Smoked Sausage and Potato Soup – Simple Homemade Dinner
Smoked sausage, potatoes and carrots are cooking down in a simple broth to create a simple, yet delicious and comforting, whole foods meal. And you only need 5 ingredients to make this affordable and filling recipe!
When it comes to our weeknight dinners, I love simple recipes that don’t take much thought for me to prepare.
It’s also a huge bonus if it’s a recipe that combines several of the ingredients that I always keep on hand.
That’s why this simple sausage and potato soup recipe is one of my favorites. We have a freezer full of smoked sausage from our home raised pork. And potatoes and carrots are a staple ingredient that I keep at all times.
It’s filling and creamy from the blended potatoes, and definitely filling. Paired with a nice, crusty piece of bread, this simple soup is definitely a family favorite that regularly makes it’s appearance during the cool weather months.
Ingredients for Sausage Potato Soup
The short list of ingredients for this recipe keeps it budget friendly while still being nutrient packed.
- Smoked Sausage – Smoked pork or venison sausage works well in this recipe.
- Russet Potatoes – I’ve not experimented with other potato varieties, but if you do, let me know!
- Carrots
- Onion
- Broth – chicken or beef broth can be used interchangeably
- Flour – this is just to create a thickening agent for the soup. If you don’t have flour, you can still make the recipe, it just may not be quite as thick.
How to Make Creamy Sausage Potato Soup
Start by slicing your smoked sausage into rings or half moon shapes. Potatoes should be peeled and cubed, carrots sliced, and onion diced.
I prefer to leave my potatoes in fairly large chunks since we will be blending most of them up in the end anyways.
Brown your sausage in a soup pot over medium heat until most of the pieces start to get a little brown. Add the onion and carrots to the pot and allow to cook until the onions start to soften.
I don’t drain the grease that cooks out of the sausage as it is usually just enough to cook my vegetables in. However, if you find that your sausage has a lot of grease after browning, you may opt to drain some of it off.
As vegetables are cooking, season with salt and pepper.
After onions have softened, add in 2 tablespoons of flour. Stir sausage and vegetables around to coat with flour. Continue stirring over medium heat until the flour starts to brown lightly – usually just a few minutes.
Now you can pour in your broth and add the potatoes. Bring to a boil, then reduce heat to simmer. Continue to simmer until carrots and potatoes are soft, usually about 20 minutes.
Optional Step
Now to create the “creamy” base. This recipe is dairy free, but you can create a delicious creamy base by blending some of the potato chunks and adding back to the soup. This step isn’t necessary – but it’s my preferred method.
This can be done using an immersion blender or regular blender. If using a regular blender, just scoop out about 3 cups of potato chunks with the broth, blend and return to pot.
Be sure to follow your appliances instructions for blending warm foods – you may need to allow the liquid to cool first for safety reasons!
And that’s it. We love to top with green onions and eat with a slice of this crusty, no knead, bread!
Smoked Sausage and Potato Soup
Equipment
- Immersion or regular blender optional
Ingredients
- 1 lb smoked sausage *see notes
- 4 large russet potatoes *see notes
- 2-3 large carrots
- 1 yellow onion
- 8 cups chicken or beef broth
Instructions
- Start by slicing your sausage into circles or half circles. Prepare the vegetables by peeling and cubing potatoes, dicing onion, and peeling and cutting carrots into circles.
- In a soup pot, add the sausage and lightly brown over medium heat. Retain about 2 tablespoons of grease from sausage (drain or add cooking oil as needed).
- To the same pot, add in carrots and onion. Season with salt and pepper. Cook for a few minutes, or until onions are starting to soften.
- (optional) Sprinkle flour over sausage and vegetables. Stir continuously for a few minutes until flour is starting to turn light brown.
- Pour broth into pot, stirring as you do. Add potatoes and ensure the broth covers them.
- Bring to a boil, then reduce heat to simmer. Allow to cook until carrots and potatoes are soft, about 20 minutes.
- (optional) To create a creamy soup, you'll need to blend some of the potatoes and broth together. Do this by using an immersion blender, or by blending about 3 cups of potatoes and broth in a regular blender.
