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Sausage Potato Soup Recipe

BySarah
Jump to Recipe· 4.9 from 21 reviews

If you’ve been hunting for a soul-warming, easy-to-make meal that’ll leave you feeling cozy and utterly satisfied, then buckle up! This Sausage Potato Soup Recipe is exactly what your kitchen—and your belly—needs. I stumbled upon this gem during one chilly weekend, and it instantly became my go-to comfort dish. Creamy, cheesy, and packed with savory sausage and tender potatoes, it’s like a warm hug in a bowl. Trust me, once you try it, you’ll be making this over and over again.

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Why This Recipe Works

  • Balanced Flavors: The blend of savory sausage and creamy potatoes creates a hearty, satisfying base that’s never bland.
  • Creamy Texture Without Fuss: The homemade roux with butter, flour, and milk thickens the soup perfectly, no canned cream soups required.
  • Simple Ingredients, Big Impact: Everyday ingredients come together in a way that feels special but stays super approachable.
  • Customizable Heat Level: Whether you like it mild or spicy, switching sausage types makes it your own.
A close-up shows a thick creamy soup in a dark bowl placed on a white marbled surface, filled with small chunks of orange carrots, green herbs, light-colored potatoes, and brownish bits of ground meat mixed into the smooth, light orange broth. A woman's hand holds a spoon filled with a scoop of the soup, revealing the detailed mix of ingredients inside the thick liquid. Fresh green herbs lay nearby on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Sausage Potato Soup Recipe strikes a perfect balance thanks to the savory sausage, fresh vegetables, and creamy cheese sauce. Each ingredient plays a crucial role in building layers of flavor and texture. Pro tip: get good quality sausage and fresh cheese—you’ll thank me later!

  • Italian sausage: Provides robust flavor and a juicy, meaty bite—mild or hot depending on your spice preference.
  • Butter: Adds richness and helps create the creamy roux base without heaviness.
  • Olive oil: Used to supplement fat if there’s not enough sausage grease, ensuring a good sauté without burning.
  • Mirepoix (carrots, celery, onion): The classic flavor trio that gives depth and a slightly sweet aroma to the soup.
  • Garlic: A quick burst of flavor that brightens the whole dish.
  • Baby gold potatoes: They cook evenly without peeling and give the soup its comforting, chunky texture.
  • Dried parsley and basil: Herbs that enhance the taste with gentle earthiness and a hint of warmth.
  • Chicken stock: The savory liquid base that ties all the ingredients together.
  • Flour: Key for thickening the soup when making the roux.
  • Milk and heavy cream: Create that luscious creaminess without making it too heavy.
  • Salt and pepper: Essential seasonings to brighten and balance the flavors perfectly.
  • Extra-sharp cheddar cheese: Melts beautifully, adding a rich, tangy sharpness enhancing every spoonful.
  • Sour cream: Adds a subtle tang and silkiness when stirred in at the end.
  • Buttered bread (optional): The perfect companion to soak up every last drop of that delicious soup.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Sausage Potato Soup Recipe is. It’s a blank canvas for you to add your own flavors or swap ingredients as you like. I usually make it with mild sausage for the family but sometimes add extra red pepper flakes if I’m craving some heat!

  • Spicy Variation: I once switched to hot Italian sausage and added a diced jalapeño—wow, what a kick that gave without overpowering the cozy vibe.
  • Dairy-Free Alternative: Use coconut milk or an unsweetened almond milk and skip the cheese for a lighter, dairy-free twist that still tastes comforting.
  • Veggie Boost: Feel free to add chopped kale or spinach near the end of cooking—it adds color and nutrition without changing the flavor profile much.
  • Make it Gluten-Free: Swap the flour in the roux for cornstarch or a gluten-free blend; just whisk until thickened as usual.

Step-by-Step: How I Make Sausage Potato Soup Recipe

Step 1: Brown the Sausage with Love

Start by heating a large pot over medium-high heat. Toss in the Italian sausage—you’ll hear it sizzle right away. Let it sear undisturbed for about a minute, then grab a wooden spoon and start crumbling it up. Browning the sausage deeply adds the kind of richness you won’t get if you rush this step. Once done, scoop the sausage onto a paper towel-lined plate, but leave about a tablespoon of that flavorful grease in the pot; if there’s not enough, add a splash of olive oil. This grease is going to carry your veggies beautifully!

Step 2: Sauté Your Veggie Base

In the same pot, melt a tablespoon of butter into the sausage fat, then add your diced carrots, celery, and onion (the classic mirepoix). Sauté these for 5 to 7 minutes until they’ve softened and become fragrant—this is where the magic starts! Toss in the minced garlic last and stir it in for about 30 seconds. Be careful not to burn the garlic; you want just that delightful aroma waving at you.

Step 3: Cook the Potatoes and Herbs

Now, add your chopped baby gold potatoes right into the pot along with dried parsley, dried basil, salt, and pepper. Pour in the chicken stock and crank the heat up until you reach a boil. Then, lower the heat to medium-low, cover the pot with a lid, and let everything simmer for about 15 to 20 minutes, or until those potatoes are fork-tender. This step builds the heart of your soup’s flavor and texture—don’t rush it!

Step 4: Create the Creamy Roux

While the potatoes cook, melt the rest of your butter in a medium pot over medium heat. Stir in the flour and whisk continuously for about a minute to cook off the raw taste—this is your roux, the thickening champion. Slowly pour in the milk, whisking constantly to avoid lumps, and cook until it thickens and gently boils. Stir in the heavy cream, then remove from heat. This luscious mixture is what takes your soup from good to unforgettable.

Step 5: Combine and Finish

Once your veggies are tender, stir in the creamy milk and roux mixture. Turn off the heat and gradually add in the shredded extra-sharp cheddar cheese, stirring gently so it melts smoothly. Finally, stir in the sour cream and add your browned sausage back to the pot. Give it a taste and adjust seasoning with a little more salt or pepper if needed. Serve it warm with some buttery bread ready to soak up every delicious drop!

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Pro Tips for Making Sausage Potato Soup Recipe

  • Don’t Skip Browning: Taking the time to deeply brown your sausage makes a huge difference in flavor depth.
  • Even Potato Chunks: Cut your potatoes into uniform pieces so they cook evenly for perfect texture every time.
  • Freshly Shred Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting—your soup deserves better!
  • Adjust Creaminess Last: Add cream and cheese gradually to control soup thickness and avoid it becoming too heavy.

How to Serve Sausage Potato Soup Recipe

Sausage Potato Soup Recipe - Recipe Image

Garnishes

I love topping mine with a sprinkle of fresh chopped parsley or scallions for a subtle pop of color and brightness. A little extra shredded cheddar on top right before serving adds indulgence, and a few cracked black peppercorns bring a little kick that wakes up the taste buds.

Side Dishes

Hearty buttered bread is my absolute favorite partner in crime here—perfect for dipping and soaking up every flavorful spoonful. Sometimes I serve it with a simple crisp green salad dressed in vinaigrette to balance the richness of the soup.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in cute individual mugs or rustic bread bowls—it adds charm and encourages everyone to savor the experience. Pair it with a glass of chilled white wine or sparkling water with lemon for a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let any leftovers cool to room temperature before transferring them to an airtight container. I usually keep mine in the fridge for up to 3 or 4 days, and it reheats beautifully so no leftovers go to waste.

Freezing

Believe it or not, this soup freezes well! I pour it into freezer-safe bags laid flat for efficient storage. When you thaw it overnight in the fridge, it recovers its creamy goodness perfectly—just be sure to stir well during reheating to bring it back to life.

Reheating

I usually reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking or scorching. If it feels too thick after chilling or freezing, add a splash of chicken stock or milk to loosen it up without dulling the flavor.

FAQs

  1. Can I use other types of sausage for this Sausage Potato Soup Recipe?

    Absolutely! While Italian sausage adds a classic flavor, you can use chorizo for a smoky twist, breakfast sausage for milder taste, or even turkey sausage for a leaner option—just adjust seasoning accordingly.

  2. Do I need to peel the potatoes for this soup?

    Nope! Using baby gold potatoes means you can skip peeling since their skins are thin and soften nicely when cooked, adding a bit of texture and extra nutrients.

  3. Can I make this soup thicker or thinner?

    You sure can. For a thicker soup, add a bit more flour to your roux or reduce the broth slightly. To thin it out, simply stir in extra milk or chicken stock during reheating until you reach your desired consistency.

  4. Is this soup freezer-friendly?

    Yes! This Sausage Potato Soup Recipe freezes very well. Just cool completely before freezing and thaw in the refrigerator overnight before reheating gently. Cheese soups sometimes separate slightly after freezing, but stirring well while reheating brings it back to creamy perfection.

  5. Can I make this soup dairy-free?

    Definitely! Swap out the butter for a dairy-free alternative, use plant-based milk like unsweetened almond or oat milk, and skip the cheese or use a dairy-free cheese alternative. The sausage and potatoes will still deliver hearty flavor.

Final Thoughts

This Sausage Potato Soup Recipe truly checks all my comfort-food boxes: it’s creamy, cheesy, packed with hearty sausage, and incredibly satisfying without being complicated. Whenever I’m looking for that perfect cozy meal or need to impress friends with something simple yet special, this soup is what I turn to. I can’t wait for you to try it and see how it becomes one of your favorite weeknight dinners too—consider it my little secret passed onto you, just like chatting over a cup of coffee.

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Sausage Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews
  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
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Description

A rich and comforting Italian sausage potato soup featuring tender potatoes, savory sausage, and a creamy cheddar cheese base, perfect for a hearty meal served with buttered bread.

Ingredients

Sausage and Vegetables

  • 1 pound Italian sausage mild or hot
  • 5 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 2-1/4 cups mirepoix or 3/4 cup each: diced carrots, celery, and yellow onion
  • 1 teaspoon minced garlic
  • 4 cups chopped baby gold potatoes no need to peel
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Liquids and Dairy

  • 4 cups chicken stock or broth
  • 6 tablespoons flour
  • 3 cups milk 1%, 2%, or whole
  • 1/2 cup heavy cream
  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • 1/4 cup sour cream

Serving

  • Hearty buttered bread for serving, optional

Instructions

  1. Cook Sausage: Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then crumble with a wooden spoon. Cook until deeply browned. Transfer sausage to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If grease is insufficient, add 1 tablespoon olive oil.
  2. Sauté Vegetables: In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 7 minutes until softened. Add minced garlic and cook for 30 seconds more.
  3. Cook Potatoes: Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring to boil, then reduce heat to medium-low. Cover and cook for 20 minutes or until potatoes are fork-tender.
  4. Prepare Roux and Cream Sauce: While potatoes cook, melt 4 tablespoons butter in a medium pot over medium heat. Stir in flour and whisk constantly for 1 minute. Slowly pour in milk while whisking until smooth. Cook whisking continuously until mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
  5. Combine and Finish Soup: Once vegetables are tender, stir in the milk and cream mixture. Turn off heat and add shredded cheddar cheese a handful at a time, stirring gently until fully melted. Stir in sour cream, then return cooked sausage to the soup. Adjust seasoning with additional salt and pepper as needed.
  6. Serve: Serve the soup warm with hearty buttered bread if desired.

Notes

  • Cut vegetables and potatoes into even pieces for uniform cooking and texture consistency throughout the soup.
  • Use freshly shredded extra-sharp cheddar cheese for best melting and flavorful results; pre-shredded cheese may not melt as smoothly.
  • Let soup cool before storing in an airtight container in the fridge for up to 3–4 days.
  • For freezing, place soup in a freezer-safe bag laid flat and thaw overnight in the fridge before reheating.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 24 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 65 mg

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