Smoked Sausage and Potato Soup
This creamy smoked sausage and potato soup combines tender potatoes, savory sausage, and fresh vegetables in a rich, creamy broth. Ready in just 40 minutes!
Servings: 8 servings
Calories: 457kcal
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
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
Calories: 457kcal | Carbohydrates: 46g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 1149mg | Potassium: 1154mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1045IU | Vitamin C: 23mg | Calcium: 170mg | Iron: 3mg
