Creamy Sausage and Potato Stew is a rich, hearty, and comforting meal that warms me up from the inside out. With chunks of tender potatoes, savory sausage, and a velvety, herb-infused broth, this stew is one of my favorite one-pot dinners for chilly days. It’s the kind of cozy dish I make when I want something filling, flavorful, and incredibly satisfying.
Why You’ll Love This Recipe
I love this recipe because it comes together easily but tastes like it’s been simmering all day. The sausage adds depth and spice, while the potatoes soak up all that creamy goodness. The broth is smooth and savory, perfect for dipping bread or enjoying by the spoonful. It’s also a great make-ahead meal, and the leftovers taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sausage (smoked, Italian, or your favorite variety), sliced or crumbled
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Potatoes (Yukon Gold or Russet), peeled and cubed
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Onion, chopped
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Garlic, minced
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Carrots, diced (optional for added sweetness and color)
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Olive oil or butter
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Chicken broth
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Heavy cream or half-and-half
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All-purpose flour (for thickening)
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Salt and pepper
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Dried thyme or Italian seasoning
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Fresh parsley for garnish (optional)
Directions
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I heat olive oil or butter in a large pot over medium heat and cook the sausage until browned. I remove it and set it aside.
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In the same pot, I sauté the onions, carrots (if using), and garlic until tender.
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I sprinkle in the flour and stir for 1–2 minutes to create a light roux.
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I slowly add the chicken broth while stirring, making sure the mixture is smooth.
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I add the cubed potatoes and season with salt, pepper, and herbs.
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I bring the stew to a boil, then reduce the heat and let it simmer for about 15–20 minutes, or until the potatoes are fork-tender.
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I stir in the cooked sausage and heavy cream, then simmer for another 5–10 minutes until everything is heated through and the stew is creamy.
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I serve hot, garnished with chopped parsley if I have it.
Servings and timing
This recipe makes 4 to 6 servings and takes about 45 minutes total—15 minutes for prep and around 30 minutes to cook. It’s a great weeknight meal or weekend comfort food.
Variations
Sometimes I add spinach or kale at the end for extra greens. I’ve also used spicy sausage for more heat, or added corn for a hint of sweetness. For a dairy-free version, I use a plant-based cream or unsweetened almond milk, and skip the roux or use a cornstarch slurry to thicken the broth.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the stew on the stove over medium heat, adding a splash of broth or milk if it’s too thick. It also reheats well in the microwave. I don’t recommend freezing it with cream, but I freeze it without cream and stir it in fresh after thawing.
FAQs
Can I use pre-cooked sausage?
Yes. I often use fully cooked smoked sausage or kielbasa—just slice and brown it lightly for extra flavor before adding to the stew.
What’s the best type of potato to use?
I prefer Yukon Golds for their creamy texture, but Russets work well too—they just break down a bit more, which can make the stew thicker.
Can I make this in a slow cooker?
Yes. I brown the sausage and aromatics first, then add everything (except the cream) to the slow cooker and cook on low for 6–7 hours. I stir in the cream at the end.
How do I make it thicker?
I use a flour-based roux or mash a few of the potatoes right in the pot to naturally thicken the stew. A cornstarch slurry also works.
Is it spicy?
It depends on the sausage I use. For a spicier stew, I go with hot Italian sausage or add red pepper flakes.
Conclusion
Creamy Sausage and Potato Stew is one of those meals I turn to when I need something comforting, hearty, and full of flavor. The combination of savory sausage, tender potatoes, and creamy broth makes it an instant classic in my kitchen. It’s simple, satisfying, and perfect for cold nights or cozy family dinners.
