Sausage Potato Soup
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Creamy Sausage Potato Soup Recipe

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This is a creamy sausage potato soup recipe I love to make when we have a crowd coming over for dinner. I typically always have the ingredients, except for maybe the fresh Kale, in the refrigerator. Here’s the deal, you could leave the kale out and it’s still a really good soup!

It’s an inexpensive soup you can make from scratch and add more or less of any of the ingredients. In other words, it’s pretty much a no-fail soup.

Creamy Sausage Potato Soup Recipe

Mark and I were up in Salt Lake City, Utah for the Christmas holidays and we had a lot of people to feed. This is one of our go-to soups that our family really enjoys. Plus, the fact that we don’t eat out very often to help save money, and because we love to cook together as a family, soups have become a staple for us!

Heidi, our daughter had a lot of red potatoes she wanted to use up, so we started chopping the potatoes, onions, mushrooms, and bacon. Costco sells their cream fairly cheap for a 1/2 gallon and we had a few cartons in the refrigerator.

Nate, our son-in-law, picked up the sausage to fry for the soup. Oh, how I wish you could smell how yummy this soup is! Do you love to cook meals with your family as much as I do?

When we go up north, my granddaughter, Elle, always wants to make cream-chipped beef on toast with me! It makes my heart melt, just saying. I love teaching her to cook from scratch like her mama.

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Here are the ingredients:

  • Potatoes
  • Onions
  • Sausage
  • Garlic
  • Bacon bits
  • Mushrooms
  • Chicken Broth
  • Cream or half & half
  • Salt and pepper
  • Kale

Sausage Potato Soup

The first step is chopping all the vegetables with a really good knife.

Sausage Potato Soup

Then you brown the sausage and add the onions and potatoes to simmer in the chicken broth. I used a fork to test when the potatoes were finished cooking.

Sausage Potato Soup

The next thing was adding the sliced mushrooms and bacon bits to the soup pot. That oil you see is the sausage grease that gives it the yummy flavor.

Sausage Potato Soup

Then we added the kale and the cream. Oh my gosh, the room smelled fabulous! Who loves the smell of soup cooking? I know I do!

Sausage Potato Soup
Creamy Sausage Potato Soup by Food Storage Moms
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 8 people
  • 1-2 pounds sausage (I prefer mild)
  • 2-3 potatoes (cut into bite-size pieces)
  • 1 large onion, chopped
  • 1/2 cup bacon bits
  • 2-3 cloves garlic
  • 2 cartons 8-ounces chicken broth
  • 1 quart water
  • 1-1/2 cups cream
  • 2 cups fresh Kale, chopped
  • 2 cups sliced fresh mushrooms
  • Salt and Pepper
  1. Chop all of the vegetables and set aside. Grab a large soup pot and brown the sausage in the pot. Drain the grease after cooking it.  Add the chicken broth, the water, and the onions, potatoes, and garlic. Cook on medium heat until the potatoes are finished cooking. Add the bacon. Salt and pepper to taste. Simmer another 10 minutes. Add Kale and Cream. Heat through and serve.

No-Fail French Bread

5 from 2 votes
french bread
How To Make French Bread In One Hour
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
  1. Mix everything in the order shown except the egg whites and optional seeds. Knead for about five minutes in a bread mixer. Let rest for 15 minutes covered. Shape the dough into 2 loaves and place on a greased cookie sheet. Lather the tops of the loaves with the egg whites, cut four to five shallow cuts on top of the loaves. Next, sprinkle seeds if desired. Let rise one more time about 15 minutes. Preheat the oven to 450 degrees and bake for 15 minutes.

Final Word

This sausage potato soup recipe is easy to make from scratch and enjoy with your family or friends. You can make my no-fail French bread to go with the soup and dinner is ready in no time. May God Bless this World, Linda

Copyright Images: AdobeStock_101938057by Brent Hofacker

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    1. Hi Kelly, I’ve never made it without cream but I’m sure when I was growing up we didn’t use cream with our budget. I love soup because you can make so many changes in the soup. Linda

  1. My sister made a similar soup one year for Christmas with my siblings. She didn’t have kale and used baby spinach that she added at the very last before serving. It was yummy.

  2. When do you put the water in the soup? Also, would it be possible to substitute milk for water to give the soup more nutritive value?

    1. Hi Marilyn, thanks for letting me know I forgot to add the water to the instructions. I really appreciate it. The thing about this soup or any soup the ingredients can be added to or left out. I love making soup for that very reason. If I have leftovers I just add them to the pot. Thanks again, Linda

  3. this is very close to the Tuscan soup I make. I use a mild Italian sausage ,real bacon crumbles (no mushrooms) and half & half (if I don’t happen to have cream). This was the only soup my mom was able to eat while taking chemo treatments so I added extra kale to it. I make copies of your recipes for my grand daughters’ cook books. ( I am printing recipes and making cookbooks for several grand daughters). Thank you for sharing your recipes. I have tried several and all have turned out great. Love and God Bless

    1. Hi Judy, you are always so kind with your words. Thank you so much for taking the time to tell me you like my recipes and you share them with your granddaughters!! God bless you, Linda

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