The Ultimate Creamy Potato Soup

Name: The Ultimate Creamy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 slices sausage, diced; 1 medium onion, diced; 2 cloves garlic, minced; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups chicken broth; 2 cups milk; 4 large potatoes, peeled and diced; 1 cup heavy cream; 1/2 teaspoon dried thyme; Salt and black pepper, to taste; 1 cup shredded cheddar cheese (optional, for topping); 1/4 cup chopped green onions (optional, for garnish)

Isabella

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The ultimate creamy potato soup is the perfect recipe for cozy, hearty comfort food. With tender potatoes, crispy sausage, and a rich, velvety broth, it’s an easy yet indulgent meal that will have everyone asking for seconds.

Why You’ll Love This Recipe

It’s a one-pot wonder, making cleanup a breeze.

The rich flavors of creamy broth, savory sausage, and aromatic seasonings create a well-rounded, satisfying dish.

Perfect for meal prep, as it reheats beautifully for lunches or dinners throughout the week.

Fully customizable: make it vegetarian, adjust the consistency, or play with toppings.

Ready in just 45 minutes, making it ideal for weeknight meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 slices sausage, diced

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups chicken broth

2 cups milk

4 large potatoes, peeled and diced

1 cup heavy cream

1/2 teaspoon dried thyme

Salt and black pepper, to taste

1 cup shredded cheddar cheese (optional, for topping)

1/4 cup chopped green onions (optional, for garnish)

Directions

Cook the Sausage:
In a large pot over medium heat, I cook the diced sausage until golden and slightly crispy. I remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.

Sauté Vegetables:
I add the diced onion to the pot and sauté it in the sausage drippings for about 3-4 minutes, until softened. Then, I stir in the minced garlic and cook for an additional minute until fragrant.

Make the Roux:
I melt the butter in the pot, then stir in the flour. I cook this mixture for 1-2 minutes until it becomes lightly golden, ensuring the flour taste is cooked out.

Create the Broth:
Slowly, I whisk in the chicken broth and milk, making sure to break up any lumps.

Cook the Potatoes:
I add the diced potatoes and dried thyme to the pot. The soup is brought to a simmer and cooked for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Blend and Cream:
Using an immersion blender, I blend the soup until it reaches the consistency I like. Sometimes I leave it a bit chunky, other times I go for a smooth texture. I then stir in the heavy cream and season with salt and black pepper to taste.

Serve:
I ladle the hot soup into bowls, topping it with crispy sausage, shredded cheddar cheese, and green onions if I have them on hand. It pairs wonderfully with crusty bread.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal per serving

Variations

Vegetarian Option: Replace the sausage with plant-based sausage or sautéed mushrooms and use vegetable broth instead of chicken broth.

Spicy Twist: Use spicy sausage and add a pinch of cayenne pepper or red chili flakes.

Cheesy Boost: Stir in extra shredded cheese directly into the soup for an even creamier texture.

Chunky Style: Skip the blending step to keep the soup fully chunky with bits of potatoes and sausage.

Low-Carb Version: Substitute potatoes with cauliflower florets for a keto-friendly option.

Storage/Reheating

Storage: I store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating: I reheat it on the stove over low heat, stirring frequently, or in the microwave in 30-second increments. If the soup thickens too much, I add a splash of milk or broth to loosen it up.

Freezing: This soup freezes well without the heavy cream added. If freezing, I wait to stir in the cream until reheating to prevent it from separating.

The ultimate creamy potato soup recipe is a comforting and hearty dish packed with tender potatoes, crispy sausage, and a rich, velvety broth. Perfect for a quick weeknight dinner or meal prep, this one-pot wonder is fully customizable and loaded with flavor.

FAQs

Can I make this soup ahead of time?

Yes, it’s great for meal prep. I make it ahead and store it in the refrigerator. Reheat just before serving, and add a splash of liquid if it’s too thick.

What is the best way to blend the soup?

An immersion blender works best for convenience, but I can also transfer the soup to a standard blender in batches. Just be careful with hot liquids.

Can I substitute the sausage?

Absolutely. Bacon, ham, or even shredded rotisserie chicken work beautifully in this recipe.

Is this recipe gluten-free?

Not as written, but I can substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well and add a naturally sweet flavor to the soup.

Conclusion

The Ultimate Creamy Potato Soup is a classic recipe that’s comforting, customizable, and easy to make. Whether I’m serving it as a hearty dinner or a simple lunch, it always hits the spot. With crispy sausage, tender potatoes, and a rich, velvety broth, this soup is a go-to for cold days or when I need a bowl of warmth and flavor.

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