A steamy bowl of rustic potato soup with sausage has a way of making even an ordinary weeknight feel special. It’s creamy without being heavy, comforting without a lot of fuss, and full of the kind of simple flavors that make you feel right at home. This is the soup you want when the weather cools or when you just need something warm and reassuring.

It’s also incredibly flexible, so you can tweak it based on what you have. Grab a pot, and let’s make something that smells amazing and tastes even better.

What Makes This Recipe So Good

Simple comfort: Potatoes, sausage, onions, and a few pantry staples come together quickly and deliver big flavor.
Balanced texture: A mix of chunky potatoes with a lightly blended base gives you creaminess without losing bite.
One-pot cooking: Fewer dishes, faster cleanup, and a meal that feels homey and hearty.
Flexible ingredients: Use sweet or spicy sausage, add greens, swap broth—make it your own with what you’ve got.
Meal prep friendly: This soup tastes even better the next day and freezes well.

Ingredients

1 lb (450 g) Italian sausage (sweet or hot), casings removed
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-inch cubes
1 tsp smoked paprika (optional but recommended)
1/2 tsp dried thyme or 1 tsp fresh thyme leaves
1 bay leaf
5 cups chicken broth (or enough to cover by about an inch)
1 cup whole milk or half-and-half (see notes in Alternatives)
2 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
1 cup chopped kale or spinach (optional, for extra greens)
2 tbsp chopped fresh parsley, for garnish
Crushed red pepper flakes, to taste (optional)

How To Make This Rustic Potato Soup With Sausage

Brown the sausage: Place a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
Scoop out to a plate, leaving a tablespoon of fat in the pot.
Sauté the aromatics: Add the onion, carrots, and celery to the pot with a pinch of salt. Cook 5–7 minutes until softened and slightly golden. Stir in the garlic and cook 30 seconds until fragrant.
Season the base: Sprinkle in smoked paprika and thyme.
Stir for 30 seconds to bloom the spices. Return the sausage to the pot.
Add potatoes and broth: Add the cubed potatoes and bay leaf. Pour in enough broth to just cover the potatoes by about an inch.
Bring to a boil, then reduce to a gentle simmer.
Simmer until tender: Cook 12–15 minutes, or until the potatoes are fork-tender but not falling apart. Taste the broth and season with salt and pepper.
Blend partially for body: Remove the bay leaf. Using an immersion blender, blend a few quick bursts to thicken the soup while keeping plenty of chunks.
If you don’t have an immersion blender, mash a few scoops of potatoes against the pot with a spoon.
Stir in dairy and greens: Add the milk or half-and-half and the butter. If using kale or spinach, stir it in now and simmer 2–3 minutes until the greens are tender and the soup is creamy but not boiling hard.
Finish and adjust: Taste again. Add more salt, pepper, or crushed red pepper flakes for heat.
The soup should be savory, a little smoky, and nicely rounded.
Serve: Ladle into bowls and top with chopped parsley. Add a drizzle of olive oil or a sprinkle of grated Parmesan if you like. Serve with crusty bread for dipping.

Storage Instructions

Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
Freezer: Freeze up to 3 months.
For best texture, cool fully, skip adding dairy before freezing, and stir in dairy after reheating.
Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or water if it’s too thick. Avoid boiling after adding dairy to keep it smooth.

Why This is Good for You

Balanced fuel: Potatoes provide complex carbs and potassium, while sausage adds protein and fat for satisfaction.
Vegetable boost: Onions, carrots, and celery bring fiber and micronutrients. Tossing in greens adds iron and vitamins A and K.
Customizable richness: Using milk or half-and-half lets you control creaminess and calories without losing comfort.
Soul-soothing warmth: A hot, savory bowl can be grounding and satisfying, turning a simple meal into a small moment of care.

Pitfalls to Watch Out For

Overcooking the potatoes: They’ll fall apart and turn gluey if boiled too hard for too long.
Keep the simmer gentle.
Grease overload: If the sausage is very fatty, drain off excess before sautéing the vegetables, leaving about a tablespoon for flavor.
Curdled dairy: Don’t add milk to a rolling boil. Lower the heat first, then add dairy and warm gently.
Under-seasoning: Potatoes soak up salt. Taste and adjust at several stages, especially after blending and adding dairy.
Too thin or too thick: If thin, blend more or simmer uncovered a few minutes.
If thick, add a splash of broth or milk to loosen.

Alternatives

Sausage swaps: Use turkey sausage, chicken sausage, or a plant-based sausage. Crumbled bacon or pancetta also works in a pinch.
Dairy-free: Use unsweetened almond milk, oat milk, or coconut milk. For extra body, stir in a teaspoon of dairy-free cream cheese or blend more potatoes.
Herb and spice twists: Try rosemary instead of thyme, or add a pinch of fennel seed to echo Italian sausage flavors.
A dash of nutmeg adds cozy depth.
Different potatoes: Yukon Golds stay creamy and hold shape. Russets break down more for a thicker, chowder-like texture. Red potatoes stay firm and waxy.
Boost the veg: Add leeks, corn, or diced bell pepper.
Stir in chopped kale, spinach, or Swiss chard near the end.
Lighter version: Use lean sausage, skim milk, and extra vegetables. Finish with lemon zest for brightness instead of extra butter.

FAQ’s For Potato Soup With Sausage

Can I make this ahead?

Yes. This soup reheats beautifully. For best texture, cool it fully before refrigerating, and reheat gently. If you plan to freeze it, add the dairy after thawing and reheating.

How do I thicken the soup without cream?

Partially blend the soup or mash some potatoes in the pot. You can also whisk a tablespoon of flour or cornstarch into a splash of broth, then stir it in and simmer briefly.

What’s the best sausage to use?

Italian sausage is classic—sweet for mild flavor, hot for a little kick. You can also use smoked sausage (sliced) for a heartier, more robust taste.

Do I have to peel the potatoes?

No. If you use thin-skinned potatoes like Yukon Golds, you can leave the skins on for a more rustic feel and extra nutrients. Just scrub them well.

Can I make it in a slow cooker?

Yes. Brown the sausage and sauté the aromatics first. Add everything except dairy and greens to the slow cooker and cook on Low for 6–7 hours or High for 3–4. Stir in dairy and greens in the last 20–30 minutes.

How can I add more flavor?

Bloom the spices in the fat, deglaze with a splash of white wine before adding broth, and finish with fresh herbs, a squeeze of lemon, or grated Parmesan.

What if I don’t have an immersion blender?

Use a potato masher to break down some of the potatoes right in the pot. Or transfer a couple of ladles of soup to a blender, blend carefully, and return it.

Final Thoughts

Rustic potato soup with sausage is the kind of everyday recipe that never gets old. It’s simple to make, welcoming to substitutions, and reliably comforting. Keep it classic or tweak it to fit your mood and pantry.

Either way, you’ll end up with a cozy bowl that tastes like home and makes great leftovers for tomorrow.