Name: Sausage Potato Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound Italian sausage (mild or hot); 5 tablespoons unsalted butter (divided); 1 tablespoon olive oil; 2-1/4 cups mirepoix (3/4 cup each diced carrots, celery, and yellow onion); 1 teaspoon minced garlic; 4 cups chopped baby gold potatoes (no need to peel); 1 teaspoon dried parsley; 1 teaspoon dried basil; 4 cups chicken stock (or broth); 3 cups milk (1%, 2%, or whole); 1/2 cup heavy cream; 6 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups freshly shredded extra-sharp Cheddar cheese; 1/4 cup sour cream; Hearty buttered bread (for serving)

Jump to Recipe· 4.3 from 6 reviews

I absolutely love cozying up with a warm bowl of this Sausage Potato Soup Recipe. It’s one of those wonderful dishes that’s hearty yet comforting, packed with creamy potatoes, savory sausage, and just the right touch of herbs and cheese. Every spoonful feels like a hug on chilly days, and I’m always excited to share this recipe because it brings people together around the table with its rich flavor and satisfying texture.

Why You’ll Love This Sausage Potato Soup Recipe

What makes this soup so special to me is the incredible flavor combination. The Italian sausage adds a beautiful savory depth and just a hint of spice, which perfectly complements the earthy potatoes and the sweetness of the sautéed carrots, celery, and onions. Finishing it off with rich cheddar cheese and sour cream makes every bite silky and indulgent, but in the best way possible. It’s a balance that wakes up your taste buds without being overpowering, and I find myself craving it again and again.

Beyond the amazing taste, the ease of preparation is what keeps me coming back to this Sausage Potato Soup Recipe. Even though it looks and tastes like something you’d order at a cozy restaurant, it’s surprisingly straightforward to make at home with simple ingredients you might already have on hand. Plus, it’s incredibly versatile, so it fits perfectly into weeknight meals but can also shine during more festive occasions. I love how it warms up my kitchen and my guests’ hearts all at once.

Ingredients You’ll Need

The image shows a white plate in the center with five brown sausages arranged neatly in two rows, four on the bottom and one on top, with visible grill marks and a slightly shiny texture. Around the plate are various small white bowls containing shredded white onions, chopped orange carrots, minced green celery, yellow shredded cheese, black pepper, white salt, and a small bowl of butter pieces. There is also a glass of light orange liquid, a clear glass of milk, a small bowl with yellow grated lemon zest, a larger white bowl filled with white sour cream, and three whole brown potatoes placed directly on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but essential in creating the perfect blend of taste, texture, and color. Each one plays its part, from the hearty sausage to the creamy cheese and vibrant veggies, making the soup both nourishing and memorable.

Italian sausage (1 pound): Use mild or hot depending on your spice preference to build the soup’s savory base.
Unsalted butter (5 tablespoons, divided): Adds richness and helps sauté the vegetables perfectly.
Olive oil (1 tablespoon): Enhances the sausage cooking and prevents sticking if you don’t have enough sausage grease.
Mirepoix (2-1/4 cups): A classic combo of diced carrots, celery, and yellow onion that adds depth and sweetness.
Minced garlic (1 teaspoon): Gives a fragrant kick without overpowering the other flavors.
Baby gold potatoes (4 cups, chopped): Creamy potatoes that thicken the soup naturally—no peeling needed!
Dried parsley and basil (1 teaspoon each): Perfect herbs to brighten and complement the sausage and potatoes.
Chicken stock (4 cups): Creates the savory liquid foundation for the soup.
Flour (6 tablespoons): Essential for making the creamy roux that thickens this soup beautifully.
Milk (3 cups): I use 1%, 2%, or whole milk to add creaminess without heaviness.
Heavy cream (1/2 cup): Adds luxurious richness to balance the flavors and texture.
Salt (1 teaspoon) and pepper (1/2 teaspoon): Key seasoning to bring everything together just right.
Extra-sharp Cheddar cheese (2 cups shredded): Melts into the soup giving it that irresistible cheesy finish.
Sour cream (1/4 cup): Adds tanginess and enhances the velvety texture.
Hearty buttered bread (optional): The perfect accompaniment for dipping and soaking up every last drop.

Directions

Step 1: Heat a large pot over medium-high heat. Add the Italian sausage and let it sear untouched for 1 minute so it can brown nicely. Then, use a wooden spoon to crumble it into smaller pieces and continue cooking until deeply browned and cooked through. Transfer the sausage to a paper-towel-lined plate and leave about 1 tablespoon of sausage grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil.

Step 2: In the same pot, melt 1 tablespoon of butter over medium heat. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes until the vegetables soften and start to caramelize slightly. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.

Step 3: Stir in the chopped baby gold potatoes along with dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring this mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes until the potatoes are tender when pierced with a fork.

Step 4: While the potatoes cook, melt 4 tablespoons of butter in a separate medium saucepan over medium heat. Add the flour and whisk constantly, cooking for 1 minute to form a roux. Slowly pour in the milk, whisking continuously until the mixture is smooth. Keep cooking and whisking until the sauce thickens and gently boils. Stir in the heavy cream, then remove from heat.

Step 5: Once the potatoes and vegetables are tender, stir the milk and cream mixture into the soup pot. Turn off the heat and gradually add the shredded cheese in handfuls, gently stirring until fully melted and creamy. Stir in the sour cream, then return the browned sausage to the soup. Taste and adjust seasoning with salt and pepper if needed.

Step 6: Serve the soup warm for the best experience. I love pairing it with some hearty buttered bread for dipping, which makes the meal even more satisfying and comforting.

Servings and Timing

This Sausage Potato Soup Recipe yields approximately 6 generous servings, making it perfect for a family meal or small gathering. The prep time is about 10 minutes, mostly chopping the vegetables and getting everything ready. Cooking takes around 45 minutes, with time included for browning the sausage, sautéing the veggies, simmering the potatoes, and making the creamy cheese sauce. Altogether, you’re looking at about 55 minutes from start to finish, with no additional resting time required—perfect for a cozy dinner that doesn’t keep you waiting too long.

How to Serve This Sausage Potato Soup Recipe

A white bowl filled with a creamy soup that has a light beige color. Inside the soup, there are small, soft, light yellow pieces of potato floating in the broth. Ground meat bits are scattered evenly in the soup, showing a cooked brown color with some textures visible. Small green herb pieces and tiny red pepper flakes are sprinkled gently on top, adding a touch of color contrast. A gold spoon rests inside the bowl, near the edge, with the bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to keep it simple yet inviting. It’s fabulous straight from the pot while still warm, ideally ladled into deep bowls so everyone can savor each creamy, cheesy bite. I often pair it with a rustic hearty buttered bread or a crusty baguette to soak up every bit of that rich broth. For a little extra green, a sprinkle of fresh parsley or chives on top adds a lovely color contrast and brightens the flavors.

For beverages, I enjoy pairing this soup with a crisp white wine like Sauvignon Blanc or a light, refreshing beer to cut through the richness. If you prefer non-alcoholic drinks, a sparkling water infused with lemon or a warm apple cider creates a comforting balance. This recipe shines at weeknight dinners, casual get-togethers, or even holiday lunches—its comforting nature makes everyone feel at home.

Portion-wise, I usually serve about 1 1/2 cups of soup per person as a main dish, paired with bread or a simple salad. It’s best enjoyed hot or warm, straight from the stove, but it also holds up well if kept covered and gently reheated later, maintaining all those luxurious flavors intact.

Variations

Over time, I’ve experimented with this Sausage Potato Soup Recipe to suit different tastes and dietary needs. For those who prefer an alternative to Italian sausage, spicy chorizo or turkey sausage work wonderfully and bring a slightly different flavor profile. You can also swap baby gold potatoes for sweet potatoes for a subtle sweetness that pairs well with the savory sausage and cheese.

If you’re looking for a gluten-free version, just substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the cream sauce. For a dairy-free option, try using a plant-based milk like oat or almond milk, and choose a dairy-free cheese alternative—while it changes the flavor slightly, it still makes for a rich and satisfying soup.

For a different twist, I occasionally add kale or spinach toward the end of cooking for a boost of color and nutrients. And if you want to make this soup on a busy day, I found that prepping the sautéed veggies and browning the sausage ahead of time saves a lot of effort—you just combine everything and finish the soup when you’re ready to eat.

Storage and Reheating

Storing Leftovers

This soup stores beautifully in airtight containers in the refrigerator for up to 3 to 4 days. I recommend using glass or BPA-free plastic containers with tight-fitting lids to keep the soup fresh and flavorful. Before storing, let the soup cool slightly at room temperature but don’t leave it out more than two hours. When refrigerated properly, the flavors actually develop even more, making leftovers delicious the next day.

Freezing

You can freeze this Sausage Potato Soup Recipe, but I’d suggest doing so without the heavy cream and sour cream added initially, as they can sometimes separate upon thawing. Freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then reheat on the stove, stirring in fresh cream and sour cream at the end to preserve that silky texture.

Reheating

To reheat leftover soup, I prefer warming it gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to evenly redistribute the cheese and cream. Avoid microwaving directly as it can cause the dairy to separate or curdle. If the soup thickens too much during storage, simply add a splash of milk or chicken stock while reheating to restore the perfect silky consistency.

FAQs

Can I use a different type of sausage in this soup?

Absolutely! While Italian sausage brings a classic flavor, you can substitute with other sausages like chorizo, breakfast sausage, or even a smoked sausage to create new flavor dimensions. Just adjust seasonings accordingly as some sausages are saltier or spicier.

Do I need to peel the potatoes?

No need to peel the baby gold potatoes for this recipe. Their skin is thin, adds texture, and contains extra nutrients. Just make sure to wash them thoroughly before chopping.

Can I make this soup ahead of time?

Yes! The flavors actually meld beautifully when made a day ahead. Prepare the soup according to the recipe, cool, and refrigerate. Reheat gently before serving, adding a little milk or stock if needed to adjust the consistency.

Is this soup suitable for freezing?

It can be frozen, but I recommend leaving out the sour cream and heavy cream before freezing to prevent separation. Add those fresh when reheating after thawing for the best results.

Can I make this soup vegetarian?

To make a vegetarian version, swap Italian sausage for plant-based sausage or omit it entirely, and use vegetable broth instead of chicken stock. Adding extra herbs and smoked paprika can help mimic that rich, savory depth.

Conclusion

I hope you’re as excited as I am to try this Sausage Potato Soup Recipe. It’s one of those special dishes that feels like a warm embrace on a cold day, with rich flavors and a creamy texture that never disappoints. Whether you’re cooking for family, friends, or just treating yourself, this soup is a comforting classic that’s incredibly satisfying and easy to make. Cozy up with a bowl soon—you won’t regret it!