If you’re craving something that wraps you in a cozy, hearty hug, look no further than this Simple 3-Ingredient Potato and Sausage Soup Recipe. It’s a brilliant example of how just a handful of ingredients can come together to create a velvety, satisfying meal that’s perfect any day of the week. Rich with tender potatoes and smoky sausage, all enveloped in a creamy broth, it strikes the perfect balance between comforting and flavorful without any fuss or clutter in the kitchen.
Ingredients You’ll Need
Every ingredient in this Simple 3-Ingredient Potato and Sausage Soup Recipe plays a crucial role, proving that simplicity doesn’t mean sacrificing depth of flavor. From the starchiness of the potatoes to the spice of the sausage and the creaminess of the heavy cream, these essentials work in harmony to create a soup that’s both filling and irresistibly tasty.
- Andouille sausage, 12 ounces: This smoky, flavorful sausage brings a bold kick and hearty texture to the soup.
- Russet potatoes, 3 large, peeled and diced: Their starchy qualities help thicken the soup while adding a creamy mouthfeel when blended.
- Heavy whipping cream, 1 cup: Cream adds lusciousness and a silky finish that rounds out the flavors beautifully.
- Salt, 1 teaspoon: Enhances all the natural flavors, making every bite sing.
- Pepper, ½ teaspoon: Provides a gentle heat that complements the sausage without overpowering the dish.
- Optional chives for topping: Fresh chives add a burst of color and a mild onion flavor, perfect for a simple garnish.
How to Make Simple 3-Ingredient Potato and Sausage Soup Recipe
Step 1: Brown the Sausage
Start by heating a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the sausage slices and cook them until they develop a deep, caramelized brown crust—about 8 to 10 minutes. This browning is essential as it unlocks rich, savory flavors that become the backbone of your soup. Once browned, remove the sausage and set it aside; you’ll reintroduce it later to maintain its texture.
Step 2: Cook the Potatoes
Next, add your diced Russet potatoes to the pot, letting them cook briefly in the rendered sausage grease for about a minute. This step infuses the potatoes with the sausage’s smoky goodness right from the start. Then, pour in enough water to cover the potatoes by about an inch. Bring the mixture to a boil before lowering the heat to a gentle simmer. Allow the potatoes to soften fully, which usually takes around 20 minutes. This process makes the potatoes tender enough to blend, creating the soup’s creamy base.
Step 3: Blend and Finish the Soup
After the potatoes are soft, remove the pot from the heat. Grab your immersion blender and pulse the soup until it reaches a velvety, creamy consistency while still leaving some potato chunks for delightful texture contrast. Stir in the heavy whipping cream, then season with salt and pepper to bring out the balanced flavors. Finally, fold the browned sausage slices back into the pot, reheating everything together gently. The result? A rich, comforting bowl of pure bliss.
How to Serve Simple 3-Ingredient Potato and Sausage Soup Recipe
Garnishes
A sprinkle of fresh chopped chives adds a wonderful pop of color and a light, fresh onion note that cuts through the richness of the soup. You can also dust the top with a light grind of black pepper or a pinch of smoked paprika to enhance the visual appeal and aroma.
Side Dishes
This soup pairs beautifully with warm crusty bread or flaky buttermilk biscuits, which are perfect for dipping into that luscious broth. A crisp green salad on the side can balance out the creaminess and make for a well-rounded meal that pleases every palate.
Creative Ways to Present
Serve this soup in rustic bowls with a drizzle of extra cream or a swirl of sour cream for elegance. You can place the sausage slices on top instead of mixing them in for a more dramatic presentation. For a bubbly finish, sprinkle some grated cheese over the soup and briefly broil before serving, adding a golden crust that’s simply irresistible.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Simple 3-Ingredient Potato and Sausage Soup Recipe, store them in an airtight container in the refrigerator. The soup will keep well for up to 3 days, and the flavors actually deepen after resting, making for an even tastier meal the next day.
Freezing
This soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or zip-top bags. You can keep it frozen for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to prevent scorching, until warmed through. If the soup has thickened too much after chilling or freezing, add a splash of water or broth to loosen it up to your preferred consistency.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! While Andouille adds a nice smoky, spicy flavor, you can substitute with kielbasa, chorizo, or even a milder smoked sausage depending on your taste preference.
Is it possible to make this soup dairy-free?
Yes, you can swap out heavy cream for a coconut milk or cashew cream alternative to keep that creamy texture without dairy. The flavor profile will be slightly different but still delicious.
Can I add other vegetables to this soup?
Of course! Though the recipe is simple, feel free to toss in diced carrots, celery, or onions if you want to boost the veggie content and add extra layers of flavor.
How thick should the soup be?
This soup is meant to be creamy but balanced, not overly thick. The blended potatoes naturally thicken the broth while leaving some chunks intact for texture. Adjust the water quantity or blending time to customize the thickness to your liking.
What can I do if I don’t have an immersion blender?
No worries! You can carefully transfer portions of the soup to a regular blender to puree, then return it to the pot. Just blend in batches and be cautious with the hot liquid to avoid splatters.
Final Thoughts
This Simple 3-Ingredient Potato and Sausage Soup Recipe is a true kitchen gem that proves you don’t need a long ingredient list or complicated steps to enjoy incredible flavor and comfort. It’s perfect for those cozy dinners or whenever you want to whip up something quick yet satisfying. Trust me, once you try it, this humble soup will become one of your go-to favorites!
PrintSimple 3-Ingredient Potato and Sausage Soup Recipe
This Simple 3-Ingredient Potato and Sausage Soup is a rich, comforting, and hearty dish perfect for a quick and satisfying meal. Made with only Andouille sausage, Russet potatoes, and heavy whipping cream, this soup combines creamy texture with savory sausage flavor for an easy yet delicious experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 12 ounces Andouille sausage, sliced
- 3 large Russet potatoes, peeled and diced
- 1 cup heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon pepper
Optional Ingredients
- Chives, for topping
Instructions
- Heat the sausage: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the sausage slices and cook until deeply browned, about 8-10 minutes, to develop rich flavor.
- Remove the sausage: Use a slotted spoon or spatula to remove the browned sausage from the pot, leaving the rendered fat behind for the potatoes.
- Cook the potatoes: Add the diced Russet potatoes to the pot and cook them in the sausage grease for 1 minute to lightly coat and begin softening.
- Simmer the potatoes: Add enough water to cover the potatoes by about 1 inch. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are soft, approximately 20 minutes.
- Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup until creamy, but leave some potato chunks intact for texture.
- Finish the soup: Stir in the heavy whipping cream, then add salt, pepper, and the cooked sausage slices back into the pot. Mix everything thoroughly to combine.
- Serve: Ladle the soup into bowls and top with chopped chives if desired. Serve immediately while hot.
Notes
- You can substitute Andouille sausage with other smoked sausages if preferred.
- Adjust salt and pepper to taste based on dietary preferences.
- For a thinner soup, add a little more water or broth when simmering potatoes.
- Use an immersion blender carefully to avoid overheating or splashing hot soup.
- Chives add a fresh, mild onion flavor but are optional.
