Simple Pork Sausage Potato Soup (Printable)

Savory sausage and tender potatoes simmered with vegetables in a rich, creamy broth for ultimate comfort.

# What's Needed:

→ 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 - In a large pot over medium heat, crumble and brown the pork sausage until fully cooked. Drain excess fat if needed.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4–5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add potatoes, thyme, bay leaf, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until potatoes are fork-tender.
05 - Remove bay leaf. Stir in milk or cream and heat gently for 2–3 minutes. Season with salt and pepper to taste.
06 - Ladle hot soup into bowls and garnish with fresh parsley and grated cheddar cheese if desired.

# Tips for Success:

01 -
  • This soup comes together in under an hour but tastes like it simmered all day
  • Its the kind of meal that makes everyone ask whats for dinner before they even walk through the door
  • Simple ingredients transform into something deeply satisfying and impossible to stop eating
02 -
  • Dont skip the step of browning the sausage well first as that caramelization becomes part of the soups soul
  • The soup thickens as it sits so if making ahead add a splash more broth when reheating
  • Tasting before serving is crucial because different sausages have wildly different salt levels
03 -
  • If you want extra body without cream use a potato masher to break up some potatoes right in the pot
  • Warm your milk before adding it to prevent it from separating in the hot soup

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