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Easy Creamy Sausage Potato Soup: Best One-Pot Dinner

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A rich, velvety one-pot soup with Italian sausage, Yukon Gold potatoes, and a naturally thickened creamy broth. Perfect for busy weeknights, this comforting meal comes together in under 45 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • Salt to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Brown the sausage. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until deeply browned and crispy in spots. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, scraping up the browned bits as the onion softens. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the liquids and potatoes. Pour in the chicken broth, using your spoon to scrape up any remaining bits from the bottom. Add the cubed potatoes, dried thyme, smoked paprika, black pepper, and red pepper flakes. Stir everything together and bring to a boil.
  4. Simmer until tender. Reduce the heat to medium-low and let the soup simmer uncovered for 15-18 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  5. Mash some potatoes. Take a potato masher and gently mash about one-third of the potatoes right in the pot. Leave some chunks remaining for texture.
  6. Add the cream and sausage. Pour in the heavy cream and return the cooked sausage to the pot. Stir gently and let everything simmer together for 3-5 minutes until heated through and the flavors meld. Taste and add salt if needed.
  7. Serve and garnish. Ladle the soup into bowls and top with fresh parsley or chives. A sprinkle of black pepper on top is optional.

Notes

Yukon Gold potatoes are best for this recipe as they hold their shape while releasing enough starch to thicken the broth. For a dairy-free version, replace heavy cream with full-fat canned coconut milk. The soup thickens as it sits; add a splash of broth or water when reheating if desired. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: creamy sausage potato soup, one-pot dinner, easy soup recipe, comfort food, weeknight dinner, Italian sausage soup, potato soup

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