Sausage Potato Soup

Sausage Potato Soup is the ultimate comfort bowl packed with flavorful sausage, tender potatoes, cream-rich broth, and everything you love in a hearty meal. If you’re craving something warm, satisfying, and easy to make, this soup delivers. With minimal fuss and maximum flavor, it’s one of those recipes you’ll want to revisit again and again.

Why You’ll Love This Sausage Potato Soup

You’ll love this Sausage Potato Soup because it brings together bold, savory sausage with soft, buttery potatoes and a luxuriously creamy base—a combination that hits all the right notes for a cozy dinner. It’s also forgiving: you can go mild or spicy with the sausage, adjust vegetables, and still end up with something wonderful. It works brilliantly for weeknight meals or a relaxed weekend lunch where you want comfort without complexity. Plus, it pairs so well with crusty bread or a simple green salad for a full, satisfying experience.

Ingredients

• 1 pound Italian sausage (mild or hot)
• 5 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2¼ cups mirepoix (or ¾ cup each diced carrots, celery, yellow onion)
• 1 teaspoon minced garlic
• 4 cups of baby gold potatoes, chopped evenly with the skins left on
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 4 cups chicken stock or broth
• 6 tablespoons flour
• 3 cups milk (1 %, 2 % or whole)
• ½ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups freshly shredded extra-sharp Cheddar cheese
• ¼ cup sour cream
• Hearty buttered bread for serving (optional)

Step-by-Step: How to Make Sausage Potato Soup

1. Heat a large pot over medium-high heat. Place the Italian sausage into the pot and allow it to sear for a minute before breaking it apart with a wooden spoon. Cook until the sausage is deeply browned, then transfer it to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. Add 1 tablespoon of olive oil if the pot lacks sufficient grease.
2. In the same pot, melt 1 tablespoon butter. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Stir in the minced garlic and let it sauté for about 30 seconds more.
3. Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock, bring the mixture to a boil, then reduce heat to medium-low, cover the pot, and cook for 15–20 minutes or until the potatoes are fork-tender.
4. While the potatoes are cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute. Gradually add the milk, whisking continuously to achieve a smooth consistency. Cook, continuing to whisk, until the mixture thickens and begins to gently boil. Remove from heat and stir in the heavy cream.
5. Once the potatoes are tender, stir the milk and cream mixture into the main soup pot. Turn off the heat and add the shredded extra-sharp Cheddar cheese a handful at a time, stirring gently until fully melted. Next, mix in the sour cream, then add the cooked sausage back into the soup.
6. Give the soup a taste and fine-tune the seasoning with additional salt and pepper, if necessary.
7. Serve the soup warm, optionally with hearty buttered bread on the side.

Helpful Tips

• Cut all vegetables and potatoes into uniform pieces to ensure even cooking and a smooth, consistent texture throughout.
• Using freshly shredded cheese (rather than pre-shredded) gives a smoother melt and richer flavor.
• When making the milk and cream roux mixture, whisk constantly to avoid lumps and ensure a smooth texture.
• If your soup becomes too thick as it sits, stir in a little extra stock or milk to loosen it up.
• Brown the sausage well—those browned bits add incredible flavor to the soup base.
• Serve immediately for best texture, as cream-based soups and potatoes can change slightly as they sit.

Substitutions And Variations

• Swap Italian sausage for smoked sausage or turkey sausage for a different flavor profile.
• Use different potato varieties like russet, red, or Yukon gold.
• For a lighter version, reduce or omit the heavy cream and use more milk or even blend in white beans.
• Add greens like spinach, kale, or Swiss chard toward the end for color and nutrients.
• Make it spicier by using hot Italian sausage and red pepper flakes.
• For a gluten-free version, thicken the soup with cornstarch or gluten-free flour.

Storage Instructions

Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3–4 days. For freezing, use a freezer-safe bag laid flat to save space. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop, and if needed, stir in a little milk or broth to adjust the consistency.

Nutritional Information

Serving size: 1 serving | Calories: 533 kcal | Carbohydrates: 23.8 g | Protein: 18.6 g | Fat: 41 g | Cholesterol: 110.6 mg | Sodium: 635 mg | Fiber: 2.3 g | Sugar: 6.8 g

Serving Suggestions

This soup is fantastic with a thick slice of buttered bread or a crusty roll for dipping. Add a fresh green salad on the side to balance the richness. You can also pair it with garlic bread or roasted vegetables like Brussels sprouts for a more complete meal.

Frequently Asked Questions About Sausage Potato Soup

Q: Can I use sausage links instead of bulk Italian sausage?
A: Yes, just remove the casings and crumble the meat, or slice the links if you prefer chunks.

Q: Can I omit the cream and still have a creamy soup?
A: Absolutely. You can use additional milk or blend in white beans or potatoes for a creamy texture without extra dairy.

Q: Will this soup freeze well?
A: It freezes okay, but the texture may change slightly due to the cream and potatoes. For best results, freeze in small portions and reheat gently with a splash of broth or milk.

Q: What kind of potatoes should I use?
A: Baby gold, Yukon gold, red, or russet all work well. Just be sure to chop them evenly.

Q: Can I make this soup vegetarian?
A: Yes, substitute plant-based sausage and vegetable broth, and use dairy-free alternatives for the cream and cheese.

Conclusion

Thank you for joining me in this kitchen adventure with this warm and comforting Sausage Potato Soup. I hope you enjoy how easy it is to prepare, how satisfying it is to serve, and how delicious every spoonful will taste. Whether you’re making it on a busy weeknight or slowing down for a relaxed weekend meal, this dish is designed to bring you flavor, warmth, and a feeling of being cared for. I’m so glad you’re part of our food-loving community. Wishing you happy cooking, delicious results, and many cozy bowls ahead.

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