There’s something incredibly comforting about a hearty bowl of this Sausage Potato Soup Recipe. The creamy broth, tender potatoes, and savory sausage come together in a way that’s just perfect for winding down after a busy day or sharing with friends around the table.
Why You’ll Love This Recipe
- Rich Flavor Profile: The combination of sausage, herbs, and a splash of soy and hot sauce creates a depth that surprises every time.
- Creamy & Hearty: Thanks to the heavy cream and tender potatoes, this soup feels like a hug in a bowl.
- Flexible Cooking Options: Whether you’re using the stove or a crock pot, this recipe adapts beautifully to your kitchen style.
- Family Favorite: My family always asks for seconds, and I bet yours will too!
Ingredients You’ll Need
This Sausage Potato Soup Recipe uses simple ingredients that come together effortlessly. Each one plays an important role in balancing flavor, texture, and richness, so don’t skip the extras like mustard powder or soy sauce—they really make a difference.
- Ground Italian sausage: Choose hot or mild depending on your spice preference, and removing casings makes cooking easier.
- Butter: Adds richness and helps soften the veggies beautifully.
- Yellow onion: A sweet and savory base flavor for the soup.
- Carrots: Add natural sweetness and texture.
- Celery: Brings a subtle earthiness and crunch.
- Garlic: A small amount packs a punch of aroma and flavor.
- Flour: Helps thicken the soup for that creamy consistency.
- Soy sauce: Sneaky umami boost without tasting soy-y at all.
- Hot sauce: Just a hint for depth—no overwhelming heat here.
- Chicken broth: The hearty liquid that ties everything together.
- Heavy cream: For that luscious, creamy mouthfeel that’s irresistible.
- Red potatoes: Their waxy texture keeps them intact and fluffy when cooked.
- Cheddar cheese (optional): Adds a melty, cheesy finish if you’re feeling indulgent.
- Seasonings (dried basil, parsley, oregano, mustard powder, pepper): Layer the herbs and spices to bring out savory complexity.
Variations
This recipe really shines as a foundation, so feel free to put your own spin on it—whether you like it spicier, creamier, or with extra veggies, there’s plenty of room to experiment and make it yours.
- Add Corn: I discovered this trick recently, and adding sweet corn kernels near the end gives the soup a delightful pop of color and sweetness.
- Swap the Sausage: Try spicy chorizo or a smoky kielbasa for a flavor twist that’ll have your family guessing.
- Dairy-Free Version: Use coconut cream instead of heavy cream and skip the cheese—I’ve done this for a friend, and it’s still creamy and comforting!
- Make it Chunkier or Smoother: If you prefer, you can partially mash some potatoes before adding the sausage back for a thicker body.
How to Make Sausage Potato Soup Recipe
Step 1: Brown the Sausage
Start by removing the casing from your sausage links if you bought them whole—that makes it easier to crumble. Heat a large pot over medium heat and add the sausage. I like to cook it halfway, then partially cover the pot and stir occasionally until fully cooked, about 10-12 minutes total. Don’t rush this step because that delicious browned flavor is essential. Once done, scoop out the sausage and save about a tablespoon of the drippings for extra flavor. If you don’t have drippings, butter will do the trick.
Step 2: Sauté the Vegetables
Using the drippings and butter, sauté your diced onions, carrots, and celery over medium heat. This mix softens up nicely in about 5 minutes. Toss in the minced garlic and cook for another minute—watch it carefully so it doesn’t burn but releases that wonderful aroma.
Step 3: Build the Soup Base
Sprinkle in the flour and cook it for about 2 minutes to get rid of that raw flour taste. Gradually add the chicken broth in splashes, stirring with a silicone spatula to scrape and unlock all those flavorful bits stuck to the pot bottom. Next comes the heavy cream, soy sauce, hot sauce, and your seasonings—basil, parsley, oregano, mustard powder, and pepper. Bring that mix to a boil, then reduce to a gentle simmer.
Step 4: Cook the Potatoes
Clean and dry your red potatoes, then chop them into 1-inch cubes. These waxy potatoes are my go-to for soups because they hold their shape well. Add the potatoes to the simmering soup and cook uncovered until they’re tender—usually about 20-25 minutes. You’ll know they’re done when a fork slides in easily but the cubes haven’t broken apart.
Step 5: Finish and Serve
Pop the cooked sausage back into the pot, stir to combine, and reduce the heat to low. If you’re using cheddar cheese, stir it in now for that melty, creamy finish. Serve it hot and enjoy the comforting flavors with every spoonful.
Pro Tips for Making Sausage Potato Soup Recipe
- Choose the Right Potatoes: I learned early on that red potatoes retain their shape well—Russets often turn to mush, so stick to waxy varieties for perfect texture.
- Don’t Skip the Mustard Powder: This hidden gem adds a subtle tanginess that lifts the overall flavor without being obvious.
- Slow and Steady Simmer: A gentle simmer keeps your potatoes from breaking apart while letting flavors fully meld together.
- Drain Sausage Grease for Crock Pot: When using the slow cooker method, always drain excess grease to avoid a greasy soup and give it a cleaner taste.
How to Serve Sausage Potato Soup Recipe
Garnishes
I love topping my soup with extra shredded cheddar and a sprinkle of chopped fresh parsley or chives—they add a fresh pop of color and flavor. Sometimes, a dollop of sour cream or plain Greek yogurt gives it a lovely tang and creamy texture without overpowering the base.
Side Dishes
This soup pairs wonderfully with a warm crusty baguette or garlic bread to sop up every last drop. For something lighter, a crisp green salad dressed with a lemon vinaigrette complements the richness of the soup perfectly.
Creative Ways to Present
For a cozy dinner party, serve the soup in mini bread bowls—your guests will be impressed and it’s a fun way to make it feel extra special. I’ve also stirred in a handful of crispy fried onions on top for texture and a bit of indulgence.
Make Ahead and Storage
Storing Leftovers
I store leftover sausage potato soup in airtight containers in the fridge for up to three days. It actually tastes even better the next day because the flavors have time to meld beautifully. Just give it a good stir before reheating.
Freezing
This soup freezes like a dream! I portion it out into freezer-safe containers or bags and it lasts for up to 3 months. Pro tip: slightly undercook the potatoes if you know you’ll freeze it, so they don’t get mushy when reheated.
Reheating
When reheating, warm the soup gently on the stove over low heat to avoid curdling the cream. Stir frequently to heat evenly and add a splash of broth or water if it seems too thick. Microwave works fine too—just heat in intervals and stir each time.
FAQs
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Can I make this Sausage Potato Soup Recipe in a slow cooker?
Absolutely! The crock pot method is a great hands-off alternative. Cook the sausage and veggies on the stove, then transfer everything to the slow cooker (except for the cream and cheese). Cook on low for 6 hours or high for 4, then stir in the cream and cheese before serving.
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What type of potatoes work best for this soup?
Red potatoes are your best bet because their waxy texture holds up well during simmering. Yukon Golds also work if you can’t find reds. Avoid Russets if possible, as they tend to become mushy.
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Is this recipe spicy?
Not really! The hot sauce adds depth and a tiny bit of tang but won’t make the soup spicy. You can easily adjust the heat by adding more hot sauce or spicy sausage, depending on your preference.
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Can I use turkey sausage instead of pork sausage?
You can! Turkey sausage is leaner and will still add great flavor. You might want to add a little extra butter or olive oil since turkey sausage can be less fatty, to keep that rich mouthfeel.
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How long can I store leftovers?
Store leftovers in the fridge for up to 3 days. For longer storage, freeze in airtight containers for up to 3 months. Just thaw and reheat gently when ready to enjoy.
Final Thoughts
This Sausage Potato Soup Recipe has been a game-changer for me—easy to make, packed with flavor, and perfect for many occasions. Whether it’s a chilly night or a casual family dinner, this soup never fails to bring comfort and smiles. I hope you enjoy it as much as I do—it’s truly one of those recipes you’ll want to keep coming back to!
Print
Sausage Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Sausage Potato Soup combines savory Italian sausage, tender red potatoes, and a rich creamy broth seasoned with herbs and a touch of heat. Perfect for cozy dinners, this comforting soup offers a balance of flavors and textures, enhanced by optional cheddar cheese for extra richness.
Ingredients
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
Instructions
- Cook the Sausage: Remove casings if using sausage links. Heat a large pot over medium heat and add the sausage. Cook and crumble the sausage until halfway done, then partially cover and continue cooking, stirring occasionally, until fully cooked, about 10-12 minutes. Set aside and reserve 1 tablespoon drippings.
- Sauté the Vegetables: Add reserved sausage drippings and 2 tablespoons butter to the pot over medium heat. Add diced onion, celery, and carrots. Cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Make the Roux: Sprinkle in the flour and cook while stirring constantly for 2 minutes to remove the raw taste.
- Add Liquids and Seasonings: Gradually add chicken broth in splashes, scraping the bottom of the pot with a spatula to release flavorful bits. Slowly stir in heavy cream, soy sauce, hot sauce, and seasonings (basil, parsley, oregano, mustard powder, pepper).
- Simmer with Potatoes: Bring soup to a boil, then reduce heat to a simmer. Peel and cube the red potatoes into 1-inch pieces, then add to the pot. Simmer uncovered until potatoes are fork-tender, about 25 minutes.
- Combine and Finish: Stir the cooked sausage back into the soup. Reduce heat to low and mix in the shredded cheddar cheese if using until melted and combined. Serve hot.
Notes
- Mustard powder, hot sauce, and soy sauce enhance flavor subtly without making the soup spicy.
- Red potatoes hold their shape best; Yukon Gold potatoes are a good alternative. Russets are starchier and less stable in soup.
- Add corn near the end of cooking for extra sweetness and texture.
- For Crock Pot method: Cook sausage and vegetables in a skillet, drain grease, transfer to Crock Pot, add remaining ingredients except cream and cheese, cook on low for 6 hours or high for 4, then stir in cream and cheese before serving.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months. Avoid overcooking potatoes to ensure better reheating quality.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg
