If you’re craving a warm, comforting bowl of goodness that hits all the right notes, you’re going to fall head over heels for this Sausage Potato Soup Recipe. I absolutely love how creamy and flavorful it turns out, plus it’s packed with tender potatoes and savory sausage that my whole family goes crazy for. Whether you’re making it for a cozy night in or feeding a crowd, this recipe is straightforward, satisfying, and downright delicious—stick around, and I’ll guide you through making it a total success in your kitchen.
Why You’ll Love This Recipe
- Rich, Creamy Texture: The combination of milk, cream, and extra-sharp cheddar makes every spoonful silky smooth.
- Hearty & Flavorful: Italian sausage gives a great punch of spice and depth without overpowering the potatoes.
- Comfort Food Made Easy: It’s a straightforward recipe that feels special but comes together without any fuss.
- Family Favorite: My household asks for this again and again, which says a lot about its staying power.
Ingredients You’ll Need
Each ingredient in this Sausage Potato Soup Recipe works together to build deep, homey flavors and that velvety texture I love so much. Picking fresh mirepoix veggies and shredding your own sharp cheddar really makes it shine, so grab quality ingredients where you can.
- Italian sausage: Choose mild or hot depending on how much spice you want, and brown it well for rich flavor.
- Unsalted butter: Used in two spots to build flavor and create the creamy base.
- Olive oil: Helps when the sausage doesn’t release enough grease.
- Mirepoix (carrots, celery, yellow onion): This veggie trio adds the classic soup foundation—make sure it’s diced evenly.
- Minced garlic: Just a little goes a long way for an aromatic boost.
- Baby gold potatoes: No need to peel, just chop into even cubes for consistent cooking.
- Dried parsley and basil: Adds subtle herbal notes that complement the sausage.
- Chicken stock or broth: The liquid that ties it all together—homemade or store-bought both work.
- Flour: For thickening the soup into that comforting chowder-like consistency.
- Milk: Use 1%, 2%, or whole depending on how rich you want your soup.
- Heavy cream: Just a splash amps up the creaminess without weighing it down.
- Salt and pepper: Season carefully and adjust at the end for that perfect balance.
- Extra-sharp cheddar cheese: Freshly shredded melts better and gives you that punch of sharp flavor.
- Sour cream: Stirred in at the end for tang and extra texture.
- Hearty buttered bread: Optional, but trust me, it’s wonderful for dipping.
Variations
I love making this sausage potato soup my own based on what’s in the fridge or the mood we’re in. You should definitely feel free to mix things up—you can easily make it your signature cozy bowl.
- Spicy Kick: Swap mild sausage for hot Italian sausage to add extra heat that I know some friends adore.
- Vegetarian Version: Skip the sausage and add smoked paprika and extra veggies like mushrooms—I’ve tried this when guests didn’t eat meat, and it was still hearty and tasty.
- Dairy-Free: Use coconut milk instead of dairy and omit cheese and sour cream—I did this once for a friend, and the soup still felt rich and satisfying.
- Chunky vs. Smooth: For a creamier vibe, blend part of the soup and then stir it back in; I’ve found this works wonders if your family loves smooth soups.
How to Make Sausage Potato Soup Recipe
Step 1: Brown the Sausage to Perfection
Start by heating your big soup pot over medium-high. Toss in the sausage and just let it sear for a minute without stirring—that’s where the magic starts with a nice crust. Then, break it up with a wooden spoon and keep cooking until it’s beautifully browned all over. This step really layers in the flavor, so don’t rush! I like to transfer it to a plate lined with paper towels to drain but leave about a tablespoon of the sausage grease behind in the pot. If it’s looking a little dry, drizzle in a bit of olive oil before moving on.
Step 2: Sauté the Vegetables
Into the same pot, melt a tablespoon of butter and add your diced carrots, celery, and onion—the classic mirepoix combo. Cook these for 5 to 7 minutes, stirring occasionally, until they’re soft and fragrant. This slow, gentle cook helps bring out their natural sweetness. Toss in the minced garlic last and sauté just 30 seconds more to keep it from burning but release all that yummy aroma.
Step 3: Add Potatoes, Herbs, and Broth
Stir in the chopped baby gold potatoes along with dried parsley, dried basil, salt, and pepper. Pour in your chicken stock and crank the heat until it boils. Then reduce to medium-low, cover the pot, and let everything simmer gently for 15 to 20 minutes until those potatoes are fork-tender. This is where the soup starts to develop that hearty base, and the house will smell incredible.
Step 4: Make the Creamy Base Separately
While the potatoes cook, melt the remaining butter (about 4 tablespoons) in a medium saucepan over medium heat. Whisk in the flour and keep stirring for a minute to cook out the raw taste. Then, slowly add the milk, whisking constantly, to avoid lumps. Keep whisking as the mixture gently boils and thickens—it should coat the back of a spoon when ready. Stir in the heavy cream and then remove from heat. This béchamel-like base is the cornerstone of that luscious texture you’re after.
Step 5: Combine, Cheese, and Final Seasoning
Once the potatoes are tender, pour your creamy milk mixture into the big pot with the veggies. Turn off the heat and add the shredded sharp cheddar a handful at a time, gently stirring until it melts into a silky smooth delight. Finally, mix in the sour cream and return the sausage to the pot. Give it all a taste and adjust the salt and pepper if needed. Now, you’re ready to serve!
Pro Tips for Making Sausage Potato Soup Recipe
- Even Chopping: I learned that cutting potatoes and veggies into similar-sized pieces helps them cook evenly, so every bite has the right texture.
- Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that make it melt unevenly, so I always grate my cheddar fresh for silky results.
- Don’t Skip the Rest: Let the soup sit for a few minutes after cooking so the flavors marry—that brief wait makes a surprising difference in taste.
- Avoid Over-Thickening: If your soup gets too thick, just stir in extra broth or milk gradually until you reach your preferred consistency.
How to Serve Sausage Potato Soup Recipe
Garnishes
When I serve this soup, I love topping it with a sprinkle of fresh chopped parsley or scallions for a pop of color and brightness. Sometimes, I throw in a little extra shredded cheddar on top, which melts beautifully and keeps the cheesy vibe going. A dollop of sour cream on each bowl adds creaminess with a tang that balances the richness.
Side Dishes
My go-to side for this sausage potato soup is a big hunk of buttery toasted bread—perfect for soaking up leftovers at the bottom of the bowl. Sometimes I serve it alongside a simple green salad to lighten things up or some roasted Brussels sprouts when I want extra veggies on the plate.
Creative Ways to Present
For special occasions, I like to ladle the soup into rustic bread bowls—it’s a total crowd-pleaser and makes the meal feel festive and cozy. Adding a sprinkle of crunchy bacon bits or a swirl of pesto on top is fun to mix things up and add layers of flavor everyone will notice.
Make Ahead and Storage
Storing Leftovers
After making your soup, I always let it cool down to room temperature before storing it in an airtight container in the fridge. This soup keeps really well and tastes even better the next day once all those flavors have had time to meld. It lasts about 3 to 4 days refrigerated, making it an easy weeknight lifesaver.
Freezing
If you want to stash some soup for later, freezing works wonderfully too. I pour it into freezer-safe bags laid flat—this saves space and thaws evenly overnight in the fridge. Just be aware the texture might be slightly creamier after freezing, but the flavor holds up great.
Reheating
When reheating, I prefer warming it on the stovetop over medium-low heat, stirring occasionally to stop the cream and cheese from sticking or separating. Adding a splash of milk if it feels too thick helps bring back that perfect creamy consistency.
FAQs
-
Can I use regular potatoes instead of baby gold potatoes?
Absolutely! You can use russet or Yukon Gold potatoes cut into small, even chunks. The key is uniform size so they cook through evenly and don’t end up mushy or undercooked. Just peel regular potatoes if you prefer, though baby golds are nice because they don’t require peeling.
-
Is it okay to use pre-shredded cheese for this soup?
You can, but I highly recommend shredding your own cheddar. Pre-shredded cheeses often contain anti-caking agents that can affect how smoothly the cheese melts, sometimes making the soup a bit grainy. Freshly shredded cheese blends beautifully for that rich, silky texture.
-
Can I make this soup vegetarian?
Yes! Simply swap the Italian sausage for a plant-based alternative or increase the amount of vegetables—like mushrooms or beans—and use vegetable broth instead of chicken stock. Adding smoked paprika or smoked salt can help mimic some of the savory sausage flavor.
-
Why does my soup sometimes get too thick?
This happens when the flour and dairy base thickens too much or when the soup sits too long without stirring. To fix, simply add a little more broth or milk while reheating to loosen it up. Whisking during the milk base preparation also helps prevent lumps.
Final Thoughts
This Sausage Potato Soup Recipe is one of those comforting dishes that’s become a staple in my kitchen—and I’m confident you’ll love it as much as I do. It’s hearty, creamy, and loaded with flavor, perfect for chilly days or anytime you need a bowl of cozy warmth. Give it a try; I’m pretty sure your family or friends will be asking for seconds before you know it!
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
This Sausage Potato Soup is a comforting, hearty dish featuring crumbled Italian sausage, tender baby gold potatoes, and a creamy base enriched with sharp cheddar cheese and a touch of sour cream. Perfect for warming up on chilly days, this soup combines savory flavors with smooth textures, served best with crusty buttered bread.
Ingredients
Sausage and Fats
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
Vegetables and Herbs
- 2-1/4 cups mirepoix (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
Liquids and Thickening
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
Seasonings and Cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
Optional
- Hearty buttered bread for serving
Instructions
- Cook the sausage: Heat a large pot over medium-high heat. Add the Italian sausage and sear for 1 minute before crumbling it with a wooden spoon. Cook until deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil.
- Sauté the vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion, sautéing for 5–7 minutes until tender (or 7–10 minutes if vegetables are larger). Add minced garlic and cook for 30 seconds more to release its flavor.
- Add potatoes and spices: Stir in chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock, and bring the mixture to a boil. Then reduce heat to medium-low, cover the pot, and cook for 15–20 minutes, or until potatoes are fork-tender.
- Prepare the creamy base: While the potatoes cook, melt 4 tablespoons of butter in a medium pot over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the milk while continuing to whisk to avoid lumps. Continue cooking and whisking until the mixture thickens and gently boils. Stir in the heavy cream and remove from heat.
- Combine soup components: Once the vegetables are tender, stir the milk and cream mixture into the soup pot. Turn off the heat and gradually add the shredded extra-sharp Cheddar cheese, stirring gently until fully melted.
- Finish the soup: Stir in the sour cream and return the cooked sausage to the pot. Adjust the seasoning with additional salt and pepper to taste. Serve the soup warm, optionally accompanied by hearty buttered bread.
Notes
- Ensure vegetables and potatoes are cut into even pieces so they cook uniformly and provide consistent texture.
- For best flavor and smooth melting, shred your own extra-sharp cheddar cheese instead of using pre-shredded.
- Store cooled soup in an airtight container in the fridge for 3–4 days.
- To freeze, place the soup in a freezer-safe bag laid flat and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
