Sausage Potato Soup

If you’re craving something cozy, creamy, and downright soul-warming, this Sausage Potato Soup is exactly what you need. Loaded with savory Italian sausage, tender baby potatoes, aromatic vegetables, and melted extra-sharp cheddar, every spoonful is rich, hearty, and full of comforting flavor. It’s the kind of soup you make on chilly evenings, busy weeknights, or any time you want a satisfying one-pot meal that feels like a warm hug. Whether you’re feeding the family or prepping for the week, this soup is simple, comforting, and guaranteed to disappear fast.

Why You’ll Love This Recipe

• Ultra-creamy and cheesy with a satisfying, hearty texture
• Easy stovetop method for a weeknight-friendly dinner
• Family-approved comfort food with bold Italian sausage flavor
• Customizable ingredients and heat level—mild or spicy!
• Makes great leftovers and freezes beautifully

Ingredients

• Italian sausage (1 pound) – Adds savory richness and hearty flavor; use mild or hot depending on your heat preference.
• Unsalted butter (5 tablespoons, divided) – Helps sauté the vegetables and creates a smooth, creamy roux.
• Olive oil (1 tablespoon) – Used to sauté veggies if sausage doesn’t release enough fat.
• Mirepoix (2 1/4 cups) – A classic blend of carrots, celery, and onion that builds the aromatic base of the soup.
• Minced garlic (1 teaspoon) – Adds depth and savory aroma.
• Baby gold potatoes (4 cups, chopped) – Creamy, tender, and no peeling required.
• Dried parsley (1 teaspoon) – Adds gentle herbal flavor.
• Dried basil (1 teaspoon) – Brings warm, earthy notes.
• Chicken stock or broth (4 cups) – Forms the flavorful backbone of the soup.
• Flour (6 tablespoons) – Thickens the creamy broth.
• Milk (3 cups) – Creates the creamy base; any variety works.
• Heavy cream (1/2 cup) – Adds richness and velvety texture.
• Salt (1 teaspoon) & pepper (1/2 teaspoon) – Essential seasoning to balance all flavors.
• Extra-sharp cheddar cheese (2 cups, freshly shredded) – Melts beautifully and adds bold cheesy richness.
• Sour cream (1/4 cup) – Finishes the soup with a tangy creaminess.
• Hearty buttered bread (optional) – Perfect for dipping and soaking up the creamy broth.

How to Make Sausage Potato Soup

Brown the Sausage

Heat a large pot over medium-high heat. Add the Italian sausage and let it sear for about 1 minute, then crumble and cook until browned. Transfer cooked sausage to a plate, leaving about 1 tablespoon of grease in the pot to build flavor.

Sauté the Vegetables

If needed, add the olive oil. Melt 1 tablespoon butter, then add the carrots, celery, and onion. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for 30 seconds, just until fragrant.

Add Potatoes and Seasonings

Stir in the chopped baby potatoes, basil, parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce heat, cover, and simmer for 15–20 minutes or until the potatoes are tender.

Make the Creamy Base

In a separate medium pot, melt the remaining 4 tablespoons of butter. Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the milk until smooth and thickened. Allow it to gently boil, then stir in the heavy cream and remove from heat.

Combine and Finish

Once the veggies are tender, slowly stir the creamy milk mixture into the soup. Turn off the heat and add the shredded cheddar a handful at a time, stirring until melted and smooth. Stir in the sour cream, then return the cooked sausage to the pot. Taste and adjust seasoning as needed.

Serve

Ladle the warm, creamy soup into bowls and serve with hearty buttered bread for the ultimate cozy meal.

Tips for Success

• Shred your own cheese—pre-shredded cheese doesn’t melt as smoothly.
• Cut potatoes and veggies evenly for consistent cooking.
• If the soup becomes too thick, add extra stock or milk to thin it.
• Let the cheese melt off the heat to avoid graininess.

Equipment Needed

• Large soup pot or Dutch oven
• Medium saucepan
• Wooden spoon or spatula
• Sharp knife and cutting board
• Ladle
• Cheese grater

Recipe Variations

• Spicy Version: Use hot Italian sausage and add a pinch of crushed red pepper flakes.
• Veggie-Packed: Stir in spinach or kale during the last 5 minutes of cooking.
• Low-Carb Twist: Replace potatoes with cauliflower florets for a lighter, keto-friendly version.
• Southwest Style: Add diced green chiles, paprika, and pepper jack cheese.

Serving Suggestions

• Serve with thick slices of buttered rustic bread.
• Pair with a crisp green salad to balance the richness.
• Top with chopped chives, extra cheddar, or a dollop of sour cream.
• Sprinkle red pepper flakes for a touch of heat.

FAQs

Can I make this ahead of time?
Yes! This soup reheats beautifully. You may need to add a splash of milk or broth to loosen it up.

Can I freeze it?
Absolutely—freeze in a flat freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use a different cheese?
Cheddar melts best, but Colby Jack or Monterey Jack also work well.

What if I only have russet potatoes?
They’ll work—just peel and cut them into 1-inch chunks.

Can I make this gluten-free?
Yes! Substitute the flour with a gluten-free all-purpose flour blend.

How do I make it thicker?
Simmer uncovered for a few extra minutes, or add 1 extra tablespoon of flour to the roux.

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Final Thoughts

This Sausage Potato Soup is the kind of comforting, flavor-packed dish that brings everyone to the table with a smile. Creamy, hearty, cheesy, and deeply satisfying, it’s perfect for cozy nights in or feeding a hungry crowd. Try it once, and you’ll want to make it again and again. Enjoy every warm, delicious spoonful—and don’t forget to share your creation or let others know how it turned out!