Looking for a comforting and hearty soup recipe to warm you up on a chilly evening? Try this easy sausage potato soup with corn!
With its creamy texture and savory cajun flavors, this soup is sure to become a favorite for cozy nights.
SMOKED SAUSAGE POTATO SOUP
Everyone in my family loves smoked sausage. They are also big fans of creamy potato soup. So it was only natural that I combined the two together.
As you can imagine, everyone scraped their bowls clean when I served this creamy soup. And most of my boys had seconds. This soup really is so, so good!
If you aren’t feeding hungry boys and happen to have leftovers, it tastes even more fantastic the next day.
HOW TO MAKE SAUSAGE AND POTATO SOUP
- PREP – Cut the sausage into fourths, then slice into chunks. Dice the onion. Scrub the potatoes and cut them into chunks (between 1/2 – 1 inch.)
- BROWN – In a large soup pot, saute the smoked sausage and onion over medium high heat until sausage starts to brown and onion is tender, about 5 minutes.
- SAUTE – Add the minced garlic and saute for 30-60 seconds, just until fragrant.
- SIMMER – Add the water, bouillon, potatoes, salt, cajun seasoning, and pepper. Bring to a boil, then reduced heat to medium low or low. Simmer for 10-15 minutes, or until potatoes are tender.
- THICKEN – Whisk together the cream and flour in a liquid measuring cup until smooth. Add to the pot; cook and stir over medium heat until the soup thickens, stirring often.
- FINISH – Stir in the milk, then the corn. Heat through.
- SERVE – Ladle soup into bowls and serve. You can garnish it with grated cheese and green onions if desired.
Like most soups, this one tastes even better the next day, so it’s perfect to make ahead for busy nights.
Let it cool, then store it in the refrigerator for 3-4 days. You can transfer it to an airtight container, or just store it in the pot.
I don’t recommend freezing soups with cream and potatoes. The potatoes tend to disintegrate as they thaw, and the milk mixture can curdle.
CREAMY SAUSAGE POTATO SOUP VARIATIONS:
- Instead of using red potatoes, you can use yukon gold potatoes, or russet potatoes. You can peel or leave the skins on.
- I like to use water and chicken base or bouillon, but you can substitute canned or homemade chicken broth.
- You can also add diced celery and carrots to this soup, or any other vegetables you have on hand.
- To add a bit of a kick, you can sprinkle in red pepper flakes, or even add diced jalapeno peppers with the potatoes.
- Instead of garnishing with grated cheese, you can slowly stir a cup or two of shredded cheddar (or other cheese) after the soup has heated through.
- In place of the smoked sausage, you can try kielbasa, sweet Italian sausage, spicy sausage, or even pork breakfast sausage.
What to serve with smoked sausage soup:
- You can’t go wrong with homemade bread and soup. Try my one hour dinner rolls, butter swim biscuits, or no knead artisan bread.
- For a lighter side, serve up a side salad or veggies like oven roasted cauliflower.
MORE SOUP RECIPES WITH POTATOES:
- Bacon Corn Chowder
- Instapot Beef Stew
- New England Clam Chowder Recipe
- Dill Pickle Soup
- Chicken Bacon Ranch Soup
CREAMY POTATO SAUSAGE SOUP RECIPE
- 12 oz beef smoked sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 2 pounds red potatoes
- 2 cups water
- 1 Tbsp better than chicken bouillon
- 1 tsp salt
- 1 1/2 tsp cajun seasoning
- 1/2 tsp pepper
- 1 cup heavy cream
- 2 Tbsp all purpose flour
- 2 cups milk
- 2 cups frozen corn
- Cut the sausage into fourths lengthwise, then cut into chunks. Dice the onion. Scrub the potatoes and cut them into chunks (about 1/2-1 inch size).
- In a large soup pot over medium high heat, cook the sausage and onion for about 5 minutes, until the onion starts to soften.
- Add the garlic and saute for 30-60 seconds, just until it smells fragrant.
- Stir the potatoes, water, bouillon, salt, cajun seasoning, and pepper into the pot. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the potatoes are tender.
- In a liquid measuring cup, whisk together the cream and flour until smooth. Pour into the soup. Cook and stir over medium heat until mixture boils and thickens.
- Stir in the milk and corn; heat through.
- Serve soup hot. Garnish with shredded cheese and green onions if desired.
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Amount Per Serving: Calories: 341Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 65mgSodium: 655mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 16g
Creamy, hearty, and comforting, this flavorful smoked sausage soup is perfect for busy nights when you are to tired to prepare a fancy dinner!