Sausage Potato Soup

Nothing beats a warm, cheesy, and hearty bowl of Sausage Potato Soup on a chilly day. Packed with savory Italian sausage, tender baby potatoes, aromatic vegetables, and a rich, creamy broth, this soup is pure comfort in a bowl. Perfect for family dinners, meal prep, or a cozy lunch, it’s a dish that’s both indulgent and satisfying without being complicated. The combination of melted sharp cheddar, a touch of sour cream, and buttery bread on the side makes every spoonful a delight.

Why You’ll Love This Recipe

• Rich and creamy — indulgent yet balanced with hearty vegetables
• Easy one-pot prep — minimal effort, maximum flavor
• Family-friendly — kids and adults alike love it
• Perfect for meal prep — stores well in the fridge or freezer
• Customizable — swap sausage heat level or type of cheese

Ingredients

• Italian sausage (1 lb, mild or hot) — Flavorful protein base
• Unsalted butter (5 Tbsp, divided) — Adds richness to the soup and roux
• Olive oil (1 Tbsp) — Helps sauté vegetables evenly
• Mirepoix (2 ¼ cups or ¾ cup each diced carrots, celery, yellow onion) — Builds aromatic depth
• Minced garlic (1 tsp) — Adds warmth and savory flavor
• Baby gold potatoes (4 cups, chopped) — Tender, creamy bites (no need to peel)
• Dried parsley (1 tsp) — Herbaceous undertone
• Dried basil (1 tsp) — Adds Italian flavor
• Chicken stock or broth (4 cups) — Creates a savory, flavorful base
• Flour (6 Tbsp) — Thickens the soup for creamy consistency
• Milk (3 cups, 1%, 2%, or whole) — Forms the creamy broth
• Heavy cream (½ cup) — Adds silkiness
• Salt (1 tsp) — Enhances all flavors
• Black pepper (½ tsp) — Mild seasoning
• Extra-sharp cheddar cheese (2 cups, freshly shredded) — Rich, melty flavor
• Sour cream (¼ cup) — Adds tang and creaminess
• Hearty buttered bread (optional) — Perfect for dipping

How to Make Sausage Potato Soup

1. Cook the Sausage

Heat a large pot over medium-high heat.
Add sausage and sear for 1 minute.
Use a wooden spoon to crumble and cook until deeply browned.
Transfer sausage to a plate lined with paper towels, leaving about 1 Tbsp grease in the pot. Add 1 Tbsp olive oil if needed.

2. Sauté the Vegetables

Melt 1 Tbsp butter in the pot.
Add carrots, celery, and onion; sauté 5–7 minutes (7–10 minutes if larger cuts) until softened.
Add garlic and cook for 30 seconds more.

3. Cook the Potatoes

Stir in chopped potatoes, dried basil, parsley, salt, and pepper.
Pour in chicken stock and bring to a boil.
Reduce heat to medium-low, cover, and simmer 15–20 minutes until potatoes are fork-tender.

4. Make the Cream Mixture

In a medium pot, melt 4 Tbsp butter over medium heat.
Stir in flour and cook, whisking constantly, for 1 minute.
Slowly pour in milk, whisking until smooth.
Cook, whisking, until thickened and gently boiling.
Stir in heavy cream, then remove from heat.

5. Combine and Finish

Once vegetables are tender, stir in the milk/cream mixture.
Turn off heat and gradually add shredded cheese, stirring until melted.
Stir in sour cream, then return cooked sausage to the soup.
Adjust seasoning with salt and pepper to taste.

6. Serve

Ladle into bowls and serve warm. Pair with hearty buttered bread if desired.

Tips for Success

• Cut vegetables and potatoes evenly for consistent cooking.
• Use freshly shredded sharp cheddar for smooth melting and richer flavor.
• Adjust sausage type (mild or hot) based on spice preference.
• Let soup cool slightly before storing; it thickens as it rests.

Equipment Needed

• Large 6-quart pot
• Medium pot for roux/cream
• Wooden spoon
• Whisk
• Cutting board and knife

Recipe Variations

• Spicy: Use hot Italian sausage or add crushed red pepper.
• Cheesy twist: Top with extra cheese before serving.
• Veggie-packed: Add corn, peas, or spinach for extra nutrition.
• Low-fat version: Use turkey sausage and 1% milk instead of heavy cream.

Serving Suggestions

• Serve with warm, buttered bread for dipping.
• Pair with a side salad for a balanced meal.
• Garnish with extra parsley or a sprinkle of cheddar.

Storage

• Refrigerate in an airtight container for 3–4 days.
• Freeze in a flat, freezer-safe bag; thaw overnight in the fridge before reheating.

FAQs

Can I use peeled potatoes?
Yes, peeled potatoes will make the soup slightly smoother, but baby potatoes can be left unpeeled for texture.

Can I make it ahead?
Yes! Reheat gently and stir in extra milk if needed to restore creaminess.

Can I use pre-shredded cheese?
You can, but it may not melt as smoothly as freshly shredded cheese.

Can I make this gluten-free?
Substitute all-purpose flour with gluten-free flour or cornstarch for thickening.

Can I make it spicier?
Yes! Add crushed red pepper flakes or use hot Italian sausage.

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Conclusion

This Sausage Potato Soup is rich, creamy, and bursting with flavor—perfect for cold evenings, family dinners, or meal prep. With tender potatoes, flavorful sausage, and a luscious cheesy broth, it’s a comforting, crowd-pleasing soup you’ll want to make again and again. Serve with hearty bread, gather your loved ones, and enjoy a warm bowl of pure comfort.