Sausage Potato Soup Recipe

If you’re craving a cozy, satisfying meal that feels like a warm hug in a bowl, then you’ve got to try this Sausage Potato Soup Recipe. It’s packed with savory Italian sausage, tender potatoes, and a creamy cheesy broth that my family absolutely adores. When I first made this, I couldn’t believe how easily all these simple ingredients came together to create something so rich and comforting. Stick around—I’ll walk you through every step to make sure your soup turns out perfect every single time.

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Ingredients You’ll Need

I’ve found that the balance between the savory sausage, creamy broth, and hearty potatoes is what makes this sausage potato soup recipe so unforgettable. Picking the right ingredients really sets the foundation for success, so let’s chat about what’s on the list.

• Italian sausage: Mild or hot—pick what suits your heat preference, but using fresh sausage is key for that authentic flavor.
• Butter: Unsalted butter lets you control the saltiness, plus it adds gorgeous richness.
• Olive oil: Just a splash helps with sautéing without overpowering the flavors.
• Mirepoix (carrots, celery, onion): These three veggies build the soup’s savory backbone, so dice them evenly for uniform cooking.
• Garlic: Just a little minced garlic amps up the aroma and depth.
• Baby gold potatoes: I love that these don’t need peeling—makes prep easier and keeps the texture just right.
• Dried parsley and basil: These classic herbs add subtle earthiness and warmth.
• Chicken stock: A good-quality broth enhances the soup’s base; homemade or store-bought works.
• Flour: This thickens the broth beautifully when combined with butter.
• Milk: Choose your preferred fat content—whole milk makes it extra creamy.
• Heavy cream: Adds luxuriously smooth texture without being too heavy.
• Salt and pepper: Essential for seasoning and bringing all flavors to life.
• Extra-sharp Cheddar cheese: Freshly shredded melts best and really makes the soup sing.
• Sour cream: Stirred in at the end, it adds a subtle tang and silkiness.
• Hearty buttered bread: Optional, but trust me, it’s the perfect dipping companion.

Variations

One of the things I love most about this sausage potato soup recipe is how easy it is to make your own. You can tweak it to match whatever’s on hand in your fridge or cater it to different dietary needs without losing that signature comforting vibe.

• Vegetable Boost: I sometimes add chopped kale or spinach toward the end for extra greens and color; it blends seamlessly and ups the nutrition.
• Spice It Up: If you like a kick, swap mild sausage for hot, or add a pinch of smoked paprika or cayenne when sautéing the veggies.
• Dairy-Free: For a lactose-free version, use coconut milk and skip the cheese, adding nutritional yeast for cheesy flavor.
• Thicker Soup: Want it heartier? Throw in some cooked rice or barley after the potatoes are done cooking.

How to Make Sausage Potato Soup Recipe

Step 1: Brown the Sausage to Build Flavor

Start by heating a large pot over medium-high heat. Add the Italian sausage and give it a minute to sear—that initial browning is where the magic begins. Then, use a wooden spoon to break it up, cooking until it’s deeply browned and fragrant. Don’t rush this step; those browned bits bring so much depth. Once done, transfer the sausage to a plate lined with paper towels to drain excess grease, but leave about a tablespoon of that flavorful fat in the pot (or add olive oil if it’s too dry).

Step 2: Sauté Veggies for a Flavorful Base

In the same pot, melt a tablespoon of butter, then toss in your diced carrots, celery, and yellow onion (this classic mirepoix is essential). Sauté these for 5 to 7 minutes—or a bit longer if your veggies are chunkier—until they’re softened and fragrant. Then add your minced garlic and cook for just 30 seconds more to release its aroma—don’t let it burn!

Step 3: Add Potatoes, Herbs, and Broth

Stir in the baby gold potatoes, dried parsley, dried basil, salt, and pepper. Pour in the chicken stock and bring everything to a gentle boil before turning down the heat to medium-low. Cover your pot and let the soup simmer for 15 to 20 minutes, or until the potatoes are tender when poked with a fork. This part is where the flavors really start to marry beautifully.

Step 4: Make the Creamy Roux and Thickener

While your potatoes cook, melt four tablespoons of butter in a separate medium pot over medium heat. Sprinkle in the flour and whisk constantly for about a minute—this cooks out the raw flour taste. Slowly pour in the milk while whisking continuously to avoid lumps. Keep whisking until the mixture thickens and gently boils, then stir in the heavy cream and remove from heat. This silky sauce is your ticket to the perfect creamy texture.

Step 5: Bring It All Together

Once the potatoes and veggies are tender, stir the milk and cream mixture into the soup pot. Turn off the heat and gradually add the shredded extra-sharp Cheddar cheese, stirring gently until melted and blended. Fold in the sour cream for that little extra tang and smooth finish. Finally, return the sausage to the pot and give everything a good stir. Taste and adjust with salt and pepper if needed.

Serve It Up!

Ladle the soup into bowls and serve immediately with some buttery crusty bread. I promise, dipping that bread into this rich, cheesy broth is one of the best parts.

How to Serve Sausage Potato Soup Recipe

Garnishes

I like topping this soup with a sprinkle of fresh chopped parsley or a little extra shredded Cheddar for extra indulgence. Sometimes I add crispy bacon bits or a dollop of sour cream on top if I’m feeling fancy. These garnishes add both texture and a burst of flavor that make each spoonful more exciting.

Side Dishes

I usually serve this warm bowl alongside buttery crusty bread or garlic toast for dipping. A simple green salad with a zesty vinaigrette pairs well too because it balances the richness. For a heartier meal, roasted seasonal veggies are a great add-on.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in mini bread bowls—that way you get a double treat of salty, buttery bread soaked in creamy goodness. You can also ladle it into rustic mugs for casual gatherings or portion it into mason jars for a grab-and-go lunch option that still feels homey.

Make Ahead and Storage

Storing Leftovers

After cooking, let your sausage potato soup cool completely to room temperature. I always store mine in airtight containers in the refrigerator—this way it stays fresh for 3 to 4 days. When I reheat, the flavors have had a chance to mingle even more, which I love.

Freezing

I’ve frozen this soup a few times by transferring it into freezer-safe bags and laying them flat. When you’re ready to enjoy, thaw overnight in the fridge. Just a heads-up: it might separate slightly on reheating, so give it a good stir to bring back its creamy texture.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently until warmed through. I usually add a splash of milk or broth if it feels too thick. Avoid microwaving at high heat to prevent the cheese from clumping or breaking.

FAQs

Final Thoughts

I absolutely love how this sausage potato soup recipe has become a staple in my kitchen, especially on chilly evenings when I want something hearty but not fussy. It’s the kind of recipe that welcomes leftovers gladly and makes great company at your table. I encourage you to give it a go—you’ll enjoy the process and be rewarded with a bowl full of creamy, cheesy comfort that feels like it was made just for you. Trust me, once you try this, it’ll become a dinner favorite you’ll want to share with everyone you know.

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