Sausage Potato Soup Recipe

There’s nothing quite like a steaming bowl of Sausage Potato Soup to warm both body and soul. This hearty, cheesy creation brings together tender baby potatoes, savory Italian sausage, and vibrant veggies swimming in an ultra-creamy broth—if comfort had a flavor, this would be it! With just the right balance of spice, richness, and irresistible cheesiness, this soup is guaranteed to earn a spot in your regular dinner rotation. Whether you’re serving a crowd or craving a cozy solo meal, Sausage Potato Soup is pure, spoonful joy.

Ingredients You’ll Need

The best thing about Sausage Potato Soup is how it transforms simple ingredients into something deeply satisfying. Each element plays its part, from the golden potatoes and fresh veggies to the melty cheddar and luscious cream. Here’s what you’ll need—and why each is absolutely essential.

• Italian sausage: Choose mild for a family-friendly pot or hot for a kick; the sausage infuses the soup with protein and tons of flavor.
• Unsalted butter: Adds rich, silky undertones that perfectly balance the savory notes of sausage and veggies.
• Olive oil: Helps sauté the vegetables and provides a lovely depth that rounds out the soup’s taste.
• Mirepoix (carrots, celery, onion): This trio of diced vegetables builds a classic, aromatic foundation that’s full of color and natural sweetness.
• Minced garlic: A fragrant boost—just a small amount brings big flavor!
• Chopped baby gold potatoes: No peeling needed; their creamy texture thickens the soup and soaks up all the delicious flavors.
• Dried parsley and basil: These herbs bring freshness and just a hint of garden brightness to every bite.
• Chicken stock or broth: Acts as the savory backbone of the soup, blending everything together.
• Flour: For thickening your broth, making each spoonful extra creamy.
• Milk (1%, 2%, or whole): Adds body and softness, making the base luxuriously smooth.
• Heavy cream: The secret to that irresistible, creamy finish—just a little goes a long way!
• Salt and pepper: Basic but crucial; they dial up all the other flavors in the pot.
• Freshly shredded extra-sharp Cheddar cheese: Melts into silkiness and gives the soup its cheesy depth—always shred your own for best results!
• Sour cream: Adds a final tangy swirl that rounds out the richness.
• Hearty buttered bread (optional): Perfect for dipping and catching those last, glorious drops!

How to Make Sausage Potato Soup

Step 1: Brown the Sausage

Start by heating up your large pot over medium-high heat. Add the Italian sausage and let it sear undisturbed for a minute—this gives it that irresistible caramelization. Crumble the sausage with a wooden spoon as it cooks, turning often, until it’s deeply browned and completely cooked through. Scoop the sausage out onto a plate lined with paper towels, but leave a tablespoon of flavorful grease in the pot. That’s where the magic starts!

Step 2: Sauté the Vegetables

In the same pot (no need to rinse—it’s loaded with flavor), melt a tablespoon of butter. Then toss in your mirepoix: the carrots, celery, and onion. Sauté for about 5–7 minutes, stirring occasionally, until the veggies begin to soften and their colors brighten. Drop in the minced garlic and let it cook for just 30 seconds until fragrant—don’t let it burn!

Step 3: Simmer the Potatoes

Now it’s time for the soup’s namesake! Add your chopped baby potatoes, basil, parsley, salt, and pepper to the pot. Pour in the chicken stock and give everything a good stir. Bring the mixture up to a gentle boil, then lower the heat to medium-low, cover, and let it simmer for about 15–20 minutes. The potatoes should be fork-tender and ready to soak up the creamy goodness coming their way.

Step 4: Make the Creamy Base

While your potatoes are cooking, grab a medium pot for the luscious creamy element. Melt four tablespoons of butter over medium heat. Sprinkle in the flour, whisking constantly for about a minute to cook out the raw taste. Gradually pour in the milk, whisking until the mixture is smooth and thickened, and just starting to bubble. Add the heavy cream, stir to combine, and remove from the heat—your kitchen will already smell amazing!

Step 5: Finish and Serve

With the veggies perfectly tender, pour the creamy milk mixture into your main pot. Turn off the heat, then add the shredded cheddar in small handfuls, stirring gently until each batch melts into the soup. Stir in the sour cream for a final touch of tang, and finally, return your savory browned sausage to the pot. Taste and adjust with more salt and pepper if needed. Ladle your Sausage Potato Soup into bowls and get ready for the ultimate comfort experience!

How to Serve Sausage Potato Soup

Garnishes

A sprinkle of freshly cracked black pepper and a handful of chopped parsley makes each serving pop. For extra indulgence, shower a little more shredded cheddar on top, or add a dollop of sour cream for a creamy finish. People love the contrast of hot soup and cool toppings—it’s all about those little touches!

Side Dishes

Sausage Potato Soup is practically a meal on its own, but it positively begs to be paired with thick, crusty buttered bread. Sourdough, a chewy baguette, or even homemade garlic bread are all perfect for dunking and swiping up the last bit of that cheesy broth. Serving it with a simple green salad adds a refreshing contrast, balancing out the soup’s richness.

Creative Ways to Present

For an extra-special dinner, serve Sausage Potato Soup in bread bowls—think bakery-style comfort at home! If you’re hosting, try mini soup shooters as an appetizer—they’ll impress every guest. Or go rustic: bring the whole steaming pot to the table, letting everyone ladle their own generous portions for a cozy, communal vibe.

Make Ahead and Storage

Storing Leftovers

Let your Sausage Potato Soup cool to room temperature, then transfer it to an airtight container and store it in the fridge. It’ll keep beautifully for up to 3 or 4 days, and sometimes it’s even tastier the next day as the flavors meld!

Freezing

To freeze, ladle fully cooled soup into freezer-safe bags laid flat, or use rigid containers with tight seals. The texture changes only slightly because of the dairy, but a gentle stir after thawing brings everything right back together. Label with the date, and enjoy within 2–3 months for best results.

Reheating

When you’re ready for round two, reheat gently on the stovetop over low to medium heat, stirring often. If the soup’s extra thick, add a splash of milk or broth to loosen it up. Avoid boiling, as this can separate the creamy base—a gentle touch preserves that rich, velvety texture.

FAQs

Can I make Sausage Potato Soup ahead of time for a party?

Absolutely! This soup holds up wonderfully when made a day ahead. Prepare it up to the point where you’d add the cheese and sour cream, then gently reheat and finish just before serving for maximum freshness.

Is it possible to make this soup gluten free?

Yes, you can substitute a gluten free all-purpose flour or even cornstarch for the regular flour in the roux. All other core ingredients are naturally gluten free, so you can enjoy Sausage Potato Soup without any worries.

What’s the best way to add more veggies?

Sneak in some spinach, chopped kale, or frozen peas during the final few minutes of simmering. Just stir them in until wilted or warmed through for a nutrient boost and a pop of color in every bowl.

Why shred your own cheese for Sausage Potato Soup?

Freshly shredded cheese melts more smoothly, doesn’t contain anti-caking agents, and delivers the boldest cheddar flavor. Investing those extra couple of minutes makes a huge difference in the soup’s creamy, silky finish.

Can I use another kind of sausage?

Of course! While Italian sausage is classic, you can swap in smoked sausage, chorizo, or even chicken sausage. Each one will bring a different twist to your Sausage Potato Soup, so don’t be afraid to experiment.

Final Thoughts

If you’re craving something warm, cheesy, and loaded with flavor, this Sausage Potato Soup truly delivers. It’s the kind of recipe you’ll find yourself returning to all season long, and it always brings a little extra cheer to the table. Give it a try—and don’t forget a loaf of good bread for dunking!

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