Sausage Potato Soup

Sausage Potato Soup is the ultimate comfort food—rich, cheesy, and packed with savory flavors. The combination of Italian sausage, creamy broth, baby potatoes, and fresh vegetables creates a hearty, satisfying dish that will warm you up on any chilly day. With the addition of sharp cheddar cheese and a touch of sour cream, this soup is creamy, flavorful, and perfect for serving with a side of buttery bread. Whether you’re feeding a crowd or just looking for a cozy meal, this soup is sure to please everyone.

Ingredients

• 1 pound Italian sausage (mild or hot)

• 5 tablespoons unsalted butter (divided)

• 1 tablespoon olive oil

• 2 ¼ cups mirepoix (or ¾ cup each: diced carrots, celery, and yellow onion)

• 1 teaspoon minced garlic

• 4 cups chopped baby gold potatoes (no need to peel)

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• 4 cups chicken stock or broth

• 6 tablespoons flour

• 3 cups milk (1%, 2%, or whole)

• ½ cup heavy cream

• 1 teaspoon salt

• ½ teaspoon pepper

• 2 cups freshly shredded extra-sharp Cheddar cheese

• ¼ cup sour cream

• Hearty buttered bread for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Sausage: Heat a large pot over medium-high heat. Add the sausage and sear for 1 minute, then use a wooden spoon to crumble it. Cook until the sausage is deeply browned. Transfer the sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there’s not enough grease, add 1 tablespoon of olive oil.

2. Sauté the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add the garlic and cook for an additional 30 seconds.

3. Cook the Potatoes: Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cook for 15–20 minutes or until the potatoes are fork-tender.

4. Prepare the Cream Sauce: While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute. Gradually pour in the milk, whisking continuously until smooth. Continue to cook and whisk until the mixture thickens and gently boils. Stir in the heavy cream, then remove the pot from the heat.

5. Combine the Soup: Once the potatoes are tender, stir in the milk/cream mixture. Turn off the heat and add the shredded cheese, a handful at a time, stirring gently until melted. Stir in the sour cream, then return the cooked sausage to the soup. Adjust the seasoning with salt and pepper to taste.

6. Serve: Serve the soup warm with hearty buttered bread on the side, if desired.

Servings and Timing

• Servings: 6 servings

• Prep Time: 25 minutes

• Cook Time: 30 minutes

• Total Time: 55 minutes

Variations

• Spicy Version: For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes to the soup.

• Vegetarian Option: Omit the sausage and replace it with diced mushrooms or plant-based sausage for a vegetarian-friendly version.

• Dairy-Free: Use a dairy-free milk alternative (like almond or oat milk) and a dairy-free cheese substitute for a dairy-free version of this soup.

• Herb Variations: Try adding fresh thyme or rosemary for an additional herbal flavor.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the soup over low heat on the stove, stirring occasionally. You may need to add a little extra broth or milk to reach your desired consistency.

FAQs

1. Can I use a different type of sausage?

Yes, you can use any type of sausage you like—chicken sausage, turkey sausage, or even vegetarian sausage for a lighter or plant-based option.

2. Can I use other types of potatoes?

You can use russet potatoes or red potatoes instead of baby gold potatoes. Just make sure to peel larger potatoes if needed.

3. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Reheat on the stove and add a splash of milk if needed.

4. Can I make this soup ahead of time?

Yes, you can make the soup in advance. In fact, it often tastes even better the next day as the flavors meld together.

5. What can I serve with this soup?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh green salad.

6. Can I make this soup spicier?

Yes, you can make it spicier by using hot Italian sausage, adding red pepper flakes, or stirring in some sriracha sauce.

7. Can I use heavy cream substitutes?

If you want to reduce the fat, you can substitute heavy cream with half-and-half or a non-dairy cream alternative. The texture might be slightly different, but it will still be creamy.

8. Can I make this soup in a slow cooker?

Yes, you can cook the potatoes and sausage in a slow cooker. Add the ingredients and cook on low for 6-8 hours, then stir in the milk/cream mixture and cheese before serving.

9. How can I make this soup thicker?

If you want a thicker soup, add an extra tablespoon of flour to the butter before adding the milk. You can also mash some of the potatoes in the soup to thicken the broth.

10. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Conclusion

Sausage Potato Soup is the ultimate comfort food—rich, creamy, and full of flavor. This hearty soup is perfect for chilly days, offering a filling and satisfying meal in every bowl. With the combination of savory sausage, creamy broth, and gooey cheddar cheese, this soup will quickly become a favorite in your kitchen.

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