Sausage Potato Soup Recipe

If you’re looking for a hearty, comforting meal that’s easy to whip up but still packs a punch of flavor, then you’re going to fall in love with this Sausage Potato Soup Recipe. I absolutely love how this soup comes together with tender red potatoes and savory Italian sausage simmered in a creamy broth—it’s like a warm hug in a bowl. Whether it’s a chilly evening or you just want something satisfying and cozy, you’ll find that this recipe hits all the right notes without being complicated. Stick with me, and I’ll walk you through my favorite way to make it, plus some tips I’ve learned along the way to make sure your soup turns out perfect every time.

this …

Ingredients You’ll Need

This Sausage Potato Soup Recipe calls for straightforward ingredients that come together to create a velvety and deeply flavorful soup. I always recommend using fresh vegetables and quality sausage to really boost the taste. Red potatoes are my top pick here because they hold their shape beautifully during simmering.

• Italian sausage: Hot or mild works — I prefer hot for a little extra kick, but mild keeps it mellow for everyone.
• Butter: Adds richness and helps soften the veggies while building flavor.
• Yellow onion: A must for that sweet, savory base.
• Carrots: They bring a subtle sweetness and great texture.
• Celery: Adds a nice aromatic crunch.
• Garlic: A powerhouse that lifts all the flavors.
• Flour: Helps thicken the broth so the soup has a luscious texture.
• Soy sauce: You’ll be surprised how much depth this adds without making it taste “soy-saucey.”
• Hot sauce: Just a splash to brighten flavors, not to overpower.
• Chicken broth: The flavorful liquid base; homemade or store-bought both work well.
• Heavy cream: Makes the soup silky smooth and indulgent.
• Red potatoes: About six small ones, cubed — they hold shape and add creaminess as they cook.
• Cheddar cheese (optional): I usually toss some in at the end for a melty cheesy finish, but it’s entirely up to you.
• Seasonings: Dried basil, parsley, oregano, mustard powder, and pepper perfectly round out the taste.

Variations

I love that you can tweak this Sausage Potato Soup Recipe depending on what you have on hand or what mood you’re in. Adding your own spin keeps it exciting and means you can easily accommodate different dietary needs or preferences.

• Make it milder: Use mild Italian sausage and skip the hot sauce if you’re serving kids or prefer less heat—I’ve done this many times and it still tastes fantastic.
• Add veggies: Corn is a great boost of sweetness and color; I stir it in during the last few minutes of cooking for a fresh pop.
• Dairy-free option: Swap the heavy cream for coconut milk and use dairy-free cheese or omit cheese altogether—you’ll still get a creamy texture with a subtle twist.
• Slow cooker version: If you’re short on time in the morning, toss everything (except cream and cheese) into your crock pot and let it cook all day—perfect for busy weekdays.

How to Make Sausage Potato Soup Recipe

Step 1: Brown the Sausage with Love

Start by removing the casings from your sausage links if you bought them that way—I learned this trick after struggling with uneven cooking once. Preheat a large pot over medium heat and add the sausage, breaking it apart as it cooks. About halfway through, cover it partially so it cooks through evenly without drying out, stirring occasionally. This takes about 10-12 minutes. Once it’s nice and browned, scoop it out and reserve a tablespoon of the flavorful drippings. If you don’t have enough, just add some butter instead. Trust me, those drippings make a big difference in flavor!

Step 2: Sauté the Veggies to Build Flavor

Using the same pot with reserved drippings and butter, toss in your diced onions, celery, and carrots. Cook these for about 5 minutes until they soften and the onions turn translucent—this step is where lots of flavor develops. Add in minced garlic and sauté for an additional minute until fragrant, but be careful not to let it burn. You’ll notice the kitchen starts smelling amazing right here.

Step 3: Make the Roux and Add Liquids

Sprinkle flour over the veggies and stir constantly for 2 minutes to cook off the raw flour taste—this thickens the soup. Then splash in chicken broth bit by bit, stirring well and scraping the bottom with your spatula to lift up any tasty browned bits (this little trick amps up flavor and makes cleanup easier!). Once combined, slowly stir in the heavy cream, soy sauce, hot sauce, and all your dried seasonings. Bring the pot to a boil, and then reduce to a gentle simmer.

Step 4: Add Potatoes and Simmer to Perfect Tenderness

I like to clean and dry my red potatoes well before cutting them into roughly 1-inch cubes—that way they cook evenly and don’t fall apart. Add them to your simmering soup and let everything bubble away, uncovered, for about 20-25 minutes until the potatoes are fork-tender. If you rush this or use a starchier potato, you might end up with mush, and I learned that the hard way!

Step 5: Bring It All Together

Once the potatoes are perfectly tender, stir the cooked sausage back into the soup and let it warm through. If you’re feeling cheesy, turn the heat to low and stir in shredded cheddar until it melts into the soup, adding a velvety richness that my family adores. Now, it’s time to dish up and enjoy!

How to Serve Sausage Potato Soup Recipe

Garnishes

When I serve this soup, I like to sprinkle fresh chopped parsley or chives on top for a pop of color and a fresh herbal note. Sometimes I’ll add a dollop of sour cream or Greek yogurt for creaminess, especially for a little tang that cuts through the richness. A little extra shredded cheddar never hurts either if you’re serving cheese lovers like me at the table!

Side Dishes

A warm crusty bread, like a rustic baguette or sourdough, is my go-to for dipping. Garlic bread also pairs beautifully if you want something flavor-packed. For lighter sides, a simple green salad with a tangy vinaigrette balances the richness of the soup nicely.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bread bowls made from hollowed-out sourdough rolls—total crowd-pleaser and adds a rustic charm! You can also top each serving with crisp crumbled bacon or fried shallots to elevate the texture and flavor. For a fun twist, try garnishing with a little chopped fresh jalapeño for a mild heat surprise.

Make Ahead and Storage

Storing Leftovers

I usually store leftover sausage potato soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When you’re ready to dig in again, just give it a good stir before reheating so the flavors redistribute evenly.

Freezing

This soup freezes well, but I recommend undercooking the potatoes slightly to avoid them becoming too mushy after thawing. Freeze in portion-sized containers or freezer bags, and it lasts for up to 3 months. When I thaw it, the texture is almost as good as fresh, which is a lifesaver for busy weeks.

Reheating

Reheat gently on the stovetop over medium-low heat while stirring frequently. Adding a splash of broth or water helps loosen the soup if it’s a bit thick. Avoid boiling once cream and cheese are added, so the soup stays silky and doesn’t split.

FAQs

Final Thoughts

This Sausage Potato Soup Recipe quickly became my go-to comfort meal whenever I need something satisfying but not complicated. It’s a wonderful blend of rich, creamy goodness balanced with hearty potatoes and savory sausage that fills the house with mouthwatering aromas. I genuinely hope you enjoy making and eating it as much as my family does—there’s something so warm and inviting about a bowl of homemade soup, and this one truly delivers every time. So grab your pot, prep your ingredients, and treat yourself—you deserve it!

Print