Pork Sausage Potato Soup – Hearty, Creamy, and Comforting
There’s something deeply satisfying about a bowl of rich, creamy soup filled with tender potatoes, savory sausage, and aromatic herbs. This Pork Sausage Potato Soup is pure comfort in a bowl — cozy, hearty, and perfect for chilly nights or busy weeknights when you need something warm and filling.
Made with flavorful ground pork sausage, creamy potatoes, and a velvety broth infused with garlic and herbs, this soup is simple to make but tastes like it’s been simmering all day. It’s one of those recipes that feels rustic and homey, yet still special enough to serve to guests.
Whether you enjoy it with a crusty loaf of bread, a sprinkle of cheese, or a side salad, this soup delivers classic comfort with every spoonful — rich, savory, and perfectly balanced.
Why You’ll Love This Pork Sausage Potato Soup
1. Simple ingredients, big flavor
Everyday ingredients come together to create a hearty and deeply satisfying soup.
2. Ready in under 45 minutes
Quick enough for weeknights but cozy enough for weekends.
3. One-pot meal
Everything cooks in one pot, making cleanup easy.
4. Comforting and hearty
The creamy base, tender potatoes, and flavorful sausage make it filling and nourishing.
5. Easy to customize
You can add veggies, use spicy sausage, or swap the cream for a lighter broth-based version.
6. Freezer-friendly
Perfect for make-ahead lunches or quick dinners when you need a comforting meal fast.
What You’ll Need
This soup comes together with a handful of pantry staples and simple ingredients.
For the Soup:
- 1 pound ground pork sausage (mild or spicy, depending on your taste)
- 1 tablespoon olive oil (optional, for browning)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cut into bite-sized cubes
- 1 large carrot, diced (optional, for color and sweetness)
- 4 cups chicken broth
- 1 cup water (optional, for thinning)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening; use gluten-free if needed)
For Serving:
- Fresh parsley, chopped
- Grated Parmesan or cheddar cheese
- Crusty bread or biscuits on the side
Step-by-Step Instructions
Step 1: Brown the Sausage
In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground pork sausage and cook, breaking it apart with a spatula, until browned and fully cooked — about 6–8 minutes.
If the sausage releases a lot of grease, drain off most of it, leaving about a tablespoon in the pot for flavor.
Step 2: Add Aromatics
Add the diced onion to the pot with the sausage. Sauté for 3–4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
This step builds a flavorful base for the soup.
Step 3: Add Potatoes and Broth
Stir in the diced potatoes and carrots (if using). Pour in the chicken broth and water (if needed to cover the potatoes). Season with thyme, oregano, paprika, salt, and pepper.
Stir everything together and bring to a gentle boil over medium-high heat.
Step 4: Simmer Until Tender
Reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
If the liquid reduces too much during cooking, add a bit more broth or water to maintain your desired consistency.
Step 5: Create the Creamy Base
In a small saucepan (or directly in the pot if you prefer fewer dishes), melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a light roux.
Slowly pour in the heavy cream, whisking constantly until smooth and slightly thickened. Add this creamy mixture to the soup pot, stirring to combine.
Simmer for another 5 minutes until the soup thickens slightly and becomes creamy.
Step 6: Taste and Adjust
Taste the soup and adjust seasonings as needed — more salt for balance, extra pepper for depth, or a pinch of thyme if you want more herbal flavor.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with chopped parsley and freshly grated cheese. Serve hot with a side of crusty bread for dipping.
Tips for the Best Pork Sausage Potato Soup
- Use good-quality sausage.
The flavor of the sausage carries the soup — choose one with great seasoning or try a spicy version for extra warmth. - Cut potatoes evenly.
Uniformly sized cubes ensure even cooking and the perfect creamy texture. - Don’t overcook the potatoes.
Simmer gently until just tender; overcooking can cause them to break down too much. - Control the consistency.
If the soup becomes too thick, thin it with a splash of broth or water. If it’s too thin, simmer a few minutes longer. - Add greens for color.
Stir in chopped spinach or kale during the last 2 minutes of cooking for added nutrients and freshness. - Make it dairy-free.
Use coconut milk or oat cream instead of heavy cream for a creamy but lighter alternative.
Flavor Variations
Classic Variations
Spicy Sausage Potato Soup:
Use hot Italian sausage and add a pinch of crushed red pepper for a bold, spicy kick.
Cheesy Sausage Soup:
Stir in 1 cup of shredded cheddar or mozzarella at the end for a richer, creamier version.
Rustic Veggie Sausage Soup:
Add chopped celery, bell peppers, or corn to give more texture and sweetness.
Smoky Bacon Sausage Soup:
Cook 3 slices of chopped bacon with the sausage for extra depth and smoky flavor.
Lighter or Alternative Versions
Broth-Based Sausage Potato Soup:
Skip the cream and flour for a lighter, clearer broth with hearty flavor.
Sweet Potato and Sausage Soup:
Swap regular potatoes for sweet potatoes for a slightly sweet and colorful twist.
Herbed Sausage Soup:
Add rosemary, sage, or bay leaf to give a more aromatic, earthy flavor.
Serving Suggestions
This soup is hearty enough to serve on its own, but it pairs beautifully with simple sides:
- Warm crusty bread or garlic toast
- Buttery biscuits or cornbread
- A light green salad with lemon vinaigrette
- Roasted vegetables for a full meal
For a cozy family dinner, serve it in large bowls with melted cheese sprinkled on top — it’s a crowd-pleaser every time.
How to Store and Reheat
Refrigerator:
Let the soup cool completely, then store in an airtight container for up to 4 days.
Reheat gently on the stove over low heat, adding a splash of broth or cream if needed to loosen the texture.
Freezer:
Allow the soup to cool completely, then transfer to freezer-safe containers or bags.
Freeze for up to 2 months.
To reheat:
Thaw overnight in the refrigerator, then warm on the stove until hot. If it separates slightly due to the cream, whisk well while reheating to bring it back together.
Make-Ahead Option
This soup is ideal for meal prep. You can make it entirely ahead of time, or prepare just the base (sausage, broth, and potatoes) a day early.
When ready to serve, reheat and stir in the cream for that fresh, velvety finish.
It’s also great for freezing in individual portions for quick lunches or dinners.
Troubleshooting
Soup too thick:
Add more broth or water and stir until you reach your preferred consistency.
Soup too thin:
Simmer uncovered for 5–10 minutes to reduce and thicken, or whisk in a bit of cornstarch slurry.
Potatoes falling apart:
Reduce the cooking time slightly next time; they should be tender but not mushy.
Soup too greasy:
Drain excess fat after browning the sausage, or use a leaner sausage variety.
Not creamy enough:
Add an extra splash of cream or a handful of shredded cheese at the end.
Frequently Asked Questions
Can I use other types of sausage?
Yes, you can use Italian sausage, turkey sausage, or even chicken sausage. Adjust seasonings to match.
Can I make this gluten-free?
Absolutely. Just use a gluten-free flour blend or cornstarch instead of regular flour for thickening.
Can I use milk instead of cream?
Yes, but the soup will be lighter in texture. Whole milk or evaporated milk works best for creaminess.
Can I add more vegetables?
Of course. Kale, spinach, zucchini, or corn all work beautifully here.
Can I make this vegetarian?
Swap the sausage for plant-based sausage and use vegetable broth instead of chicken broth.
Nutrition Information (Approximate per Serving)
Calories: 380
Protein: 18g
Fat: 24g
Carbohydrates: 22g
Fiber: 3g
(Nutrition values vary slightly depending on sausage type and cream used.)
Why This Recipe Works
The rich, savory flavor of pork sausage perfectly complements the creamy potatoes and aromatic herbs. The roux-based cream adds body and silkiness, while the slow simmer allows all the flavors to meld together into a cozy, comforting meal.
Unlike soups that rely heavily on cheese or thick cream, this recipe strikes a perfect balance — creamy but not heavy, hearty but not greasy. The sausage adds depth, the potatoes make it filling, and the broth ties it all together.
It’s everything you want in a cold-weather soup — warm, comforting, and deeply satisfying.
Tips for Customizing Your Soup Routine
- Double the batch.
This soup freezes and reheats beautifully — perfect for batch cooking. - Add extra greens.
Spinach or kale stirred in at the end adds color and nutrients. - Top with extras.
Crispy bacon, shredded cheese, or croutons take it to another level. - Make it spicy.
Add red pepper flakes or hot sauce for a bit of heat. - Serve it in bread bowls.
For an impressive touch, serve the soup in hollowed-out bread rolls.
Final Thoughts
This Pork Sausage Potato Soup is the kind of recipe that feels like a warm hug in a bowl — rich, creamy, and full of flavor. With minimal prep and a single pot, it delivers the perfect blend of hearty ingredients and comforting taste.
Whether you’re cooking for family, meal prepping for the week, or just need a cozy dinner on a cold evening, this soup never disappoints. It’s creamy without being heavy, flavorful without being fussy, and versatile enough to make your own with a few simple tweaks.
Once you’ve made it, it’s bound to become a staple in your kitchen — a comforting classic you’ll come back to again and again.
