Creamy Potato Soup

Creamy Potato Soup with Italian Sausage takes traditional potato soup to a new level of delicious comfort. This hearty, one-pot meal combines savory Italian sausage, tender potatoes, and wilted spinach in a luxuriously rich broth that's enhanced with both chicken and beef stock, white wine, and a touch of cream. Every spoonful delivers layer upon layer of flavor – from the aromatic herbs to the savory sausage and the velvety potato base. Perfect for chilly evenings, busy weeknights, or whenever you need a bowl of pure comfort, this satisfying soup comes together in under an hour but tastes like it's been simmering all day.

I discovered this soup recipe during a particularly cold winter when my family was craving something truly comforting but I didn't want to serve the same old potato soup. Adding Italian sausage and a splash of wine completely transformed the dish into something special. The first time I made it, my husband went back for thirds and declared it 'restaurant quality.' Now it's become our go-to soup when we're entertaining or when someone in the family is feeling under the weather. There's something about that combination of creamy potatoes and savory sausage that just feels like a warm hug in a bowl.

Ingredients You'll Need

• Italian sausage: The flavor backbone of this soup. You can use sweet, mild, or hot varieties depending on your preference.
• Yukon gold potatoes: Their buttery texture and thin skins make them perfect for this soup. Russets or red potatoes work well too.
• Onion and garlic: Essential aromatics that create the flavor foundation.
• All-purpose flour: Creates a light roux that gives the soup body without making it too thick.
• Dry white wine: Adds acidity and depth. Use something you'd enjoy drinking, like Sauvignon Blanc or Pinot Grigio.
• Chicken and beef broth: Using both creates remarkable depth of flavor that one alone can't achieve.
• Frozen spinach: Adds color, nutrition and texture. Be sure to squeeze it dry to prevent watering down the soup.
• Diced tomatoes: Provides bright acidity and subtle sweetness that balances the richness.
• Fresh thyme: Brings an earthy, aromatic quality that pairs perfectly with potatoes and sausage.
• Heavy cream: Creates that luxurious, velvety texture that makes this soup so satisfying.
• Parmesan cheese: Adds a salty, nutty finish that ties all the flavors together.

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How To Make Creamy Potato Soup with Italian Sausage

Step 1:

Begin by heating a large Dutch oven or heavy-bottomed soup pot over medium heat. Give it a quick spray with non-stick cooking spray to prevent the sausage from sticking. A Dutch oven works particularly well for this recipe as it conducts heat evenly, allowing the soup to simmer without scorching.

Step 2:

Add 1 pound of Italian sausage to the hot pot, breaking it apart with a wooden spoon as it cooks. You're looking for the sausage to brown nicely, which takes about 5-7 minutes. This browning process is crucial as it develops deep flavor compounds that will infuse the entire soup. If using link sausage, be sure to remove the casings first.

Step 3:

Once the sausage is nearly browned, add 1 cup of diced onion and 1 tablespoon of chopped garlic to the pot. Stir frequently as they cook with the sausage, allowing them to soften and become aromatic without burning. This should take about 3-4 minutes. The moisture released from the onions will help loosen any flavorful browned bits from the bottom of the pot.

Step 4:

Add 1½ pounds of diced potatoes to the pot. Whether you leave the skins on or peel them is completely up to your preference – both work beautifully in this soup. Stir the potatoes with the sausage and onion mixture, allowing them to cook for about 3-4 minutes. This brief sautéing step helps the potatoes absorb the savory flavors from the sausage.

Step 5:

Season the mixture with 1 teaspoon of kosher salt and freshly ground black pepper to taste. If the pot seems dry, this is the time to add 1 tablespoon of olive oil to prevent sticking and help the flour incorporate smoothly in the next step.

Step 6:

Sprinkle 2 tablespoons of flour over the sausage and potato mixture, stirring constantly to distribute it evenly. Continue cooking for about 1 minute to cook off the raw flour taste. The flour will coat the ingredients and create a light roux that will help thicken the soup without making it gluey or heavy.

Step 7:

Pour in ½ cup of dry white wine, using your wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. Allow the wine to simmer for about 2 minutes, reducing slightly and cooking off the alcohol while leaving behind its wonderful flavor.

Step 8:

Add 2 cups each of chicken and beef broth to the pot, stirring to combine. The combination of these two broths creates a remarkably complex flavor base that's neither too chicken-forward nor too beef-heavy – it's the secret to this soup's incredible depth of flavor.

Step 9:

Stir in 10 ounces of defrosted and well-squeezed frozen spinach, one 15-ounce can of diced tomatoes with their juice, and 4-5 fresh thyme sprigs. Bring everything to a gentle simmer, then reduce the heat to maintain that simmer for 20-25 minutes, stirring occasionally. This slow cooking allows the potatoes to become tender while the flavors meld beautifully.

Step 10:

Test the potatoes for doneness – they should be easily pierced with a fork but not falling apart. Remove about 1 cup of the cooked potatoes, place them in a small bowl, and mash them with a fork until smooth. This simple step is transformative – when you stir these mashed potatoes back into the soup, they create a naturally thickened, silky texture throughout.

Step 11:

Pour in ¾ cup of heavy cream and ¼ cup of grated Parmesan cheese, stirring gently to incorporate them into the soup. Let the soup simmer for another 10 minutes on low heat, allowing the flavors to fully develop and meld together.

Step 12:

Just before serving, remove the thyme sprigs. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with a sprinkle of additional Parmesan cheese and fresh thyme leaves if desired.

The beauty of this soup lies in its perfect balance of flavors and textures. The Italian sausage provides a savory, hearty element, while the potatoes add substance and creamy texture. The combination of spinach and tomatoes brings freshness and acidity that cuts through the richness, while the dual broths and wine create a depth of flavor that tastes like it's been simmering for hours.

What makes this recipe particularly special is how it elevates a classic comfort food without making it fussy or complicated. Every ingredient serves a purpose, working together to create a soup that's greater than the sum of its parts. It's rustic yet refined, simple yet sophisticated.

I love serving this soup with a crusty loaf of artisan bread or garlic bread for dipping into that flavorful broth. A simple green salad dressed with a light vinaigrette makes the perfect side, creating a complete and satisfying meal that works equally well for a casual family dinner or for entertaining guests.

I've found that the type of potato you use can significantly impact the final texture of the soup. After experimenting with different varieties, Yukon Golds have become my go-to for their buttery flavor and the way they break down just enough to thicken the soup while still maintaining some texture. However, if you only have Russets on hand, they'll work wonderfully too – they just break down a bit more, creating an even creamier soup.

For busy weeknights, I often prepare this soup on Sunday and reheat portions throughout the week. The flavors actually deepen and improve after a day or two in the refrigerator, making it perfect for meal prep. If the soup thickens too much when stored, simply thin it with a bit of additional broth when reheating.

One of my favorite variations is to use half sweet Italian sausage and half hot Italian sausage, which creates a pleasantly spicy kick that's especially warming on cold winter evenings. I've also occasionally substituted kale for the spinach when I have it on hand – it adds a heartier texture and holds up beautifully in the soup.

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My final thought on this Creamy Potato Soup with Italian Sausage is that it represents what I love most about cooking – transforming simple, accessible ingredients into something truly special through thoughtful preparation. It's hearty enough to be a complete meal, versatile enough to adapt to what you have on hand, and delicious enough to become a regular in your cooking rotation. Whether you're looking for a comforting weeknight dinner, a make-ahead lunch option, or just a delicious way to warm up on a chilly day, this soup delivers in every way.

Frequently Asked Questions

→ Can I use a different type of sausage?

Absolutely! While Italian sausage provides great flavor, you can substitute with any ground sausage you prefer. Chorizo adds a nice smoky spice, while breakfast sausage creates a milder flavor profile.

→ What can I use instead of white wine?

If you don't have or don't want to use white wine, substitute with an equal amount of additional chicken broth plus 1 tablespoon of white wine vinegar or lemon juice to add some acidity.

→ Can I make this soup vegetarian?

Yes! Skip the sausage and use vegetable broth instead of chicken and beef broths. Add extra herbs, a tablespoon of smoked paprika, and a can of white beans to add flavor and protein.

→ How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. The soup may thicken when chilled; add a splash of broth or milk when reheating if needed.

→ Can I freeze this potato soup?

Yes, but cream-based soups can sometimes separate when frozen and thawed. For best results, freeze the soup before adding cream, then add fresh cream when reheating. If freezing the finished soup, whisk well while reheating to recombine.