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This sausage potato soup is loaded with hearty ingredients like smoky bacon, tender potatoes and savory sausage slices simmered in a creamy, flavorful broth. Fresh vegetables add color and texture, while simple seasonings keep the flavors balanced and rich. It’s a one-pot meal that comes together easily, making it perfect for busy evenings or chilly weekends. Each spoonful warms you from the inside out, offering comfort and big flavor in every bite.
This sausage potato soup blends smoky bacon, sausage, tender potatoes and fresh veggies in a creamy broth for a hearty, comforting one-pot meal everyone will love.
You might also like Italian sausage tortellini soup, hamburger soup, smoked sausage and potato skillet, and maybe some of these potato soup recipes.
Why You’ll Love It
Hearty and filling: Packed with sausage, bacon and potatoes for a satisfying dinner.
One-pot simplicity: Easy cleanup since everything cooks in the same pot.
Customizable flavors: Change the seasonings or creaminess to suit your taste.
Perfect for chilly nights: Rich, warm and full of comfort in every bite.
Sausage Potato Chowder Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Crispy bacon: Adds smoky flavor and richness.
Smoked sausage: Brings savory depth and meaty texture.
Onion: Provides sweetness and flavor to the base.
Carrots and celery: Add color, crunch and mild sweetness.
Garlic: Gives aromatic depth to the soup.
Thyme: Adds earthy herbal notes.
Smoked paprika: Brings subtle smoky warmth.
Black pepper: Balances the flavors with mild heat.
All-purpose flour: Thickens the broth slightly.
Potatoes: Make the soup hearty and creamy when cooked.
Chicken broth: Provides a savory base.
Heavy cream: To make the soup creamy. This ingredient adds richness and a velvety finish.
Fresh parsley: Brightens the finished soup.
Parmesan cheese: An optional topping. Freshly grated parmesan offers the best flavor.
How to Make Sausage and Potato Soup
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the bacon: Crisp the bacon pieces in a large soup pot or Dutch oven, then remove and set aside.
Brown the sausage: Lightly sear the sliced sausage, then remove and set aside.
Sauté vegetables: Cook onion, carrots and celery until softened, then add garlic, thyme, paprika, salt and pepper.
Add flour: Stir in the flour and cook briefly to remove the raw taste.
Add potatoes and liquids: Stir in potatoes, broth and water, then simmer until potatoes are tender.
Finish the soup: Add cream, return bacon and sausage, simmer briefly, then stir in parsley before serving.
Substitutions and Variations
Dairy swap: Use Half & Half or whole milk for a lighter soup.
Potato options: Yukon Gold potatoes, russet potatoes or red potatoes hold their shape well, if you prefer chunkier soup.
Parmesan cheese: You can sprinkle some shredded cheddar cheese on top instead of the parmesan or omit the cheese altogether.
Chicken broth: Substitute vegetable broth.
No bacon: Skip the bacon and use olive oil for cooking the vegetables and sausage.
Smoked sausage swap: You can use kielbasa if you prefer, or even sweet Italian sausage, spicy Italian sausage or herby pork sausage. Chicken sausage, turkey sausage and mild Italian sausage are more options. In fact, pretty much any kind of sausage would work!
Add more veggies: Corn, peas or fresh spinach make tasty additions to the soup.
Spice it up: A punch of red pepper flakes adds a little fire!
Gluten-free option: Swap the flour for cornstarch or a gluten-free flour blend.
Garnishes: Add croutons on top for some crunch or add fresh herbs for a bright flavor.
Serving Suggestions
With bread: Pair your potato and sausage soup with French bread rolls, garlic bread or cheddar chive dinner rolls. Crusty bread is great for mopping up every last drop!
With salad: A crisp salad would contrast well with the creamy soup, perhaps a fennel orange salad or lemon and parmesan chopped salad. Another idea is this charred zucchini salad.
Wine pairing: An oaked Chardonnay would stand up to the creaminess in this soup. If you prefer red, try a light-bodied Chianti or full-bodied Primitivo.
How to Store Sausage Potato Soup
Store: Keep leftover soup in an airtight container in the refrigerator for up to 4 days.
Freeze: This soup freezes well for up to 2 months. If you freeze potato sausage soup, you may find the texture changes slightly after thawing.
Thaw: Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stove over low heat until hot.
Top Tips
Cook the bacon fully: Crisp bacon gives the best flavor base.
Brown the sausage well: Adds depth to the finished soup.
Cut potatoes evenly: Ensures even cooking throughout.
Mash a few potatoes: Thickens the soup naturally without extra flour.
Simmer gently: Keeps the cream from curdling and flavors balanced.
Sausage and Potato Chowder FAQs
Yes, it helps thicken and deepen the flavor.
Yes, make the soup, cool it and store it in the fridge, then reheat when ready.
Add more broth if it gets too thick.
Hearty Sausage Potato Soup Recipe
Sausage Potato Soup
Equipment
- Soup Pot Large or Dutch Oven
Ingredients
- 6 Slices bacon, thick-cut, diced
- 1 Pound smoked sausage, sliced into ¼-inch rounds
- 1 onion, medium, diced
- 2 carrots, diced
- 2 Stalks celery, diced
- 3 Cloves garlic, minced
- 1 Teaspoon dried thyme, or 1 Tablespoon fresh thyme
- ½ Teaspoon smoked paprika
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons all-purpose flour
- 5 russet potatoes, medium, peeled and diced
- 4 Cups chicken broth
- 2 Cups water
- 1 Cup heavy cream
- ¼ Cup fresh parsley, chopped
Optional Topping
- parmesan cheese, grated
Instructions
- Heat a large soup pot or Dutch oven over medium heat.
- Add the diced bacon and cook until crisp.
- Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the smoked sausage slices to the pot and cook for about 1 to 2 minutes until lightly browned. Remove and set aside with the bacon.
- Add the onion, carrots, and celery to the pot.
- Cook until softened, about 5 minutes, then stir in the garlic, thyme, smoked paprika, salt, and pepper. Cook another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well, cooking for 1 to 2 minutes to eliminate the raw flour taste.
- Add the diced potatoes, chicken broth, and water. Stir to combine and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes, or until potatoes are tender.
- Stir in the heavy cream, then return the bacon and sausage to the pot. Simmer for another 5 minutes until the soup is rich and creamy.
- Sprinkle with fresh parsley before serving. Ladle into bowls and serve warm, with parmesan cheese if liked.
Notes
Brown the sausage well: Adds depth to the finished soup.
Cut potatoes evenly: Ensures even cooking throughout.
Mash a few potatoes: Thickens the soup naturally without extra flour.
Simmer gently: Keeps the cream from curdling and flavors balanced.
Nutrition
This creamy sausage potato soup brings together smoky sausage, crisp bacon, tender vegetables and creamy broth in a single pot for maximum flavor. It’s hearty, comforting and easy to prepare, making it ideal for cold nights or busy days when you want a satisfying meal without extra effort. With simple substitutions available, you can tailor this hearty soup to your taste while keeping that cozy homemade flavor everyone loves.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
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