Sausage Potato Soup Recipe
If you’re craving something cozy, filling, and downright comforting, this Sausage Potato Soup Recipe is going to become your new go-to. Imagine tender potatoes, savory Italian sausage, and a creamy broth all simmered together to perfection—it’s like a warm hug in a bowl. I’ve made this for chilly evenings with friends and family, and it’s always a hit. Stick around because I’m going to walk you through everything you need to know to make it just right.
Why This Recipe Works
- Balanced Creaminess: The mix of milk, cream, and cheese creates a velvety texture that’s rich but not overpowering.
- Savory Depth: Italian sausage brings bold flavor and a satisfying bite without needing extra seasoning.
- Hearty Ingredients: Potatoes and mirepoix veggies make it filling and nutritious, perfect for any meal.
- Simple Techniques: Straightforward steps ensure you get perfect soup every time, even if you’re a kitchen newbie.
Ingredients & Why They Work
The magic behind this sausage potato soup recipe comes down to combining classic comfort ingredients that complement each other beautifully—creamy, savory, and fresh. Plus, knowing a bit about why to choose each ingredient will help you shop smarter and make your soup even better.
- Italian sausage: I usually go with mild, but if you like a bit of heat, hot sausage adds a kick that wakes up the soup.
- Butter: Using butter gives the base a rich flavor and helps veggies soften perfectly.
- Olive oil: Adds a touch of fruitiness and prevents anything from sticking when browning sausage.
- Mirepoix (carrots, celery, and yellow onion): This trio is classic for developing depth—don’t skip it or substitute if possible!
- Garlic: Just a teaspoon of minced garlic brightens up the whole dish without overpowering it.
- Baby gold potatoes: These don’t need peeling and hold their shape well, making for that perfect, fork-tender bite.
- Dried parsley and basil: Add an herby note that lifts the savory flavors of the sausage and broth.
- Chicken stock: It’s the perfect cooking liquid here—not too heavy but flavorful enough to carry the soup.
- Flour: Key for making a smooth, creamy base—think of it as your secret thickening weapon.
- Milk & heavy cream: Together they build the soup’s silky texture with the right balance of lightness and richness.
- Extra-sharp cheddar cheese: Freshly shredded for maximum meltiness and that punch of tangy flavor I love.
- Sour cream: Adds a subtle tang that rounds out the richness—trust me on this one!
Make It Your Way
One of the things I love about this sausage potato soup recipe is how easy it is to tweak. Whether you’re making it for picky eaters or want to experiment with flavors, you can adjust it without losing its comforting soul.
- Spicier version: Swap mild Italian sausage for hot, and sprinkle in a pinch of cayenne or red pepper flakes; I tried this last winter and it was perfect for warming up after skiing.
- Lower dairy: Using just milk and skipping cream keeps it lighter; just make sure to choose whole or 2% milk to keep some richness.
- Extra veggies: Feel free to add chopped spinach or kale near the end of cooking—it adds color and nutrients without messing with texture.
- Cheese swap: If cheddar isn’t your favorite, gouda or Monterey Jack are excellent melty alternatives I’ve enjoyed.
Step-by-Step: How I Make Sausage Potato Soup Recipe
Step 1: Brown the Sausage Perfectly
Start by heating a large pot over medium-high heat and tossing in the Italian sausage. Let it sear without stirring for about a minute to develop color, then break it up with a wooden spoon. Cook until it’s deeply browned—that caramelization is what brings amazing flavor to the soup. When it’s done, scoop it out onto paper towels, but remember to leave about a tablespoon of the flavorful grease behind. If there’s not enough, add a splash of olive oil. This step sets the savory foundation, so don’t rush it!
Step 2: Sauté the Mirepoix
Next, add a tablespoon of butter to the same pot. Once melted, toss in your diced carrots, celery, and onion. Sauté these veggies for 5-7 minutes until they’re soft and smelling sweet—that’s your signal they’re ready. Then add the garlic and cook it for about 30 seconds; garlic burns quickly, so keep an eye on it. This vegetable mix adds layers of flavor and texture that make the soup truly comforting.
Step 3: Simmer the Potatoes & Herbs
Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, crank the heat to boil, and then reduce it to medium-low to simmer gently. Cover the pot and let everything cook for 15-20 minutes, or until the potatoes are tender when poked with a fork. Evenly sized pieces help everything cook uniformly, which I learned after cutting some pieces too big one time—it made a few bites mushy while others were still firm.
Step 4: Make the Creamy Base
While your potatoes are simmering, melt 4 tablespoons of butter in a separate medium pot over medium heat. Whisk in the flour and cook it for a full minute to get rid of that raw flour taste. Then slowly add your milk, whisking constantly so it doesn’t clump. Keep cooking and whisking until this mixture thickens and just starts to gently boil. Stir in the heavy cream, then take it off the heat. This homemade roux-and-milk base is what gives the soup that luscious creamy texture I can’t get enough of.
Step 5: Combine & Add Cheese
When the potatoes are ready, pour your thickened milk and cream mixture into the pot with the veggies. Turn off the heat and slowly add the shredded extra-sharp cheddar cheese, a handful at a time, stirring gently until the cheese melts smoothly. Stir in the sour cream—it brings a subtle tang that balances the richness. Finally, fold the browned sausage back into the soup. Give it a taste and adjust salt and pepper as needed. This finishing step is where the flavors truly come together.
Step 6: Serve Warm with Bread
Ladle the soup into bowls and serve it up with some hearty buttered bread. I like toasting mine with a little garlic butter—because, well, bread with soup is just better. Enjoy it hot, and don’t be surprised if it becomes a family favorite like it is in my house!
Tips from My Kitchen
- Evenly Cut Potatoes: Cut your potatoes into similar sizes to ensure they all cook evenly—this avoids the frustration of some pieces being mushy while others are still firm.
- Shred Cheese Yourself: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so shred your extra-sharp cheddar fresh for the creamiest results.
- Don’t Rush the Roux: Cooking the flour with butter until lightly golden before adding milk eliminates the raw flour flavor and thickens the soup beautifully.
- Adjust Seasonings at the End: Salt and pepper levels can change once cheese and sausage are added, so always taste and tweak as the final step.
How to Serve Sausage Potato Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra shredded cheddar and a little chopped fresh parsley for color and freshness. Sometimes, I add a dollop of sour cream or some crispy fried onions for texture. It’s simple but adds that extra something special.
Side Dishes
Hearty buttered bread is my go-to companion for this sausage potato soup recipe. You might also enjoy it with a crisp green salad to lighten things up or some crusty artisan rolls. It’s such a satisfying meal that sometimes all you need on the side is a cold drink and good company.
Creative Ways to Present
For a cozy dinner party, I like serving the soup in mini bread bowls made from hollowed-out sourdough rolls—it’s fun and adds a rustic look. Another time, I topped it with a swirl of pesto for a vibrant twist. Presentation can be simple or festive, and this soup adapts well either way.
Make Ahead and Storage
Storing Leftovers
After letting the soup cool to room temperature, I store it in an airtight container in the refrigerator for up to 3-4 days. Reheating gently on the stovetop keeps the texture just right—avoid microwaving too long or on high to prevent separation.
Freezing
This sausage potato soup recipe freezes surprisingly well. I pour cooled soup into freezer-safe bags, laid flat for easy storage, and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating—it tastes just as good as fresh with no loss in texture.
Reheating
I reheat leftovers slowly on the stove over medium-low heat, stirring frequently so the cheese stays creamy and the soup doesn’t stick or scorch. If it feels too thick, adding a splash of milk helps loosen it up without diluting the flavor.
FAQs
-
Can I use turkey sausage instead of Italian sausage in the sausage potato soup recipe?
Absolutely! Turkey sausage works as a leaner alternative, though it’s milder in flavor. You might want to add extra herbs or a pinch of smoked paprika to boost the savory notes.
-
Do I have to peel the potatoes for this recipe?
Nope, using baby gold potatoes means you don’t have to peel them – their skins are thin and soften during cooking, adding texture and nutrients to your soup.
-
Can I make this sausage potato soup recipe in a slow cooker?
Yes, you can! Brown the sausage and sauté the veggies as usual, then transfer everything to the slow cooker with the potatoes, herbs, and broth. Cook on low for 6-7 hours or on high for 3-4 hours. Add dairy and cheese at the end to avoid curdling.
-
How do I prevent the soup from getting grainy after reheating?
Reheat slowly and stir often over low heat. If it thickens too much, add a bit of milk and whisk well. Also, fresh cheese shred melts smoother than pre-packaged shredded cheese, which helps maintain creamy texture.
-
Can I add other vegetables to the sausage potato soup recipe?
Definitely! Feel free to add chopped spinach, kale, or even corn. Just add leafy greens near the end of cooking so they don’t overcook, keeping the soup vibrant and fresh.
Final Thoughts
This sausage potato soup recipe is one I reach for when I want something satisfying and heartwarming—maybe it’s the creaminess, the sausage, or just how everything melds together. I hope it becomes a favorite in your home like it did in mine. It’s the kind of meal you make when you want comfort without fuss, and sharing a bowl feels like sharing a little bit of happiness. Give it a try, and I bet you’ll love it as much as I do.
Print
Sausage Potato Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and creamy Sausage Potato Soup featuring Italian sausage, baby gold potatoes, and a rich blend of cheddar cheese and cream. This comforting soup combines sautéed vegetables and savory herbs in a flavorful chicken broth base, perfect for a satisfying family meal.
Ingredients
Sausage and Vegetables
- 1 pound Italian sausage mild or hot
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 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
- Cook the Sausage: Heat a large pot over medium-high heat. Add the Italian sausage and let it sear for 1 minute. Use a wooden spoon to crumble it and cook until deeply browned. Transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon grease in the pot. If there is less than 1 tablespoon of grease, add 1 tablespoon olive oil to the pot.
- Sauté Vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and yellow onion. Sauté for 5–7 minutes until the vegetables soften, or 7–10 minutes if the pieces are larger. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Potatoes and Herbs: 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 simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Make the Cream Mixture: While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to form a roux. Slowly pour in the milk while whisking continuously until smooth. Cook and whisk until the mixture thickens and gently boils. Stir in the heavy cream and remove from heat.
- Combine and Finish Soup: When the potatoes are tender, stir the milk and cream mixture into the soup pot. Turn off the heat and add the shredded extra-sharp Cheddar cheese, a handful at a time, stirring gently until melted. Stir in the sour cream. Return the cooked sausage to the pot. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve with hearty buttered bread if desired. Enjoy warm for a comforting meal.
Notes
- Cut the vegetables and potatoes into even pieces to ensure they cook evenly and provide a consistent texture throughout the soup.
- Use freshly shredded extra-sharp Cheddar cheese for the best flavor and smooth melting; pre-shredded cheese may not melt as well.
- Store leftover soup in an airtight container in the fridge for 3–4 days after cooling to room temperature.
- For freezing, place the soup in a freezer-safe bag laid flat and thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
