Lea recipes

This Creamy Sausage and Potato Stew is a cozy, satisfying dinner packed with golden potatoes, smoky sausage, tender vegetables, spinach, and a rich, savory cream broth. Everything comes together in one pot for an easy family dinner that’s hearty enough for cold evenings but simple enough for a busy weeknight.

This is the stew I make when the weather turns and everyone comes home hungry — it never fails to warm us up. I love that it tastes like it simmered all afternoon, yet it is on the table in about 45 minutes, and the leftovers are just as delicious the next day.

Why You’ll Love This Recipe

• Easy one-pot dinner
• Rich and creamy without being overly heavy
• Loaded with sausage, potatoes, and vegetables
• Simple everyday ingredients
• Ready in about 45 minutes
• Perfect for fall and winter dinners
• Delicious reheated the next day

Creamy Sausage and Potato Stew

Creamy sausage and potato stew with smoked sausage, Yukon Golds and spinach in a Parmesan cream broth — one-pot dinner in 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil
• 14 oz 400 g smoked sausage or kielbasa, sliced into 1/2-inch rounds
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 2 medium carrots sliced
• 2 celery stalks sliced
• 1 small red bell pepper chopped
• 4 garlic cloves minced
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes optional
• 1/2 teaspoon salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds 680 g Yukon Gold potatoes, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• Fresh dill or additional parsley for garnish

Equipment

• Dutch oven

Method

 

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook for 2–3 minutes per side, until nicely browned around the edges. Transfer to a plate and set aside, leaving the flavorful browned bits in the pot.
2. Reduce the heat to medium and add the butter. Add the onion, carrots, celery and red bell pepper and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds, just until fragrant.
3. Stir in the smoked paprika, Italian seasoning, thyme, red pepper flakes, salt and black pepper. Cook for about 30 seconds, stirring constantly to release the flavors of the seasonings.
4. Add the potatoes and stir well. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce the heat to medium-low, partially cover and simmer for 12–15 minutes, until the potatoes are fork-tender. Avoid overcooking so the potatoes keep their shape.
5. Reduce the heat to low. Stir in the heavy cream, Parmesan and Dijon mustard, then return the browned sausage and any juices from the plate to the pot. Simmer gently for 4–5 minutes, stirring occasionally — do not allow the stew to boil vigorously after adding the cream.
6. Add the fresh spinach and stir until wilted, about 1–2 minutes. Taste and adjust the salt and black pepper as needed. If the stew is too thick, add a splash of chicken broth; for a thicker stew, gently mash a few potato pieces against the side of the pot and stir them back in.
7. Remove from the heat and let the stew rest for 5 minutes. Finish with the chopped parsley and a little fresh dill if desired, and serve warm.

Tips from Chef Lea

• I brown the sausage well. I let the sausage caramelize properly before adding the other ingredients — those browned edges create a much deeper flavor in the finished stew.
• I use Yukon Gold potatoes. They become creamy inside while holding their shape much better than very starchy potatoes.
• I cut the potatoes evenly. Similar-sized pieces cook at approximately the same rate, so nothing is underdone or falling apart.
• I add the cream over low heat. High heat can cause a cream-based broth to separate, so I keep the heat gentle once the cream goes in.
• I grate the Parmesan fresh. Freshly grated Parmesan melts more smoothly into the broth than pre-shredded cheese.
• I don’t overcook the spinach. I add it at the very end so it stays fresh and vibrant.

Variations

• Spicy: Use spicy smoked sausage and increase the red pepper flakes to 1/2 teaspoon.
• Chicken Sausage Version: Replace the smoked sausage with fully cooked chicken sausage for a lighter variation.
• Extra-Vegetable: Add sliced mushrooms, zucchini, or green beans along with the other vegetables.
• Creamy Corn: Stir in 1 cup of corn during the final 5 minutes of cooking for extra sweetness and texture.

What to Serve with This Stew

This hearty stew works well as a complete meal on its own, but I love serving it with crusty bread, garlic bread, or warm dinner rolls for soaking up the creamy broth. A simple green salad on the side makes a lovely fresh contrast.

Make Ahead & Storage

Make ahead: This stew can be prepared a day ahead and refrigerated. I reheat it slowly over low heat and add a small amount of extra broth or cream if needed.

Storage: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.

Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or milk if the stew has thickened too much.

Freezing: Freezing is not recommended, because cream-based sauces and potatoes can change texture after thawing.

Frequently Asked Questions

What kind of sausage works best?

Smoked sausage or kielbasa works particularly well because it is already cooked and develops beautifully browned edges. Chicken or turkey sausage also works well.

Do the potatoes need to be peeled?

No. Yukon Gold potatoes have thin skins, so peeling is optional — I simply scrub them thoroughly before cutting.

How can the stew be made thicker?

Mash several cooked potato pieces directly into the broth — their natural starch will thicken the stew without any flour or cornstarch. And if the stew ever turns out too thick, a small splash of chicken broth loosens it right up.

Can milk replace the heavy cream?

Whole milk can be used, but the broth will be thinner and less creamy. Half-and-half is a better substitute.

More Dinner Recipes You’ll Love

• Creamy Skillet Chicken and White Beans
• One-Pot Beef Bourguignon
• Cheesesteak Tortellini

Conclusion

Creamy Sausage and Potato Stew combines smoky browned sausage, tender potatoes, colorful vegetables, fresh spinach, and a savory Parmesan cream broth in one comforting pot. With straightforward preparation and a cooking time of less than an hour, it makes an easy and satisfying dinner for busy weeknights or cozy family meals.

If you make this Creamy Sausage and Potato Stew, I would love to hear how it turned out — please leave a comment below and give the recipe a star rating! For more cozy homemade recipes, follow Lea Recipes Kitchen on Facebook, find me on Pinterest at @lea_recipes1, and join me on Instagram at @learecipes.