Hearty and wholesome, this sausage and potato soup recipe is filled with smoked sausage and vegetables simmered in a delicous broth. It’s a quick bowl of comfort!
Holly’s Recipe Highlights
- Flavor: Rich, savory, and comforting with hearty sausage and lots of vegetables.
- Swaps: Swap sausage for ham or smoked turkey.
- Time-Saving Tip: Use pre-cut potatoes or frozen diced hashbrowns for faster prep.
- Serving suggestions: Serve with crusty bread, a side salad, and top it with shredded parmesan cheese.
Ingredient Tips For Sausage and Potato Soup
- Sausage: Smoked pork or turkey sausage is pre-cooked and easy to use. Any variety will work, including kielbasa or garlic sausage.
- Cabbage: Adding cabbage to potato and sausage soup adds a slight sweetness that balances the savory flavors, plus it soaks up the broth, making the soup heartier.
- Potatoes: Thin skinned potatoes such as white or Yukon gold don’t need to be peeled. If using russet potatoes, be sure to peel them.
- Broth: This sausage potato soup recipe has a simple and flavorful broth. Use chicken or beef broth. Diced tomatoes are optional but add great flavor.
Variations
- Swap the sausage for ham or a can of drained white or red kidney beans, or lentils.
- Feel free to add chopped spinach or kale, sliced mushrooms, sweet potatoes, or peas.
- Pasta or noodles can be swapped out for potatoes—I recommend cooking the pasta on the side and adding to each bowl for serving.
- Top bowls of potato sausage soup with parmesan cheese or fresh basil for extra flavor.
Serve hot with quick cheese bread, garlic biscuits, or cheesy garlic breadsticks.
Storing Leftover Soup
- Keep leftover sausage potato soup in an airtight container in the fridge for up to 4 days and reheat well in the microwave or stovetop.
- Freeze batches of sausage and potato soup for up to 4 months. The texture of the potatoes can change a bit but it’s still delicious.
More Wholesome Hearty Soups
Did you try this Sausage and Potato Soup recipe? Leave a comment and rating below!
Sausage and Potato Soup
A hearty soup loaded with wholesome vegetables and smoky flavors.
Equipment
Ingredients
- 1 yellow onion diced
- 1 tablespoon salted butter
- ½ pound smoked sausage sliced
- 3 cloves garlic minced
- 1 rib celery chopped
- 1 carrot chopped
- 1 large potato peeled and diced
- 3 cups chopped green cabbage
- 4 cups reduced sodium beef broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon Italian seasoning
- ¼ teaspoon dried dill
- 1 (15 ounce each) can diced tomatoes with juice
- 1 to 2 tablespoons cornstarch
Instructions
- In a large saucepan or soup pot, melt the butter over medium heat. Add onion, garlic, celery, and sausage and cook until the onion begins to soften, about 4 minutes.
- Add potatoes, carrots, cabbage, broth, water, bay leaf, and seasonings. Simmer uncovered for 15 minutes or until potatoes are tender.
- Combine the cornstarch with an equal amount of water and add to the soup along with the tomatoes. Simmer for an additional 10 minutes.
- Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.
Notes
- If thin-skinned white or red potatoes are used, they do not need to be peeled. Russet or baking potatoes should be peeled.
- Store leftovers in the refrigerator for 4 days or in the freezer for up to 4 months.
Nutrition Information
Serving: 1cup | Calories: 172 | Carbohydrates: 16g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 568mg | Potassium: 699mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1436IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Main Course, Slow Cooker, Soup
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excellent
Read your “how to make sausage soup” section and was unable to locate when you put in the “sausage”.
The sausage is cooked in step 1 with the onions.
I don’t see any tomatoes in the pictures? Would it be good without them?
I think it would be good with or without tomatoes, Patrick!
Can you use chicken broth instead of beef broth? Will that change the taste?
It will change the flavor slightly but will still be delicious!
I have made this several times since finding this recipe on Pinterest, but I make it in my electric pressure cooker instead of the stove top. I follow all the steps, cooking the onion, celery, garlic and sliced smoked sausage on the sauté mode and then turning it off. Then I add everything else, including the tomatoes and pressure cook on high for about 12 minutes. I don’t add the cornstarch at all. This soup is delicious, quick and I usually have all the ingredients on hand. We normally have crusty dinner rolls with it. Leftovers are just as good, if not better!
what flavor broth, veg, chicken, beef?
The ingredients list calls for low sodium beef broth, but your favoirte low sodiym broth would work if you prefer.
Can this go in the crockpot ? If so how long?
Hi Carol, we have this crockpot potato and sausage soup recipe that will work perfectly for you!
This is the BEST soup I’ve ever had! This is a frequent recipe made in our home now. So delicious!
Thanks, Jourdan. Glad you enjoyed it!
Could I substitute the sausage for some leftover ham?
That’d be delicious Jennifer!
Fantastic recipe, I used more veggies than it called for and still had plenty of brothh
We loved this soup! I used smoked turkey kielbasa. It was hearty, healthy, flavorful, and full of good veggies! We will make this again soon!
We enjoyed the sausage potatoe soup this evening and I thoroughly enjoyed it. Was awesome, thanks.
So glad you loved it Aaron!
Love soup. Could have it every day.
How to adjust this to the Instant Pot please?
I haven’t tried this in the IP as of yet. If you try it, let us know how it goes!
This was an easy, satisfying soup! We decided it would be perfect for St. Patrick’s Day. I made it with kielbasa but will try corned beef. I make alot of soup and this would also be perfect for a beginner.
Thanks for a great dinner!
Could this recipe be made in a crock pot. If so, would there be different instuctions for it and how long should it be cooked for.
Please advise.
Hi Violet, I haven’t made this in the crockpot. Let us know how it works for you if you try it!
Hello Holly:
Could I make the Potatoe & Sausage Soup in a crock pot/slow cooker?
If so, how long would I cook it for and would the ingredients be the same or should the recipe be doubled?
Looking forward to your reply.
Hi Sarah, I haven’t tried this in the slow cooker as of yet. If you try it, please let us know how it goes!
Could I use crushed tomatoes vs diced? Recipe sounds amazing.
Thanks, Janet
That should turn out fine Janet. Hope you enjoy it!
The potatoe, sausage soup. What sausage is best. Pork, italian, dont want to spicy? Please suggest
I would suggest a smoked sausage such as Kielbasa or a mild Polish sausage.
This is much like my Mother-in-law used to make, less the carrots, cabbage, celery, garlic and tomatoes. She was Hungarian and made potato soup. First she browned the sausage slices then added onion (diced) and lightly cooked that. Then, she added the diced potatoes and stirred them around prior to adding 2-3 tablespoons of sweet Hungarian paprika, salt to taste and chicken stock. After boiling until the potatoes are tender, sour cream can be added to the pot or it can be added per bowl when it is served. Serve with crusty bread. The potato soup I grew up with was good then, but this soup was a winner from beginning to end. My husband felt there should be some in the refrigerator at all times.
Thank you for sharing your Mother-in-Law’s recipe Brenda, it sounds delicious and comforting! I’ll have to give it a try!
I hope you do try it. It sounds so simple but tastes very complex. I think you’ll enjoy it.
Recipe sound delicious
The picture shows a light colored broth, then when u add tomatoes, doesn’t it turn tomatoee? or a red color?
what can be used if u don’t put the tomatoes?
It sounds wonderful. I will try it.
You could leave the tomatoes out if you prefer Diane :)
I totally agree with your comment Diane…the instant you add a can of diced tomatoes with the juice it will change the color of the broth…