If you are craving a soul-warming dish that feels like a cozy hug in a bowl, then this Sausage Potato Soup Recipe will quickly become your new best friend in the kitchen. With its creamy, cheesy texture, tender potatoes, and flavorful Italian sausage, this soup balances savory depth and comforting richness perfectly. It’s the kind of meal that invites you to slow down, savor every spoonful, and share warmth with loved ones. Whether it’s chilly weather or a day when you just want something deeply satisfying, this recipe delivers an irresistible mix of wholesome ingredients and soul-soothing goodness.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this sausage potato soup recipe every time. These essentials work together to build layers of flavor, texture, and color, transforming simple pantry staples into something truly spectacular.
- 1 pound Italian sausage (mild or hot): Adds a robust, savory base with a wonderful meaty texture that carries the soup.
- 5 tablespoons unsalted butter: Provides richness and helps to create the silky soup texture.
- 1 tablespoon olive oil: Used to sauté vegetables without overpowering flavors.
- 2-1/4 cups mirepoix (diced carrots, celery, and onion): These aromatic vegetables build a foundational flavor profile and bring vibrant color.
- 1 teaspoon minced garlic: Delivers a subtle, fragrant punch that enhances the savory depth.
- 4 cups chopped baby gold potatoes: The star ingredient for heartiness and creaminess once cooked.
- 1 teaspoon dried parsley: Adds a touch of earthy herbal brightness.
- 1 teaspoon dried basil: Balances flavors with a hint of sweet, peppery aroma.
- 4 cups chicken stock: The liquid backbone that adds savory depth and melds all ingredients harmoniously.
- 6 tablespoons flour: Used to thicken the soup to the perfect creamy consistency.
- 3 cups milk (1%, 2%, or whole): Adds creaminess and smooth texture without being overpowering.
- 1/2 cup heavy cream: Enriches the soup with luscious silkiness and indulgence.
- 1 teaspoon salt: Enhances all the soup’s natural flavors.
- 1/2 teaspoon pepper: Provides a gentle kick that balances richness.
- 2 cups freshly shredded extra-sharp Cheddar cheese: Melts beautifully for that signature sharp, creamy finish.
- 1/4 cup sour cream: Adds a tangy creaminess for the perfect finishing touch.
- Hearty buttered bread (optional, for serving): Ideal for soaking up every last bit of delicious soup.
How to Make Sausage Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium-high heat and cooking the Italian sausage until it is fully browned and cooked through, about 5 to 7 minutes. This step releases all those savory, meaty flavors and creates a rich base for your soup. Once done, transfer the sausage to a plate lined with paper towels to drain excess fat, keeping the soup balanced but flavorful.
Step 2: Sauté the Mirepoix and Garlic
In the same pot (with all the delicious sausage drippings), melt one tablespoon of butter. Add the diced carrots, celery, and onions—the classic mirepoix. Sauté for about 5 minutes until the vegetables soften and begin to sweeten. Then, toss in the minced garlic and cook for an additional 30 seconds, just until fragrant, making sure you don’t let it brown or burn.
Step 3: Cook Potatoes with Herbs and Stock
Next, stir in the chopped baby gold potatoes, dried parsley, dried basil, salt, and pepper. Pour the chicken stock over everything and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently until the potatoes become fork-tender, about 15 to 20 minutes. This simmering allows the potatoes to soak up the herby, savory broth that’s starting to develop.
Step 4: Prepare the Creamy Base
While the potatoes cook, melt four tablespoons of butter in a separate pot over medium heat. Whisk in the flour and cook it for about one minute to create a roux, which is key for thickening. Then, gradually add the milk, whisking constantly to avoid lumps, until the mixture turns smooth and creamy. Stir in the heavy cream and continue heating until warmed through but not boiling. This creamy base is what makes the soup irresistibly silky.
Step 5: Combine and Melt Cheese
Slowly pour the cream mixture into the pot with potatoes and vegetable broth, stirring gently to combine. Add the shredded extra-sharp Cheddar cheese in batches to allow it to melt evenly, giving the soup that signature cheesy richness. Finally, return the browned sausage to the pot and stir everything together. Taste and adjust salt and pepper as needed for that perfect seasoning balance.
Step 6: Serve Warm and Comforting
Once everything is hot and bubbly, your Sausage Potato Soup Recipe is ready to be enjoyed. Ladle it into bowls and prepare for cozy deliciousness. This is the moment to bring out the hearty buttered bread to dunk, or simply enjoy the soup on its own as a fulfilling meal.
How to Serve Sausage Potato Soup Recipe
Garnishes
Enhance your soup by adding garnishes such as extra shredded Cheddar, a dollop of sour cream, or freshly chopped parsley for a pop of color and freshness. Crispy crumbled bacon or sliced green onions are also wonderful toppings that add texture and extra flavor layers. These little touches transform the soup from hearty comfort food to an elegant, crowd-pleasing dish.
Side Dishes
This soup pairs perfectly with rustic buttered bread, garlic knots, or even a crisp garden salad for a refreshing contrast. If you want to keep things cozy and indulgent, consider a side of warm cornbread or roasted vegetables for extra variety. Each side complements the creamy soup without overpowering it.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls that soak up every bit of the cheesy broth. You can also layer it in mason jars for a portable, picnic-friendly option. Adding a sprinkle of smoked paprika or a drizzle of chili oil over the top can give it an unexpected kick that dazzles guests and family alike.
Make Ahead and Storage
Storing Leftovers
Store any leftover sausage potato soup in airtight containers in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftover servings just as delicious, if not more so, the next day.
Freezing
This soup freezes wonderfully, making it a fantastic option for meal prep. Allow it to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
Reheat your soup slowly over low to medium heat, stirring occasionally to prevent scorching. If the soup thickens too much during storage or freezing, simply add a splash of milk or chicken stock to loosen it back to your desired consistency. Avoid boiling the soup after adding cream and cheese to help keep it silky smooth.
FAQs
Can I use a different type of sausage in this Sausage Potato Soup Recipe?
Absolutely! While Italian sausage is traditional and flavorful, you can experiment with other sausages like chorizo, kielbasa, or even a spicy breakfast sausage. Just adjust cooking times and seasoning to suit the new flavors.
Is it possible to make this soup dairy-free or lower in fat?
Yes, swapping milk and heavy cream for unsweetened almond milk or a dairy-free creamer works well, though the soup will be less creamy. Use olive oil instead of butter, and consider a reduced-fat cheddar or omit the cheese to lighten it further.
How can I make this soup thicker or thinner?
For a thicker soup, increase the flour slightly in the roux or mash some of the potatoes with the back of a spoon. To thin the soup, add more chicken stock or milk until you reach your preferred consistency.
Can I prepare this soup in a slow cooker?
Yes! Brown the sausage first, then add all ingredients except the cheese and cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cheese and cream at the end to maintain a creamy texture.
What can I add to boost the vegetable content?
You can toss in extra diced carrots, celery, or even some chopped kale or spinach towards the end of cooking. These additions add nutrition and color without overpowering the comforting soup base.
Final Thoughts
This Sausage Potato Soup Recipe has all the elements of a classic comfort meal—rich, creamy, and packed with soulful flavor. It’s easy to make, satisfying to eat, and perfect for sharing on any day you want something truly cozy. Once you try it, the warmth and richness of this soup will have you coming back to the kitchen again and again, especially when the weather turns chilly or you need a little extra comfort on your plate.
Print
Sausage Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Sausage Potato Soup combines savory Italian sausage, tender baby gold potatoes, and a rich, creamy broth infused with herbs and sharp cheddar cheese. Perfect for chilly days, this hearty soup is easy to make and serves 6 people, providing a warm and satisfying meal.
Ingredients
Meat
- 1 pound Italian sausage (mild or hot)
Vegetables & Aromatics
- 2–1/4 cups mirepoix (diced carrots, celery, and onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes
Herbs & Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquids & Dairy
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 4 cups chicken stock
- 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
Optional
- Hearty buttered bread (for serving)
Instructions
- Brown the Sausage: In a large pot over medium-high heat, cook the Italian sausage until fully browned and cooked through. Once done, transfer the sausage to a paper towel-lined plate to drain excess grease.
- Sauté the Mirepoix: In the same pot, melt one tablespoon of butter. Add the diced carrots, celery, and onion (mirepoix) and cook for about 5 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the Potatoes: Stir in the chopped baby gold potatoes, dried parsley, dried basil, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Prepare the Cream Base: While the potatoes cook, in a separate pot, melt the remaining four tablespoons of butter. Whisk in the flour and cook for one minute to make a roux. Gradually whisk in the milk until smooth, then stir in the heavy cream. Keep stirring over low heat until the mixture is warm and slightly thickened.
- Combine Soup and Cream Base: Pour the cream mixture into the soup pot with the cooked vegetables and potatoes. Stir in the shredded cheddar cheese until fully melted, then return the browned sausage to the pot. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and add a dollop of sour cream on top if desired. Serve warm with hearty buttered bread on the side for a complete meal.
Notes
- You can choose mild or hot Italian sausage depending on your spice preference.
- Using baby gold potatoes ensures they cook evenly and quickly while adding a creamy texture.
- For a thicker soup, allow it to simmer longer or add a bit more flour when making the roux.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lower-fat version, use 1% milk and omit the heavy cream or substitute with half-and-half.
- Serve with crusty buttered bread to soak up the creamy broth and enhance the meal.
