There’s something about a bowl of creamy potato and sausage chowder soup that settles deep into your bones, especially when the air turns crisp and the evenings grow longer. The rich aroma of browned sausage mingling with the soft sweetness of simmered veggies fills the kitchen, inviting everyone to gather around. It’s not just a meal; it’s a little moment of warmth that feels like a hug in a bowl.
I remember the first time I made this chowder on a rainy afternoon. The comforting scent of garlic and thyme bubbling away while the potatoes softened was enough to make the wait worthwhile. When I finally spooned that creamy, savory broth into my bowl, the blend of tender potatoes, smoky sausage, and subtle spices was pure magic. Each bite was creamy without being heavy, with just the right balance of flavors that made me want to linger at the table a little longer. It’s the kind of dish that asks for a good conversation or a quiet moment with a favorite book.
- Rich and velvety texture that feels indulgent but nourishing
- Hearty chunks of tender potatoes and smoky sausage create satisfying bites
- Aromatics like thyme and smoked paprika add depth without overpowering
- Comfort food that’s simple enough for weeknight dinners yet special enough to share
- Easy to reheat and enjoy again, making leftovers just as delightful
If you’re wondering whether this chowder will overwhelm your taste buds, don’t worry. The flavors are layered gently, so every spoonful is a smooth balance of creamy and savory. It’s a welcoming dish, not a showstopper, perfect for cozy nights when you want something familiar but full of comforting depth.
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Creamy Potato and Sausage Chowder Soup
- Total Time: 50 minutes
- Yield: 6
Description
A hearty and comforting creamy potato and sausage chowder soup packed with tender potatoes, savory sausage, and a rich creamy broth. Perfect for a cozy meal any day of the week.
Ingredients
1 pound smoked sausage, sliced into 1/2-inch rounds
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 stalks celery, diced
2 medium carrots, diced
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
In a large pot or Dutch oven, heat a medium skillet over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
In the same large pot, melt the unsalted butter over medium heat. Add the chopped onion, diced celery, and diced carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste, stirring constantly.
Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
Once the potatoes are tender, stir in the browned sausage, whole milk, and heavy cream. Heat the soup gently, but do not boil, until warmed through, about 5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the chowder into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
FAQ
Can I make this chowder vegetarian?
While the original recipe calls for smoked sausage, you can substitute with hearty mushrooms or plant-based sausage alternatives for a vegetarian-friendly version.
How thick should the chowder be?
The chowder should be thick enough to coat a spoon but still spoonable. Adjust the cream and milk to reach your preferred consistency.
Can I prepare this chowder ahead of time?
Yes, it stores well in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of milk if it gets too thick.
Is it okay to freeze leftovers?
Freezing isn’t recommended as the cream can separate when thawed, which may affect the texture.
What sides pair well with this chowder?
A simple green salad or crusty bread complements the chowder nicely, adding freshness or a crunchy contrast.
When you’re craving warmth and richness on a chilly day, this creamy potato and sausage chowder soup is ready to answer. Save this recipe, print it out, and keep it close—you’ll want to come back to it again and again.