Smoked Sausage and Potato Soup
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There’s nothing quite as comforting as a warm, hearty bowl of soup, especially on a chilly evening when you’re craving something satisfying. This Smoked Sausage and Potato Soup is the perfect choice. Whether you’re whipping up dinner for a hungry family or simply seeking a dish that feels like a cozy hug in a bowl, this recipe has you covered. With its smoky, savory flavors, creamy potatoes, and a vibrant touch of green, it’s as wholesome as it is delicious—a true crowd-pleaser.
What really sets this soup apart is the smoked sausage. It’s the star ingredient that brings depth and richness to every bite. There’s a variety of smoked sausages to choose from at the store, making it easy to customize the flavor profile to suit your taste. Personally, I prefer sausage links over the classic U-shaped version often found on shelves. I usually grab my smoked sausage from Costco—it’s convenient, high-quality, and perfect for this dish. If you’re unsure where to start, a good smoked Italian sausage is a versatile and flavorful option that pairs wonderfully with the other ingredients.
The other elements of this soup work beautifully together to round out the dish.
The addition of carrots lends a subtle layer of natural sweetness, perfectly complementing the smoky and savory flavors of the sausage. As for the potatoes, they make the soup hearty and filling—ideal for a one-pot meal that leaves everyone satisfied. My go-to choice is Yukon Gold potatoes because of their creamy texture and rich flavor. Plus, I love leaving the skin on; it not only saves time by skipping the peeling process but also adds a rustic touch and extra nutrients to the soup.
The addition of spinach or kale in this soup not only enhances its visual appeal with a burst of green but also boosts its nutritional value. Both greens are packed with vitamins and minerals. Spinach offers a delicate, tender texture and blends seamlessly into the soup, while kale provides a slightly heartier bite with a subtle earthy flavor. Adding these greens at the end ensures they retain their color and nutrients. Whether you prefer spinach or kale, they’re the perfect finishing touch to this comforting bowl of goodness.
This Smoked Sausage and Potato Soup is proof that a simple, homemade dish can still feel indulgent and special. From its easy preparation to its crowd-pleasing flavors, it’s a recipe that’s sure to earn a regular spot on your dinner table. Why not give it a try tonight? Your family—and your taste buds—will thank you!
Ingredients for Smoked Sausage Potato Soup
- OLIVE OIL
- ONION
- CARROT
- FRESH GARLIC
- SMOKED SAUSAGE
- POTATOES
- CHICKEN BROTH
- SALT
- PEPPER
- DRIED OREGANO
- EVAPORATED MILK
- CORNSTARCH
- SPINACH OR KALE
- PARMESAN CHEESE FOR GARNISH
Instructions for Smoked Sausage and Potato Soup Recipe
Prep the Base: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, followed by diced carrots and onions. Sauté for about 3 minutes, or until the onions begin to soften.
Brown the Sausage: Toss in slices of smoked sausage and cook for a few minutes until they start to brown. Stir everything in the pot to ensure the flavors meld.
Add Garlic: Stir in minced garlic and sauté for about 30 seconds, just until fragrant.
Build the Soup: Add cubed potatoes, chicken broth, salt, pepper, and dried oregano to the pot. Give it a good stir, then bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer. Let it cook for about 15 minutes, or until the potatoes are fork-tender.
Thicken the Soup: In a small bowl, whisk together cornstarch and an equal amount of evaporated milk until smooth. When the potatoes are ready, pour the remaining evaporated milk into the soup, followed by the cornstarch mixture. Stir well and let the soup simmer for an additional 2–3 minutes, allowing it to thicken.
Add Greens: Stir in fresh spinach or chopped kale for a pop of color and nutrients. If using spinach, remove the pot from the heat immediately. If using kale, let it simmer for about 30 seconds before turning off the heat. Cover the pot with a lid and let it sit for 5 minutes.
Serve and Enjoy: Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. This recipe serves 8 and is sure to be a hit with family and friends!
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely! While smoked sausage adds a rich, smoky flavor, you can substitute it with fully cooked Italian sausage, chicken or turkey sausage alternatives for a different twist. Kielbasa sausage will also work.
Do I have to use Yukon Gold potatoes?
No, Yukon Gold potatoes are great for their creamy texture and thin skin, but you can use other types like red or Russet potatoes. Keep in mind that Russets might require peeling due to their thicker skin.
Can I make this smoked sausage soup ahead of time?
Yes, this soup stores well! You can prepare it in advance and refrigerate in an airtight container for up to 3 days. Just reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
What’s the best way to add extra flavor?
You can boost the flavor by adding a splash of Worcestershire sauce, a sprinkle of smoked paprika, or a pinch of cayenne pepper for a slight kick.
Do I have to use spinach or kale?
Not at all! While spinach and kale are great for adding color and nutrients, you can leave them out or swap them for other greens like Swiss chard or collard greens.
Can I use a slow cooker for this recipe?
Yes, you can adapt this for a slow cooker. Brown the sausage and sauté the onions, carrots, and garlic first, then transfer everything (except for the spinach/kale milk, and cornstarch mixture) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the greens and cornstarch mixture at the end.
For more recipes like this, try:
- Smoked Sausage and Potatoes
- Easy Smoked Sausage Skillet
- Easy Roasted Potatoes and Smoked Sausage
- Slow Cooker Sausage and Potato Soup
Smoked Sausage and Potato Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- ½ cup onion chopped
- 1 carrot large sliced in half length-wise and and then sliced thin
- 4 cloves garlic finely minced
- 7 oz smoked sausage sliced
- 1 ½ lbs potatoes diced
- 6 cups chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ tsp dried oregano
- 12 oz can evaporated milk
- 2 Tbsp cornstarch
- 2 cups baby spinach or finely chopped kale
- Parmesan cheese optional for garnish
Instructions
- Heat a large stock pot over medium heat. Add in the olive oil, carrot, and onion. Saute for about 3 minutes until the onions start to soften. Add in sausage and cook for a few minutes to start to brown then mix everything in pot together. Add in garlic and saute until fragrant, about 30 seconds.
- Next, add in the potatoes, broth, salt, pepper, and oregano and stir to combine. Bring soup to a boil then reduce to a simmer. Simmer until potatoes are soft, about 15 minutes.
- Put cornstarch in a small bowl and whisk in approximately equal amount of the evaporated milk. Whisk together until smooth.
- When your potatoes are tender, pour the remainder of the evaporated milk into the soup, along with the cornstarch mixture. Simmer for 2-3 minutes until soup starts to thicken.
- Add in the spinach or chopped kale. If using spinach, remove from the heat. If using kale, simmer for about 30 seconds and then turn off heat. Put a lid on the pot and let sit for about 5 minutes.
- Ladle soup into bowls and sprinkle with parmesan cheese if desired. Serves 8.
Nutrition
This recipe is adapted from Our Best Bites.
