Print

Cozy One-Pot Sausage and Potato Soup: Easy 30-Minute Meal

one-pot sausage and potato soup - featured image
Print Recipe

A quick and comforting one-pot soup with smoked sausage, tender potatoes, and a creamy broth, ready in just 30 minutes. Perfect for busy weeknights or cozy evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1½ pounds Yukon Gold potatoes, diced into ½-inch cubes (about 4 medium potatoes)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 cup chopped kale or spinach (optional)
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Brown the sausage: Heat olive oil in a Dutch oven or large pot over medium-high heat. Add sliced sausage in a single layer and cook undisturbed for 2-3 minutes until deeply browned. Flip and cook another 2 minutes. Transfer sausage to a plate with a slotted spoon; leave rendered fat in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add diced onion and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Add diced carrots and celery; cook for 2-3 minutes until vegetables begin to soften.
  3. Build the broth: Pour in about ½ cup chicken broth and scrape up browned bits from the bottom of the pot (deglaze).
  4. Add potatoes and seasonings: Add diced potatoes, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Stir to coat and cook for 1 minute.
  5. Pour in liquid: Add remaining chicken broth and water. Stir, scraping bottom. Bring to a boil over high heat, then reduce heat to medium-low, cover with lid slightly ajar, and simmer for 12-15 minutes until potatoes are fork-tender.
  6. Add cream and sausage: Return browned sausage to the pot. Pour in heavy cream and stir gently. Simmer uncovered for 2-3 minutes until heated through and slightly thickened. Adjust salt and pepper to taste.
  7. Finish and serve: Remove from heat. If using kale or spinach, stir in and let wilt for 1 minute. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For best results, brown the sausage well to develop flavor. Use Yukon Gold potatoes for creaminess that holds shape. If soup is too thin, let it simmer uncovered to reduce or mash some potatoes against the pot to thicken. Add cream at the end and avoid boiling to prevent curdling. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: sausage and potato soup, one-pot soup, 30-minute meal, comfort food, easy soup recipe, creamy soup, smoked sausage soup

Find it online: https://yumbelle.com/cozy-one-pot-sausage-and-potato-soup-easy-30-minute-meal/