Simple Pork Sausage Potato Soup (Print Version)

Hearty soup with savory pork sausage, tender potatoes, and aromatic vegetables for a cozy meal.

# What You Need:

→ Meats

01 - 14 oz pork sausage, mild or spicy, 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 for richer texture

→ 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:

01 - Crumble pork sausage into a large pot over medium heat. Cook until browned and cooked through, approximately 5-7 minutes. Remove excess fat if desired.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until vegetables begin to soften and onions become translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add diced potatoes, dried thyme, bay leaf, and chicken broth. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Cover pot and simmer for 20-25 minutes, or until potatoes are fork-tender when pierced with a knife.
06 - Remove and discard bay leaf. Stir in milk or cream and heat gently for 2-3 minutes. Season with salt and pepper to taste.
07 - Ladle hot soup into bowls. Garnish with fresh chopped parsley and grated cheddar cheese if desired. Serve immediately with crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The sausage creates such a rich base that you dont need fancy techniques
  • Leftovers taste even better the next day for lunch
02 -
  • Dont let the soup boil furiously after adding the dairy or it might separate
  • Mashing a few potatoes against the side of the pot creates the perfect thickness without adding flour
  • The soup continues to thicken as it sits, so plan accordingly if making ahead
03 -
  • Cut your potatoes into evenly sized cubes so they all finish cooking at the same time
  • Let the soup rest for 5 minutes off the heat before serving to let the flavors really marry

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