Sausage Potato Soup Recipe

There’s just something about a warm, hearty soup that feels like the culinary equivalent of a cozy hug, don’t you think? This sausage potato soup is no exception. It’s packed with tender potatoes, savory sausage, and just the right amount of creamy goodness to make it an instant favorite. Whether you’re curled up on the couch on a chilly evening or serving it up for a casual family dinner, this soup delivers both comfort and flavor in every spoonful.

Now, I first stumbled upon this recipe during one of those frantic weeknights where dinner planning took a backseat to life. You know the type, right? I had some ground Italian sausage hanging out in the fridge, a few lonely potatoes, and not much else that screamed “meal.” So, I threw them all into a pot, crossed my fingers, and hoped for the best. What came out was pure magic—a soup that was not only rich and flavorful but came together surprisingly quickly. It’s been in my rotation ever since, and I’ve made it so many times I could probably do it in my sleep.

Sausage Potato Soup Recipe

🍳 Why this sausage potato soup is a game-changer

What makes this sausage potato soup worth trying? For one, it’s a brilliant balance of simple, everyday ingredients coming together in a way that feels a bit special. The addition of ground Italian sausage brings a robust, savory punch, while the creamy broth wraps everything in a smooth, velvety blanket. Plus, the combination of carrots, celery, and onions adds a nice, classic soup base without being overpowering. And if you’re a fan of cheese (who isn’t?), a little shredded cheddar at the end elevates it from cozy to indulgent.

This is also one of those soups that you can easily adapt to what you have on hand. Missing an ingredient or two? No worries—I’ve got you covered with substitutions and tweaks that make it totally foolproof. But first, let me tell you why this recipe has a special place in my heart.

A little personal anecdote about soup night…

I’ve always been a “soup lover,” but my family? Not so much. Let’s just say they’re more of a “give me a steak” crowd. So, when I first made this sausage potato soup, I wasn’t expecting any enthusiastic reactions. But after the first bite, I could see the change. My husband took a spoonful, looked up, and simply said, “You have to make this again.” Cue the happy dance! Since then, it’s been a regular in our house. Whether it’s during the winter months when everyone is craving something warm, or even in the fall when the evenings start to get crisp, this soup manages to sneak its way into our meal plans. And when the kids request seconds? You know you’ve hit the jackpot.

A brief history of sausage and potato soup

Sausage and potato soups have been around for ages, often appearing in rustic European cuisine. In fact, variations of this dish pop up in countries like Italy, Germany, and Portugal. Each region has its twist, using local ingredients to bring out different flavors. This recipe leans a bit more into Italian-inspired flavors, thanks to the ground Italian sausage and seasonings like basil, oregano, and parsley. Over the years, modern versions have taken on a creamier edge, using heavy cream or cheese to add richness. It’s a great example of how simple, humble ingredients can come together to create something truly comforting.

Let’s talk ingredients: The good, the better, and the “oops I’m out of that”

  • Ground Italian sausage: Whether you choose mild or hot, the sausage adds a ton of flavor to the soup. I usually opt for hot sausage because I like the extra kick, but if you’re feeding kids or spice-sensitive guests, mild works just as well. And if you can only find sausage links, don’t sweat it—just remove the casings and you’re good to go.
  • Red potatoes: Red potatoes are perfect for this soup because they hold their shape well after simmering. They have a slightly waxy texture, which means they won’t turn mushy. If you’re out of red potatoes, Yukon Golds are a great substitute—just avoid russets, as they’ll break down too much in the soup. Nutritionally, potatoes are a good source of vitamin C and potassium, so they’re a great addition to a balanced meal.
  • Heavy cream: This is what gives the soup its velvety texture. If you’re looking for a lighter option, you can swap it with half-and-half or even whole milk, but keep in mind the soup won’t be as rich. Coconut milk could also work for a dairy-free twist.
  • Chicken broth: The backbone of the soup’s flavor. Homemade broth is always amazing, but if you’re like me and don’t have a stash in the freezer, a good-quality store-bought broth works wonders.
  • Cheddar cheese: Totally optional, but if you decide to sprinkle in some cheddar at the end, you won’t regret it. It melts into the soup and gives it that extra cozy factor. You can also experiment with other cheeses like gouda or even Parmesan for a different flavor profile.
Sausage Potato Soup Recipe

Kitchen gear: What you need (and what you can totally skip)

You won’t need any fancy equipment for this recipe—just the basics will do:

  • Large pot: Make sure your pot is big enough to handle all the ingredients, especially once the broth and potatoes go in. A Dutch oven works beautifully here because it holds heat well, but any heavy-bottomed pot will do.
  • Silicone spatula: You’ll want a silicone spatula or wooden spoon to stir and scrape the bottom of the pot, especially after you add the flour. It’ll help you lift all those tasty browned bits and incorporate them into the soup.
  • Sharp knife: A good knife is your best friend when it comes to chopping onions, carrots, celery, and potatoes. And trust me, you’ll want to chop everything fairly small so they cook evenly.

Step-by-step: My foolproof method (and a few hard-learned lessons)

  1. Cook the sausage: First, remove the sausage from its casings if you’re using links. In a large pot over medium heat, crumble and brown the sausage. This will take about 10-12 minutes. Pro tip: Partially cover the pot once the sausage is halfway done—this speeds up the process and prevents a mess on the stovetop.
  2. Sauté the veggies: Once the sausage is cooked through, set it aside but don’t lose those precious drippings! Use about a tablespoon of the drippings (or butter, if there aren’t enough) and toss in the diced onion, carrots, and celery. Cook for 5 minutes until they soften, and then add the garlic for a burst of flavor.
  3. Make the roux: Sprinkle in the flour and stir for about 2 minutes. This is going to thicken the soup later, but it’s important to cook the flour so you don’t end up with a raw flour taste. Slowly add the chicken broth while stirring constantly, scraping up all those browned bits from the bottom of the pot.
  4. Simmer the potatoes: Add the cream, soy sauce, hot sauce, and seasonings. Bring the soup to a boil, then reduce the heat and let it simmer. Cut your potatoes into 1-inch cubes and add them to the pot. Simmer for about 20-25 minutes until the potatoes are fork-tender.
  5. Finish with sausage and cheese: Stir the cooked sausage back into the pot. If you’re feeling indulgent, sprinkle in some shredded cheddar cheese. Stir until it melts and turns the soup creamy and cheesy. Taste and adjust the seasonings if needed.
  6. Serve and enjoy: Ladle the soup into bowls, garnish with red pepper flakes and fresh parsley, and serve it piping hot!
Sausage Potato Soup Recipe

Variations and adaptations: Get creative with it!

This sausage potato soup is super versatile, and I’ve had fun experimenting with different variations:

  • Gluten-free: Swap out the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend. Just whisk it into a little bit of the broth first to avoid clumping.
  • Dairy-free: You can easily make this soup dairy-free by using coconut milk instead of cream and skipping the cheese. The coconut milk adds a slight sweetness, which pairs well with the spicy sausage.
  • Vegetarian: If you want to go meatless, try using a plant-based sausage or even crumbled tempeh. You’ll still get that hearty, savory flavor without the meat.
  • Seasonal veggies: In the spring, I sometimes swap out the carrots and celery for leeks or fennel for a brighter flavor. You can also add a handful of spinach or kale at the end for extra greens.

Presentation and serving suggestions

This soup is rustic, so I like to keep the presentation simple. I usually serve it with a loaf of crusty bread (because who doesn’t love dunking bread into soup?). You can garnish it with a sprinkle of red pepper flakes for a bit of heat or some freshly chopped parsley for a pop of color. A light salad on the side would also make for a balanced meal.

Drink pairings

For drinks, you can’t go wrong with a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity cuts through the richness of the soup and balances everything out nicely. If you’re more of a beer person, an amber ale or a Belgian-style beer pairs beautifully with the flavors of the sausage and cheddar. And if it’s a chilly evening, a warm apple cider (spiked or not) makes the perfect cozy companion.

Storage and reheating tips

This soup stores like a dream! You can refrigerate leftovers in an airtight container for up to 4 days. When reheating, do it slowly on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, just add a splash of chicken broth or water to thin it out.

If you’re planning to freeze it, I recommend leaving out the potatoes and cheese—they don’t freeze as well. Instead, add freshly cooked potatoes and cheese when you reheat the soup for a fresh finish.

Scaling the recipe for a crowd (or just for you)

Need to make a bigger batch? You can easily double this recipe to feed a crowd. Just make sure you have a large enough pot. The cooking times will remain mostly the same. For smaller batches, you can halve the ingredients, but watch the simmering time—you may need to reduce it slightly since there’s less volume.

Potential issues (and how to avoid them)

  • Soup too thick? You can always add a little extra broth to thin it out.
  • Potatoes too soft? Be careful not to overcook the potatoes. Check them after 20 minutes to make sure they’re tender but still holding their shape.
  • Soup too bland? Adjust the seasoning! A little more salt, a dash of hot sauce, or some extra herbs can make all the difference.

Give it a try!

I hope you’ll give this sausage potato soup a try the next time you’re in the mood for something hearty and comforting. It’s a flexible, forgiving recipe that’s perfect for busy weeknights or lazy weekends alike. And don’t be afraid to make it your own—experiment with different ingredients and find the version that’s perfect for you. Happy cooking!

Sausage Potato Soup Recipe

FAQs

1. Can I use sweet potatoes instead of red potatoes?
Yes! Sweet potatoes will give the soup a slightly sweeter flavor, but they work beautifully in this recipe.

2. How spicy is this soup with hot sausage?
It has a gentle kick, but it’s not overwhelming. If you’re concerned, use mild sausage and skip the red pepper flakes.

3. Can I make this soup in a crockpot?
Absolutely! Brown the sausage first, then toss all the ingredients (except the cheese) into the crockpot. Cook on low for 6-8 hours, or high for 3-4 hours.

4. What can I substitute for heavy cream?
Half-and-half, whole milk, or coconut milk are great alternatives if you want a lighter or dairy-free version.

5. How can I make this soup more filling?
You can add more veggies like kale or spinach, or even throw in some cooked pasta or rice for an extra hearty meal.

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Sausage Potato Soup Recipe

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Cozy up with this hearty sausage potato soup! Packed with sausage, potatoes, and a rich, creamy broth—perfect for chilly nights.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Seasonings

  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper

Soup

  • 1 lb. ground Italian sausage, hot or mild
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ½ cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon soy Sauce
  • 1 teaspoon hot sauce
  • 5 cups chicken broth
  • 1 cup heavy cream
  •  1 ¼ lbs. red potatoes, about 6 small potatoes
  • 2 cups shredded cheddar cheese, optional

To Garnish

  • Red pepper flakes
  • Fresh Parsley

Instructions

  • Cook the sausage: First, remove the sausage from its casings if you’re using links. In a large pot over medium heat, crumble and brown the sausage. This will take about 10-12 minutes. Pro tip: Partially cover the pot once the sausage is halfway done—this speeds up the process and prevents a mess on the stovetop.
  • Sauté the veggies: Once the sausage is cooked through, set it aside but don’t lose those precious drippings! Use about a tablespoon of the drippings (or butter, if there aren’t enough) and toss in the diced onion, carrots, and celery. Cook for 5 minutes until they soften, and then add the garlic for a burst of flavor.
  • Make the roux: Sprinkle in the flour and stir for about 2 minutes. This is going to thicken the soup later, but it’s important to cook the flour so you don’t end up with a raw flour taste. Slowly add the chicken broth while stirring constantly, scraping up all those browned bits from the bottom of the pot.
  • Simmer the potatoes: Add the cream, soy sauce, hot sauce, and seasonings. Bring the soup to a boil, then reduce the heat and let it simmer. Cut your potatoes into 1-inch cubes and add them to the pot. Simmer for about 20-25 minutes until the potatoes are fork-tender.
  • Finish with sausage and cheese: Stir the cooked sausage back into the pot. If you’re feeling indulgent, sprinkle in some shredded cheddar cheese. Stir until it melts and turns the soup creamy and cheesy. Taste and adjust the seasonings if needed.
  • Serve and enjoy: Ladle the soup into bowls, garnish with red pepper flakes and fresh parsley, and serve it piping hot!

Notes

Presentation and serving suggestions

This soup is rustic, so I like to keep the presentation simple. I usually serve it with a loaf of crusty bread (because who doesn’t love dunking bread into soup?). You can garnish it with a sprinkle of red pepper flakes for a bit of heat or some freshly chopped parsley for a pop of color. A light salad on the side would also make for a balanced meal.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner

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