Potato Sausage soup

Name: Potato Sausage soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 olive oil; 1 lb Italian sausage (mild or spicy, casings removed); 1 medium yellow onion, diced; 1 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; 1 tsp italian seasoning; 1 and 1/2 lbs medium sized potatoes, diced into small cubes; 4 cups beef broth; 6 oz cream cheese, you can use regular but I used chives and onion; 1/2 cup heavy cream; 3 cups fresh spinach (or baby kale); Optional: Parmesan cheese, for finishing

4 steps

Prep:10minCook:30min

8 Soups to keep you alive until April

Updated at: Wed, 07 Jan 2026 22:30:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories375.2 kcal (19%)

Total Fat28.6 g (41%)

Carbs17.2 g (7%)

Sugars3.2 g (4%)

Protein12.9 g (26%)

Sodium1140.4 mg (57%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

olive oil

1 lbItalian sausage

mild or spicy, casings removed

1yellow onion

medium, diced

1 tspdried thyme

1 tspsalt

1 tspblack pepper

1 tspitalian seasoning

1.5 lbspotatoes

medium sized, diced into small cubes

4 cupsbeef broth

6 ozcream cheese

you can use regular but I used chives and onion

½ cupheavy cream

3 cupsfresh spinach

or baby kale

Parmesan cheese

Optional, for finishing

Instructions

Step 1

Heat a Dutch oven or large pot over medium heat and add olive oil and then the sausage. Cook, breaking it up, until browned, about 5–6 minutes. Stir in the onion, spices and cook until softened and golden, about 3–4 minutes.

olive oil

Italian sausage1 lb

yellow onion1

dried thyme1 tsp

salt1 tsp

black pepper1 tsp

italian seasoning1 tsp

Step 2

Stir in the diced potatoes and coat them in the sausage and spices. Pour in the broth and bring to a boil, then lower the heat and simmer gently for 12–15 minutes, until the potatoes are tender.

potatoes1.5 lbs

beef broth4 cups

Step 3

Reduce the heat and stir in the cream cheese until fully melted and incorporated. Pour in the heavy cream and stir until the soup is smooth and creamy. Fold in the spinach so it wilts.