Can I make this Sausage Potato Soup Recipe in a slow cooker?

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.

What’s the best type of potato to use in this soup?

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.

Is the hot sauce in the recipe spicy?

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.

Can I make this soup dairy-free or vegetarian?

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.

Sausage Potato Soup: Cozy & Flavor-Packed Comfort in a Bowl

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

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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)

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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