The Hearty Pub Grub Sausage and Potato Chowder

Easy Creamy Sausage Potato Soup Recipe Pub Style Chowder

By Carter NguyenOctober 27, 2025

Table of Contents

Why This Sausage Potato Soup Redefines Comfort Food

This isn't your thin, watery soup, oh no. This is a proper, thick, and Creamy Sausage Potato Soup that punches you right in the flavour receptors. Inspired by the rustic comfort food you might find tucked away in a cosy British pub, we marry spicy Italian sausage with fluffy Russet potatoes, sweet onions, and a touch of smoky paprika. This recipe, which we’re calling The Hearty ‘Pub Grub’ Sausage and Potato Chowder, is deeply savoury, wonderfully textured, and tastes even better the next day—making it perfect for Family Dinner Sausage Soup planning! It’s classified as Easy , relying primarily on simple sautéing and simmering techniques, proving that truly satisfying dishes don't require arcane culinary knowledge. With a prep time of just 20 minutes and a total cook time of one hour, this makes for an incredibly accessible addition to your rotation of Cozy Soup Recipes .

The Unbeatable Flavour Profile of Rustic Chowder

What sets this Italian Sausage Potato Soup apart is its balanced depth. We aren’t aiming for sheer heft, but rather layered flavour that develops naturally as the ingredients meld. This Hearty Potato Soup offers smokiness from the paprika, savoury richness from the sausage fat, and sweetness from the softened aromatics, all bound together in a beautifully textured base.

Chasing Away the Grey: Our Culinary Promise

We promise a chowder that chases away the grey from a drizzly afternoon, much like a good cup of tea and a chat with your Nan. We’ll ensure it’s robust, flavourful, and utterly straightforward for the home cook looking for an Easy Potato Soup Recipe . The resulting dish serves 6 generous portions, ensuring there’s plenty of comforting goodness to go around.

A Deep Dive into Italian Sausage Selection

The star of this Sausage Potato Soup Recipe is undoubtedly the sausage. For the most authentic flavour, we rely on 1 pound (450g) of Italian sausage, casings removed. You have the freedom here to choose: use hot sausage for a lovely lingering warmth, or mild if you prefer a background spice note. The fat rendered from this sausage is crucial; it becomes the flavour foundation upon which we build the entire soup, so don’t be tempted to drain every last drop too early!

The Secret to Achieving That Perfect 'Chowder' Consistency

The magic of turning this from soup into a true chowder lies in two elements: the potatoes and the roux. We use 1.5 pounds (680g) of Russet potatoes, peeled and diced into uniform 1/2-inch cubes. These potatoes break down just slightly during simmering, releasing starch that naturally thickens the liquid. We supplement this natural thickening with a small, perfectly balanced roux made from flour and butter, ensuring a luxuriously smooth, thick mouthfeel without any gelatinous texture.

Gathering the Essentials for Robust Flavour

To craft this deeply satisfying dish, you need to ensure your ingredients are fresh and your tools are ready. While the list is simple, quality matters, particularly with the liquids and spices that will define the final taste.

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Essential Tools for Seamless Preparation

The most important piece of equipment you’ll need is a large Dutch oven or a heavy-bottomed stockpot. This heavy base is essential for achieving even heat distribution, preventing the sausage from scorching and ensuring the roux cooks out evenly. A sturdy wooden spoon for breaking up the meat and scraping the bottom of the pot is also indispensable.

Mapping Out Your Required Pantry Staples

For the base, you’ll need 2 tablespoons (30g) of unsalted butter, one large yellow onion and two medium celery stalks, both finely diced. Three cloves of minced garlic provide aromatic punch. For the liquid component, four cups (960ml) of low-sodium chicken broth and one cup (240ml) of whole milk or half-and-half are required to achieve that perfect creamy finish.

Potato Prep Secrets: Choosing and Cutting Russets

We specifically call for Russet potatoes, aiming for about 1.5 lbs (680g). Their high starch content is what we want—it helps create a naturally creamy base when gently simmered. Peel them thoroughly, and aim for uniform 1/2-inch cubes. Uniformity is key here; it ensures every piece of potato cooks through at the same rate, preventing some from dissolving while others remain stubbornly hard.

The Paprika Punch: Balancing Smoke and Spice

Flavour development relies heavily on our dry spices. We incorporate 1 teaspoon of smoked paprika—this is non-negotiable for that signature rustic depth—along with 1/2 teaspoon of dried thyme. Remember to season with salt and pepper throughout, but always hold back the final heavy seasoning until the potatoes are tender and the broth has concentrated slightly.

Optional Garnishes for Next-Level Presentation

While this Sausage Potato Soup is delicious on its own, a touch of freshness elevates it. Keep 2 tablespoons of finely chopped fresh parsley on hand for garnish. If you want an extra layer of indulgence, a half-cup of shredded sharp Cheddar cheese melted over the top just before serving adds welcome salinity and texture.

Step-by-Step Guide to Crafting Your Sausage Potato Soup

This Sausage Potato Soup Crock Pot or Sausage Potato Soup Instant Pot adaptation is straightforward, designed to be made entirely on the stovetop in about 40 minutes of active cooking time, though the total time clocks in at a comfortable hour.

Building Layers of Deep Savoury Taste

The process starts by maximising the flavour from the main protein.

Browning the Meat: Maximising Sausage Sizzle

Over medium-high heat in your Dutch oven, add the cased-removed Italian sausage. Use your spoon to break it up into crumbles as it cooks. Once it is fully browned, drain off all but about 1 tablespoon of the rendered fat; this precious fat carries the core sausage flavour we need. Set the cooked meat aside on a plate.

Sautéing Aromatics Until Translucent Gold

Reduce the heat to medium. Add the 2 tablespoons of butter to the remaining sausage fat in the pot. Introduce the finely diced onion and celery. Sauté these aromatics, often referred to as the mirepoix, for about 5 to 7 minutes until they have softened completely and turned translucent gold. Follow this by adding the 3 minced cloves of garlic, cooking only for one minute until gloriously fragrant—be careful not to let the garlic burn, as this introduces bitterness.

Simmering Strategy: When to Add Stock and Spuds

Now we create the binding agent. Sprinkle the 1/4 cup of all-purpose flour directly over the softened vegetables. Stir constantly for 1 to 2 minutes; this step cooks out the raw starch taste from the flour, forming our foundational roux. Next, slowly whisk in the 4 cups of chicken broth, scraping up any browned, flavourful bits stuck to the bottom of the pot—this is key to a rich soup. Once smooth, add the diced Russet potatoes, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried thyme. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and allow it to simmer gently for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.

The Final Cream Infusion and Thickening Trick

Once the potatoes are tender, return the reserved browned sausage to the pot. Stir in the 1 cup of whole milk or half-and-half. Gently heat this mixture through for about 5 minutes. It is crucial that you do not boil the soup after adding the dairy, as excessive heat can cause the milk to separate or curdle, ruining the silky texture we worked hard to achieve. Finally, taste the soup and adjust the salt and black pepper to your preference before ladling it out.

Maximising Leftovers and Storage Wisdom

One of the great joys of this type of rustic chowder is its resilience. This Sausage Potato Soup often tastes even more developed the next day, as the spices continue to marry overnight. Store cooled leftovers in an airtight container in the refrigerator for up to four days. When reheating, use low heat on the stovetop or microwave in short bursts, stirring frequently, as the starchy potatoes can cause the soup to look a little thicker upon standing.

Freezing Techniques for Future Comfort Meals

If you find yourself with more than you can eat in four days, this soup freezes exceptionally well. Cool the soup completely before transferring it to freezer-safe, sturdy containers, leaving about an inch of headspace for expansion. It will keep well for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of extra broth or milk if it seems too thick after thawing.

Nutritional Snapshot of This Satisfying Dish

On average, this dish provides around 450 to 500 calories per serving, boasting an impressive 25g of protein, largely thanks to the sausage. It contains about 30g of carbohydrates, primarily from the potatoes, and roughly 4g of fibre. Sodium levels will vary significantly based on the salt content of your broth and sausage choice, so always taste before adding extra salt.

Herb Swaps: Ditching Parsley for Something Punchier

While fresh parsley offers a bright, clean finish, feel free to experiment. If you enjoy a slightly more peppery note, substitute the parsley garnish with finely chopped chives. For a richer, earthier aroma, a light sprinkle of fresh chopped rosemary (used sparingly, as it can be potent) complements the Italian sausage beautifully.

Making This Recipe Vegetarian-Friendly (Bean Substitute)

While this is fundamentally a Sausage Potato Soup , if you need a vegetarian option, you can easily adapt it. Omit the sausage entirely. Instead, after you’ve sautéed your onions and celery, add 1/2 cup of diced mushrooms (cremini work well) along with your garlic. When you add the broth, incorporate 1 (15-ounce) can of drained and rinsed cannellini or great northern beans. This adds necessary body and protein, creating a lovely vegetarian chowder experience.

Variations to Personalise Your Hearty Bowl

The Hearty Pub Grub Sausage and Potato Chowder presentation

Don’t feel locked into the classic combination; this base is incredibly versatile.

Cheesy Broccoli Smash: For a vibrant twist, stir in 1 cup of frozen or fresh chopped broccoli florets during the last 10 minutes of simmering. Follow this immediately by stirring in 1 cup of sharp white cheddar cheese along with your milk, creating a cheesy, green-flecked variation.
Smoked Paprika Upgrade: If you enjoy a deeper, more intense profile, swap the sweet smoked paprika for its hotter cousin, hot smoked Spanish paprika. This deepens the colour and adds a noticeable underlying heat.
Beer Bath: For an extra layer of malt complexity, replace 1 cup of the chicken broth with a light, crisp lager or pilsner. Add the beer just after the flour roux, allowing it to bubble vigorously and reduce by half before proceeding with the rest of the broth.

Essential Tools for Seamless Preparation

Variations to Personalise Your Hearty Bowl

Don’t feel locked into the classic combination; this base is incredibly versatile.

Cheesy Broccoli Smash: For a vibrant twist, stir in 1 cup of frozen or fresh chopped broccoli florets during the last 10 minutes of simmering. Follow this immediately by stirring in 1 cup of sharp white cheddar cheese along with your milk, creating a cheesy, green-flecked variation.
Smoked Paprika Upgrade: If you enjoy a deeper, more intense profile, swap the sweet smoked paprika for its hotter cousin, hot smoked Spanish paprika. This deepens the colour and adds a noticeable underlying heat.
Beer Bath: For an extra layer of malt complexity, replace 1 cup of the chicken broth with a light, crisp lager or pilsner. Add the beer just after the flour roux, allowing it to bubble vigorously and reduce by half before proceeding with the rest of the broth.

Nutritional Snapshot of This Satisfying Dish

Herb Swaps: Ditching Parsley for Something Punchier

Making This Recipe Vegetarian-Friendly (Bean Substitute)

Serving Suggestions

The best way to serve this chowder is in deep, warm bowls, garnished with your chosen herbs and cheese. For true comfort, pair it with a crusty, rustic loaf, perhaps a sourdough, perfect for proper ‘mopping up’ of the last spoonfuls. A dollop of spicy whole-grain mustard swirled into the top of each bowl adds a wonderful tang to cut the richness. To complete the experience, a pint of good quality bitter or a dry, crisp cider works a treat alongside this profoundly satisfying meal.

The Ultimate Pub Grub Sausage and Potato Chowder Thats Ready in an Hour

Recipe FAQs

I want this Sausage Potato Soup to be extra thick—what’s the secret, then?

The key is in the roux we build—that's the flour cooked with the butter and veg. Make sure you let that cook for a good minute or two before adding the liquid to properly activate the thickening power! Also, ensure your potatoes are Russets, as their starch content helps naturally thicken the chowder as they soften.

Can I make this ahead of time, or does it go pear-shaped in the fridge?

It keeps brilliantly! Much like a shepherd's pie, this soup tastes even better the next day once the flavours have properly mingled. Store leftovers in an airtight container in the fridge for up to four days.

What if I don’t like spicy food? Can I swap out the hot Italian sausage?

Absolutely, no need to break out in a sweat! Simply swap the hot Italian sausage for mild Italian sausage, or use a smoked sausage like Kielbasa or Andouille if you want a different flavour profile. Just remember to drain the fat well if using a particularly fatty sausage.

My potatoes seem a bit hard; how long should I really simmer them for?

Simmering time depends on how finely you dice those spuds! Aim for about 15–20 minutes once the liquid is simmering gently, but always test them by piercing a cube with a fork. If they yield easily without crumbling, they’re ready to go, so don't just rely on the clock!

I’m avoiding dairy—what’s the best substitution for the milk or half-and-half in this chowder?

That's a fair shout; dairy isn't for everyone. For a dairy-free alternative, use an unsweetened, unflavoured plant-based milk, such as full-fat oat milk or cashew milk—these tend to be the creamiest. Avoid rice or thin almond milk, as they won't give you that lovely body this soup requires.