Warm Sausage Potato Soup Recipe

There’s nothing quite as comforting as a big, steaming bowl of Warm Sausage Potato Soup. Each bite is loaded with tender baby potatoes, savory Italian sausage, delicate vegetables, and melty cheddar in a creamy, velvety broth. This recipe strikes that perfect balance between hearty and cozy—exactly the kind of soup you crave after a long day or whenever you want to gather everyone around the table. It’s rich, flavorful, and irresistibly warming, making it a go-to for family dinners and chilly evenings alike.

Ingredients You’ll Need

Sometimes the simplest ingredients are the heroes of a dish, and that’s especially true with Warm Sausage Potato Soup. Every component here plays a crucial role, building layers of flavor, texture, and that signature cheesy hug-in-a-bowl quality we all love.

• Italian Sausage (1 pound): Choose mild or hot, depending on your spice preference; the sausage adds robust, savory depth that’s essential to the soup’s flavor.
• Unsalted Butter (5 tablespoons, divided): Butter brings creamy richness and helps develop the base for both sautéeing veggies and thickening the broth.
• Olive Oil (1 tablespoon): A touch of olive oil helps sauté vegetables and ensures nothing sticks to the pot if the sausage isn’t fatty enough.
• Mirepoix (2-1/4 cups, or 3/4 cup each diced carrots, celery, and onion): This classic mix creates a sweet and aromatic foundation for the soup.
• Minced Garlic (1 teaspoon): Brightens the flavor with pungent, mouthwatering aroma.
• Chopped Baby Gold Potatoes (4 cups, no need to peel): These potatoes turn perfectly tender and creamy, soaking up all the herby, cheesy goodness.
• Dried Parsley (1 teaspoon): For a pop of subtle, grassy freshness throughout.
• Dried Basil (1 teaspoon): Adds a gentle hint of sweet earthiness that pairs beautifully with sausage and cheese.
• Chicken Stock or Broth (4 cups): A flavorful liquid base that’s both light and savory—homemade or store-bought both work.
• Flour (6 tablespoons): The key to thickening the creamy broth without any lumps.
• Milk (3 cups, 1%, 2%, or whole): Use your preferred milk; whole milk makes the soup extra rich and luxurious.
• Heavy Cream (1/2 cup): For added richness and that irresistible silky texture.
• Salt (1 teaspoon): Necessary to bring out all the nuanced flavors in the soup.
• Pepper (1/2 teaspoon): Adds a gentle kick and balances the richness.
• Freshly Shredded Extra-Sharp Cheddar Cheese (2 cups): Shred it yourself for the smoothest melting and deepest flavor.
• Sour Cream (1/4 cup): This gives the soup a tangy finish and a touch of body.
• Hearty Buttered Bread (optional): The perfect companion for dunking and soaking up every last drop.

How to Make Warm Sausage Potato Soup

Step 1: Brown the Sausage

Start by heating a large pot over medium-high heat. Add the Italian sausage, letting it sear on one side to develop that coveted deep brown crust, then crumble it into bite-sized pieces. Cook the sausage until it’s fully browned and irresistibly fragrant, then transfer to a plate lined with paper towels, leaving about a tablespoon of grease in the pot. If there isn’t enough fat, add a bit of olive oil before moving on.

Step 2: Sauté the Vegetables

In the same pot, melt a tablespoon of butter and add your trio of diced carrots, celery, and onion—the aromatic backbone of Warm Sausage Potato Soup. Sauté for 5 to 7 minutes (or a tad longer if your veggie pieces are on the larger side), stirring occasionally, until everything is slightly softened and the kitchen smells amazing. Toss in the minced garlic and let it sizzle for 30 seconds, just until fragrant.

Step 3: Simmer the Potatoes and Broth

Stir in the chopped baby potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken broth, scraping up any delicious browned bits stuck to the bottom of the pot. Bring the mixture to a gentle boil, then lower the heat to medium-low. Cover, and let the soup simmer for 15 to 20 minutes, or until the potatoes are fork-tender and practically melt in your mouth.

Step 4: Prepare the Creamy Base

While the potatoes work their magic, melt the remaining 4 tablespoons of butter in a separate medium pot over medium heat. Whisk in the flour and cook, stirring constantly, for one minute to create a roux—this is what will give Warm Sausage Potato Soup its luscious, thick broth. Gradually whisk in the milk until smooth, and let the mixture bubble gently as it thickens. Stir in the heavy cream, then take the pot off the heat.

Step 5: Combine, Melt the Cheese, and Finish

When the veggies are perfectly tender, slowly stir in the thickened milk and cream mixture. Turn off the heat and add the shredded cheddar cheese, a little at a time, stirring patiently until everything is melted and silky. Finish by stirring in the sour cream and returning the sausage to the pot. Give the soup a good taste and adjust with more salt and pepper if necessary. Ladle into bowls and serve piping hot, ideally with a slab of hearty buttered bread.

How to Serve Warm Sausage Potato Soup

Garnishes

This is where you can have a little fun! A sprinkle of extra cheddar, crumbled cooked bacon, chopped fresh parsley, or even a swirl of sour cream on top can add color and extra indulgence to your Warm Sausage Potato Soup. A tiny handful of sliced green onions also adds a crisp, peppery freshness that contrasts beautifully with the rich broth.

Side Dishes

Nothing pairs better with this soup than a slice of thick, buttered bread, warmed in the oven or on a skillet until golden. If you want to round out your meal even more, a crisp mixed green salad with a sharp vinaigrette works wonders to balance the bowl’s richness. Roasted Brussels sprouts or sautéed greens are also lovely, especially for a cozier supper.

Creative Ways to Present

To make your Warm Sausage Potato Soup feel extra special, ladle it into individual oven-safe bowls and top each with a little extra cheese; pop under the broiler for a bubbly, golden crown. Or, serve in a rustic bread bowl for the ultimate comfort food presentation—tear off pieces of the bowl as you go, dipping into the creamy, sausage-studded soup inside!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Warm Sausage Potato Soup, let it cool to room temperature before transferring into airtight containers. Stored in the fridge, the soup will stay fresh for 3 to 4 days. The flavors often deepen by the next day, making leftovers even more satisfying!

Freezing

To freeze, portion the soup into freezer-safe bags or containers and lay them flat in the freezer. This method both saves space and allows the soup to thaw evenly later. When ready to enjoy, just thaw overnight in the fridge to maintain the creamy texture and avoid separation.

Reheating

For best results, reheat Warm Sausage Potato Soup gently on the stovetop over low heat, stirring frequently to prevent the dairy from separating. If the soup has thickened in the fridge, a splash of milk or broth will bring it back to your desired consistency. You can also reheat individual servings in the microwave, stirring every 30 seconds for even heating.

FAQs

Can I use a different kind of sausage in this soup?

Absolutely! While Italian sausage gives Warm Sausage Potato Soup its signature flair, you can use turkey sausage, chicken sausage, or even plant-based alternatives for a lighter twist. Just make sure to adjust seasonings as needed, since different sausages vary in saltiness and spice.

Should I peel the baby potatoes?

No need! The thin skins of baby gold potatoes turn wonderfully tender during cooking and add both texture and vitamins to your soup. Just give them a good scrub before chopping.

What’s the best way to shred cheese for this recipe?

For the smoothest, melt-in-your-mouth results, grate extra-sharp cheddar from a block right before you add it to the soup. Pre-shredded cheese is convenient but often contains anti-caking agents that prevent it from blending as seamlessly into the broth.

Can I make Warm Sausage Potato Soup gluten-free?

Yes! Swap the all-purpose flour with a gluten-free blend or use cornstarch as a thickener. Be sure to check that your sausage and broth are gluten-free, too, for peace of mind.

How can I add more veggies to the soup?

This recipe is flexible—toss in a couple handfuls of fresh spinach or kale near the end of cooking for a nutritious green boost, or mix in diced bell peppers, corn, or even peas early on for extra color and flavor variety.

Final Thoughts

Comfort food never tasted so good! Warm Sausage Potato Soup is the kind of meal that makes any night feel cozy and special. Whether you serve it as the star of your dinner table or as a hearty lunch, this cheesy, creamy bowlful is sure to win hearts and satisfy big appetites. Trust me—once you try it, you’ll find yourself craving its rich, savory warmth again and again.

Print