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Sausage Potato Soup for Weeknights: Stovetop Method That Preserves Potato Bite Pinterest recipe pin

Hearty Sausage Potato Soup with Smashed-Potato Texture

A texture-focused stovetop sausage potato soup with tender potato chunks and a naturally thickened, silky broth finished with tempered dairy and fresh herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian-style ground sausage or chicken sausage
  • 1 tablespoon neutral oil if needed
  • 1 medium yellow onion diced (about 1 cup)
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika optional
  • 4 to 5 medium Yukon Gold potatoes about 2 pounds, half cut into 1-inch chunks, 2 left whole or halved
  • 4 cups low-sodium chicken stock or vegetable stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 3/4 cup half-and-half
  • 1 cup shredded sharp cheddar optional
  • 2 cups chopped kale or spinach optional
  • Kosher salt and freshly ground black pepper to taste
  • Chopped chives or parsley for garnish optional

Equipment

  • 1 5 to 6-quart Dutch oven or large heavy saucepan
  • 1 Potato masher or back of a large fork
  • 1 Wooden spoon or heatproof spatula
  • 1 Instant-read thermometer (optional)

Method
 

  1. Heat a Dutch oven over medium-high heat and add 1 tablespoon oil if the sausage is very lean; crumble and brown 1 pound sausage until nicely caramelized, about 6–8 minutes, then transfer to a bowl and leave the fat in the pot.
  2. Reduce heat to medium, add the diced onion and cook until softened, about 4 minutes; add minced garlic and cook 30 seconds, stir in 1 tablespoon tomato paste and 1 teaspoon smoked paprika and cook 1 minute, then deglaze with 1/4 cup dry white cooking substitute or 1/4 cup stock, scraping up brown bits.
  3. Add the cut and whole potatoes, reserved browned sausage, 4 cups low-sodium stock, 1 bay leaf, and 1/2 teaspoon dried thyme; bring to a gentle simmer and cook uncovered until potatoes are fork-tender, about 12–15 minutes.
  4. Remove about 2 cups of cooked potato pieces to a bowl and gently mash with a masher or fork, then return the smashed potato to the pot and stir to thicken the broth while leaving many chunks intact.
  5. Warm 3/4 cup half-and-half in a measuring cup; temper by whisking in 1/2 cup hot broth, then stir the mixture back into the pot over low heat; if using shredded cheddar, add off heat in small handfuls until melted; stir in 2 cups chopped greens for the last 2 minutes.
  6. Remove the bay leaf, taste and season with salt and pepper, ladle into bowls and garnish with chopped chives or parsley and extra pepper.

Notes

Keep potato pieces around 1 inch for best texture; if you prefer a thicker soup, mash a few more pieces but avoid pureeing everything. If freezing, omit the half-and-half and add fresh dairy when reheating. Brown sausage in batches if your pan is crowded to ensure good caramelization.