Sausage and Potato Soup (Creamy, Stovetop or Crockpot)

Cozy fall chowder with Italian or smoked kielbasa, tender potatoes, and a silky broth, weeknight-easy in ~45 minutes.

Browned sausage + buttery potatoes in a creamy spoon-clinging broth you can make on the stove or set-and-forget in the slow cooker.

Why You’ll Love It

• Flexible sausage choices: Works for Italian Sausage Soup Recipes, Polish Sausage Soup, Chicken Sausage Soup, or Smoked Sausage Soup Recipes.
• Creamy but balanced: Chowder texture without heaviness—great for Creamy Sausage Soup and cool-weather cravings.
• Two methods: Fast stovetop or Sausage Soup Crockpot for hands-off days.
• Endless add-ins: Kale/spinach, corn, or the Sausage and Gnocchi Soup swap.
• Built for fall soup nights: Pairs naturally with High-Protein Stuffed Pepper Soup, Chicken Potato Soup, and Potato Soup with Hashbrowns.

Ingredients (notes only)

Aromatics & Base

• Butter + olive oil, onion, celery, carrots, garlic.
• Flour (or cornstarch slurry, GF) to lightly thicken.
• Low-sodium chicken broth for body.

Sausage & Potatoes

• 1 lb sausage: sweet/hot Italian (crumbled), kielbasa (sliced), smoked sausage, or chicken sausage.
• Yukon gold potatoes (¾” dice) for creamy edges that still hold shape.

Creamy Finish & Seasoning

• Milk + splash of half-and-half (or evaporated milk).
• Bay leaf, thyme, smoked paprika, kosher salt, black pepper.
• Sour cream or Greek yogurt to finish silky. Handful kale/spinach optional.

Toppers
Chives/green onion, black pepper, grated Parmesan, crisp bacon (optional).

Step-by-Step (Stovetop, ~45 minutes)

1. Brown sausage. In a Dutch oven, heat 1 Tbsp olive oil (med-high).
   • Crumbled Italian or ground sausage: cook to 160°F (pork) or 165°F (chicken); remove to a plate.
   • Sliced kielbasa/smoked: sear both sides until browned; remove.
2. Sauté aromatics. Add 2 Tbsp butter, then 1 diced onion, 2 diced celery ribs, 2 diced carrots; cook 5–6 min. Add 3 minced garlic cloves 30 sec.
3. Thicken. Sprinkle ¼ cup flour; stir 1 min (no white streaks).
4. Build the broth. Whisk in 6 cups broth. Add 2 lb Yukon potatoes, 1 bay leaf, 1 tsp thyme, ¼ tsp smoked paprika, ¾ tsp salt, ½ tsp pepper.
5. Simmer & return sausage. Add browned sausage. Simmer gently 12–15 min until potatoes are tender and sausage is piping hot.
6. Make it creamy. Stir in 1 cup milk + ½ cup half-and-half (or 1 can evaporated milk). Simmer 2–3 min—don’t hard boil.
7. Finish. Off heat, fold in ¼–½ cup sour cream or Greek yogurt and a handful of kale/spinach (wilts in 1–2 min). Adjust salt/pepper. Top and serve.

Slow Cooker Method (Crockpot)

• Layer: Aromatics, 2 lb potatoes, browned sausage, spices, 6 cups broth in a 4–6 qt cooker.
• Cook: Low 6–7 hrs or High 3–4 hrs until potatoes are tender; sausage at safe temp (see above).
• Finish: Stir in 1½ cups milk + 4–6 oz cream cheese (or ½ cup sour cream) in the last 20–30 min on Low. Add greens to wilt; season.

Pro Tips

• Brown for flavor: Deeply searing sausage builds the broth’s savoriness.
• Gentle simmer after dairy: Prevents splitting and keeps the soup glossy.
• Texture control: For thicker soup, mash a cup of potatoes in the pot or blend 1 cup and return.
• Kielbasa vs. Italian: Kielbasa = smokier, slice-and-sear; Italian = richer body when browned and crumbled.

Variations (mapped to interests)

• Polish Sausage Soup / Kielbasa and Potatoes Soup: Use sliced kielbasa + cabbage ribbons; finish with dill and pepper.
• Sausage and Gnocchi Soup: Swap 1 lb potatoes for 1 lb shelf-stable gnocchi; simmer 3–4 min at the end.
• Chicken Sausage Soup: Use chicken sausage; verify 165°F before serving; lighten with all milk + yogurt.
• Italian Sausage Soup Recipes: Add ½ tsp fennel seed; finish with Parmesan and parsley.
• Ground Sausage Soup Recipes: Brown bulk sausage thoroughly; deglaze with a splash of white wine.

How to Serve

• With crusty bread, garlic toast, or a simple salad.
• Pair with High-Protein Stuffed Pepper Soup for a two-soup night, or offer Chicken Potato Soup for milder eaters.
• Keep Potato Soup with Hashbrowns as a creamy side option on big gatherings.

Make Ahead & Storage

• Fridge: 3–4 days; cool quickly.
• Reheat: Medium-low; thin with broth/milk as needed.
• Freeze: Best before dairy. Reheat gently, then add milk/yogurt to finish.

FAQs

Can I skip flour?
Yes—use a 2 Tbsp cornstarch + 2 Tbsp water slurry at the end, or blend 1 cup of soup and stir back in.

Why did my soup look oily?
Render excess sausage fat after browning; leave 1–2 Tbsp in the pot.

Which potatoes are best?
Yukon golds hold shape and turn creamy at the edges; russets break down more for a thicker soup.

Simple Nutrition (estimate, per 1½-cup serving)

~380 kcal • Protein 20g • Carbs 34g • Fat 18g • Sodium ~980 mg
Estimates vary by sausage type and brands.