This creamy sausage and potato soup is the cozy, one-pot dinner your family needs on a busy weeknight. First, you brown the sausage. Next, you add the veggies, potatoes, and broth to the same pot. Then, in about 35 minutes, a warm and hearty bowl of soup is ready for the table.
What I love most about this healthy sausage and potato soup is how filling it is. In fact, each bowl has 30 grams of protein and 4 grams of fiber, so it keeps you full and satisfied without feeling heavy. Most creamy sausage potato soup recipes call for heavy cream, butter, and cheese. Instead, I use a simple mix of fat-free half and half and cornstarch. That way, you still get a rich, creamy texture, but with far fewer calories and less saturated fat.
Additionally, I pack in carrots, celery, and fresh baby spinach, so you get a serving of veggies in every bowl. Best of all, this soup tastes even better the next day, which makes it perfect for meal prep lunches.
Ingredients in Sausage and Potato Soup
1 lb turkey chorizo or your favorite sausage, sliced
2 tbsp olive oil, divided
1 yellow onion, diced
1 1/2 cups carrots, diced
2 celery stalks, diced
2 tsp garlic, minced
8 baby red potatoes, quartered (skin on)
32 oz low-sodium chicken bone broth
1 cup water
1 cup fat-free half and half
2 tbsp cornstarch
1 tsp Italian seasoning
¼ tsp red pepper flakes
½ tsp black pepper
2 cups fresh baby spinach
How to Make Sausage and Potato Soup
- Slice the sausage and chop all of the vegetables.
- Heat 1 tbsp olive oil in a large pot. Cook the sausage for 3 minutes, then remove it and set it aside.
- Add the remaining oil, then sauté the onion, celery, carrots, garlic, and seasonings for 2 minutes.
- Add the potatoes, broth, water, and sausage. Bring to a boil, cover, and simmer for about 10 minutes or until the potatoes are tender.
- Whisk the half and half with the cornstarch, then stir it into the soup. Simmer for 5 more minutes until thickened.
- Add the spinach and let it wilt before serving.
Nutrition Facts: This recipe makes 5 servings of soup: Calories: 363 Total Fat: 14 g Carb: 30 g Fiber: 4 g Protein: 30 g
Variations of Sausage and Potato Soup
This easy sausage and potato soup recipe is simple to change up based on what your family enjoys and what you have on hand.
Swap the Sausage: I use turkey chorizo because it is lean and full of flavor. However, Italian turkey sausage, chicken sausage, or turkey kielbasa all work well too. If your kids don’t like spice, choose a mild sausage and skip the red pepper flakes.
Change the Potatoes: Baby red potatoes hold their shape and you don’t have to peel them. Yukon Gold potatoes are a great substitute. Russet potatoes also work, but they break down more and make a thicker soup.
Switch Up the Greens: No spinach? Then use chopped kale instead. Kale is heartier, so add it with the half and half so it has a few extra minutes to soften.
Make It Dairy-Free: Replace the half and half with unsweetened almond milk or light coconut milk. The cornstarch still thickens the soup nicely.
Add More Fiber: Stir in a can of rinsed and drained cannellini beans along with the potatoes. As a result, you get extra fiber and protein in every bowl.
Use Your Slow Cooker: First, brown the sausage on the stove. Next, add everything except the half and half, cornstarch, and spinach to the crockpot. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Finally, stir in the cornstarch slurry and spinach for the last 15 to 20 minutes.
Frequently Asked Questions About Sausage and Potato Soup
What is the best sausage for sausage and potato soup?
Any fully flavored sausage works! I like turkey chorizo or Italian turkey sausage because they add a lot of flavor with less saturated fat than pork sausage. Chicken sausage is another lean option.
Do I need to peel the potatoes?
No, and that is one of my favorite time savers. Baby red potatoes have a thin skin that softens as it cooks. Plus, the skin adds extra fiber.
How do I make sausage and potato soup thicker?
The cornstarch slurry does most of the work. If you prefer it even thicker, mash a few of the potatoes against the side of the pot with a spoon. Alternatively, let the soup simmer uncovered for a few extra minutes.
Can I make this sausage and potato soup without heavy cream?
Yes! This recipe already skips the heavy cream. Instead, fat-free half and half and cornstarch give you a creamy soup with far less saturated fat.
Is sausage and potato soup healthy?
Absolutely! This version is high in protein, includes three different vegetables, and uses lean turkey sausage and low-sodium broth. As a dietitian, I love recipes like this because the protein and fiber keep you full for hours.
Is this recipe gluten-free?
This soup uses cornstarch instead of flour, so it is gluten-free as long as your sausage and broth are. Some sausages contain fillers, so double-check the labels to be sure.
Is this soup too spicy for kids?
Turkey chorizo and red pepper flakes add a little heat. Therefore, for a milder soup, use a mild Italian turkey sausage and leave out the red pepper flakes.
How to Store and Reheat Sausage and Potato Soup
This soup makes great leftovers, so it’s perfect for meal prep lunches all week.
Store: Let the soup cool completely, then transfer it to airtight containers. Refrigerate for up to 4 days.
Freeze: Freeze for up to 3 months. Potatoes and dairy can both change texture after freezing, so for the best results, freeze the soup before adding the half and half slurry and spinach. Then stir them in while you reheat. Thaw overnight in the refrigerator.
Reheat: Warm a single portion in the microwave for 1–2 minutes, stirring halfway through. Or reheat a larger batch on the stove over medium heat. If the soup thickened in the fridge, add a splash of broth.
What to Serve with Sausage and Potato Soup
This soup is a hearty meal on its own, but these simple sides turn it into a full family dinner:
- Whole Grain Bread: A slice of crusty whole grain bread is perfect for dipping, and the kids love it.
- Side Salad: A simple green salad with a light vinaigrette adds crunch and freshness.
- Roasted Veggies: Roasted broccoli, green beans, or Brussels sprouts round out the meal.
- Fresh Fruit: Sliced apples or pears make an easy, no-cook side for busy nights.
- Parmesan Cheese: Sprinkle a little on top of each bowl for extra flavor.
Looking for more cozy soup recipes? Try our Chicken Sausage with Tortellini Soup or our Crockpot White Bean Chicken Chili for another high-protein dinner the whole family will love.
Sausage and Potato Soup
Ingredients
- 1 lbs Turkey chorizo or your favorite sausage sliced
- 2 Tbsp Olive oil divided
- 1 Yellow onion diced
- 1.5 Cups Carrots diced
- 2 Celery stalks diced
- 2 tsp garlic minced or jarred garlic
- 8 Baby red potatoes quartered with skin on
- 32 oz Low sodium chicken bone broth
- 1 Cup Water
- 1 Cup Fat free half and half
- 2 Tbsp Cornstarch
- 1 tsp Italian seasoning
- 1/4 tsp Red pepper flakes
- 1/2 tsp Black pepper
- 2 Cups Fresh baby spinach
Instructions
- Slice sausage and chop all vegetables.
- Heat 1 tbsp olive oil in a large pot. Cook sausage for 3 minutes, remove, and set aside.
- Add remaining oil, then sauté onion, celery, carrots, garlic, and seasonings for 2 minutes.
- Whisk half and half with cornstarch and stir into the soup. Simmer for 5 more minutes until thickened.
- Add spinach and let it wilt before serving.
Nutrition
About the Author: Rachel Roberts Registered Dietitian and Nutritionist
About the Author: Rachel Roberts Registered Dietitian and NutritionistRachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.
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