Sausage Potato Soup
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I remember the first time I made this Sausage Potato Soup on a chilly evening — the smoked kielbasa perfumed the whole kitchen and the potatoes made it irresistibly comforting. This is a thick, family-friendly soup that straddles weeknight ease and weekend comfort: ready in about 30–40 minutes, forgiving if you tweak a little, and perfect for leaning into as leftovers. If you like leafy or hearty variations, try my take on cabbage, sausage and potato soup for a greener riff.
Why you’ll love this dish
This soup is an every-day winner: budget-friendly, fast to assemble, and full of smoky, homey flavor from smoked kielbasa. It’s great for feeding a family, bringing to a potluck, or tucking into meal prep because it reheats beautifully. The texture is satisfying — tender potato chunks, soft onions, and hearty slices of sausage swimming in a lightly creamy broth.
“Warm, smoky, and simple — the kind of soup I crave when it’s cold outside. Ready fast and everyone asks for seconds.” — a quick Sunday-night review
Why make it now? Use it when you want comfort without fuss, when pantry staples need using, or when you want a one-pot dinner that pairs well with crusty bread and a green salad.
Preparing Sausage Potato Soup
Quick overview of the process so you know what to expect:
- Brown the sliced kielbasa to develop smoky flavor and render fat.
- Sauté onions and garlic in the same pot to capture those fond bits.
- Add diced potatoes and chicken broth; simmer until potatoes are tender.
- Stir in milk (or half-and-half) to finish a lightly creamy broth; season.
- Garnish with chopped parsley and serve hot.
This sequence keeps layers of flavor and minimizes dirty dishes.
What you’ll need
- 1 lb kielbasa, sliced (smoked kielbasa gives the best flavor; regular smoked or unsmoked both work)
- 4–5 medium potatoes, peeled and diced (use a mix of russet and Yukon gold for texture)
- 1 small onion, chopped
- 4 cups chicken broth (vegetable broth swaps in well for a vegetarian-friendly base if you omit the kielbasa)
- 1 cup milk (or substitute half-and-half for a richer soup)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Substitution notes: For a creamier, thicker soup, mash a few potato chunks against the pot and stir. For a lower-fat version, use skim milk and remove visible fat from the kielbasa after browning. If you want more cheese, consider the cheesy sausage potato soup approach where shredded cheese is stirred in off heat.
Step-by-step instructions
- Heat a large pot or Dutch oven over medium-high. Add the sliced kielbasa and brown for 4–5 minutes, stirring occasionally, until edges are caramelized. Remove and set aside, leaving the rendered fat.
- Reduce heat to medium. Add the chopped onion to the pot and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- Add the diced potatoes and pour in the chicken broth. Scrape any browned bits off the bottom of the pot. Bring to a simmer.
- Cook until the potatoes are fork-tender, about 12–15 minutes depending on size of dice.
- Return the browned kielbasa to the pot. Stir in the milk (or half-and-half) and warm through for 2–3 minutes without boiling to prevent curdling.
- Taste and season with salt and pepper. Garnish with chopped parsley and serve.
If you want an Italian-flavored alternative, this cozy Italian sausage potato soup shows how swapping spices and sausage type shifts the profile.
Best ways to enjoy it
- Ladle into deep bowls and top with chopped parsley and extra black pepper.
- Serve with crusty bread, a buttered baguette, or garlic toast for sopping up the broth.
- Pair with a crisp green salad or roasted Brussels sprouts to add freshness.
- For a heartier meal, offer a side of sautéed greens or a simple grilled cheese.
Presentation tip: a drizzle of olive oil or a few croutons on top adds texture and visual appeal.
Storage and reheating tips
- Refrigerator: Cool within two hours and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in labeled containers for up to 2 months. Use freezer-safe bags or shallow containers for quicker thawing.
- Reheat: Thaw overnight in the fridge if frozen. Gently reheat on the stove over medium-low, stirring occasionally; add a splash of broth or milk if it has thickened. Avoid high heat to prevent milk from separating.
- Safety: Reheat to at least 165°F (74°C) for safety. Do not refreeze thawed soup unless it was reheated first.
Pro chef tips
- Brown the kielbasa well — those caramelized bits are flavor gold. Don’t skip deglazing the pot with a little broth when you add the potatoes.
- Dice potatoes uniformly so they cook evenly; 3/4-inch cubes are a good target.
- If you like a creamier mouthfeel without more dairy, mash about a cup of the cooked potatoes against the side of the pot and stir them back in.
- Use low heat after adding milk to prevent curdling. If using half-and-half, it’s a little more forgiving.
- Make it ahead: flavors meld overnight; soup often tastes even better the next day.
Creative twists
- Veg-forward: Omit kielbasa and use smoked paprika plus roasted mushrooms for a vegetarian smoky note.
- Creamy & cheesy: Stir in 1 cup shredded sharp cheddar off heat for a cheesy finish.
- Spicy kick: Add a pinch of red pepper flakes or use a spicy kielbasa.
- Herbed: Swap parsley for dill or chives for different fresh notes.
- Grain boost: Add cooked barley or orzo near the end for a heartier bowl.
FAQ
Q: How long does this soup take to make from start to finish?
A: About 30–40 minutes: 10–12 minutes to prep, 15 minutes to simmer, plus a few minutes to finish with milk and season.
Q: Can I use frozen potatoes?
A: Fresh is best for texture. Frozen diced potatoes can be used but may release more water and become softer; adjust cooking time and reduce added liquid if needed.
Q: Is this safe to freeze with milk?
A: Yes, but milk can change texture after freezing. To preserve creaminess, freeze the soup without milk and stir in fresh milk or half-and-half when reheating.
Q: Can I make this dairy-free?
A: Use unsweetened plant milk (oat or almond) or skip milk entirely and use extra broth with a small whisked roux (flour + oil) to thicken.
Conclusion
If you want another version focused on deep, cozy flavors, try The Cozy Cook’s sausage potato soup for additional technique and seasoning ideas. For a mom-friendly, approachable take with useful step photos, see Chelsea’s Messy Apron’s sausage potato soup. To compare a longer-simmer, homestyle version with slightly different proportions, check Mel’s Kitchen Cafe sausage potato soup.
Sausage Potato Soup
Ingredients
Method
- Heat a large pot or Dutch oven over medium-high. Add the sliced kielbasa and brown for 4–5 minutes, stirring occasionally, until edges are caramelized. Remove and set aside, leaving the rendered fat.
- Reduce heat to medium. Add the chopped onion to the pot and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes and pour in the chicken broth. Scrape any browned bits off the bottom of the pot. Bring to a simmer.
- Cook until the potatoes are fork-tender, about 12–15 minutes depending on the size of the dice.
- Return the browned kielbasa to the pot. Stir in the milk (or half-and-half) and warm through for 2–3 minutes without boiling to prevent curdling.
- Taste and season with salt and pepper. Garnish with chopped parsley and serve hot.
