Country Sausage Soup–a sausage and potato soup loaded with veggies, creamy broth and corn for sweetness. Make it in your Instant Pot or slow cooker.
Country Sausage Soup
This soup totally hit the spot for us! The sausage adds so much flavor, the veggies get perfectly tender, and that creamy broth is slurp slurp good. Plus, everything cooks in one pot, which is always a win for me. The cornstarch slurry makes it just the right level of thick without being heavy, and the little pop of corn is so good. If you need an easy dinner that makes everyone happy, this one is a no-brainer. Try it out this week!
Ingredients/Substitution Ideas
- Ground sausage–I used Jimmy Dean brand. You can also use Italian sausage.
- Chopped Onion–or shallot
- Chicken Broth–or water and Better than Bouillon chicken base
- Peeled and Cubed Potatoes–I used Russet potatoes
- Carrots
- Celery Ribs
- Garlic Powder
- Dried Basil
- Parsley
- Cream Cheese
- Frozen Corn
- Milk–or evaporated milk, half and half
- Cornstarch
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the potatoes, carrots, celery, garlic, basil, parsley and cream cheese.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir in the corn. Stir some of the hot soup into the milk to temper it and then stir the milk into the pot.
Stir the cornstarch together with 3 Tbsp cold water. Turn Instant Pot to sauté setting. Stir the slurry into the pot. Gently stir until soup is thickened. Turn off Instant Pot.
Taste test and add salt and pepper, if needed. Ladle into bowls and serve.
Notes/Tips
- Serve with bread sticks, dinner rolls, cornbread or french bread.
- Try adding in a few handfuls of spinach or a half cup of peas for more veggies.
- Sausage varies in saltiness so you may need to add salt and pepper at the end or maybe not 😉
- This recipe is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with carrots are Instant Pot Easter Bunny Potatoes and Straight out of Heaven Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Country Sausage Soup
- Prep Time: 25 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 28 minutes
- Yield: 6–8 servings 1x
Description
A sausage and potato soup loaded with veggies, creamy broth and corn for sweetness. Make it in your Instant Pot or slow cooker.
Ingredients
- 16 oz ground sausage
- 1/2 cup chopped onion
- 4 cups chicken broth
- 4 cups peeled and cubed potatoes
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 tsp garlic powder
- 1 Tbsp dried basil
- 2 tsp parsley
- 4 oz cream cheese
- 1 cup frozen corn
- 1 1/2 cups milk
- 3 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes, carrots, celery, garlic, basil, parsley and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the corn. Stir some of the hot soup into the milk to temper it and then stir the milk into the pot.
- Stir the cornstarch together with 3 Tbsp cold water. Turn Instant Pot to sauté setting. Stir the slurry into the pot. Gently stir until soup is thickened. Turn off Instant Pot.
- Taste test and add salt and pepper, if needed. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Transfer to the slow cooker.
- Stir in the broth, potatoes, carrots, celery, garlic, basil and parsley.
- Cover and cook on low for 3-4 hours.
- Add in the cream cheese and corn.
- Stir some of the hot soup into the milk to temper it and then stir the milk into the slow cooker.
- Stir the cornstarch together with 3 Tbsp cold water. Stir the slurry into the slow cooker. Cover and cook on high for 30 more minutes.
- Taste test and add salt and pepper, if needed. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More potato soups to try…
Snow Day Soup
Instant Pot or slow cooker potato soup with sweet corn, chicken and bacon. A hearty soup for those cold winter nights.
Marathon Soup
A creamy potato and ham soup with leek and Parmesan that you can make in the Instant Pot or slow cooker.
Saddle Soup
A cowboy soup packed with seasoned beef, tender potatoes, ranch-style beans, cheddar cheese and bacon, made in the Instant Pot or in the slow cooker.
Edna Miller’s Soup
A cozy chicken, bowtie pasta and potato soup made easy in the Instant Pot or slow cooker.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Made this last night…..we loved it. I made caraway rye rolls to go with it, and kneaded the dough in my bread machine. Both were new things to try, and both were delicious!
I love this!! Homemade caraway rye rolls sound incredible with it. So glad both the recipe and your bread experiment were a success!!
Can I maybe sub thyme for the basil in this recipe? (Hubby is not a basil fan.) Or so you have another suggestion? Thanks.
Nevermind, Karen. I just used the thyme & it was GREAT!! Another winner soup. Thanks. P.S. I used Jimmy Dean sausage….was an amazing, EZ-to-make soup!
Sorry for the late response! I am way behind on answering comments. I am glad that thyme worked well and will try that next time!
No worries. I hate to bother you with questions but sometimes I just need to know! ;-). I know you are way past busy & am so grateful that you make the time to answer us. I learn a lot from the Q & A’s. Thanks again for ALL you do for us, we love you! Blessings on you & your family this Christmas season.
THANKS KIM!!! You too!