in an airtight container in the fridge for up to 4 days.
Reheating:
Reheat the soup in a microwave-safe bowl in 30-second increments or on the stovetop over medium-low heat until warmed through.
Freezing:
Technically this soup can be frozen however there is a possibility of texture changes when thawed. To freeze, place the cooled soup in a freezer-safe container or bag before freezing. Then, fully thaw in the fridge before reheating.

Nutrition

Serving: 1servingCalories: 564kcalCarbohydrates: 34gProtein: 18gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 114mgSodium: 1749mgPotassium: 957mgFiber: 4gSugar: 6gVitamin A: 4916IUVitamin C: 31mgCalcium: 100mgIron: 3mg
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