There’s something about a warm bowl of chowder that instantly makes the day feel kinder, slower. One evening, after a long, chilly walk home, I found myself craving exactly that: rich, creamy potato and sausage chowder soup. As the aroma of browned sausage mingled with garlic and thyme filled the kitchen, I felt the kind of comfort that only good food can deliver. The tender potatoes, the silky broth, and the subtle smoky notes made me slow down, savor each spoonful, and forget the cold air outside. It wasn’t just dinner; it was a little moment of peace and warmth that carried me through the week.
- Rich, creamy texture that soothes and satisfies
- Generous chunks of tender potatoes and savory sausage
- Perfect balance of smoky and herbaceous flavors
- Comforting and filling for any day of the week
- Simple enough for a weeknight, elegant enough to share
If you’re worried about it being too heavy, this chowder strikes a lovely balance—creamy but not overwhelming, with fresh parsley adding a bright finish to every bite.
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Creamy Potato and Sausage Chowder Soup
- Total Time: 55 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
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
3 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced smoked sausage and cook for 5-7 minutes until browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps form.
Add the diced potatoes, dried thyme, smoked paprika, salt, and pepper.
Bring the mixture to a boil, then reduce heat to a simmer and cook for 15-20 minutes until the potatoes are tender.
Stir in the whole milk and heavy cream.
Return the browned sausage to the pot and cook for an additional 5 minutes to heat through.
Add the unsalted butter and stir until melted and incorporated.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and stir in the chopped fresh parsley.
Ladle the chowder into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I make this chowder ahead of time? Yes, it actually tastes even better the next day after the flavors meld. Just store it in the fridge and reheat gently on the stove.
Can I swap out the sausage? Absolutely. Smoked sausage adds great flavor, but you can use chicken sausage or even a plant-based alternative if you prefer.
Is this soup freezer-friendly? I don’t recommend freezing because the cream can separate, but leftovers keep well in the fridge for a few days.
Can I add vegetables? Feel free to toss in some corn or diced carrots during cooking for extra texture and color.
When you’re ready for a comforting, hearty meal that feels like a warm hug in a bowl, this creamy potato and sausage chowder soup is just a few steps away. Save it, make it, and cozy up.