A comforting and easy sausage potato soup, perfect for a weeknight dinner or a chilly evening. This one-pot meal is simple to make and satisfying.
Author:maddie-thompson
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound smoked sausage, sliced
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper to taste
4 medium potatoes, peeled and cubed
1 cup milk
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth, water, and diced tomatoes. Add the oregano and basil. Season with salt and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add the cubed potatoes to the pot. Return the cooked sausage to the pot.
Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the milk and heat through, but do not boil.
If using, stir in the shredded cheddar cheese until melted.
Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.