Creamy and Cheesy Smoked Sausage Potato Soup
When cooler mornings arrive, I start craving cozy bowls of soup and something warm and crusty to dip into them. This creamy smoked sausage potato soup is exactly that. It’s hearty, smoky, creamy, and packed with tender potatoes, smoked beef sausage, cheddar, corn, and fresh thyme. It’s the kind of soup that makes you want to curl up with a bowl and stay awhile.
Reader Summary
In this post, you’ll learn:
- How to get the most flavor from smoked beef sausage by browning it first
- Why those browned bits on the bottom of the pot are actually a good thing
- How to make the soup completely creamy or leave some potato and vegetable chunks
- Why Yukon Gold potatoes are my favorite for this soup
- How to substitute fresh thyme for dried thyme
- How to add cheddar gradually for a smooth, creamy finish
- Easy variations and substitutions
- What to serve with this soup
- How to store and reheat leftovers
If you are looking for cozy fall recipes, make sure you try some of these other posts fromthe blog: Cozy Roasted Apple Sage Chicken, Easy and Tender Instant Pot Pot Roast, Sourdough Lasagna Recipe (With Homemade Noodles), and the cozy classic Easy, Moist Homemade Meatloaf (Our Cozy Family Recipe).
A Cozy Soup for the Beginning of Fall
Lately, our temperatures have been dropping into the 70s during the day and even into the 60s some mornings, and I have been absolutely loving it. After a long, hot summer, those cooler mornings feel like such a welcome change.
We’ve also had a pretty significant drought here this year, so the leaves are already starting to change. I don’t know if the drought is speeding things up a little, but I’m choosing to pretend it is simply because fall is on its way. In a few more weeks, the trees will really start changing and dropping their leaves, and that always puts me in the mood for soup.
When the weather starts cooling down, I find myself craving warm, cozy meals, big bowls of soup, and something crusty to dip into them.
So when I was looking for a soup to make for this week’s post, I knew I wanted something hearty and comforting. I came across the idea for a creamy sausage and potato soup and decided to put my own spin on it.
And oh my goodness, I’m glad I did.
This soup was absolutely amazing.
Jason even liked it, which is saying something because he isn’t exactly what I would call a soup person. He had his with a grilled cheese sandwich, while I kept mine simple with some crusty bread, and both were perfect.
I love my other potato soup with bacon and cheese, but sometimes you just want something a little different. The smoked beef sausage completely changes the flavor here. Between the smoky sausage, smoked paprika, fresh thyme, cheddar cheese, corn, and just a little red pepper flakes, this soup has a little more depth and warmth while still being every bit as cozy.
This is definitely one I’m keeping in our regular rotation.
Why You’ll Love This Recipe
It’s packed with flavor
The smoked beef sausage is browned first, which creates those delicious browned bits on the bottom of the pot. Those bits get incorporated into the vegetables and broth as the soup cooks, giving the entire soup a deeper, richer flavor.
It’s creamy and comforting
The potatoes do a lot of the work here. Once they’re tender, blending them into the broth creates a thick, creamy base without needing a complicated sauce.
You can choose the texture
You can blend the entire soup for an ultra-creamy consistency, or remove some of the potatoes and vegetables before blending and add them back afterward if you prefer a chunkier soup.
It has just a little heat
Smoked paprika gives the soup a wonderful smoky flavor, while the red pepper flakes add just a little warmth. It’s not overly spicy, and you can easily leave the red pepper flakes out if you prefer.
It’s hearty enough for dinner
With potatoes, smoked sausage, vegetables, corn, cream, and cheese, this soup is filling enough to serve as a complete meal.
It’s even better with bread
While you can absolutely eat this soup on its own, a piece of crusty bread makes it even better. My favorite way to serve it is with sourdough garlic toast for dipping.
Ingredients
Olive Oil
You’ll need a couple of tablespoons of olive oil to brown the sausage and sauté the vegetables.
Smoked Beef Sausage
I used 12 to 14 ounces of smoked beef sausage, cut into bite-sized pieces. I highly recommend using smoked beef sausage because it gives the soup so much savory, smoky flavor.
Onion, Carrots, and Celery
These vegetables create the flavorful base of the soup. Dice the onion, carrots, and celery fairly small so they cook evenly.
Fresh Garlic
I prefer fresh garlic for this recipe because it gives the soup so much flavor. Three cloves is just enough to give it a nice garlic flavor without overpowering the other ingredients.
Smoked Paprika
Smoked paprika adds another layer of smoky flavor that works beautifully with the sausage.
Thyme
I used 1 tablespoon of fresh thyme leaves from my garden, and it was fantastic. You can substitute 1 teaspoon of dried thyme if that’s what you have on hand.
Fresh thyme gives the soup a little more flavor, but dried thyme works perfectly well.
Red Pepper Flakes
Red pepper flakes are optional. I love the little bit of heat they add, but you can leave them out if you want a completely mild soup.
Yukon Gold Potatoes
Yukon Gold potatoes are my favorite for potato soup. They become tender and creamy when cooked and blend beautifully into the broth.
You’ll need about 1 1/2 pounds, or 3 to 4 medium Yukon Gold potatoes.
You can substitute russet potatoes or another variety if that’s what you have.
Chicken Broth
You’ll need about 5 cups of chicken broth. Keep in mind that the amount of salt you’ll need at the end will depend on how much salt is already in your broth.
Heavy Cream
One cup of heavy cream gives the soup its rich and creamy texture. You can substitute half-and-half if you want a slightly lighter soup.
Cheddar Cheese
I recommend using a full 1 cup of shredded cheddar cheese. The original version of the recipe used less, but I increased it when I made it and loved the result.
You can use sharp cheddar, white cheddar, or a combination of cheeses. I used a cheddar blend with sharp cheddar, white cheddar, and medium cheddar, and it was delicious.
Corn
You’ll need about 1 cup of corn. You can use canned, frozen, or fresh corn.
I used canned corn and drained it before adding it to the soup.
Salt and Pepper
Season the finished soup to taste. Depending on your chicken broth and sausage, you may need more salt than you expect.
How to Make Creamy Smoked Sausage Potato Soup
1. Brown the smoked sausage
Warm the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced smoked beef sausage and sauté for about 4 to 5 minutes, stirring occasionally, until it is nicely browned.
Don’t worry if the bottom of your pot starts to look like the sausage is burning. Those browned bits are exactly what you want.
The browned crust on the bottom of the pot is full of flavor, and the vegetables will help loosen those bits as they cook.
Once the sausage is browned, remove it with a slotted spoon and set it aside. Leave the drippings and browned bits in the pot.
2. Sauté the vegetables
Add the diced onion, carrots, and celery to the pot.
Cook for about 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
As they cook, the moisture from the vegetables will start loosening the browned bits from the bottom of the pot. Stir everything together so those flavorful bits become incorporated into the vegetables.
3. Add the seasonings and garlic
Add the smoked paprika, thyme, and red pepper flakes.
Stir everything together, then add the minced garlic.
Cook for about 30 seconds, just until the garlic becomes fragrant.
Be careful not to cook the garlic too long. You want it fragrant and lightly cooked, not browned or burned.
4. Add the potatoes and chicken broth
Add the cubed Yukon Gold potatoes and chicken broth.
Bring the soup to a boil, then reduce the heat and simmer for about 10 to 15 minutes, or until the potatoes are completely fork tender.
5. Blend the soup
Once the potatoes are tender, decide how creamy or chunky you want your soup to be.
For a completely creamy soup, use an immersion blender directly in the pot and blend until smooth.
If you prefer a chunkier soup, scoop out some of the potatoes and vegetables and set them aside before blending. Then use the immersion blender to blend the remaining soup until creamy. Stir the reserved potatoes and vegetables back into the soup afterward.
I accidentally blended almost all of my potatoes when I made this soup, and honestly, I didn’t regret it at all. The smoked sausage and corn still give the soup plenty of texture.
6. Add the cream and cheese
Once the soup has reached your desired consistency, stir in the heavy cream.
Then add the shredded cheddar gradually, stirring well after each addition.
I recommend adding the cheese a little at a time rather than dumping it all in at once. This allows it to melt smoothly into the soup instead of clumping together.
Keep the heat low, or remove the pot from the heat while adding the cheese. You don’t want the cream or cheese to scorch.
7. Add the smoked sausage and corn
Return the browned smoked sausage to the pot.
Add about 1 cup of corn.
Keep the soup over low heat and cook for another 5 to 7 minutes, stirring occasionally, just until everything is warmed through.
Don’t let the soup boil aggressively at this point. Keeping the heat low helps protect the creamy texture.
If the soup seems too thick, add a little more chicken broth, milk, or cream until it reaches the consistency you prefer.
8. Season and serve
Taste the soup and add salt and pepper as needed.
The amount of salt you’ll need will depend on the broth and sausage you use. My chicken broth was very low in salt, so I needed to add a generous amount at the end.
Ladle the hot soup into bowls and top with shredded cheddar, chopped chives, fresh thyme, and a dollop of Greek yogurt or sour cream.
Then serve with plenty of crusty bread for dipping.
Creamy Smoked Sausage Potato Soup
Ingredients
- 2 tbsp olive oil
- 12-14 oz smoked beef sausage, cut into bite-sized pieces
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 tsp red pepper flakes, optional
- 3-4 medium Yukon Gold potatoes, peeled and cubed (about 1½ pounds)
- 5 cups chicken broth
- 1 cup heavy cream, room temperature
- 1 cup shredded cheddar cheese
- 1 cup corn, fresh, frozen, or canned and drained
- Salt and black pepper, to taste
For Garnish
- cheddar cheese
- Greek yogurt or sour cream
- chives, sliced
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked beef sausage and sauté for 4 to 5 minutes, stirring occasionally, until nicely browned. Don’t worry if browned bits form on the bottom of the pot. These bits add tons of flavor to the soup. Remove the sausage with a slotted spoon and set aside, leaving the drippings and browned bits in the pot.
- Add the diced onion, carrots, and celery to the pot. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. As they cook, the moisture from the vegetables will help loosen the browned bits from the bottom of the pot.
- Stir in the smoked paprika, thyme, and red pepper flakes. Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic.
- Stir in the cubed Yukon Gold potatoes and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are fork tender.
- For a completely creamy soup, use an immersion blender to blend the soup directly in the pot until smooth. For a chunkier soup, remove some of the potatoes and vegetables before blending, then blend the remaining soup until creamy and return the reserved vegetables to the pot.
- Stir in the heavy cream. Gradually add the shredded cheddar, stirring well after each addition until fully melted and incorporated. Keep the heat low or remove the pot from the heat while adding the cheese to prevent the dairy from scorching or the cheese from clumping.
- Return the browned smoked sausage to the pot and add the corn. Simmer over low heat for 5 to 7 minutes, stirring occasionally, until everything is heated through. If the soup is too thick, add a little more chicken broth, milk, or cream to reach your desired consistency.
- Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top with shredded cheddar, chopped chives, fresh thyme, and a dollop of Greek yogurt or sour cream. Serve hot with crusty bread, sourdough garlic toast, or your favorite sandwich for dipping.
How to Serve Smoked Sausage Potato Soup
This soup is hearty enough to enjoy on its own, but there are so many delicious things you can serve alongside it.
My absolute favorite is sourdough garlic toast. The crispy, buttery, garlicky bread dipped into the creamy soup is incredible.
You could also serve it with:
- Crusty sourdough bread and butter
- Sourdough croutons
- Grilled cheese
- A hot panini or sandwich
- Biscuits
- Cornbread
- A fresh green salad
Jason loved his with a grilled cheese, while I loved mine with crusty bread. Both were perfect.
If you want a slightly sweeter contrast, cornbread would also be delicious with the smoky, savory soup.
Recipe Variations
Add spinach or kale
For some extra greens, stir fresh spinach or chopped kale into the soup toward the end of cooking.
The greens are easy to incorporate and add some extra color without taking away from the creamy, comforting flavor.
Use turkey sausage
You can substitute smoked turkey sausage for the smoked beef sausage if you’d prefer a lighter version.
Leave out the red pepper flakes
The red pepper flakes add a little bit of heat, but they’re completely optional. Leave them out if you prefer a mild soup.
Add mushrooms
Sautéed mushrooms would also be delicious in this soup. Add them along with the other vegetables and let them cook until softened and lightly browned.
Use half-and-half
Half-and-half can be substituted for the heavy cream if you want a slightly lighter soup.
Adjust the consistency
If your soup is thicker than you’d like, add a little more chicken broth, milk, or cream until it reaches your desired consistency.
If you’d like it even thicker, a little additional shredded cheese can help.
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.
And trust me, you’ll want to have leftovers.
I don’t recommend freezing this soup. Because it contains both cream and cheese, freezing and thawing can sometimes cause the dairy to separate or become grainy. The potatoes can also change texture after freezing.
For the best texture and flavor, I recommend enjoying this soup within a few days of making it.
How to Reheat on the Stove
The stovetop is my preferred way to reheat this soup.
Place the desired amount in a saucepan and warm it gently over low to medium-low heat, stirring occasionally until heated through.
If the soup has thickened in the refrigerator, add a small splash of chicken broth, milk, or cream to loosen it.
Can You Microwave It?
Yes, you can reheat individual portions in the microwave.
Heat in short intervals, stirring between each one. If the soup has thickened, add a small splash of cream or milk and stir well before continuing to heat.
Frequently Asked Questions
What kind of sausage is best for smoked sausage potato soup?
I recommend smoked beef sausage for this recipe. It gives the soup a rich, smoky, savory flavor that pairs beautifully with the creamy potatoes and cheddar cheese.
Smoked turkey sausage can also be used if you want a lighter option.
Can I use kielbasa instead of smoked sausage?
Yes, kielbasa can be substituted if that’s what you have available, although I developed and tested this recipe using smoked beef sausage.
What are the best potatoes for creamy potato soup?
I prefer Yukon Gold potatoes because they become tender and creamy when cooked and blend beautifully into the soup.
Russet potatoes can also be used and will give you a thick, creamy texture.
Do I have to blend the potatoes?
No! You can leave the potatoes chunky if you prefer.
For the best of both worlds, remove some of the potatoes and vegetables before blending the soup. Blend the remaining soup until creamy, then add the reserved vegetables back in.
Can I blend the entire soup?
Absolutely. Blending the entire soup creates a very creamy potato base.
Even when the potatoes are completely blended, the smoked sausage and corn still give the soup some texture.
Can I use dried thyme instead of fresh?
Yes. I recommend 1 teaspoon of dried thyme in place of 1 tablespoon of fresh thyme.
Fresh thyme gives the soup a little more flavor, but dried thyme works well too.
Can I use canned corn?
Yes. Canned, frozen, and fresh corn all work.
If using canned corn, drain it before adding it to the soup. I use about 1 cup of corn.
Can I add spinach or kale?
Absolutely. Stir fresh spinach or chopped kale into the soup toward the end of cooking for an easy way to add some extra greens.
Is this soup spicy?
It has a mild amount of heat from the red pepper flakes, but it isn’t what I would consider a spicy soup.
If you prefer a completely mild soup, simply leave out the red pepper flakes.
Can I use half-and-half instead of heavy cream?
Yes. Half-and-half can be substituted for heavy cream. The soup will still be creamy, although it won’t be quite as rich.
How do I thin potato soup if it gets too thick?
Add a little chicken broth, milk, or cream and stir until the soup reaches your preferred consistency.
Potato soup naturally thickens as it sits, especially after refrigeration, so you may need to add a little liquid when reheating leftovers.
How do I make potato soup thicker?
Blending the potatoes is the easiest way to thicken this soup.
You can also add a little more shredded cheddar cheese if you want a thicker, cheesier soup.
Can I freeze creamy smoked sausage potato soup?
I don’t recommend freezing this soup.
The cream and cheese can separate or become grainy after freezing and thawing, and the potatoes may develop an undesirable texture.
For the best results, store it in the refrigerator and enjoy it within 3 to 4 days.
What should I serve with smoked sausage potato soup?
Sourdough garlic toast is my favorite, but crusty bread, sourdough croutons, grilled cheese, paninis, biscuits, cornbread, or a fresh salad are all delicious options.
A New Cold-Weather Favorite
There are some recipes that you make once and immediately know you’ll be making again, and this is definitely one of them.
This creamy smoked sausage potato soup has everything I want when the weather turns cooler: tender potatoes, smoky sausage, creamy broth, melted cheddar, sweet corn, fresh herbs, and just enough spice to keep things interesting.
It’s hearty enough to be dinner all by itself, but it’s also the kind of soup that begs for a piece of crusty bread or a grilled sandwich on the side.
And if you make the sourdough garlic toast to go with it, don’t say I didn’t warn you.
I know I’ll be making this one again and again throughout the fall and winter. It’s cozy, filling, flavorful, and just different enough from my bacon, potato, and cheese soup to earn its own place in the rotation.
Sometimes you just want a bowl of creamy potato soup, and sometimes you want that potato soup with a little smoky sausage. This one gives you the best of both.
Wishing you cozy nights this season, friend!
XO, Bri
More Cozy Soup Recipes
If you’re craving more cozy, comforting soups to make as the weather cools down, here are a few more of my favorites to keep simmering all season long.
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