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Creamy One-Pan Sausage Potato Soup – Easy 30-Minute Meal

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This creamy one-pan sausage potato soup is a quick and easy 30-minute meal that’s perfect for busy weeknights. Made with simple ingredients like smoked sausage, potatoes, and a rich, velvety broth, it’s comfort food at its finest.

Ingredients

Scale
  • 12–14 oz smoked sausage (kielbasa or andouille), sliced into rounds or half-moons
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 medium Russet potatoes, peeled and cubed (about ½-inch to ¾-inch chunks)
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Brown the Sausage: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced smoked sausage in a single layer. Cook for 4-5 minutes, stirring occasionally, until nicely browned on both sides. Use a slotted spoon to transfer the sausage to a plate and set aside. Leave the rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the pot with the sausage drippings. Cook for 3-4 minutes, stirring often, until soft and translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Make the Roux: Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for about 1 minute to cook out the raw flour taste.
  4. Add the Broth and Seasonings: Slowly pour in the 4 cups of chicken broth while stirring continuously to prevent lumps. Add the Italian seasoning, smoked paprika, and a pinch of salt and pepper. Stir until smooth and combined.
  5. Cook the Potatoes: Add the peeled and cubed Russet potatoes to the pot. Stir to ensure they are mostly submerged. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, or until potatoes are fork-tender.
  6. Add the Milk and Sausage: Once potatoes are tender, pour in the 1 cup of whole milk and stir to combine. Return the browned sausage pieces to the pot. Let simmer for another 3-4 minutes, uncovered, until slightly thickened and heated through.
  7. Adjust Seasoning and Serve: Taste and add more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

For an even creamier texture, mash a few potato cubes against the side of the pot before adding the milk. Don’t skip browning the sausage—it builds deep flavor. If the soup is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: sausage potato soup, creamy soup, one-pan meal, 30-minute meal, comfort food, easy dinner, weeknight dinner

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