Autumn Essentials: Potato, Bacon & Sausage Soup

Andy Anderson !


This is a kicked up, version of potato soup that is easy to make, and tastes so yummy. It is the perfect cold-weather, comfort-food, Autumn dish.

Instead of cubed potatoes, we will be using hash brown potatoes, and to give it a bit of kick, I’m using andouille sausage; however, the choice of sausage is totally up to you.

With cooler temps on the way, there is nothing more satisfying than a warm bowl of potato soup, by a nice comfy fire... And do not forget a glass of wine, or two.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top



  • 3 - 4 slice
    slab bacon, diced
  • 1/2 medium
    yellow onion, finely diced
  • 1 clove
    garlic, minced
  • 8 oz
    andouille sausage, cut into medium cubes
  • 2 c
    chicken stock, not broth
  • 1/2 c
    corn, fresh or frozen
  • 8 oz
    hash browns, fresh or frozen
  • 1/4 tsp
    cajun/creole spice, i prefer tony chachere’s
  • 1/4 tsp
    paprika, sweet or hot, your choice
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 2 oz
    cream cheese, room temperature
  • 2 oz
    gruyere, freshly shredded
  • 1 Tbsp
    flour, all-purpose variety
  • 1 c
    whole milk
  • 1/4 c
    sour cream

  • ·
    hot sauce, i prefer frank's

How to Make Autumn Essentials: Potato, Bacon & Sausage Soup


  2. Gather your Ingredients (mise en place).
  3. Add the chopped bacon to a heavy-bottom pot over medium heat.
  4. Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
  5. Add the diced onions, and the sausage to the pot.
  6. Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 – 8 minutes.
  7. Add the garlic and stir until fragrant, about 60 seconds.
  8. Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 – 3 minutes.
  9. Chef’s Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
  10. Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
  11. Add the corn, and stir to combine.
  12. Add the hash browns, and stir to combine.
  13. Season with the Cajun/Creole spice, paprika, salt, and pepper.
  14. Chef’s Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
  15. Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
  16. Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
  17. In a small bowl, whisk the flour, milk, and sour cream together
  18. Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
  19. Add the mixture to the pot.
  20. Bring back to a light, light simmer, and stir until it thickens, about 8 – 10 minutes.
  22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
  23. Keep the faith, and keep cooking.

Printable Recipe Card

About Autumn Essentials: Potato, Bacon & Sausage Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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