Chicken sausage potato soup is a hearty, comforting soup that’s so easy to make and loaded with lots of nutritious, budget-friendly ingredients.
Watching the boys eat soup is comical. I know, I know, call me the mean Mom. But after an 12-hour day with the bash bro’s sometimes I need to laugh at their expense! In all seriousness though, I’ve been a soup lover pre and post kids. Soup is one way I stretch our weekly meal-planning budget and frankly, when the snow hits in Michigan all I want is soup. And a good laugh after being cooped up inside with the bros!
The idea of making this chicken sausage potato soup came to me after I had made one-pan roasted sausage, potatoes, and onions. The boys enjoy that weeknight staple and I figured why not use those same ingredients and make them into a soup! Well the idea did not disappoint. And lucky for us this soup feeds plenty so we had lots of leftovers for lunch and another weeknight meal. Win for Mom!
Now because I actually want my boys to eat dinner instead of wearing it [get the image of toddler’s eating soup sloppily out of your head] this chicken sausage potato soup is a little thicker than most. The thicker the better for the little ones! And for us adults too. Not only is this meal budget-friendly [potatoes are one of the most economical, fiber-filled foods out there], it’s packed with plenty of veggies and protein. And if you don’t have time to make the soup before dinner, try throwing the ingredients in the slow cooker and cooking on low for about 6 hours [just be sure to add the milk during the last 30 minutes of cooking].
- 2 tablespoons olive oil
- 4 chicken sausage links, sliced thin [I used Al Fresco]
- 2 garlic cloves, minced
- ½ cup onion, diced
- ½ cup celery, diced
- ½ cup carrot, diced
- 1 tablespoon fresh thyme, chopped [or ½ teaspoon dried]
- 4 cups chicken broth
- 1 bay leaf
- 3 large russet potatoes, cubed
- ¼ cup 2% milk
- Salt and pepper, to taste
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add sausage and cook until browned, about 5 minutes.
- Stir in garlic, onion, carrot, celery, and thyme. Cook, stirring frequently until vegetables have become translucent, about 5 minutes.
- Stir in chicken broth and bay leaf and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
- Reduce heat and stir in milk. Stir until heated through, about one minute.
- Serve immediately. Season with salt and pepper as desired.
Warm up this winter with a hearty bowl of chicken sausage potato soup! Click To Tweet