Award Winning Soup: Simple Potato and Sausage Chowder

 Cold evenings call for something warm, creamy, and completely comforting — and this Award Winning Soup delivers exactly that. Imagine tender potatoes simmered with savory sausage in a velvety broth that feels like a warm hug in a bowl. This isn’t just another Potato Chowder Soup; it’s a simple, satisfying classic that brings everyone back to the table.

Busy weeknights can feel overwhelming, but this easy Homemade Soup Recipe comes together quickly with ingredients you likely already have on hand. It’s the perfect addition to your rotation of Cozy Winter Recipes, especially when you want something hearty without spending hours in the kitchen.

When the weather turns frosty, it instantly becomes one of those must-make Snow Day Meals. Planning a quiet dinner? It works beautifully as one of your favorite Soups For Two People, creating just enough comfort without extra fuss. The creamy richness and smoky sausage elevate this humble Potato Chowder into a deeply flavorful Chowder Soup that satisfies every craving.

As part of your trusted Fall Soup Recipes, this chowder stands out for its simplicity and bold flavor. One spoonful, and you’ll understand exactly why it deserves its award-winning name.

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Award Winning Soup: Creamy Potato Chowder with Sausage

⭐ 4.7 (13 ratings)

Ingredients

Soup Base:

• 1 tbsp olive oil
• 6 sausages (approximately 14 oz total), casing removed
• 1 chopped onion
• 2 celery stalks, sliced thin
• 2 carrots, sliced
• 2 cloves garlic, minced
• ½ tsp dried thyme
• 3 tbsp flour
• 4 cups broth (chicken or vegetable)
• 2 bay leaves
• ½ cup wild rice
• 3 medium potatoes, peeled and cubed
• Salt, to taste

Finishing Touch:

• 1½ cups light cream or half-and-half

Instructions

1. Heat olive oil in a heavy soup pot over medium heat. Add the sausage meat and cook, crumbling it into smaller pieces as it browns. Once fully cooked and lightly golden, remove it from the pot and set aside. Drain excess fat if necessary, leaving a small amount for flavor.
2. In the same pot, sauté onion, celery, and carrots over gentle heat until tender, about 10 minutes. Add garlic and thyme and cook briefly until aromatic. Sprinkle flour over the vegetables and stir thoroughly to coat everything, forming a roux. Cook for another minute or two. Return the sausage to the pot.
3. Gradually stir in the broth, starting with a small amount to loosen the roux and prevent clumps. Add the rest of the broth, bay leaves, and wild rice. Bring to a low simmer and cook for roughly 30 minutes.
4. Stir in the potatoes and continue cooking for about 15 more minutes, until the potatoes and rice are soft.
5. Pour in the cream and gently stir to combine. Season with salt to your liking. Warm the soup through without letting it boil. Remove from heat and serve immediately, optionally topped with fresh parsley.