Breakfast Sausage and Potato Soup

Name: Breakfast Sausage and Potato Soup (Pressure Cooker)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 3/4 cup dry cream of onion soup mix; 1.5 cups warm water; 1 (20 oz) bag shredded hash browns; 1 cup frozen diced onion; 2 cups chicken broth; 1 tbsp all-purpose seasoning; Freshly cracked black pepper, to taste; 1/2 cup milk; Scrambled eggs, for topping; Shredded cheese, for topping

This pressure cooker breakfast sausage and potato soup combines seasoned sausage, hash browns, and creamy broth into a comforting bowl finished with scrambled eggs and cheese. It bridges sausage gravy and potato soup for a complete, ready-in-minutes breakfast.

🌍American 🏷️Breakfast soup 🏷️Sausage soup 🏷️Potato soup 🏷️Comfort food Breakfast

🏷️

🏷️Brunch

-0:00

applesauceandadhdonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 lb breakfast sausage
3/4 cup dry cream of onion soup mix
1.5 cups warm water
1 (20 oz) bag shredded hash browns
1 cup frozen diced onion
2 cups chicken broth
1 tbsp all-purpose seasoning
Freshly cracked black pepper, to taste
1/2 cup milk
Scrambled eggs, for toppingoptional
Shredded cheese, for toppingoptional

11 Ingredients

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Instructions

1
Set your pressure cooker to sauté mode.
2
Add the breakfast sausage to the pot and cook, breaking it up with a spoon, until browned and a little crispy.
3
While the sausage browns, whisk together the dry cream of onion soup mix and warm water in a separate bowl or measuring cup until smooth.
4
Once the sausage is browned, pour the cream of onion soup mixture into the pot.
5
Add the shredded hash browns and frozen diced onion, and stir to combine.
6
Pour in the chicken broth and season with all-purpose seasoning and a generous amount of freshly cracked black pepper. Stir everything together.
7
Secure the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 5 minutes.
8
After the cooking cycle is complete, carefully release the pressure and open the lid.
9
Stir the soup. If it appears too thick for your liking, stir in the milk to reach your desired consistency.
10
Ladle the soup into bowls and top with scrambled eggs and shredded cheese before serving.

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Tips & Notes

Pro tips

Brown the sausage fully before adding liquid to develop flavor and prevent clumping in the finished soup.
Use the natural pressure release for 5 minutes, then quick-release remaining pressure to prevent oversoftening the potatoes.
Stir in milk at the end off heat to avoid curdling; do not boil after adding.
Top each bowl immediately before serving so scrambled eggs stay warm and cheese melts properly.

Substitutions

Breakfast sausage → ground Italian sausage or turkey sausage (adjust salt to taste)
Frozen diced onion → 1 cup fresh diced onion (add 1 minute to pressure cook time)
Milk → heavy cream (richer) or half-and-half (creamier texture)
Chicken broth → vegetable broth (keeps soup vegetarian except for sausage)

Storage & make-ahead

Store cooled soup in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat, stirring occasionally, and add fresh scrambled eggs and cheese topping just before serving.

Equipment

pressure cooker (electric or stovetop)

Common Questions

Can I make this on the stovetop instead of a pressure cooker?

Yes. Brown the sausage in a large pot, add remaining ingredients, and simmer 15–20 minutes until potatoes are tender, stirring occasionally.

Can I substitute the cream of onion soup mix?

You can use cream of potato or cream of chicken soup mix in the same amount, though the onion flavor will change.

How far ahead can I prepare this?

Make the soup base up to 2 days ahead; store covered in the refrigerator. Reheat gently on the stovetop and add fresh scrambled eggs and cheese just before serving.

Is this recipe freezer-friendly?

Yes, freeze the cooked soup (without egg and cheese toppings) in airtight containers up to 3 months. Thaw overnight and reheat on low heat, adding toppings fresh.