30 Minute Sausage and Potato Soup

This sausage and potato soup is simplicity at its best! Hearty, filling and with a great flavor combination that everyone loves. 

A one-pot wonder with just 7 ingredients that you can have ready in 30 minutes. Sounds like a winner to me! 

I love adding this soup to my weekly meal plan when I know we need a quick and easy dinner for a busy night. My toddlers love this soup and even eat up the leftovers really well the next day!

Plus it’s easy to make this dairy free! I’ve even made it vegetarian and loved the results! 

Ingredients

• 5 Potatoes, Diced (Russet works best)
• 1 Large Onion, Diced 
• 4 Stalks Celery, Diced
• 1 lbs Ground Sausage (I used Jimmy Deans Sausage) 
• 3 ½ Cups Chicken Broth (I use a chicken base)
• 3 Cloves Garlic, Diced (Or ½ tsp ground)
• ⅓ Cup Whole Milk (or cream! Sup any dairy-alternative as well) 

How to Make 30 Minute Sausage and Potato Soup 

1. Prepare all your vegetables first for easy cooking!. Dice your onion and celery. Then dice your potatoes into cubes (about 1/2 inch cubes).
2. Heat a dutch oven (or any large pot) on the stovetop to medium high heat.
3. Once hot add a splash of olive oil and brown your ground sausage. It does not have to be cooked through. Simply looking for some good crispy bits for the added flavor. 
4. Once partly browned add diced onion, diced celery and ¼ tsp. salt.
5. Cook for 3-4 minutes till the onion is translucent- stirring often 
6. Add garlic and stir for 30 seconds-making sure to not let the garlic burn. 
7. Stir in diced potatoes.
8. Add 3 ½ Cups chicken broth. You want enough water to just barely cover the potatoes. 
9. Allow the soup to come to a boil, then bring down to a simmer, and cover for 15 minutes. 
10. Uncover and check the potatoes are cooked through. They should be easily pierced with a fork. 
11. Leave potatoes as is or mash some against the side of the pot to create a slightly creamer soup. 
12. Add whole milk (or cream) and a bit of parmesan cheese if you wish. 
13. Season with Salt and Pepper to taste! I always add a good amount of pepper and salt here.
14. Serve with parmesan, crackers or bread! 

Top Tips

Bacon always works really well in the recipe! 

Cook bacon in your dutch oven first, once cooked take it out, proceed with the rest of the recipe, and add cooked bacon in at the end. Or you can use precooked bacon and add it to your soup at the table.  

Make it vegetarian/vegan. 

Leave out the sausage, cook the soup in a vegetable base and use dairy-free milk for an easy meat free meal! I have made it this way and been very pleased! 

Chicken Base is where it is at!

I love love love this chicken base! They also make vegetable and beef base. So easy to use (1 tsp added to 1 cup water=1 cup broth) and such a great true flavor. 

Because of these products I never run out of chicken broth anymore! I always have one jar in the fridge and one extra one in my pantry. 

Soup Consistency

If you want a really thick soup use slightly less chicken broth.  

For a more creamy soup use a potato masher to break up a majority of the potatoes after cooking.

Get Cooking!

This recipe is one that I find myself pulling out all the time!

I have served this soup to guest before and they have loved it! The reaction is a surprised response for how good it is because it’s truly so simple!

Let me know if you make it and what you think in the comments! If you have your own modifications please share-I love when people make any recipe their own. Because you are the one who should love what you are eating!

30 Minute Sausage and Potato Soup

Easy and fast one-pot wonder!

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Soup

Keyword: Easy, Quick

Servings: 6

Author: midwestsister.com

Equipment

• Dutch Oven or any large pot

Ingredients

• 5 Potatoes diced, Russets preferred
• 1 large Onion diced
• 4 stalks Celery diced
• 1 lbs Ground Sausage I use Jimmy Deans
• 3 1/2 cups Chicken Broth
• 3 cloves Garlic diced
• 1/3 cup Whole Milk or cream
• 1/2 tsp salt
• pepper to taste
• Parmesan if wanted!

Instructions

• Prepare all your vegetables first for easy cooking!. Dice your onion and celery. Then dice your potatoes into cubes (about 1/2 inch cubes).
  5 Potatoes, 4 stalks Celery, 1 large Onion
• Heat a dutch oven (or any large pot) on the stovetop to medium high heat.
• Once hot add a splash of olive oil and brown your ground sausage. It does not have to be cooked through. Simply looking for some good crispy bits for the added flavor.
  1 lbs Ground Sausage
• Once partly browned add diced onion, diced celery and ¼ tsp. salt.
  1 large Onion, 4 stalks Celery
• Cook for 3-4 minutes till the onion is translucent- stirring often
• Add garlic and stir for 30 seconds-making sure to not let the garlic burn.
  3 cloves Garlic
• Stir in diced potatoes.
  5 Potatoes
• Add 3 ½ Cups chicken broth. You want enough water to just barely cover the potatoes.
  3 1/2 cups Chicken Broth
• Allow the soup to come to a boil, then bring down to a simmer, and cover for 15 minutes.
• Uncover and check the potatoes are cooked through. They should be easily pierced with a fork.
• Leave potatoes as is or mash some against the side of the pot to create a slightly creamer soup.
• Add whole milk (or cream) and a bit of parmesan cheese if you wish.
  1/3 cup Whole Milk
• Season with Salt and Pepper to taste! I always add a good amount of pepper and salt here.
• Serve with parmesan, crackers or bread!

Notes

Sub Bacon for sausage if desired! Cook bacon in your dutch oven first, once cooked take it out, proceed with the rest of the recipe, and add cooked bacon in at the end. Or you can use precooked bacon and add it to your soup at the table.  

Make it vegan by using a dairy-free milk, no meat and a vegetable base over chicken. 

For a thicker soup use less broth. For a thinner soup add more at the end to liking!