Sausage Potato Soup
This sausage potato soup combines smoky bacon, sausage and hearty potatoes with vegetables in a creamy broth. It’s simple to make and perfect for weeknight dinners.
Servings: 6
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
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.
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
Calories: 552kcal | Carbohydrates: 42g | Protein: 16g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 103mg | Sodium: 1469mg | Potassium: 1105mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4345IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 3mg
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