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Creamy One-Pot Sausage and Potato Soup

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A rich, hearty, and creamy one-pot soup made with smoked sausage, potatoes, and a velvety broth that comes together in about 30 minutes. Perfect for busy weeknights when you need comfort food without the fuss.

Ingredients

Scale
  • 12–14 oz smoked sausage (kielbasa or andouille), sliced into ¼-inch rounds
  • 4 medium Yukon Gold potatoes (about 1.5 lbs), diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Fresh parsley for garnish (optional)

Instructions

  1. Slice the smoked sausage into ¼-inch thick rounds and set aside.
  2. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage slices in a single layer and cook for 3-4 minutes per side until nicely browned. Use a slotted spoon to transfer to a plate and set aside. Do not wipe the pot clean.
  3. Reduce heat to medium. Add the butter to the pot. Once melted, add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  4. Add the diced potatoes, dried thyme, and smoked paprika. Stir to coat the potatoes and cook for about 2 minutes.
  5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to maintain a gentle simmer.
  6. Cover the pot and let the soup simmer for 12-15 minutes until the potatoes are fork-tender.
  7. Using a potato masher or the back of a spoon, gently mash about a quarter of the potatoes right in the pot to release their starch and thicken the broth.
  8. Pour in the milk and return the browned sausage to the pot. Stir to combine and let simmer for another 3-5 minutes until heated through.
  9. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired. Let the soup rest for 5 minutes before serving for best flavor and thickness.

Notes

For best results, don’t rush the browning of the sausage—those browned bits add deep flavor. When adding milk, remove the pot from heat briefly to prevent curdling. The soup thickens as it rests; add a splash of broth or milk when reheating if needed. Leftovers taste even better the next day. For a dairy-free version, use olive oil instead of butter and unsweetened oat milk or full-fat coconut milk instead of whole milk.

Nutrition

Keywords: creamy sausage potato soup, one-pot soup, easy weeknight dinner, comfort food, 30-minute meal, kielbasa soup, potato soup

Find it online: https://leilameals.com/creamy-one-pot-sausage-and-potato-soup-easy-30-minute-recipe/