I love making Italian Sausage Potato Soup. I blend Italian sausage with russet potatoes and yellow onion, then add chicken broth, heavy cream, garlic, smoked paprika and dried thyme. Every ingredient plays its part in creating a rich bowl that is undeniably satisfying and full of irresistible flavor.

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I’m excited to share my recipe for Creamy Potato Soup With Italian Sausage that is definitely not your run-of-the-mill soup. When I first tried this recipe, I knew it had that extra something.

I start by cooking 1 lb Italian sausage (removing the casings, of course) until its nicely browned, then adding a chopped large yellow onion and 3 cloves minced garlic. Next, I toss in 4 medium russet potatoes and 2 cups chicken broth to create a hearty base.

Stirring in 1 cup heavy cream and 1 cup whole milk gives it a smooth finish that reminds me of those gourmet soup recipes you might see online and even some popular Italian Potato Soup ideas. I round out the flavors with 2 tbsp unsalted butter, 1 tsp smoked paprika, 1/2 tsp dried thyme, salt and pepper.

I sometimes top it off with grated Parmesan cheese or a sprinkle of fresh parsley. Enjoy this unique twist that kind of bridges the gap between comfort and creative cuisine!

Why I Like this Recipe

I really love this recipe because it combines hearty Italian sausage with tender potatoes in a way that makes every spoonful feel like a warm hug. I enjoy how the cream and milk mix into the broth giving it a smooth, velvety texture that makes the dish feel extra comforting. The little kick from the smoked paprika and thyme is exactly what makes it exciting and a bit different from the usual soups i cook. Also, i appreciate that the recipe is super easy to follow, so even when i’m in a rush, i can whip up a delicious, satisfying meal without much fuss.

Ingredients

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Italian sausage provides protein and a spice kick that makes the dish hearty.
Russet potatoes add carbs and fibre; they make the soup thick and filling.
Heavy cream gives a rich smoothness and a decadent flavor.
Whole milk lightens the creaminess with a subtle dairy taste.
Chicken broth adds saltiness and depth for a savory base.
Onion and garlic offer an aromatic punch and warm, pungent taste.

Ingredient Quantities

1 lb Italian sausage (remove the casings and break it up)

4 medium russet potatoes, peeled and cubed (about 2 lbs)

1 large yellow onion, chopped

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 cup whole milk

2 tbsp unsalted butter

1 tsp smoked paprika

1/2 tsp dried thyme

Salt and freshly ground black pepper to taste

Optional: 1/2 cup grated Parmesan cheese

Optional: Fresh parsley or green onions for garnish

How to Make this

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1. In a large pot over medium heat, brown the Italian sausage while breaking it up with a spoon. Once its browned, drain off any excess fat.

2. Add the chopped yellow onion and minced garlic to the pot with the sausage. Cook them until they start to get soft and a bit golden.

3. Stir in the butter so it melts, then add your peeled and cubed potatoes to the pot.

4. Pour in the chicken broth and sprinkle the smoked paprika, dried thyme, salt, and freshly ground black pepper. Give it all a good stir.

5. Bring the mixture to a simmer and let it cook for about 15 to 20 minutes, or until the potatoes are tender.

6. When the potatoes are soft, blend about half of the soup using an immersion blender or by transferring some to a blender until it gets creamy.

7. Mix the blended portion back into the pot, stirring until the soup is evenly smooth.

8. Pour in the whole milk and heavy cream, stirring well to combine, and cook on low heat for another 5 minutes.

9. If you like, stir in the grated Parmesan cheese now so it melts into the soup.

10. Serve hot topped with fresh parsley or green onions if desired, and enjoy your creamy potato soup with Italian sausage!

Equipment Needed

1. Big pot – needed for browning the sausage and simmering the soup
2. Wooden spoon – great for stirring and breaking up the sausage
3. Knife and cutting board – to chop the onion, garlic, and cube those potatoes
4. Measuring cups and spoons – for getting the right amounts of broth, cream, milk, and spices
5. Immersion blender (or a regular blender) – to blend half the soup so it turns creamy
6. Ladle – for serving the soup into bowls

FAQ

Can I use a different sausage?

Sure, you can swap italian sausage with chorizo or another spicy sausage. Just expect the flavor to change a bit.

How do I remove the casings from the sausage?

Just use your fingers to peel the casings off, then break up the sausage into small pieces.

Can I replace heavy cream with something else?

Yep, you can use half-and-half or even whole milk to lighten it up, but your soup might not be as creamy.

How do I tell when the potatoes are done?

The potatoes should be tender and easy to break apart with a fork.

Can I reheat the soup later?

Absolutely, just make sure to warm it slowly on the stove so the dairy doesn't curdle.

Creamy Potato Soup With Italian Sausage Recipe Substitutions and Variations

Italian sausage: if you dont have it, you can use ground turkey or beef sausage instead. It might not be the same but it works alright.
Heavy cream: no heavy cream? Try half-and-half or even evaporated milk, though it might be a tad lighter in taste.
Chicken broth: you can substitute vegetable broth if you want a slightly different flavor or to keep it vegetarian.
Parmesan cheese: if that’s not available, Pecorino Romano is a good choice, or you could even use Asiago cheese for a twist.
Russet potatoes: if you’re feeling experimental, you might try sweet potatoes or Yukon Golds for a different texture and taste.

Pro Tips

1. When you brown the sausage, make sure you really get it to develop a good color, but be careful not to burn it. Draining extra fat can really make your soup taste cleaner and not too oily.

2. If you’re using the immersion blender, don’t blend everything to a smooth purée. Leaving some potato chunks in the soup gives it a nice chunky texture and more heartiness.

3. Be sure to lower the heat before stirring in the milk and cream. If the heat is too high, you might end up with curdled dairy which can ruin the smooth look of your soup.

4. Taste along the way and write down your seasoning adjustments. Sometimes different brands of broth or sausage can change the salt and pepper levels, so tweaking it at the end can really help bring out the flavors.

Creamy Potato Soup With Italian Sausage Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Big pot – needed for browning the sausage and simmering the soup
2. Wooden spoon – great for stirring and breaking up the sausage
3. Knife and cutting board – to chop the onion, garlic, and cube those potatoes
4. Measuring cups and spoons – for getting the right amounts of broth, cream, milk, and spices
5. Immersion blender (or a regular blender) – to blend half the soup so it turns creamy
6. Ladle – for serving the soup into bowls

Ingredients

1 lb Italian sausage (remove the casings and break it up)
4 medium russet potatoes, peeled and cubed (about 2 lbs)
1 large yellow onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 cup whole milk
2 tbsp unsalted butter
1 tsp smoked paprika
1/2 tsp dried thyme
Salt and freshly ground black pepper to taste
Optional: 1/2 cup grated Parmesan cheese
Optional: Fresh parsley or green onions for garnish

Directions

In a large pot over medium heat, brown the Italian sausage while breaking it up with a spoon. Once its browned, drain off any excess fat.
Add the chopped yellow onion and minced garlic to the pot with the sausage. Cook them until they start to get soft and a bit golden.
Stir in the butter so it melts, then add your peeled and cubed potatoes to the pot.
Pour in the chicken broth and sprinkle the smoked paprika, dried thyme, salt, and freshly ground black pepper. Give it all a good stir.
Bring the mixture to a simmer and let it cook for about 15 to 20 minutes, or until the potatoes are tender.
When the potatoes are soft, blend about half of the soup using an immersion blender or by transferring some to a blender until it gets creamy.
Mix the blended portion back into the pot, stirring until the soup is evenly smooth.
Pour in the whole milk and heavy cream, stirring well to combine, and cook on low heat for another 5 minutes.
If you like, stir in the grated Parmesan cheese now so it melts into the soup.
Serve hot topped with fresh parsley or green onions if desired, and enjoy your creamy potato soup with Italian sausage!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.