Sausage Potato Soup

This Sausage Potato Soup is the definition of cozy comfort food—rich, creamy, and loaded with hearty, savory flavor. It combines golden baby potatoes, crumbled Italian sausage, and tender vegetables all simmered together in a smooth, cheesy broth. This recipe is an invitation to slow down, gather around the table, and enjoy a soul-warming bowl that brings people together.

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Whether you're braving a cold winter evening or just craving something extra satisfying, this soup delivers. It’s full of wholesome ingredients and simple to prepare, making it perfect for weeknight dinners, lazy Sundays, or when you're looking to feed a crowd with something hearty. The layers of flavor come from slowly cooked mirepoix, Italian herbs, and a creamy base that’s thickened with a homemade roux.

And don’t forget the finishing touches—a generous handful of sharp cheddar cheese, a dollop of sour cream, and a slice of warm buttered bread for dipping. This soup is the kind of dish that feels like a hug in a bowl and one you’ll want to make again and again.

Why You’ll Love Sausage Potato Soup

• Hearty and filling: Loaded with potatoes, sausage, and veggies for a complete meal.
• Creamy and rich: A perfect balance of milk, cream, and cheese creates a velvety, flavorful broth.
• Comfort food classic: A satisfying blend of familiar flavors that warm you from the inside out.
• One-pot wonder: Minimal cleanup and all the goodness cooked in one pot.
• Perfect for leftovers: The flavors deepen over time, making it even better the next day.
• Easily customizable: Make it spicy or mild, thick or thin, and add in extras like spinach or corn.

Ingredients You’ll Need

• 1 pound Italian sausage (mild or hot)
• 5 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2-¼ cups mirepoix (or ¾ cup each of diced carrots, celery, and yellow onion)
• 1 teaspoon minced garlic
• 4 cups chopped baby gold potatoes, skin-on for added texture
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 4 cups chicken stock or broth, low-sodium preferred
• 6 tablespoons flour, for making the roux
• 3 cups milk (1%, 2%, or whole)
• ½ cup heavy cream, for richness
• 1 teaspoon salt, more to taste
• ½ teaspoon pepper, freshly ground if possible
• 2 cups freshly shredded extra-sharp Cheddar cheese, melts better than pre-shredded
• ¼ cup sour cream, stirred in at the end for tang and creaminess
• Hearty buttered bread for serving, optional but highly recommended

Step-by-Step Instructions

1. Brown the sausage:
   • In a large soup pot or Dutch oven over medium heat, cook the Italian sausage, breaking it up with a spoon until browned and cooked through. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot for extra flavor.
2. Sauté the vegetables:
   • Add 2 tablespoons of butter and 1 tablespoon olive oil to the pot. Once melted, stir in the mirepoix (onion, carrots, and celery). Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender and aromatic.
   • Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Simmer the potatoes:
   • Add the chopped baby gold potatoes to the pot, followed by dried parsley, dried basil, and chicken stock.
   • Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 10–12 minutes or until the potatoes are fork-tender but not falling apart.
4. Prepare the roux:
   • In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat.
   • Whisk in the flour and continue whisking for 2–3 minutes, allowing it to cook and bubble until it turns a light golden color. This will remove the raw flour taste.
5. Create the creamy base:
   • Gradually whisk the milk into the roux, stirring constantly to prevent lumps. Add the heavy cream and continue to whisk until smooth and slightly thickened.
   • Slowly pour this mixture into the soup pot, stirring gently to combine with the broth and vegetables.
6. Add the final touches:
   • Return the cooked sausage to the pot, along with any juices that have collected.
   • Stir in the shredded cheddar cheese a handful at a time until melted and fully incorporated.
   • Add salt, pepper, and sour cream. Mix well and let the soup simmer gently for 5 more minutes to blend the flavors.
7. Serve and enjoy:
   • Ladle the soup into bowls and serve hot, topped with extra shredded cheese, chives, or a sprinkle of black pepper. Pair with crusty buttered bread for dipping.

Serving and Storage Tips

This soup is incredibly satisfying on its own, but you can make it a full meal by pairing it with a crisp salad, roasted vegetables, or warm garlic bread. It also works beautifully in a bread bowl for a fun presentation.

To store, let the soup cool completely and transfer it to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between intervals. Add a splash of broth or milk if the soup has thickened too much in the fridge.

To freeze, allow the soup to cool, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently. Note that the texture of the potatoes may change slightly after freezing, but the flavor remains delicious.

Helpful Notes

• Shred your own cheese for the best melt and texture.
• Use full-fat dairy for the creamiest result, though lighter versions work too.
• Make it spicy with hot sausage or a pinch of cayenne or red pepper flakes.
• Blend a portion of the soup for a thicker texture without adding flour.
• Toss in extras like corn, spinach, or white beans for variety.
• Crouton topping: Add homemade croutons for extra crunch!

Frequently Asked Questions

1. Can I use turkey or chicken sausage instead of pork? Definitely! Just be sure to choose a well-seasoned variety or add extra herbs.
2. Can I make this dairy-free? You can use plant-based milk and omit the cheese and cream, though the flavor and texture will change.
3. What if I don’t have baby gold potatoes? Yukon golds or red potatoes also work well; peel them if preferred.
4. Can I make this in the slow cooker? Yes. Brown the sausage and sauté the vegetables first, then transfer everything except milk, cream, cheese, and sour cream to the slow cooker. Add dairy ingredients at the end.
5. How do I thicken the soup without flour? Try mashing some of the cooked potatoes in the pot or adding instant potato flakes as a gluten-free thickener.

Final Thoughts

This Sausage Potato Soup is everything a comfort meal should be—rich, satisfying, flavorful, and made with love. It’s the kind of soup that brings people together, whether it’s around a weeknight dinner table or served at a cozy weekend lunch. With its combination of creamy texture, savory sausage, and melt-in-your-mouth potatoes, it’s bound to become a repeat favorite in your kitchen.

Don’t be surprised if everyone goes back for seconds. It’s warm, filling, and so incredibly easy to make that you might find yourself reaching for this recipe anytime you need a little extra comfort in your life.

Sausage Potato Soup

Emily Parker

This creamy Sausage Potato Soup is packed with Italian sausage, golden potatoes, vegetables, and cheddar cheese. A warm, hearty dish perfect for any night of the week.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6

Calories 480 kcal

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, onion
• 1 teaspoon minced garlic
• 4 cups chopped baby gold potatoes
• 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
• Buttered bread for serving optional

Instructions

 

• Brown sausage in a large pot. Remove and set aside.
• Add 2 tablespoon butter and olive oil. Sauté mirepoix for 6–8 mins. Add garlic and cook 1 more min.
• Add potatoes, herbs, and broth. Simmer 10–12 mins until tender.
• In a separate pan, melt 3 tablespoon butter and whisk in flour. Cook 2–3 mins.
• Gradually whisk in milk and cream. Stir until thickened.
• Add creamy mixture to soup. Return sausage. Stir in cheese, salt, pepper, and sour cream.
• Simmer 5 mins. Serve with extra cheese or chives.

Notes

• Use freshly shredded cheese for best texture.
• Add red pepper flakes or hot sausage for extra heat.
• Blend some of the soup for a thicker consistency.
• Store in fridge up to 4 days or freeze for 2 months.