Country Sausage Soup

Ingredients

• 454 g (16 oz)sausage meat
• 75 g (1/2 cup)chopped onion
• 950 ml (4 cups)chicken stock
• 600 g (4 cups)peeled and cubed potatoes
• 3carrots, peeled and sliced
• 2celery sticks, sliced
• 1 tspgarlic powder
• 1 tbspdried basil
• 2 tspparsley
• 113 g (4 oz)cream cheese
• 150 g (1 cup)frozen sweetcorn
• 355 ml (1 1/2 cups)milk
• 24 g (3 tbsp)cornflour
• 45 ml (3 tbsp)cold water
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Brown the sausage

   Instant Pot: Select the sauté setting. Once the display reads HOT, add the sausage and break it up, then add the onion. Brown for 5 minutes and drain off any excess fat.

2. 2

   Add the stock

   Pour in the chicken stock and scrape the bottom of the pot to loosen anything stuck there. Switch off the Instant Pot.

3. 3

   Add vegetables

   Add the potatoes, carrots, celery, garlic powder, basil, parsley and cream cheese.

4. 4

   Pressure cook soup

   Secure the lid and check that the valve is set to sealing. Use the SOUP button for 3 minutes. When the cooking time ends, leave the pot for 5–10 minutes, then move the valve to venting and remove the lid.

5. 5

   Stir in corn

   Add the corn. Mix a little of the hot soup into the milk to temper it, then stir the milk into the pot.

6. 6

   Thicken the broth

   Mix the cornflour with 45 ml (3 tbsp) cold water. Set the Instant Pot to sauté and stir in the cornflour mixture. Stir gently until the soup thickens, then switch off the pot.

7. 7

   Season and serve

   Taste the soup and add salt and pepper if needed. Ladle into bowls and serve.

8. 8

   Brown for slow cooking

   Slow cooker: Heat a frying pan over a medium-high heat. Add the sausage, breaking it up, then add the onion. Brown for 5 minutes, drain off excess fat and transfer the mixture to the slow cooker.

9. 9

   Combine ingredients

   Stir the stock, potatoes, carrots, celery, garlic powder, basil and parsley into the slow cooker.

10. 10

    Cook on low

    Cover and cook on low for 3–4 hours.

11. 11

    Add corn cheese

    Stir in the cream cheese and corn.

12. 12

    Temper the milk

    Mix a little of the hot soup into the milk, then stir the milk into the slow cooker.

13. 13

    Thicken the soup

    Mix the cornflour with 45 ml (3 tbsp) cold water and stir the mixture into the slow cooker. Cover and cook on high for a further 30 minutes.

14. 14

    Season and serve

    Taste the soup and add salt and pepper if needed. Ladle into bowls and serve.

What is country sausage soup?

This is a hearty, home-style soup built around sausage, potatoes and familiar vegetables in a creamy stock. Its country-style character comes from simple, filling ingredients rather than a single defined regional tradition.

Here, corn brings sweetness while basil and parsley add a herby note. The two cooking options make it possible to choose between pressure cooking and a longer slow-cooker method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 419 calories, 21g protein, 35g carbs, 23g fat.

The potatoes and corn provide most of the carbohydrates, while the sausage and cream cheese contribute much of the fat and some of the protein. The sausage, milk and stock also add protein. Serve a bowl with a green salad or extra vegetables for a balanced plate.

The sausage and vegetable base

Sausage: Breaking it into small pieces as it browns spreads its savoury flavour through the soup. Draining excess fat keeps the finished broth from feeling overly greasy.

Vegetables: Cut the potatoes into similarly sized cubes so they cook at a similar rate. Sliced carrots and celery bring texture and balance to the creamy broth.

Getting the creaminess right

Cream cheese: It goes into the Instant Pot before pressure cooking, or into the slow cooker with the corn near the end. Stir well so it blends into the liquid rather than remaining in large lumps.

Milk: Temper it by stirring a little hot soup into the milk before adding it to the pot. This gradual step helps the milk mix smoothly with the hot broth.

Thickening without lumps

Cornflour: First blend it with cold water to make a smooth slurry. Stir that into the soup rather than adding the dry cornflour directly, which can leave clumps.

Finish: On the Instant Pot, stir gently on sauté until the soup thickens. In the slow cooker, cover and cook on high for the specified 30 minutes after adding the slurry.

Choosing a cooking method

Instant Pot: Brown the sausage and onion using sauté, then pressure-cook the soup for 3 minutes. Allow 5–10 minutes of natural release before venting.

Slow cooker: Brown the sausage and onion in a frying pan first, then cook the vegetables and stock on low for 3–4 hours. The milk, cornflour slurry and final high-heat cook come afterwards.

Checking the texture

Potatoes: They should be tender when pierced, while still holding their shape well enough to eat with a spoon. If they are not quite soft, give the soup more time before serving.

Broth: Once the cornflour mixture has been stirred in and cooked, the broth should be creamy and lightly thickened. Stir gently to avoid breaking up the potatoes.

What to serve alongside

Bread: A crusty loaf or soft dinner roll is useful for soaking up the creamy broth. Keep accompaniments simple so the sausage and vegetables remain the focus.

Freshness: A crisp green salad or steamed green vegetables can make a fresh contrast to the rich soup.

Recipe notes & tips

• Cut the potatoes into even cubes so they cook at a similar rate.
• Scrape the Instant Pot base well after adding the stock to loosen any browned bits.
• Let the Instant Pot stand for 5–10 minutes before venting as directed.
• Temper the milk with hot soup before adding it to either cooking method.
• Mix the cornflour with cold water until smooth before stirring it into the soup.
• Taste before serving and add salt and pepper only if needed.

Variations

• Add greens: Stir in a handful of spinach near the end and let it wilt in the hot soup.
• Use a different sausage: Choose a mild or herby sausage to change the seasoning while keeping the same method.
• Change the herbs: Swap the basil for dried thyme for a different savoury flavour.
• Add heat: Stir in a pinch of chilli flakes with the dried herbs.
• Make it chunkier: Keep the vegetables in larger pieces, allowing for a longer cook if they need it.

Common mistakes to avoid

• Skipping the browning: Brown the sausage and onion first to build flavour in the soup.
• Leaving excess fat: Drain the sausage after browning so the broth is not unnecessarily greasy.
• Adding dry cornflour: Mix it with cold water first to make a smooth slurry.
• Pouring in cold milk directly: Temper it with hot soup first so it blends in smoothly.
• Overcooking the potatoes: Check that they are tender but still hold their shape before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of milk or stock if the soup has thickened in the fridge.

Frequently asked questions