Sausage Potato Soup Recipe

Published on
September 23rd 2022
Last updated on March 20th 2024
Chigoziri Nwachuku

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

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This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes.
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Front View of Sausage Potato Soup
Closed Up Shot of Sausage Potato Soup

Are you on a budget? This Sausage Potato Soup is big on taste yet won't drain your wallet. Juicy smoked sausage, creamy potatoes, savory onions, celery, and sweet carrots are simmered in a delicious chicken broth. Then towards the end, we added heavy cream and fresh parsley for even more flavor. Moreover, it makes six servings, so it's great for meal prep too. Serve with rye bread, crusty bread, or a side Garden salad.

Can you use sausage in potato soup?

Yes, sausage meatiness pairs perfectly with potato soup's creaminess.

How long is sausage potato soup good for?

Sausage potato soup is good for up to 3 to 5 days, stored in the fridge in an airtight food storage container.

What goes well with potato soup?

Potato soup goes well with bread, dinner rolls, ham, corn, beans, and salad.

Can I freeze potato soup?

You can freeze potato soup; however, freezing changes the consistency of potato soup. When you thaw the soup, it will be lumpy and lose its creaminess.

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Average: 5 (3 votes)
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
6 persons


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To a large pot over medium heat, add olive oil. Once hot add onion, garlic, celery and sausage, cooking until onion softens, about 5 minutes.

Sutee' onions, garlic, celery and sausages

Add potatoes, carrots, chicken broth, bay leaf, Italian seasoning, and pepper. Simmer uncovered until potatoes soften, about 15 minutes. Remove bay leaf.

adding the potato, carrots, and seasonings

Add heavy cream and parsley, and cook for about 1 to 2 minutes until parsley wilts.

adding heavy cream and parsley

Ladle into soup bowls, and serve with crusty bread or rye bread.

Serve the soup with rye bread
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