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.
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
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.
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.
Step 3:
Add the flour to the veggies and cook, stirring often, for 1 minute.
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:
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.
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.
Frequently Asked Questions
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.
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.
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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Sausage and Potato Soup
Equipment
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
-
- 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
