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Creamy Sausage and Potato Soup – Easy 30-Minute Comfort

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A quick and easy creamy sausage and potato soup that comes together in under 30 minutes. Perfect for cozy nights, this comforting soup uses simple ingredients and a clever potato-mashing technique for a velvety texture without heavy cream or flour.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Crispy bacon bits (for garnish)
  • A drizzle of olive oil or chili oil (for garnish)

Instructions

  1. Cook the sausage. Heat the olive oil in your Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with your wooden spoon as it cooks. Brown until crumbly, about 5-7 minutes. Leave about a tablespoon of fat in the pot for flavor.
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot with the sausage. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the broth and potatoes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, dried thyme, and smoked paprika. Stir together. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.
  4. Mash some potatoes. Using a potato masher, gently mash about a third of the potatoes right in the pot. Don’t over-mash—you want some chunks for texture.
  5. Add the cream and cheese. Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, and butter. Stir gently until melted and incorporated. Let simmer for 2-3 minutes, but do not let it boil. Season with salt and pepper to taste.
  6. Finish and serve. Taste and adjust seasoning. Ladle into bowls and top with fresh parsley, extra Parmesan, and crispy bacon if desired. Serve hot with crusty bread or a simple side salad.

Notes

For a dairy-free option, use full-fat canned coconut milk instead of heavy cream and skip the Parmesan. For a lighter version, swap heavy cream for evaporated milk. If soup is too thick, thin with broth or milk; if too thin, simmer uncovered to reduce. Let soup rest 5 minutes before serving to meld flavors.

Nutrition

Keywords: creamy sausage and potato soup, easy soup recipe, 30-minute soup, comfort food, Italian sausage soup, potato soup

Find it online: https://daintydine.com/creamy-sausage-and-potato-soup-easy-30-minute-comfort/