This hearty smoked sausage and potato soup recipe combines tender potatoes, savory sausage, and fresh vegetables in a rich, creamy broth. Made in one pot in just 40 minutes, it's the perfect comfort food for chilly evenings!
If you love cozy soups, try my Instant Pot Ham and Potato Soup or Instant Pot Chicken Pot Pie Soup next!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
I love making hearty soups, and this smoked sausage and potato soup has become one of my family's favorites! Adding smoked sausage adds so much flavor and takes it to a whole new level.
Everything cooks in one pot, making cleanup a breeze, and it's ready in just 30 minutes but tastes like it simmered all day. I often make it on busy weeknights when I need something quick but filling. Like my Instant Pot Chicken Gnocchi Soup, it's rich and creamy without being complicated.
If you love recipes with smoked sausage, don't miss my Smoked Sausage Pasta!
Jump to:
How to make smoked sausage and potato soup
Quick overview
- Brown sausage and aromatics.
- Make a quick roux.
- Add broth and potatoes to simmer.
- Stir in milk and vegetables.
- Garnish and serve.
Step by step instructions
- Step 1: Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 pound sliced smoked sausage and cook until lightly browned, about 5 minutes. Add diced onion and cook until softened, about 3-4 minutes, then add minced garlic for 1 minute more.
- Step 2: Push ingredients to one side of the pot. Add 2 tablespoons butter and let melt. Sprinkle in 2 tablespoons flour and stir to make a roux. Cook for 1 minute to remove raw flour taste.
- Step 3: Gradually pour in 4 cups chicken broth, stirring constantly to prevent lumps. Add 4 cups diced potatoes, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Step 4: Once potatoes are fork-tender, stir in 1 cup of frozen peas, 2 cups evaporated milk, and 2 cups of fresh spinach. Simmer gently until the spinach has wilted and the soup is heated through.
- Step 5: Ladle into bowls.
- Step 6: Garnish with shredded cheese, sour cream, chives, or crispy bacon bits. Enjoy!
Pro Tip: Keep the soup at a gentle simmer after adding milk. For extra richness, substitute half-and-half for the milk.
Recipe ingredients
You can make this cozy, creamy soup with simple ingredients from your pantry and fridge.
- Smoked Sausage. I used smoked Kielbasa sausage. You can use any smoked sausage or make homemade Smoked Sausage.
- Potatoes. I like to use either Yukon Gold or russet potatoes. Dice them into even pieces (about 1 inch) so they cook at the same rate.
- Aromatics. Fresh onion and garlic create the flavor base. I like to finely dice the onion and mince or shred the garlic for the best flavor.
- Vegetables. Frozen peas go in at the end for sweetness, and fresh spinach adds color and nutrition. Kale or other leafy greens can also be used.
- Milk. Evaporated milk makes it creamy without curdling. You can also use half-and-half for extra richness.
- Seasonings. Dried thyme, salt, and pepper keep it simple but flavorful.
See the printable recipe card below for quantities and a complete list of ingredients.
Substitutions and variations
- Sausage - Try turkey sausage for a lighter option.
- Potatoes - Use red potatoes (no need to peel!) or add sweet potatoes.
- Vegetables - Swap in carrots, celery, corn, or green beans. Add firmer vegetables with the potatoes.
- Creamy - Make it richer with half-and-half or heavy cream instead of evaporated milk.
- Dairy-Free - Use coconut milk instead of evaporated milk and margarine instead of butter.
Related Recipes: Try my Split Pea Soup with Ham or Smoked Chicken Noodle Soup.
Expert tips
- Perfect Potatoes - Cut potatoes into uniform sizes (about 1-inch cubes) for even cooking. Keep them covered with liquid while simmering.
- Build Flavor - Brown the sausage well for extra flavor, and don't rush the onions and garlic. These create your flavor base.
- Make Ahead - The soup will thicken as it sits. When reheating, add extra broth or milk to reach the desired consistency.
- Season Properly - Wait until the end to adjust the salt, as the sausage and broth contain sodium.
- Roux Tips - Cook the flour and butter for at least one minute to remove the raw flour taste.
Serving suggestions
I love serving this hearty soup with my No Knead Sourdough Bread, Smoked Sourdough Bread, or Homemade Air Buns to soak up every last drop!
Add a fresh side like Greek Cucumber Salad or Broccoli Crunch Salad to balance the rich soup.
Top your bowl with crispy Air Fryer Bacon pieces, shredded cheddar cheese, fresh chives, or a dollop of sour cream. For an extra special touch, serve it in homemade bread bowls!
Make it a soup and sandwich night by pairing it with Venison Philly Cheesesteak or Smoked Grilled Cheese Sandwiches.
Storage tips
Refrigerator: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding broth or milk to reach the desired consistency.
Freezer: Store cooled soup in an airtight container for up to 3 months.
Reheating: The potatoes will continue to absorb liquid as the soup sits. When reheating, thin with additional broth or milk as needed.
Recipe FAQs
I don't recommend making this in a slow cooker - you'll get the best results on the stovetop. The potatoes can turn mushy in a slow cooker, and the cream sauce might break down. Plus, since it only takes 40 minutes from start to finish, there's really no advantage to using a slow cooker!
Too thick? Add more broth or milk. Too thin? Mix 1 tablespoon cornstarch with cold milk and stir in while simmering.
A heavy-bottomed Dutch oven works best to prevent scorching. A large soup pot works, too.
Still craving more?
... check out these recipes:
Smoked Sausage and Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage sliced
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 4 cups chicken broth low-sodium
- 4 large potatoes, diced (4 cups)
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- 1 can evaporated milk (about 1½ cups)
- 2 cups fresh spinach
- Optional Toppings: shredded cheddar cheese, sour cream, fresh chives, bacon bits
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Once hot, add sliced sausage and cook until lightly browned and edges are crispy, about 5 minutes.
- Add diced onion to the pot with the sausage and cook until softened and translucent, about 3-4 minutes. Add minced garlic and cook just until fragrant, about 1 minute, stirring frequently.
- Push the sausage mixture to one side of the pot. Add butter and let melt. Once melted, sprinkle in flour and whisk with the butter. Cook this roux for 1 minute, stirring constantly.
- Gradually pour in the chicken broth, mixing continuously to prevent lumps. Add diced potatoes, thyme, salt, and pepper. Stir well to combine everything. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Once the potatoes are tender, stir in frozen peas, evaporated milk, and fresh spinach. Simmer gently until heated through and the spinach is wilted, about 3-5 minutes.
- Ladle hot soup into bowls and top with shredded cheese, sour cream, chives, or crispy bacon bits as desired. Enjoy!
Video
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- A Dutch oven or heavy-bottomed pot works best to prevent scorching, but any large soup pot will work.
- Cut your potatoes into uniform 1-inch cubes - they'll cook more evenly and ensure every spoonful has perfectly tender potatoes.
- If your soup gets too thick while simmering, gradually stir in more broth until you reach your desired consistency.
- This soup is a great way to use up different types of smoked sausage. Turkey or chicken sausage work well, too; just adjust the seasoning since they're often less salty.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth to reach the desired consistency.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Jeri Walker says
This is my family's new favorite soup! The smoked sausage adds so much flavor! Plus, it's even better the next day!