Description

A cheap, easy, and hearty one-pot soup made with budget-friendly ingredients like russet potatoes and breakfast sausage. It is creamy, comforting, and perfect for busy weeknights.

Ingredients

Scale

4 large russet potatoes (approx. 2 lbs / 900g)
1 lb mild pork breakfast sausage links
1 medium yellow onion
3 cloves garlic, minced
4 cups chicken broth
1 cup whole milk
2 tbsp butter
1 tsp dried thyme
Salt and black pepper to taste

Instructions

Heat a large pot over medium-high heat. Add chopped sausage and cook for 5-7 minutes, breaking it up until browned and cooked through. Remove sausage with a slotted spoon, leaving the rendered fat in the pot.
Reduce heat to medium. Add butter to the pot. Once melted, add chopped onions and sauté for 3-4 minutes until soft and translucent.
Add minced garlic and dried thyme. Cook for 1 minute, stirring constantly, until fragrant.
Add chopped potatoes to the pot and stir to coat in the fat. Pour in chicken broth, scraping the bottom of the pot to release browned bits.
Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are tender.
Mash about half of the potatoes directly in the pot to thicken the soup naturally.
Stir in the milk and cooked sausage. Simmer on low for 2-3 minutes. Do not let it boil vigorously to prevent curdling.
Taste and add salt and pepper as needed.

Notes

Mash only half the potatoes to maintain texture. Use cold or room temperature milk to prevent curdling. The rendered sausage fat adds significant flavor, so do not drain it all. If the soup is too thick, add more broth or milk. If too salty, add a diced raw potato while cooking to absorb excess salt.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 4
Sodium: 800
Fat: 22
Saturated Fat: 8
Carbohydrates: 40
Fiber: 4
Protein: 20

Keywords: sausage potato soup, budget meals, one pot dinner, fall recipes, cheap dinner, comfort food, easy soup, weeknight dinner