Sausage Potato Soup is the kind of cozy comfort we all crave, especially when life is running at full speed. Whether it’s a chilly winter night or you’re just tired of your family asking, “What’s for dinner?”—this creamy, cheesy bowl of joy steps up like a hero in an apron.
Featuring juicy Italian sausage, buttery gold potatoes, and tender veggies all swimming in a velvety broth, this soup delivers big flavor without requiring you to babysit a pot for hours. And let’s talk about how that cheddar melts in? Magic. In the middle of the chaos, Sausage Potato Soup gives you a hot, hearty hug in a bowl—and the best part? You can have it on the table in under an hour. Hungry already? Good. Let’s get into it.
Table of Contents
What is Sausage Potato Soup?
Sausage Potato Soup is a rich, creamy soup made with browned Italian sausage, soft baby gold potatoes, a classic mirepoix (that’s your onion, carrot, and celery trio), all simmered in a seasoned chicken broth and finished with milk, heavy cream, cheddar cheese, and a dollop of sour cream. It sounds indulgent—and it is—but in the most balanced way.
The sausage brings spice and depth, while the potatoes soak up all the savory goodness. If you’ve had Zuppa Toscana or loaded baked potato soup, this is kind of like their warm, slightly spicier cousin. It’s rustic yet feels special enough to serve guests, and it just so happens to be picky-eater approved. Add a side of buttered bread, and you’ve got the ultimate meal that warms both the belly and the soul.
Reasons to Try Sausage Potato Soup
Let’s be honest: weeknight dinners are often more “what’s fastest” than “what’s fabulous.” But Sausage Potato Soup lets you have both. First, it’s all-in-one—protein, veggies, and carbs, no side dish stress. Second, it’s make-ahead and freezer-friendly, which is a gift from the soup gods. Third, and maybe most importantly, everyone eats it.
Yes, even that one kid who turns their nose up at “green things.” Plus, it uses ingredients you likely already have in your fridge or pantry, making it a budget-friendly, no-fuss win. It also reheats like a champ, meaning tomorrow’s lunch is handled. Craving something that feels like comfort food but doesn’t weigh you down like a brick? This one’s for you. And if you’re on a protein kick, you’ll love that sausage adds more than just flavor—it keeps you full longer.
Ingredients Needed to Make Sausage Potato Soup
- 1 pound Italian sausage (mild or hot—your call)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2¼ cups mirepoix (or ¾ cup each: diced carrots, celery, 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
- Optional: hearty buttered bread for serving
Instructions to Make Sausage Potato Soup
Let’s walk through the process of making this rich and hearty Sausage Potato Soup step by step. Whether you’re a soup pro or still getting comfy in the kitchen, each step is easy to follow and packed with helpful tips along the way. By the end, you’ll have a delicious pot of cozy goodness ready to serve—and some new kitchen confidence to go with it.
Step 1: Brown the Sausage for Maximum Flavor
Start by placing a large 6-quart pot over medium-high heat. Once it’s hot, add the Italian sausage. Don’t stir right away—let it sear for about 1 minute. This helps develop a deep, caramelized flavor (aka the magic that builds a better soup base).
Then, use a wooden spoon to crumble the sausage into bite-sized pieces. Keep cooking for 6–8 minutes, or until it’s deeply browned and cooked through. Once done, transfer the sausage to a plate lined with paper towels to drain any excess grease.
Tip: If you’re using a leaner sausage or notice there’s not much grease left in the pot, add 1 tablespoon of olive oil. This keeps your veggies from sticking in the next step.
Need help choosing your sausage? Check out this High-Protein Chicken Taco Soup for a leaner option that still brings the flavor.
Step 2: Sauté the Aromatics
In the same pot (don’t rinse it—you want all those flavorful brown bits!), add 1 tablespoon of butter. Once it melts, toss in the diced carrots, celery, and onion—this classic blend is called mirepoix and forms the base of so many comforting soups.
Sauté the veggies over medium heat for 5–7 minutes, stirring occasionally. You want them soft but not mushy. Add the minced garlic and cook for 30 seconds more, just until it’s fragrant. Burnt garlic = bitter soup, so keep an eye on it.
Prep Tip: Want to speed this up? You can buy pre-chopped mirepoix in most grocery stores, or check out our easy weeknight prep hacks for more time-saving ideas.
Step 3: Simmer the Potatoes and Build the Broth
Now it’s time to add the real heart of this Sausage Potato Soup—the potatoes. Stir in the chopped baby golds (no need to peel!), then season with dried basil, parsley, salt, and pepper.
Pour in the chicken stock, give everything a good stir, and bring it to a gentle boil. Once it starts bubbling, reduce the heat to medium-low and cover the pot. Let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step by Step Tip: Make sure your potato pieces are similar in size. This helps them cook evenly and avoids that awkward half-mushy, half-crunchy bite. Need a good visual guide? Our Garlic Butter Chicken and Potatoes Skillet shows ideal potato cuts.
Step 4: Make the Creamy Base
While your potatoes are simmering, grab a medium pot to create the creamy base. Over medium heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook it for about 1 minute, whisking constantly to create a smooth roux. This helps thicken your soup without clumps.
Next, slowly pour in the milk while continuing to whisk. Stir constantly until the mixture is smooth and starts to gently bubble—this can take around 5–8 minutes. Once it thickens to a gravy-like consistency, stir in the heavy cream and remove it from the heat.
Substitution Tip: Need a dairy-free option? You can substitute with oat milk and coconut cream—just follow the ratios used in this Healthy Cottage Cheese Pasta Bake for inspiration.
Step 5: Bring It All Together
Once the potatoes are perfectly tender, carefully pour the cream sauce into the main pot with the vegetables and broth. Stir gently to combine everything into one luscious, creamy soup.
Turn off the heat completely before adding the cheese. Stir in the shredded cheddar a handful at a time, allowing it to melt fully before adding more. This step by step approach prevents clumping and gives you that smooth, velvety finish.
Once all the cheese is melted, stir in the sour cream, then return the cooked sausage to the pot. Give it a final stir and season with a bit more salt and pepper if needed.
Cheese Note: Always shred your own cheddar for soups—it melts better than pre-shredded! Learn more about why in our High-Protein Shepherd’s Pie, which uses the same cheesy trick.
Step 6: Serve and Savor
Ladle your creamy Sausage Potato Soup into bowls and serve warm. It’s amazing on its own, but even better with thick slices of buttered bread or a quick side salad.
Hosting a cozy dinner night? Pair this soup with Spicy Southwest Chicken Salad for a contrast of creamy and crunchy textures.
What to Serve with Sausage Potato Soup
This soup can totally hold its own, but pairing it with the right sides turns dinner into a feast. Try it with a thick slice of sourdough or fluffy biscuits (we love it with this Garlic Butter Chicken and Potatoes Skillet as a full cozy dinner spread). A simple green salad with balsamic vinaigrette adds freshness to balance the richness. If you’ve got kids, a grilled cheese dunked into this soup is next-level comfort. Want something lighter? Serve with Refreshing Chicken Tzatziki Bowls for a contrast in textures and flavors.
Key Tips for Making Sausage Potato Soup
- Shred your own cheese – Pre-shredded cheddar has additives that can make it clump instead of melt. Go fresh and your soup will thank you.
- Don’t rush the sausage – That browning adds flavor. Let it sear before crumbling.
- Cut evenly – Keep your veggies and potatoes roughly the same size so they cook evenly.
- Cream first, cheese second – Always stir in cheese after turning off the heat to avoid it breaking.
- Adjust to taste – Use hot sausage for spice, or add red pepper flakes for a kick.
Storage and Reheating Tips for Sausage Potato Soup
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight (like a soup superpower). Reheat gently on the stovetop over medium-low heat, stirring often. If it thickens too much, just add a splash of milk or broth. Want to freeze it? Yes, you can! Let the soup cool completely, then freeze in flat, freezer-safe bags. Thaw in the fridge overnight and reheat as above. Just keep in mind, creamy soups may separate a bit when frozen—nothing a little stirring can’t fix.
FAQs
Can I make this gluten-free?
Yes! Swap the flour for a gluten-free all-purpose blend or use cornstarch to thicken the cream sauce.
What’s the best sausage to use?
Italian sausage works great—mild if you’re feeding kiddos, hot if you like it spicy.
Can I use russet potatoes instead?
Sure, just peel them first and chop small so they cook evenly.
Is this freezer friendly?
Yep! Just cool it first and freeze in portions. Reheat slowly and stir well.
Can I add greens?
Absolutely. Spinach or kale stirred in at the end would be delicious and nutritious.
Final Thoughts
Sausage Potato Soup is the weeknight dinner that makes you feel like you’ve got it all together—even if you’re still in sweatpants with laundry on the couch. It’s rich without being heavy, easy without being boring, and comforting in a way that just hits. Whether you’re feeding a crowd or meal prepping for one, this recipe brings big flavor and even bigger smiles. Plus, it pairs perfectly with so many of the cozy, high-protein meals on the site. Go on, make a batch—you deserve a bowl of something spectacular tonight.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
Print
Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Sausage Potato Soup is rich, cheesy, and comforting, made with flavorful Italian sausage, tender baby potatoes, and a medley of vegetables in a creamy, hearty broth.
Ingredients
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2–1/4 cups mirepoix (or 3/4 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)
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Hearty buttered bread, for serving (optional)
Instructions
1. Heat a large pot over medium-high heat. Add sausage and sear for 1 minute, then crumble with a wooden spoon. Cook until deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. Add 1 tablespoon olive oil if needed.
2. In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if larger). Add garlic and cook for 30 seconds more.
3. Stir in chopped potatoes, basil, parsley, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat to medium-low. Cover and cook for 15–20 minutes or until potatoes are fork-tender.
4. While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking until smooth. Cook until thickened and gently boiling. Stir in heavy cream, then remove from heat.
5. Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted.
6. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.
7. Serve warm with hearty buttered bread if desired.
Notes
Cut the vegetables and potatoes into even pieces to ensure even cooking and consistent texture.
Use freshly shredded extra-sharp Cheddar cheese for best flavor and smooth melting.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Soup can also be frozen and thawed overnight in the fridge before reheating.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 533
- Sugar: 6.8g
- Sodium: 635mg
- Fat: 41g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 23.8g
- Fiber: 2.3g
- Protein: 18.6g
- Cholesterol: 110.6mg
