Pork Sausage Potato Soup (Printable)

A hearty soup with savory pork sausage, tender potatoes, and aromatic vegetables in a creamy broth.

# What You Need:

→ Meats

01 - 14 oz pork sausage, casings removed (mild or spicy)

→ 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 consistency

→ 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 it.
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 and stir in milk or cream. Heat gently for 2–3 minutes without boiling. Season with salt and pepper to taste.
06 - Ladle hot soup into bowls and garnish with fresh parsley and grated cheddar cheese if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so you can spend more time eating and less time washing up
  • The potatoes absorb all that sausage flavor while still holding their shape perfectly
  • It's forgiving and flexible, like a good friendship that understands when you need to swap ingredients
02 -
  • If you want a thicker soup, use your spoon to mash some of the potatoes right against the side of the pot
  • The soup continues to thicken as it sits, so don't panic if it looks a little thin at first
  • Sweet potatoes work beautifully here and add a lovely color contrast
03 -
  • Taste your sausage before you salt the soup, since some brands are much saltier than others
  • If you're using cream, add it off the heat to prevent any chance of separating

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