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Spicy Sausage Potato Soup
Sofia

Spicy Sausage Potato Soup

A hearty, comforting soup made with spicy sausage, tender potatoes, and a creamy, flavorful broth. Perfect for chilly nights when you need something warm and filling with a little kick.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb spicy Italian sausage or hot breakfast sausage
  • 1 tablespoon olive oil if needed
  • 1 small onion diced
  • 3 garlic cloves minced
  • 4 cups potatoes diced (Yukon Gold or Russet)
  • 4 cups chicken broth
  • ½ teaspoon crushed red pepper flakes optional
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup heavy cream or half-and-half
  • 2 cups chopped kale or spinach
  • Optional: shredded cheddar or parmesan for topping

Method
 

  1. Brown the Sausage:
  2. In a large soup pot or Dutch oven, cook sausage over medium heat until browned and cooked through, breaking it into crumbles. Remove excess grease if needed, leaving about 1 tablespoon in the pot.
  3. Sauté the Aromatics:
  4. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
  5. Add Potatoes and Broth:
  6. Add diced potatoes, chicken broth, paprika, and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes or until potatoes are fork-tender.
  7. Finish the Soup:
  8. Stir in cream and kale/spinach. Simmer another 5 minutes until greens are wilted and soup is creamy. Adjust seasoning with salt and pepper.
  9. Serve:
  10. Ladle into bowls and top with shredded cheese if desired. Serve with crusty bread or cornbread.

Notes

  • For less heat, use mild sausage and skip the red pepper flakes.
  • Add a splash of white wine or vinegar for extra depth.
  • Store leftovers in the fridge for up to 3 days; soup thickens as it sits.
  • To make dairy-free, use coconut milk or a plant-based cream alternative.