This sausage potato soup feels like a warm hug in a bowl. I created this recipe during a particularly busy week when my kids needed something hearty but I only had 35 minutes to spare.
There’s something magical about the way savory Italian sausage mingles with tender baby gold potatoes in a velvety, cheese-laced broth. I remember the first time I made this soup on a chilly Denver evening. My daughter was convinced she didn’t like soup, but after one spoonful, she asked for seconds. Now it’s a regular request in our house, especially when the weather turns cold. The best part? Everything comes together in one pot, which means less cleanup and more time for homework help or that board game your kids have been begging to play. This sausage potato soup proves that comfort food doesn’t have to mean hours of prep work.
Table of Contents
Ingredients for Sausage Potato Soup
I always start with quality Italian sausage because it forms the flavor foundation of this soup. The fat from the sausage adds richness, so don’t skip the draining step or your soup will be greasy. Here’s what you’ll need:
- 1 lb Italian sausage (or turkey sausage for lighter option)
- 4 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 2 cups mirepoix (diced carrots, celery, yellow onion) – I recommend buying pre-diced to save time
- 3 cloves garlic (minced)
- 1.5 lbs baby gold potatoes (chopped into 1-inch cubes) – In my experience, baby golds hold their shape better than russets
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth – I usually use low-sodium so I can control the salt level
- 3 tablespoons all-purpose flour (or gluten-free flour blend)
- 2 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup extra-sharp cheddar cheese (shredded from a block) – Pre-shredded cheese contains anti-caking agents that prevent smooth melting
- 1/4 cup sour cream
- Hearty buttered bread for serving
Step-by-Step Instructions
Get all your ingredients prepped before you start cooking. This makes the process flow smoothly, especially on busy weeknights.
Step 1: Place a 6-quart or larger pot over medium-high heat and add the Italian sausage. Break it apart with a wooden spoon as it cooks, letting it brown for 5-7 minutes until no pink remains. Remove the cooked sausage to a paper towel-lined plate to drain excess fat.
Step 2: Reduce heat to medium and melt 2 tablespoons of butter with the olive oil in the same pot. Add your mirepoix (the diced carrot, celery, and onion mixture) and sauté for 5-10 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and cook for just 30 seconds, watching carefully so it doesn’t burn.
Step 3: Add the chopped potatoes, dried parsley, and basil to the pot. Season with salt and pepper, then pour in the chicken stock. Bring everything to a vigorous boil, then reduce heat to low, cover, and simmer for 15-20 minutes. The potatoes should be fork-tender when ready.
Step 4: While the soup simmers, prepare your cream base. Melt the remaining 2 tablespoons of butter in a separate saucepan over medium heat. Whisk in the flour and stir continuously for about 2 minutes to create a smooth roux. Gradually add the milk while whisking constantly, then continue whisking for 3-5 more minutes until the mixture thickens.
Step 5: Gently pour the thickened milk mixture into your soup pot, stirring well to combine and avoid splashing hot liquid. Add the shredded cheddar cheese and sour cream, mixing until both melt completely into a creamy consistency. Return the drained sausage to the pot and stir everything together. Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Ladle the hot soup into bowls and serve immediately with buttered bread for dipping. The soup thickens as it cools, so add a splash of milk or broth when reheating if needed.
Perfect Pairings for Sausage Potato Soup
This creamy soup pairs beautifully with sides that add textural contrast and freshness to balance the richness.
Crusty Sourdough Bread: A thick slice of toasted sourdough with salted butter provides the perfect vehicle for soaking up every last drop of that creamy broth while adding a satisfying crunch.
Simple Garden Salad: Fresh mixed greens with a light vinaigrette cuts through the richness of the soup and adds nutritional balance to your meal, plus it takes just minutes to toss together.
Garlic Parmesan Chicken and Potatoes: If you’re feeding a crowd or want to make this soup part of a larger meal, these crispy roasted potatoes with chicken make an excellent pairing that doubles down on the comfort factor.
Roasted Brussels Sprouts: Caramelized Brussels sprouts bring a slightly bitter, nutty flavor that contrasts beautifully with the soup’s creamy sweetness, creating a well-rounded dinner plate.
Cheesy Ranch Potatoes and Smoked Sausage: For potato lovers, this side dish complements the sausage potato soup theme while offering different flavors with ranch seasoning.
Storing and Reheating Your Soup
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers even more delicious for lunch the next day.
When reheating, use low heat on the stovetop and stir occasionally to prevent scorching. Add a splash of milk or chicken broth to restore the creamy consistency, as the soup naturally thickens when chilled. Avoid high heat, which can cause the dairy to separate.
For longer storage, freeze the soup in freezer-safe bags laid flat for up to 3 months. Slightly undercook the potatoes if you plan to freeze, as they’ll soften further during reheating. Thaw overnight in the refrigerator before gently reheating on the stovetop.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Prepare it up to 2 days in advance and store covered in the refrigerator. Just reheat gently and add a bit of milk to restore creaminess.
What’s the best way to make this soup gluten-free?
Simply swap the all-purpose flour for your favorite gluten-free flour blend in equal amounts. The roux will thicken just as well, and the taste remains virtually identical to the original version.
Can I use a different type of potato?
Yes, though I prefer baby gold potatoes for their creamy texture and ability to hold their shape. Yukon golds work wonderfully too, while russets tend to break down more and create a thicker, more rustic soup. Try our Hearty Cheddar Garlic Herb Potato Soup for another delicious potato soup variation.
Creamy Sausage Potato Soup
Ingredients
Equipment
Method
- Place a 6-quart or larger pot over medium-high heat and add the Italian sausage. Break it apart with a wooden spoon as it cooks, letting it brown for 5-7 minutes until no pink remains. Remove the cooked sausage to a paper towel-lined plate to drain excess fat.
- Reduce heat to medium and melt 2 tablespoons of butter with the olive oil in the same pot. Add your mirepoix (the diced carrot, celery, and onion mixture) and sauté for 5-10 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and cook for just 30 seconds, watching carefully so it doesn’t burn.
- Add the chopped potatoes, dried parsley, and basil to the pot. Season with salt and pepper, then pour in the chicken stock. Bring everything to a vigorous boil, then reduce heat to low, cover, and simmer for 15-20 minutes. The potatoes should be fork-tender when ready.
- While the soup simmers, prepare your cream base. Melt the remaining 2 tablespoons of butter in a separate saucepan over medium heat. Whisk in the flour and stir continuously for about 2 minutes to create a smooth roux. Gradually add the milk while whisking constantly, then continue whisking for 3-5 more minutes until the mixture thickens.
- Gently pour the thickened milk mixture into your soup pot, stirring well to combine and avoid splashing hot liquid. Add the shredded cheddar cheese and sour cream, mixing until both melt completely into a creamy consistency. Return the drained sausage to the pot and stir everything together. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls and serve immediately with buttered bread for dipping. The soup thickens as it cools, so add a splash of milk or broth when reheating if needed.
Notes
