Sausage Potato Soup

Warm, hearty, and irresistibly creamy, this Sausage Potato Soup blends flavorful Italian sausage with tender potatoes and a rich, seasoned broth. It’s perfect for chilly evenings when you crave something cozy and filling. Each spoonful delivers savory comfort with creamy texture, mild spice, and melty cheese (if you choose). The best part? It’s ready in about an hour, uses simple ingredients, and makes enough for family dinners or meal prep. Whether you’re cooking for a crowd or warming up solo, this one-pot soup hits the spot every time.

Why You’ll Love This Sausage Potato Soup

You’ll love this Sausage Potato Soup for its rich flavor and easy method. The creamy base perfectly balances the bold taste of Italian sausage and tender chunks of potato. It’s hearty enough for a main meal but simple enough for busy weeknights. You can also customize it—add cheese for a velvety finish or toss in corn for extra sweetness. The combination of herbs, garlic, and soy sauce gives the broth a deep, savory flavor that feels like comfort in a bowl. Plus, it reheats beautifully, making it ideal for leftovers or make-ahead meals.

Ingredients You’ll Need

This recipe uses simple pantry staples. Italian sausage adds bold flavor and richness. Butter helps soften onions, carrots, and celery, creating a fragrant base. Garlic deepens the flavor, while flour thickens the soup just right. Chicken broth forms the base, balanced by cream for smoothness. Red or Yukon Gold potatoes work best—they hold shape without turning mushy. A touch of soy sauce and hot sauce quietly enhances umami without overpowering. Finish it with shredded cheddar for creaminess and herbs like basil, parsley, and oregano for a perfect seasoning mix.

How to Make Sausage Potato Soup

Brown the Sausage

Start by browning the Italian sausage in a large pot over medium heat. Break it up with a spoon as it cooks until no pink remains. This step builds deep flavor. Once browned, remove the sausage and keep 1 tablespoon of drippings in the pot for richness.

Sauté the Vegetables

Next, melt butter with the reserved drippings. Add diced onion, celery, and carrots. Stir often and cook until the vegetables are soft and aromatic. Then add minced garlic and cook briefly until fragrant—about 30 seconds.

Create the Roux

Sprinkle flour over the veggies and stir well. Cook for about one minute to remove any raw flour taste. This roux thickens the soup beautifully and gives it that creamy texture everyone loves.

Add Broth and Seasonings

Gradually pour in the chicken broth, stirring constantly to avoid lumps. Scrape up any browned bits from the bottom for flavor. Add the heavy cream, soy sauce, hot sauce, and all dried herbs. Stir until smooth and bring to a gentle boil.

Simmer with Potatoes

Add cubed red potatoes and lower the heat to a simmer. Cook uncovered for 20–25 minutes, stirring occasionally. The soup will thicken as the potatoes soften, creating a silky, hearty base.

Finish and Serve

Return the cooked sausage to the pot. Stir gently to combine and heat through. If you’re adding cheese, mix it in just before serving so it melts perfectly. Taste and adjust seasoning as needed. Serve warm with crusty bread or salad.

Crock Pot Variation

To make this soup in a slow cooker, brown the sausage and sauté the veggies first on the stovetop. Drain excess grease, then transfer everything to the Crock Pot. Add broth, potatoes, soy sauce, hot sauce, and seasonings. Cook on low for 6 hours or high for 4 hours. Near the end, stir in the cream and cheese until smooth. This version gives you the same cozy flavor with less hands-on time—perfect for busy days when you want a ready-to-eat meal waiting for you.

Tips for the Best Results

Use red or Yukon Gold potatoes for the best texture; they hold up without falling apart. Add soy sauce and mustard powder for deeper flavor—they enhance the broth without making it spicy. If you want extra texture, stir in some corn before serving. To make it lighter, replace half the cream with milk. For a bit of brightness, sprinkle chopped parsley or green onions on top. The soup thickens as it cools, so add a splash of broth when reheating. Always taste and adjust salt before serving for balanced flavor.

Storage and Reheating

Let the soup cool before storing it in airtight containers. Keep it in the fridge for up to three days or freeze it for up to three months. If you plan to freeze it, avoid overcooking the potatoes so they keep their shape. Reheat gently on the stove over low heat, stirring often to maintain the creamy consistency. Add a little broth or milk if it thickens too much. This soup tastes even better the next day as the flavors meld together beautifully.

Kitchen Tools You’ll Need

You’ll need a large pot or Dutch oven for even cooking, a wooden spoon for stirring, and a ladle for serving. Measuring cups and spoons help you keep proportions right. A sharp knife and cutting board make chopping quick and easy. For storing leftovers, use airtight glass containers—they keep the soup fresh and prevent freezer burn. Having the right tools makes this recipe effortless and enjoyable.

Other Recipes You May Enjoy

• creamy Cajun potato soup with a spicy kick
• hearty Italian sausage and white bean soup
• absolutely ultimate potato soup recipe
• cheesy cheddar cheese potato soup

Conclusion

This Sausage Potato Soup brings cozy comfort to your kitchen with its creamy broth and savory sausage. It’s a simple one-pot meal that satisfies every time. You can pair it with a crisp salad or warm bread for a complete dinner. Whether made on the stove or in a Crock Pot, it’s guaranteed to fill your home with delicious aroma and warmth. Save it for cold nights or Sunday dinners—it’s a recipe you’ll come back to again and again. For more kitchen inspiration, visit my Pinterest page and discover new comforting favorites.