Potato and Sausage Soup with Corn
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Potato and Sausage Soup with Corn is the perfect cure for a cold day. It’s a warm and cozy one pot soup that’s rich and creamy, but with no heavy cream involved.
On a cold rainy or snowy day, curling up with a bowl of creamy soup is the ultimate in comfort food. And since our Michigan winters can feel like they last FOREVER, I love giving myself a “soup season” challenge.
Each year when it turns cold, I start trying to make one soup recipe per week with no repeats unless my family requests it or I’m testing a recipe for this website and I need their opinions.
This challenge has lead to me creating more soup recipes and asking fellow recipe creators for their favorites. I love this Potato and Sausage soup recipe because I can make it in advance (good for a busy night), it’s creamy but not weighed down by a lot of heavy cream, and freezes well if end up making too much.
Ingredients
- Bulk Italian sausage – Choose your favorite brand. If you can’t find bulk sausage, but the large links and just cut off the casings. Want to add spice to your soup? Use hot Italian sausage instead of traditional kind.
- Butter – Salted or unsalted butter will work in this recipe.
- Flour – Use traditional wheat flour in this recipe. If you want it to be gluten free, use corn starch in place of the flour and don’t cook it. Just move on to the next part of the recipe.
- Chicken broth – I prefer to use low sodium broths in my soups so I can better control the amount of salt in them. You can also use vegetable broth if you prefer.
- Milk – You can use any type of dairy milk in this recipe. The soup will be richer, the higher the milk fat that you choose. Do not use non-dairy milk in this recipe.
- Russet potatoes – These starchy potatoes are a factor in this soup getting thick, so don’t swap them out for another kind of potato. You need russets here.
- Carrots – I prefer the large carrots to the baby ones as they tend to be much sweeter and better tasting, especially in soups.
- Corn – Since I make this recipe in the middle of a Michigan winter, I’m always using frozen corn. But if you want to use fresh corn, add it to the soup alongside the potatoes and carrots so it has enough time to cook.
- Onion powder, Garlic powder, Dried parsley – These are my three favorite pantry spices to using in soups that give great flavor without taking over the dish.
- Black pepper, Salt – There are suggested amounts in the recipe below, but use to taste.
Potato and Sausage Soup with Corn
Ingredients
- ½ lb Italian sausage, bulk
- ¼ cup butter
- 3 Tbsp flour
- 3 cups low sodium chicken broth , or vegetable broth
- 2 cups milk
- 3 russet potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 cups frozen corn, thawed
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp dried parsley
- 1 tsp black pepper
- 2 tsp salt
Instructions
- Cook Italian sausage in a large pot over medium heat, breaking sausage up into small pieces. Remove sausage from pot and set aside.½ lb Italian sausage
- Add butter to pot and melt over medium heat. Stir in flour and cook for 2-3 minutes.¼ cup butter, 3 Tbsp flour
- Whisk in 1 cup of chicken broth. Once the butter/flour mixture is well incorporated, add in remaining chicken broth and milk.3 cups low sodium chicken broth , 2 cups milk
- Stir in potatoes, carrots, corn, onion powder, garlic powder, parsley, black pepper and salt.3 russet potatoes, 2 medium carrots, 2 cups frozen corn, 1 Tbsp onion powder, 1 Tbsp garlic powder, 2 Tbsp dried parsley, 1 tsp black pepper, 2 tsp salt
- Bring soup to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 20-25 mins.
- Stir cooked sausage into the soup. Simmer for a few more minutes to warm the sausage.
- Enjoy!
Recipe Tips
Yes! You can meal prep this recipe by making it up to 48 hours in advance. Cool it completely and store it, covered, in the refrigerator. The night you want to serve it, place it back in a pot over medium-low heat and slowly bring it back to temperature. Potato soup keeps in the refrigerator for up to 5 days.
Add more milk – 2 Tbsp at a time – until the soup is thinned to your liking. If you decide to add more than 4 Tbsp of milk, you may need to increase the amount of salt in the soup by 1/8 tsp.
How to Freeze Sausage and Potato Soup
Cool the soup then freeze in sealed, air-tight containers – either in individual portions or one large batch for a family meal. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator. When you’re ready to eat it, warm it back up in a pot on the stove over medium low heat, stirring occasionally until the soup is heated through.
NOTE: When you thaw the soup, it will be slightly separated and seem to have too much liquid in it. Don’t worry and DON’T DRAIN OFF THE LIQUID. The Potato and Sausage Soup will thicken and come back together as you heat it.
Drink Pairings for Potato and Sausage Soup
Serve this creamy and cozy soup with a bright and refreshing drink. Try my Strawberry Pineapple Martini, a Bourbon Smash, or a Lavender Bee’s Knees.
Thank you! Made this recipe tonight, and it was DELICIOUS! All four members of the family gave it rave reviews (and it’s not easy to get rave reviews from our 6 year old)!
I’m so glad you and your family liked it! Kiddo approved is a BIG compliment in my book!! 🙂
The soup was easy to make and a hit with both my boys!
So glad your family enjoyed it, Nate!