One-Pot Creamy Sausage and Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 medium onion finely diced
  • 1 pound sausage, casing removed and crumbled*
  • 3 garlic cloves, minced
  • 1 pound russet potatoes diced
  • ½ cup finely diced carrots
  • 5 cups chicken stock
  • ¼ cup heavy cream
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon dried oregano
  • ½ tablespoon dried parsley
  • salt and pepper, to taste
  • scallions, to garnish
  1. Place the onion, sausage, and garlic into a dutch oven or soup pot and allow the mixture to simmer over medium heat until the sausage is crumbled and cooked through.
  2. Place the potatoes, carrots, chicken stock, heavy cream, red pepper flakes, oregano and parsley to the mixture.
  3. Allow the soup come to a boil, then turn the heat down, and then cover with a lid for 15-20 minutes or until the potatoes are tender.
  4. Add salt and pepper to taste.
  5. Serve and garnish with fresh scallions.
*You can use any sausage if it's fatty sausage then drain the fat. I used hot Italian sausage.
**Slow Cooker Directions - Add all of the ingredients into the slow cooker. Cook on low for 4 hours or on high for 2.
Recipe by Gal on a Mission at