Description
Sausage and Potato Soup is a warm, comforting dish loaded with wholesome vegetables, smoky sausage, and rich broth. This family-friendly recipe comes together in under an hour, making it perfect for busy weeknights, cozy weekends, or meal prep. With simple pantry staples and bold flavors, this soup delivers the perfect balance of savory, hearty, and satisfying. Whether you’re feeding a crowd or stocking your freezer, this recipe is budget-friendly, easy to follow, and incredibly delicious.
Ingredients
- 1 yellow onion, diced
- 1 tablespoon salted butter
- ½ pound smoked sausage, sliced
- 3 cloves garlic, minced
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 large potato, peeled and diced
- 3 cups chopped green cabbage
- 4 cups reduced-sodium beef broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon Italian seasoning
- ¼ teaspoon dried dill
- 1 can (15 ounces) diced tomatoes with juice
- 1 to 2 tablespoons cornstarch
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and sausage. Cook for about 4 minutes or until the onion softens.
- Add the potatoes, carrots, cabbage, beef broth, water, bay leaf, Italian seasoning, and dried dill. Simmer uncovered for 15 minutes, or until the potatoes are tender.
- In a small bowl, mix the cornstarch with an equal amount of water. Add this slurry to the soup along with the diced tomatoes. Simmer for another 10 minutes to thicken.
- Remove the bay leaf, taste, and season with salt and pepper as needed. Serve warm.
Notes
Serve Sausage and Potato Soup hot with crusty bread, cornbread, or a simple green salad. For added richness, top each bowl with a spoonful of sour cream, shredded cheese, chopped parsley, or sliced green onions. This soup thickens as it cools, making it even better the next day. Let leftovers cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled soup (without the optional sour cream topping) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, adding a splash of broth or water if needed.