Simple Pork Sausage Potato (Printable)

Hearty soup with savory pork sausage, tender potatoes, and vegetables in a creamy broth. Ready in under an hour.

# What you'll 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 soup

→ 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

# Directions:

01 - In a large pot over medium heat, crumble and brown the pork sausage until cooked through. Remove excess fat if necessary.
02 - Add the diced onion, carrots, and celery. Sauté for 4–5 minutes until softened.
03 - Stir in the minced garlic and cook for another 1 minute until fragrant.
04 - Add the diced potatoes, dried thyme, bay leaf, and chicken broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20–25 minutes, or until potatoes are fork-tender.
06 - Remove the bay leaf. Stir in the milk (or cream) and heat gently for 2–3 minutes. Adjust seasoning with salt and pepper.
07 - Serve hot, garnished with fresh parsley and grated cheddar if desired.

# Expert Suggestions:

01 -
  • The soup comes together in under an hour with ingredients you probably already have
  • It freezes beautifully, so you can make a double batch and save half for emergencies
02 -
  • If you want a thicker soup, use a potato masher to crush some of the cooked potatoes right in the pot
  • The soup continues to thicken as it sits, so stop cooking before it reaches your ideal consistency
03 -
  • Remove the sausage casings before cooking so the meat can crumble into small, evenly sized bits
  • Taste the broth before adding salt since the sausage already contributes significant seasoning

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