Creamy Sausage Potato Soup packed with Italian sausage, tender potatoes, and rich broth. It’s the ultimate cozy meal for chilly nights.
Can I just say, there’s nothing better than soup season? It’s like the universe gives you permission to eat dinner in a giant bowl while wrapped in a blanket. This Sausage Potato Soup came to life one night when I was not in the mood to get fancy in the kitchen. I had some Italian sausage in the fridge, a bag of red potatoes that were on their last good day, and a craving for something creamy and comforting.
The first time I made it, I thought, Okay, this is probably going to be fine, but nothing special. Wrong. It was so good that I caught myself sneaking spoonfuls straight from the pot. My family? They wiped their bowls clean and asked for seconds. Even my kid, who insists potatoes are “just boring,” was obsessed. Now it’s one of those recipes I fall back on when I want something warm, filling, and foolproof.
Why You’ll Love This Sausage Potato Soup Recipe?
- Big on Comfort: Creamy broth, savory sausage, and tender potatoes—need I say more?
- Hearty Enough for Dinner: This isn’t one of those soups that leaves you hungry an hour later. It’s a full meal.
- Flexible: Love spice? Add extra hot sauce. Want greens? Toss in some spinach. You can easily make it your own.
- Perfect for Leftovers: If you’re into meals that taste even better the next day, this one’s a keeper.
Ingredient Notes:
Let’s talk about the MVPs of this sausage potato soup and why they’re worth every bite:
- Italian Sausage: Whether you go mild or spicy, it’s the backbone of the soup’s flavor. I personally love spicy—it gives the soup that extra kick.
- Potatoes: Red potatoes hold their shape nicely, but Yukon Golds are great too. Honestly, use whatever you have—they all work.
- Veggies: Onion, celery, and carrots are your soup base. They’re like the reliable friends who show up and do their job without stealing the spotlight.
- Heavy Cream: This is what makes the soup so rich and dreamy. If you’re feeling a little indulgent, you could even add a splash more.
- Chicken Broth: Low-sodium is great if you’re tweaking the salt levels, but regular broth works fine too.
- Cheddar Cheese: Optional but highly recommended if you’re a cheese person. It melts into the soup and makes it extra cozy.
How To Make Sausage Potato Soup?
This sausage potato soup recipe is as straightforward as it gets, which is probably why I love it so much. Here’s how it all comes together:
- Brown the Sausage: Heat up your pot and toss in the sausage. If you’re using links, just remove the casings first. Break it up with a spoon as it cooks, and let it brown until you’re hit with that irresistible aroma. Scoop it out and save the drippings—trust me, you’ll need them.
- Sauté the Veggies: Melt some butter in the pot with those sausage drippings, then toss in your onion, celery, and carrots. Cook them for about five minutes until they soften up. Add the garlic at the end and stir for a minute or two—your kitchen will smell amazing.
- Build the Soup Base: Sprinkle the flour over the veggies and stir it in until everything looks kind of pasty. Slowly pour in the chicken broth while stirring, scraping up all those flavorful bits stuck to the bottom. Then mix in the heavy cream, soy sauce, hot sauce, and your seasoning blend.
- Add the Potatoes and Simmer: Dice up your potatoes and toss them into the pot. Bring everything to a gentle boil, then lower the heat and let it simmer for 20–25 minutes. Stir occasionally, but mostly just let it do its thing. The potatoes will turn perfectly tender.
- Combine and Finish: Stir the cooked sausage back into the soup. If you’re using cheddar cheese, now’s the time to add it—it’ll melt right into the broth and make the soup ridiculously creamy. Give it a taste and adjust the seasoning if needed.
- Serve It Up: Ladle the soup into bowls, sprinkle on some fresh parsley or red pepper flakes, and serve it hot. Crusty bread on the side is basically non-negotiable.
Storage Options
- Refrigerator: Store any leftovers in an airtight container for up to three days. When reheating, add a splash of broth or water to keep it from getting too thick.
- Freezer: Let the soup cool completely, then freeze it in portions for up to three months. Reheat it gently on the stove, stirring occasionally.
Variations and Substitutions:
Feel like experimenting? Here are a few ideas to make this sausage potato soup your own:
Want To Save This Recipe?
- Spice Things Up: Double the hot sauce or add crushed red pepper flakes for extra heat.
- Go Vegetarian: Swap the sausage for plant-based crumbles and use vegetable broth.
- Add Greens: Stir in spinach or kale during the last five minutes of cooking for a pop of color and nutrients.
- Cheese Swap: Parmesan or Gruyère would work beautifully if you’re out of cheddar.
- Thicker Soup: Mash some of the potatoes with a fork right in the pot to make it extra hearty.
What to Serve with Sausage Potato Soup?
This sausage potato soup is a meal on its own, but if you want to round things out:
- Crusty Bread: Because nothing beats dipping bread into soup.
- Side Salad: A light salad with a tangy dressing pairs perfectly with the creamy soup.
- Grilled Cheese: Honestly, does this even need an explanation?
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, it tastes even better the next day when all the flavors have had time to blend.
Can I use a different type of sausage?
Definitely! Turkey sausage, chicken sausage, or even chorizo could work here.
What if my soup gets too thick?
No big deal. Just add a little more broth or water when reheating, and it’ll be perfect.
This Sausage Potato Soup is one of those recipes that feels like a warm hug in a bowl. It’s hearty, creamy, and packed with flavor. So, what do you think? Ready to give it a try? Let me know how it turns out—I’d love to hear if you made any fun tweaks or just devoured it as is.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sausage Potato Soup Recipe
Ingredients
Seasonings:
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp ground mustard
- 1/4 tsp black pepper
Soup Ingredients:
- 1 pound ground Italian sausage hot or mild
- 2 tbsp butter
- 1 yellow onion finely diced
- 1/2 c carrots diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 tsp soy sauce
- 1 tsp hot sauce
- 5 c chicken broth
- 1 c heavy cream
- 1 1/4 pounds red potatoes about 6 small, cut into cubes
- 2 c shredded cheddar cheese optional
Garnish:
- Red pepper flakes
- Fresh parsley
Instructions
- Prepare the Sausage: If you're using sausage links. Remove the casings. Heat a large pot. Over medium heat. Add the sausage. Breaking it into small pieces. As it cooks. Continue cooking. Stirring occasionally. Until the sausage is fully browned. About 10-12 minutes. Set the cooked sausage aside. Reserving 1 tablespoon of the drippings. In the pot. If needed, add butter. To make up the difference.
- Sauté Vegetables: To the reserved drippings. Add 2 tablespoons of butter. And melt over medium heat. Add the diced onions, celery, and carrots. Cooking for about 5 minutes. Until they begin to soften. Stir in the minced garlic. And cook. For another minute.
- Build the Soup Base: Sprinkle the flour. Over the sautéed vegetables. And stir well. Cooking for 2 minutes. To eliminate the raw flour taste. Gradually pour in the chicken broth. Stirring constantly to deglaze the pot. And incorporate the browned bits from the bottom. Enhancing the flavor. Slowly mix in the heavy cream, hot sauce, soy sauce, and seasoning blend.
- Simmer the Soup: Increase the heat. To bring the mixture to a boil. Then reduce it to a simmer. Clean and dice the potatoes. Into 1-inch cubes. Then add them to the pot. Let the soup simmer uncovered. For 20-25 minutes. Or until the potatoes are tender.
- Combine and Serve: Return the cooked sausage to the pot, stirring to combine. If desired, reduce the heat to low. And mix in the shredded cheddar cheese. Until melted and smooth. Serve the soup hot. Garnished with red pepper flakes. And fresh parsley.
- Enjoy your hearty, flavorful Sausage Potato Soup!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
6 Responses
Have made this delicious soup twice now, my girlfriend loves it! As do I.
Full recipe please
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This soup is awesome. Thank for sharing the recipe. My family loves it.
This soup is beyond good. It is so tasty and filling. I added a little salt because the potatoes needed salt. I will make this over and over again it was that good.
I made the soup this evening, it was absolutely delicious. I added a dash of Worcestershire sauce and used vegetable broth instead of chicken broth as I didn’t have chicken broth on hand. I’ll definitely be making this recipe again!