Description
This creamy sausage and potato soup is a hearty, comforting dish perfect for tailgating or cold days. Made with smoked sausage, bacon, and a velvety blend of milk and cream, it comes together in about 45 minutes and is sure to be a crowd-pleaser.
Ingredients
Scale
- 12–14 oz smoked sausage (kielbasa or andouille)
- 4 slices bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3–4 medium russet potatoes (about 2 lbs), peeled and cut into ½-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Fresh parsley for garnish (optional)
Instructions
- Cook the bacon in a Dutch oven over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, let cool, then crumble. Leave about 1 tablespoon of bacon fat in the pot.
- Slice the smoked sausage into ¼-inch rounds. Add to the pot with the reserved bacon fat and cook over medium-high heat until browned on both sides, about 4-5 minutes. Transfer to a plate and set aside.
- Reduce heat to medium and add the butter. Once melted, add the diced onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Whisk until smooth and slightly thickened, about 2 minutes.
- Add the cubed potatoes, smoked paprika, dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until potatoes are fork-tender, stirring occasionally.
- Using an immersion blender, blend about half of the soup directly in the pot. Alternatively, carefully transfer about 2 cups of the soup to a blender, blend until smooth, and stir back into the pot.
- Stir in the whole milk and heavy cream. Add the cooked sausage back to the pot. Heat through for 3-4 minutes on low heat. Do not let it boil after adding the cream.
- Taste and adjust salt and pepper if needed. Ladle into bowls, top with crumbled bacon and fresh parsley. Serve hot.
Notes
For a dairy-free version, swap butter for olive oil, use unsweetened oat milk instead of whole milk, and replace heavy cream with full-fat coconut cream. The soup thickens as it cools; stir in a splash of milk or broth to loosen if needed. For best results, make a day ahead and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5
- Sodium: 890
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
Keywords: creamy sausage potato soup, tailgate soup, smoked sausage soup, potato soup with sausage, easy soup recipe