Potatoes, sausage, and vegetables are in perfect harmony in this One Pot Sausage Potato Soup. This hearty soup takes about 45 minutes, from start to finish.
For more ideas of what to cook, check out all of our recipes.
Honestly, I can eat soup no matter what time of year it is. It can be shorts weather and I’m still in the mood for a hot bowl of soup. Let my insides sweat as much as my outsides.
Luckily for me, Pete will eat whatever I put in front of him, so if I serve him soup in summer, he’ll eat it.
If your whole family is the same way, and you’re looking for a hearty soup for dinner, this One Pot Sausage Potato Soup recipe is it. This delicious soup is actually pretty light, making it really good for spring or summer. It doesn’t have that stick to your bones quality that potato soup usually has, so I do think it’s a better soup for the warmer months.
But, of course, I’d eat it in fall or winter too.
Ground sausage is one of the main components of this recipe. If you like sausage, you’ll love all of our Budget-Friendly Sausage Recipes.
One Pot Sausage Potato Soup Recipe
One Pot Sausage Potato Soup Ingredients:
How To Make One Pot Sausage Potato Soup:
Break up the ground sausage in a large Dutch oven.
Side note: We love making soup in the Dutch oven because it distributes the heat evenly and keeps the soup really warm after you remove it from the stove. If you don’t have a Dutch oven, you can make this in a stock pot instead.
Once the sausage starts to release its own oil (about one minute after cooking), add the diced onion.
Cook for about 10 minutes until the sausage is cooked through and the onion starts to get soft.
While that’s cooking, slice the potatoes thinly. Then, rough chop them. The potatoes will break down while they’re cooking and form more uniform shapes, so you don’t have to worry about them being perfectly uniform now.
Add the potatoes and salt to the Dutch oven. Cook about five minutes until the potatoes start to get tender.
Add in the chicken broth and diced green chilis (including the liquid in the can with the chilis).
Bring the soup to a boil and keep it at a rolling boil for 10 minutes.
Add in the frozen spinach and corn.
Reduce to medium heat and allow the soup to simmer for 10 minutes.
Remove the Dutch oven from the heat and stir in the half and half.
Serve this with some crusty bread drizzled with olive oil or a garlic bread.
One Pot Sausage Potato Soup: Frequently Asked Questions
This recipe is one of our favorite soups that I just created from my brain the first time I made it because I had sausage defrosting and needed to cook it.
Very coincidentally, it’s similar to Olive Garden’s Zuppa Toscana Soup (which I’ve never had or even heard of until I was writing this recipe post). So, it’s definitely not a copycat or a dupe for that.
They’re similar in that both have sausage, potato, and greens. But, ours uses spinach and theirs uses baby kale. From what I can tell, that one also uses bacon and this doesn’t. And theirs doesn’t have corn. So, similar, but not the same.
Any brand of mild, ground sausage will work in this recipe. Personally, we use the Appleton Farms premium pork sausage from ALDI because it’s budget-friendly and delicious, but you can use any mild sausage.
We love spicy Italian sausage, but the flavors of that would overpower the rest of this recipe.
Also, don’t use breakfast sausage in this, even if that’s all you have on hand. It would change the flavor too much.
We use white potatoes in this because the skin on white potatoes is really thin and basically melts into the creamy soup without changing the texture of it at all. So that means you can save time and not worry about peeling the potatoes.
If you can’t find white potatoes, you can use Russet potatoes instead. Just make sure to peel them first because the skin won’t melt away and will instead, float in your soup and not really give you the mouthfeel you’re looking for.
The half and half in this recipe acts as both a thickener and a way to make the soup creamier.
If you need to keep this recipe dairy free, you can remove some of the soup and add it to a tablespoon of flour. Stir them together to make a slurry, then stir that back into the soup to thicken it.
I prefer to use half and half in soups because I prefer a creamy potato soup. You don’t get that from a slurry.
If you don’t have half and half, you can use heavy cream or whole milk instead. Both will give the soup a creamy texture. They’ll make the soup a little more rich than it is as written.
We highly recommend you keep the diced green chilis in this recipe. They add an amazing flavor and a bit of heat, which is why you only need to add a little bit of salt to this and no other seasoning.
If you skip the chilis and don’t add in a ton of additional seasoning, you’ll end up with a really bland recipe.
Let the soup cool down to room temperature. Then, pack it in an airtight container and keep it in the fridge for three to four days.
If you’re not going to eat the soup in that time, you can freeze it for up to three months. We love doing that because it’s a great way to make a hot dinner on busy weeknights. Just pull it from the freezer, reheat it, and dinner is done.
You can reheat any leftover soup in the microwave. Just heat it on high for 90 seconds. You could also reheat it in a covered, large pot on the stove top for about five minutes until it’s heated through.
For fans of potato soup, check out our Potato Cheddar Cheese Soup. That one is made in a slow cooker, which is nice because it’s pretty much hands off.
And, if you like that this is a one-pot meal, you’ll love our One Pot Lasagna Soup. That’s a great recipe that we also make in our Dutch oven.
If you like soup and want some new soup recipes, check out our list of Super Soup Recipes.
- 1 pound ground sausage
- 1 large onion, diced
- 4 medium white potatoes
- 1/8 teaspoon of salt
- 5 cups chicken broth
- 4 oz. can fire roasted and peeled diced green chilis
- 12 oz. bagged frozen spinach, thawed
- 15 oz. can golden sweet corn
- 1 cup half and half
- Break up the ground sausage in a large Dutch oven.
- Once the sausage starts to release its own oil (about one minute after cooking), add the diced onion.
- Cook for about 10 minutes until the sausage is cooked through and the onion starts to get soft.
- While that’s cooking, slice the potatoes thinly. Then, rough chop them.
- Add the potatoes and salt to the Dutch oven. Cook about five minutes until the potatoes start to get tender.
- Add in the chicken broth and diced green chilis (including the liquid in the can with the chilis).
- Bring the soup to a boil and keep it at a rolling boil for 10 minutes.
- Add in the frozen spinach and corn.
- Reduce to medium heat and allow the soup to simmer for 10 minutes.
- Remove the Dutch oven from the heat and stir in the half and half.
Amount Per Serving Calories 503Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 64mgSodium 1530mgCarbohydrates 48gFiber 7gSugar 10gProtein 20g
Have you made this One Pot Sausage Potato Soup recipe? Let us know your thoughts in the comments.