Description

If you’re in the mood for a cozy, creamy, and comforting meal, this Creamy Turkey Sausage and Potato Soup is just what you need. Loaded with hearty potatoes, flavorful turkey sausage, and a rich, velvety broth, it’s the perfect cold-weather dinner—or any time you crave something warm and satisfying. Bonus: it comes together easily in one pot and makes excellent leftovers.

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Ingredients

Scale

For the Soup:

1 tbsp olive oil
1 lb turkey sausage (casings removed)
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried oregano
½ tsp smoked paprika
½ tsp salt (or to taste)
¼ tsp black pepper
4 cups low-sodium chicken broth
1 ½ lbs Yukon gold potatoes, diced into ½-inch pieces
1 cup shredded carrots (optional, adds color and sweetness)
1 ½ cups chopped kale or spinach

For the Creamy Base:

1 cup half-and-half or whole milk
½ cup heavy cream
2 tbsp all-purpose flour (optional, for extra thickness)
½ cup grated Parmesan cheese (adds richness and flavor)

For Garnish:

Fresh parsley, chopped
Shredded cheese (cheddar or mozzarella)
Crushed red pepper flakes
Croutons or crusty bread

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Instructions

Step 1: Cook the Turkey Sausage

Heat olive oil in a large pot over medium heat.
Add the turkey sausage and cook, breaking it up with a spoon, until browned and fully cooked (about 6-8 minutes).
Remove sausage with a slotted spoon and set aside, leaving a bit of fat in the pot.

Step 2: Sauté the Aromatics

In the same pot, add diced onion and cook for 3–4 minutes until softened.
Stir in garlic, thyme, oregano, smoked paprika, salt, and black pepper. Cook for 1 minute more, until fragrant.

Step 3: Add the Potatoes and Broth

Add diced potatoes and shredded carrots (if using) to the pot.
Pour in the chicken broth and bring to a gentle boil.
Reduce heat to a simmer and cook for 15-18 minutes, or until potatoes are fork-tender.

Step 4: Create the Creamy Base

In a small bowl, whisk together the half-and-half, heavy cream, and flour (if using).
Slowly pour the mixture into the soup, stirring constantly.
Stir in Parmesan cheese and let the soup simmer gently for another 5-7 minutes, allowing it to thicken slightly.

Step 5: Add Sausage & Greens

Return the cooked turkey sausage to the pot.
Stir in chopped kale or spinach and cook for 3-4 minutes, until wilted.
Taste and adjust seasoning as needed.

Step 6: Serve & Garnish

Ladle soup into bowls and top with chopped parsley, shredded cheese, or red pepper flakes if desired.
Serve hot with crusty bread, crackers, or garlic toast.

Notes

Use Waxy Potatoes – Yukon golds hold their shape well and become buttery soft.
Brown the Sausage – It builds flavor right from the start.
Don’t Boil the Cream – Keep the heat low after adding dairy to avoid curdling.
Add Greens at the End – Prevents them from getting overly mushy.
Make It Thicker – Use a flour slurry or mash a few potatoes right in the pot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American