This creamy Sausage Potato Soup is the kind of meal that feels right when you want something warm, filling, and easy to make. It combines browned Italian sausage, tender potatoes, onions, carrots, and celery in a creamy, well-seasoned broth. A little mustard, hot sauce, and soy sauce add depth without making the soup taste strongly of any one of them, while cheddar cheese gives it an optional extra layer of richness.
What You Can Do Better
The biggest difference between an average potato soup and a really flavorful one is how you build the base. Instead of simply boiling everything together, cook the sausage first and let some of its savory flavor stay in the pot. Then soften the vegetables before adding the flour and liquid. Cutting the potatoes into similar-sized pieces also helps them cook evenly without turning some pieces into mush while others remain firm.
Ingredients
For the Soup
- 1 pound Italian sausage, mild or spicy
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 1/2 cup diced carrots
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 1/4 pounds red potatoes, cut into 1-inch cubes
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 2 cups shredded cheddar cheese, optional
Seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- Salt, to taste
Also Read: Garlic Potato Soup
How to Make Sausage Potato Soup
1. Brown the Sausage
Heat a large soup pot over medium heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon or spatula. Continue cooking until the sausage is browned and cooked through, about 10 to 12 minutes. Transfer it to a plate and leave a little of the flavorful fat in the pot.
2. Cook the Vegetables
Add the butter to the same pot. Stir in the onion, carrots, and celery and cook for about 5 minutes, until the vegetables begin to soften. Add the garlic and cook for another minute. Keep the heat around medium so the garlic does not burn.
3. Build the Soup Base
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. Slowly pour in the chicken broth while stirring. Scrape the bottom of the pot as you add the broth because those browned bits can add plenty of flavor to the soup.
4. Add the Cream and Seasonings
Stir in the heavy cream, soy sauce, hot sauce, basil, parsley, oregano, mustard powder, and black pepper. Bring the mixture to a gentle boil, then lower the heat to maintain a steady simmer.
5. Add the Potatoes
Add the cubed potatoes and simmer the soup uncovered for about 20 to 25 minutes, or until the potatoes can be easily pierced with a fork. Stir occasionally so nothing sticks to the bottom.
6. Finish with Sausage and Cheese
Return the cooked sausage to the pot and stir well. Let everything simmer together for another 2 to 3 minutes. Lower the heat and add the shredded cheddar if you want a cheesier, richer soup. Stir until the cheese melts smoothly.
7. Serve
Taste the soup and adjust the salt and pepper if needed. Ladle into bowls and serve hot. A little chopped parsley, extra cheddar, or a pinch of red pepper flakes makes a simple finishing touch.
Also Read: Minestrone Soup
Tips for the Best Sausage Potato Soup
- Use red potatoes: They tend to hold their shape well during simmering. Yukon Gold potatoes are another good choice.
- Do not rush the vegetables: Giving the onion, carrot, and celery a few minutes to soften helps develop the flavor of the soup.
- Add broth gradually: Pouring it in slowly while stirring helps incorporate the flour smoothly and reduces the chance of lumps.
- Do not overcook the potatoes: Stop cooking as soon as they are fork-tender. Overcooked potatoes can break apart and make the soup unnecessarily thick.
- Cheese is optional: The soup is creamy without it, so you can leave it out for a lighter finish.
- Control the heat: Mild sausage works well for a family-friendly version, while hot Italian sausage gives the soup more kick.
Slow Cooker Method
If you prefer using a slow cooker, brown the sausage in a skillet first and drain excess grease. Add the sausage, onion, carrots, celery, garlic, potatoes, chicken broth, soy sauce, hot sauce, and seasonings to the slow cooker. Cook on low for about 6 hours or on high for about 4 hours, until the potatoes are tender. Stir in the heavy cream near the end of cooking and add cheddar cheese if desired. Let the cheese melt before serving.
What to Serve with Sausage Potato Soup
This soup is filling enough to serve as a complete meal, but crusty bread, garlic toast, a simple green salad, or roasted vegetables make good additions. For a lighter meal, serve smaller bowls with a fresh salad on the side.
Also Read: Chorizo Potato Stew Soup
Storage and Reheating
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3 days. You can also freeze it for up to 3 months. When reheating, warm it gently over medium-low heat and stir occasionally. If the soup becomes too thick after refrigeration, add a small splash of chicken broth or milk to loosen it.
Nutritional Information
The following is an approximate nutritional estimate per serving. Actual values will vary depending on the sausage, cream, cheese, broth, and portion size used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 16 g |
| Protein | 15 g |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Calcium | 150 mg |
| Iron | 2 mg |
Recipe at a Glance
| Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Course | Soup, Main Course |
| Cuisine | American |
| Servings | About 6 to 8 |
Also Read: Funeral Potatoes Recipe
Frequently Asked Questions
Can I use ground pork sausage instead of Italian sausage?
Yes. Ground pork sausage works well, although Italian sausage adds more seasoning. If using plain pork sausage, you may want to increase the herbs slightly.
Can I make this soup without heavy cream?
Yes. You can substitute half-and-half or whole milk for a lighter soup. Keep in mind that the consistency will be less rich.
Can I add vegetables?
Absolutely. Corn, spinach, kale, or extra carrots can be added depending on what you have available. Add delicate vegetables toward the end so they do not become overcooked.
Can I make it less spicy?
Use mild Italian sausage and reduce or omit the hot sauce. You will still get plenty of flavor from the herbs, garlic, vegetables, and sausage.
Why did my potato soup become too thick?
Potatoes release starch as they cook, and the soup can become thicker after cooling. Stir in a little chicken broth or milk while reheating until it reaches the consistency you prefer.
