Pork Sausage Potato Soup (Print)
Savory pork sausage meets tender potatoes in this hearty, warming bowl of comfort.
# What You Need:
→ Meats
01 - 14 oz pork sausage, casings removed
→ Vegetables
02 - 1.3 lbs potatoes, peeled and diced
03 - 1 large onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
→ Liquids
07 - 5 cups low-sodium chicken broth
08 - 1 cup milk or cream
→ Spices & Seasonings
09 - 1 tsp dried thyme
10 - 1 bay leaf
11 - Salt and black pepper, to taste
→ Optional Garnishes
12 - Chopped fresh parsley
13 - Grated cheddar cheese
# How To Make It:
01 - Place a large pot over medium heat. Crumble the pork sausage into the pot and cook, stirring occasionally, until browned and cooked through. Drain excess fat if desired.
02 - Add the diced onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add the diced potatoes, dried thyme, bay leaf, and chicken broth. Increase heat to high and bring to a boil, then reduce heat to maintain a gentle simmer.
05 - Cover the pot and simmer for 20 to 25 minutes, or until potatoes are fork-tender.
06 - Remove and discard the bay leaf. Stir in the milk or cream and heat gently for 2 to 3 minutes. Season with salt and black pepper to taste.
07 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and grated cheddar cheese if desired.
# Expert Advice:
01 -
- Its the kind of soup that tastes like it simmered all day but actually comes together in under an hour
- The combination of savory sausage and creamy potatoes feels like a hug from the inside out
02 -
- I once skipped draining the excess sausage fat and the soup turned out heavier than expected, so don't be afraid to remove some if there's more than a tablespoon or two in the pot
- Adding cold milk to hot soup can sometimes cause curdling, so let the soup cool slightly or warm the milk first—I learned this the dramatic way
03 -
- Cut your potatoes into uniform cubes so they all finish cooking at the same time
- Let the soup rest for five minutes off the heat before serving—the texture thickens and settles beautifully