There’s something incredibly cozy about a big pot of hearty sausage and tender potatoes simmering away, and this Sausage Potato Soup Recipe hits that comforting spot every single time. It’s one of those recipes I turn to when I want something satisfying with loads of flavor but without too much fuss.
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Why You'll Love This Recipe
I can’t get enough of this Sausage Potato Soup Recipe because it’s one of those meals that warms you right down to your toes without a ton of effort. Whether it’s a chilly evening or you just want a meal that feels like a hug in a bowl, this recipe delivers.
- Flavor-packed comfort: The combination of Italian sausage, creamy potatoes, and subtle seasonings results in a rich, satisfying taste that never disappoints.
- Simple ingredients: Most of the ingredients are pantry staples or easy to find, which makes this soup approachable for any weeknight.
- Customizable to your liking: Whether you like it a little spicier, creamier, or loaded with cheese, this recipe adapts beautifully to your preferences.
- Great for leftovers: This soup reheats wonderfully and even freezes well, perfect for meal planning.
Ingredients & Why They Work
This Sausage Potato Soup Recipe balances robust, savory flavors with creamy textures, thanks to a handful of simple but thoughtful ingredients. Each one has a role in building depth and comfort in the bowl.
- Ground Italian sausage: This adds fantastic flavor and a little spice, plus you get that meaty, crumbly texture that makes every spoonful satisfying.
- Yellow onion: Adds sweetness and depth when sautéed with the sausage and veggies.
- Carrots and celery: Classic soup veggies that bring subtle earthy notes and a pleasant crunch before they soften.
- Garlic: It’s the magic touch that brightens and deepens flavor.
- Red potatoes: I always recommend red potatoes here because they hold their shape so well, which keeps the soup from turning into mush.
- Chicken broth: The base liquid that ties everything together with savory richness.
- Heavy cream: Adds luscious creaminess without overpowering the sausage and herbs.
- Mustard powder, hot sauce, and soy sauce: These flavor boosters bring subtle complexity and enhance the overall taste without making it spicy.
- Cheddar cheese (optional): Melts in beautifully for a cheesy, indulgent finish if you’re in the mood.
Make It Your Way
I’ve enjoyed experimenting with this Sausage Potato Soup Recipe by mixing up the spice levels or adding different veggies. You can easily tweak it to match what you have on hand or your mood—it’s incredibly forgiving!
- Vegetable variations: Sometimes I toss in some corn or even kale for extra texture and color—both work beautifully.
- Spice it up: Though the recipe already has a mild kick from the hot sauce, I like adding a bit of smoked paprika or cayenne if I want more heat.
- Dairy-free adaptation: You can swap the heavy cream with coconut milk or a cashew cream for a creamy texture without dairy.
- Make it meatless: Substitute the sausage with smoked tofu or a meatless Italian sausage alternative for a vegetarian-friendly version.
Step-by-Step: How I Make Sausage Potato Soup Recipe
Step 1: Brown the Sausage and Save the Flavor
First things first—remove the casings if you’re using sausage links. I like to start cooking the sausage over medium heat in a large pot, breaking it apart as it sizzles. Once it’s halfway cooked, I partially cover the pot to help it cook evenly without drying out, and I stir occasionally. This usually takes about 10-12 minutes total. When it’s done, save about a tablespoon of those flavorful drippings—they make a wonderful base for the soup’s veggies.
Step 2: Cook the Veggies
Next, add the reserved sausage drippings plus a couple tablespoons of butter to the pot over medium heat. Toss in the diced onions, celery, and carrots. Let these cook for about 5 minutes until they start softening—this builds a lovely flavor base. Don’t forget the garlic! Add it last and cook for just about a minute so it releases its aroma without burning.
Step 3: Thicken and Build the Broth
Sprinkle in the flour and cook it for roughly 2 minutes, stirring continuously. This helps thicken the soup later. Then slowly add the chicken broth a little at a time, scraping the bottom of the pot to capture all that browned goodness left from the sausage and veggies—this is where deep flavor lives! Stir in the heavy cream, soy sauce, hot sauce, and dried herbs. Bring everything to a boil before reducing heat to a gentle simmer.
Step 4: Add Potatoes and Finish Cooking
Wash and cube your red potatoes into roughly 1-inch chunks. Add them to the simmering soup and let them cook uncovered for 20-25 minutes, until you can easily pierce them with a fork. This is the best part—the potatoes soak up all those savory flavors while keeping their texture. Finally, stir the sausage back in, and if you’re a cheese fan, sprinkle in the shredded cheddar until melted and silky smooth.
Top Tip
This recipe has been one of my go-to cozy dinners precisely because it’s easy to tweak for flavor and texture. After trying and testing, I’ve found a few things that make a huge difference in how it turns out—so here are some tips to help you nail it.
- Save those drippings: That little bit of sausage fat carries so much flavor, don’t toss it! Use it to sweat your veggies instead of just butter alone.
- Don’t overcook the potatoes: Keep an eye on the potatoes as they simmer—they’re the stars here and get mushy if overdone.
- Slowly add broth: Pour it gradually and scrape the pot to deglaze, unlocking layers of flavor you might miss otherwise.
- Customize your heat: The hot sauce adds gentle warmth but no real heat, so add a bit more or a pinch of cayenne if you want it spicy.
How to Serve Sausage Potato Soup Recipe
Garnishes
I’m a big fan of finishing this soup with a sprinkle of fresh chopped parsley or green onions—they add a bright pop of color and freshness that balances the richness. Sometimes I crumble a bit of crispy bacon on top for an extra savory crunch, or add a dollop of sour cream for tang and creaminess.
Side Dishes
This soup is a meal in itself, but pairing it with a crisp green salad or some warm, crusty bread is my go-to. Garlic bread or cheddar biscuits work wonders if you want to keep things comforting and cozy.
Creative Ways to Present
For a dinner party, try serving this sausage potato soup in mini bread bowls or hollowed-out small pumpkins for a festive touch. A sprinkle of smoked paprika or a drizzle of chili oil just before serving adds beautiful color and extra flavor punch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
After it cools, I transfer the soup to an airtight container and keep it in the fridge for up to three days. The flavors actually deepen overnight, so leftovers taste even better the next day—as long as the potatoes aren’t too overcooked.
Freezing
If I want to stash some for later, I freeze the soup in individual portions. Just be sure the potatoes aren’t super soft before freezing—they can become mushy after thawing otherwise. When you reheat, stir gently to bring it back to life without breaking the potatoes apart.
Reheating
Reheating gently on the stovetop with a splash of broth or water keeps the soup nice and creamy without scorching. I avoid the microwave if I can, since it can heat unevenly and sometimes toughen the sausage.
Frequently Asked Questions:
Absolutely! Cook and crumble the sausage along with the veggies stovetop first, then drain the grease well. Transfer everything to your slow cooker, add broth and seasonings, and cook on low for 6 hours or high for 4 hours. Add cream and cheese at the end to finish.
Red potatoes are my top pick since they hold their shape nicely during cooking. Yukon Golds work well too, but Russets tend to get mushy, which can make the soup less satisfying.
Great question! The hot sauce adds subtle depth and a little warmth but isn’t meant to make the soup spicy-hot. You can always add more or use a milder brand if you prefer.
You can absolutely adapt it! Swap the heavy cream for coconut milk or cashew cream for dairy-free. For vegetarian, replace the sausage with a plant-based alternative or add beans for protein and skip the sausage altogether.
Final Thoughts
This Sausage Potato Soup Recipe is one of those gems I’m always excited to share because it’s reliable, flavorful, and flexible. It’s perfect for a cozy night in or for feeding a crowd with minimal fuss. When you make this, I hope you feel as comforted and satisfied as I do every time I ladle it into my bowl. Give it a try—you might just find your new favorite soup!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting sausage potato soup packed with Italian sausage, red potatoes, and a creamy broth, seasoned with herbs and spices for a flavorful one-pot meal perfect for cozy days.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 lb. ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 cup heavy cream
- 1 ¼ lbs. red potatoes (about 6 small potatoes), cut into 1-inch cubes
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove casings from sausage links if necessary. Heat a large pot over medium heat, add the sausage and cook, crumbling as you go, until halfway cooked. Partially cover and continue cooking, stirring occasionally, until sausage is fully cooked (about 10-12 minutes). Remove sausage and set aside, reserving 1 tablespoon drippings.
- Sauté the Vegetables: To the same pot with reserved drippings and 2 tablespoons butter, add diced onions, celery, and carrots. Cook over medium heat for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Add Flour and Liquids: Sprinkle in the flour and stir, cooking for 2 minutes to form a roux. Gradually add chicken broth in splashes, scraping bottom of pot to deglaze and incorporate flavors. Stir in heavy cream, soy sauce, hot sauce, and all the dried seasonings.
- Simmer Potatoes: Bring soup to a boil, then reduce heat to simmer. Add the cubed red potatoes. Simmer uncovered until potatoes are tender, about 25 minutes.
- Finish Soup: Return cooked sausage to the pot and stir to combine. Reduce heat to low and stir in shredded cheddar cheese if using, allowing it to melt. Serve hot.
Notes
- Mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy or overpowering.
- Red potatoes hold their shape best in soups; Yukon Gold is a good substitute. Russets may fall apart due to higher starch content.
- Add corn at the end of cooking for added texture and sweetness.
- Crock Pot Method: Cook sausage and vegetables on stovetop, drain grease, then combine with other ingredients (except cream and cheese) in Crock Pot; cook low 6 hours or high 4 hours. Stir in cream and cheese before serving.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months. Avoid overcooking potatoes for better reheating quality.
- This recipe yields about 11 cups of soup, approximately 11 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
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