Amazing potato and sausage chowder joy

When the first chilly wind hits, my mind immediately goes back to my grandmother’s kitchen in Ohio, chasing that feeling of pure, cozy warmth. Life is hectic now, trust me, I know that feeling—but that doesn’t mean we have to skip out on soulful food! That’s why I’m sharing my absolute favorite recipe for a **potato and sausage chowder**. This isn’t some fussy, multi-pot production either; it’s a glorious, creamy one-pot wonder that tastes like it simmered all day. It’s hearty, it’s filling, and it brings that much-needed comfort right to your busy weeknight table. Before you jump into the recipe, make sure you check out my full collection of great soups and salads! You are going to want to save this chowder fast!

Why This Creamy Potato and Sausage Chowder is Your New Comfort Food Staple

If you’re looking for a truly filling dinner soup that doesn’t demand your entire evening, this is it. We aren’t messing around with complicated roux or hours of simmering here. This creamy potato sausage chowder delivers on heartiness while keeping everything under an hour, which is essential for my hectic schedule!

SAVE IT

Achieving that Velvety Potato Chowder Texture

The secret to that luxurious, velvety potato chowder texture is twofold. First, we use the right potatoes—they break down just enough to thicken the broth naturally when stirred. Second, I use a simple flour and milk slurry right at the end. It’s foolproof and much faster than building a classic roux, but the results look like you spent hours stirring!

Perfect for Quick Weeknight Chowder Prep

This whole recipe is about ease. Because it’s an easy one pot chowder, clean-up is minimal, which is half the battle on a Tuesday night! Since the total cook time is under an hour, you get that rich, savory, warm-you-to-your-bones feeling without feeling chained to the stove. You can grab my recipe for Loaded Potato Soup if you love this flavor profile, too.

Ingredients for the Best Potato and Sausage Recipe

You know I can’t give you a reliable recipe without laying out exactly what you need first! Because we rely on these core components to build our flavor foundation, being precise here ensures we get that amazing best potato and sausage recipe performance. Trust me, those little details matter when you’re only cooking for about 50 total minutes!

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into rounds
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 pound potatoes (like Russet or Yukon Gold), peeled and diced into 1/2-inch pieces
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup frozen corn kernels (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Sausage and Potato Selection for Hearty Sausage Potato Soup

The sausage is truly the backbone of this hearty sausage potato soup. You absolutely must use smoked sausage—kielbasa works great if you have it, but the standard smoked flavor really shines. For the potatoes, I always recommend Russets or Yukon Golds. These varieties break down perfectly into the broth as they simmer, giving you that luxurious mouthfeel. Don’t skip peeling them; we want smooth texture, not rough skins, in this chowder. If you want more ideas using that smoky flavor, check out my recipe for my savory smoked sausage recipe!

SAVE IT

How to Prepare the Ultimate Easy One Pot Chowder

This is where the magic truly happens, and I love that we keep everything contained in one pot. See? It’s the definition of an easy one pot chowder! We start building flavor immediately; don’t believe anyone who skips this first step! You’ll notice these instructions are broken down simply, so you can keep your focus on the food and not get overwhelmed on a busy night.

Browning the Sausage and Sautéing Aromatics

First things first, get your large Dutch oven or heavy pot hot with just a touch of olive oil over medium heat. Toss in your sliced smoked sausage and let it brown up nicely—this only takes about 5 minutes. Use a slotted spoon to fish that sausage out and set it aside; we’re not eating it yet! The trick here is leaving about one tablespoon of that delicious, savory drippings behind. That fat is pure gold for softening your onion and celery. Cook those aromatics until they’re nice and soft, then toss in the garlic last for just a minute until you can really smell it. Be careful not to burn that garlic!

Simmering the Potatoes for Tender Results

Now, toss in your diced potatoes, chicken broth, thyme, salt, and pepper. Bring that whole mixture up to a good boil, and immediately knock the heat down to low. Cover it up and let those potatoes simmer gently for about 10 to 15 minutes. You need them to be completely tender when you pierce them with a fork. If they’re resisting, give them another five minutes under the cover. This slow tenderness is key to the overall structure of the soup.

Creating the Thick Sausage Chowder Base

This step stops folks from having lumps in their thick sausage chowder ideas! In a small bowl—away from the heat—whisk your flour and cold milk together until it is absolutely smooth. It should look like thin pancake batter, with no pockets of dry flour left. Slowly, slowly pour that slurry into your simmering soup while stirring *constantly*. I mean non-stop stirring until you see that broth start thickening up, usually about 3 to 5 minutes. Once it coats the back of a spoon beautifully, you can add your cream and the sausage back in. I always reference my recipe for creamy one-pot pasta when I need a reminder on making a good slurry!

SAVE IT

Tips for Success with Your Potato and Sausage Chowder

I know I say this about all my recipes, but the extra little steps truly elevate this potato and sausage chowder from good to incredible. Remember, my goal is always to share the expertise I gained from learning in real kitchens, avoiding the pitfalls so you don’t have to! These little secrets ensure you get that perfect texture every single time.

If you want to take your creaminess to the next level—you know, the kind that feels ultra-rich—try this trick: once your potatoes are tender, take about a quarter of them out and mash them really well against the side of the pot using the back of your spoon before you add the cream back in. This releases tons of starch and makes your chowder incredibly thick. It’s one of my favorite ways to thicken soup without fuss. You can find another use for leftover mashed potatoes if you happen to make too much when you check out my recipe for mashed potato cakes!

Also, use what you have! If you don’t have the exact smoked sausage listed, feel free to swap it out for kielbasa or even a spicy andouille if you want a little kick. The main thing is keeping it savory and, crucially, don’t let the chowder boil once that heavy cream hits the pot—just heat it through gently. That keeps everything smooth!

Serving Suggestions for this Comfort Food Soup Recipe

Even the best potato and sausage chowder deserves the perfect sidekick! Since this is such a rich and satisfying comfort food soup recipe, I usually keep the accompaniments simple so the chowder can really shine. My go-to choice is always some ridiculously good, crusty bread. If you have time, maybe even whip up my recipe for buttery garlicky slices—perfect for dunking into that thick, velvety broth!

If you’re serving this on a chilly evening and want to add some brightness, a very simple side salad with a light vinaigrette is lovely. Honestly though, sometimes just a handful of sturdy crackers crumbled over the top is all you need to round out this hearty dinner soup.

SAVE IT

Storage and Reheating Instructions for Potato and Sausage Chowder

One of the best things about this potato and sausage chowder is how incredibly forgiving it is as a leftover! This is one of those genuine family favorite chowder recipes because it tastes almost better the next day once those flavors have really married. You’ll want to store any leftovers in a nice, airtight container in the fridge, where it should keep well for about three to four days.

When you’re ready to reheat, I always suggest using the stovetop over low to medium heat. Give it a good stir occasionally so nothing sticks to the bottom, and try not to let it hit a full, rolling boil once the cream is back in there. If it seems a little too thick after chilling—which it probably will, because those potatoes are helping thicken it up!—just splash in a little extra milk or broth until you reach that perfect, satisfying consistency again.

Variations for Your Smoked Sausage Potato Soup

Part of the joy of cooking for your family is making a recipe your own, right? This smoked sausage potato soup base is wonderfully flexible, so don’t feel locked into the exact ingredients listed! If you want to swap out the primary flavor, try using Italian sausage instead of smoked for a totally different vibe. You can also amp up the heat if your crew likes adventure. A dash of cayenne pepper during the simmering stage, or even a splash of your favorite hot sauce right at the end, works wonders.

If you want to move away from the corn, try swapping it for sautéed mushrooms or even some chopped bell peppers tossed in with your onions and celery. Before you go, if you are playing around with different meats, you absolutely have to try my chicken sausage pasta recipe—it shares some of that same comforting creaminess!

Frequently Asked Questions About Potato and Sausage Chowder

I get so many questions about adapting this potato and sausage chowder, and I love helping you make it work for your specific needs! Since this is such a reliable, filling dinner soup, people want to know how to tweak it without ruining that perfect savory flavor. Here are a few things I hear asked most often in my kitchen and in my emails!

Can I make this potato soup with sausage in a slow cooker?

Oh, totally! I run a recipe for Crockpot Cowboy Soup, but adapting this chowder is almost as easy. You should definitely sauté the sausage and the onion/celery first on the stovetop—you don’t want to skip that initial browning flavor! Then, dump everything else in the slow cooker except the milk and heavy cream. Cook on low for 6 to 7 hours or high for 3. When you go to thicken it at the end, you might need to make that flour slurry on the stovetop, or just stir in the cream and let it sit on LOW for 20 minutes to warm through. Don’t let it boil once the cream is in, remember?

What potatoes are best for a velvety potato chowder?

If you are aiming for that true, gorgeous, velvety potato chowder result, stick to Russets or Yukon Golds, just like I mentioned earlier. The starches in these potatoes are perfect; they break down beautifully when simmered, which naturally thickens your broth and creates that luxurious mouthfeel. Waxy potatoes, like red potatoes, tend to hold their shape too well, and they won’t give you that wonderful slightly mushy texture we need for body.

Can I freeze this hearty sausage potato soup?

Yes, you can definitely freeze this, which is great for meal prepping! This hearty sausage potato soup freezes really well. Cool it completely first, then put it into an airtight freezer container. When you reheat it, you might notice it looks a little separated, but don’t panic! Just warm it gently on the stove and whisk it well, adding a splash of extra milk or broth until it comes back together perfectly smooth.

Nutritional Estimates for This Filling Dinner Soup

Now, because I use real butter and whole milk in my recipes to get that amazing flavor, I always like to give you a general idea of what you’re eating, even though it’s a filling dinner soup! These estimates are based on the ingredient amounts provided for 6 generous servings. Remember, these are just guides, and your sodium or fat content will change based on the exact brand of smoked sausage you choose.

• Serving Size: 1.5 cups
• Calories: Approximately 450
• Fat: Around 30g
• Protein: About 18g
• Carbohydrates: Roughly 32g across the board

I focus on making sure every single bowl is satisfying, and these numbers definitely show that this chowder packs a punch of rich, comforting flavor!

One-Pot Creamy Potato and Smoked Sausage Chowder

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! This hearty, creamy potato and smoked sausage chowder is the ultimate comfort food for chilly weather. It is simple to make in one pot and delivers a rich, velvety broth perfect for a satisfying weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into rounds
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 pound potatoes (like Russet or Yukon Gold), peeled and diced into 1/2-inch pieces
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup frozen corn kernels (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced smoked sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Add the diced potatoes, chicken broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
4. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
5. Slowly pour the flour and milk mixture into the simmering chowder, stirring constantly to prevent lumps. Continue stirring until the broth thickens, about 3 to 5 minutes.
6. Stir in the heavy cream and the cooked smoked sausage. Heat through gently, but do not let the chowder boil once the cream is added.
7. Stir in the frozen corn kernels, if using, and cook for 2 minutes until heated through.
8. Taste and adjust seasoning if needed. Ladle the velvety potato chowder into bowls and garnish with fresh parsley before serving.

Notes

• For an extra thick sausage chowder, mash about 1/4 of the potatoes against the side of the pot after they are tender before adding the cream.
• You can substitute smoked sausage with kielbasa or andouille sausage for a different flavor profile.
• This recipe is a family favorite and reheats well for easy weeknight meals.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 6
• Sodium: 950
• Fat: 30
• Saturated Fat: 12
• Unsaturated Fat: 18
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 3
• Protein: 18
• Cholesterol: 65