If you’re craving something hearty, comforting, and downright delicious, you’ve got to try this Sausage Potato Soup Recipe. It’s got that perfect blend of savory sausage and tender potatoes swimming in a creamy, flavorful broth that just warms you from the inside out. I absolutely love this soup because it’s simple enough for weekday dinners but special enough to impress friends and family. Stick with me, and I’ll share all the secrets to getting it just right every time.
Why You’ll Love This Recipe
- Comfort in a Bowl: This soup delivers cozy vibes with every spoonful, perfect for chilly nights or whenever you want that homemade hug in food form.
- Easy to Customize: Whether you like it spicy or mild, loaded with cheese or extra veggies, it’s super flexible to fit your taste buds.
- One-Pot Wonder: Minimal cleanup and straightforward steps mean you spend less time in the kitchen and more time enjoying.
- Family-Friendly: My family goes crazy for this soup — it’s a total crowd-pleaser that even the kids gobble up without complaint.
Ingredients You’ll Need
The magic here is in the balance of simple ingredients — sausage gives it a rich, meaty flavor, while the potatoes lend the perfect texture and body. The mix of seasonings brings it all together with just a touch of warmth and spice. Here are the essentials to keep on hand.
- Ground Italian sausage: You can use hot or mild depending on your preference — I usually go mild and add hot sauce myself to control the heat.
- Butter: Adds richness and helps sauté the veggies; always upgrade to unsalted for more control over saltiness.
- Yellow onion: Diced finely, onion forms the aromatic base — fresh and fragrant makes a big difference.
- Carrots: Adds subtle sweetness and texture, diced for even cooking.
- Celery: Gives that classic soup depth and a little crunch if you don’t overcook it.
- Garlic: Minced fresh garlic packs a punch you just can’t beat with powders here.
- Flour: Used for thickening the broth — make sure to cook it out well so there’s no raw taste.
- Soy sauce: A little umami boost that deepens flavor without tasting “soy-saucy.”
- Hot sauce: I usually use Texas Pete, but Frank’s is a trusty backup; it lifts the flavor without overwhelming heat.
- Chicken broth: Your soup’s flavorful liquid base — homemade or store-bought works fine.
- Heavy cream: Makes the soup luxuriously creamy; you won’t miss the dairy-free versions here.
- Red potatoes: Best choice for this soup — they hold their shape beautifully and give you that perfect bite.
- Cheddar cheese (optional): Sharpness and melty goodness that really elevates the soup, but it’s totally up to you.
- Seasonings (basil, parsley, oregano, mustard powder, pepper): These dried herbs and spices blend into a warm background note that ties everything together beautifully.
Variations
One of the reasons I love this Sausage Potato Soup Recipe is how easy it is to make your own. Over time, I’ve found a few tweaks that suit different moods or dietary needs—and you can totally make it your own!
- Vegetable Boost: I sometimes toss in a cup of corn towards the end of cooking for a pop of color and sweetness—it’s a family favorite addition.
- Spice it up: Add extra hot sauce or a pinch of cayenne if you like a little zing. I started mild, but love the kick now and then.
- Dairy-Free Version: Swap the heavy cream for coconut cream or a thick cashew cream; just expect a subtly different texture but same cozy feeling.
- Slow Cooker Method: When I need a no-fuss meal, I rely on the crock pot instructions—super hands-off and perfect when you’re busy.
How to Make Sausage Potato Soup Recipe
Step 1: Brown the Sausage Beautifully
Start by removing the casing if you’re using sausage links—that’s a trick I learned to get that perfect crumble. Heat your large pot over medium and add the sausage, cooking while breaking it apart with a wooden spoon. Covering it partially helps it cook through evenly, so don’t rush this step. It generally takes about 10-12 minutes for fully cooked sausage with a bit of browning, which adds flavor. Save 1 tablespoon of those flavorful drippings; they’ll be liquid gold for later.
Step 2: Sauté Your Veggies with Love
To the pot with the reserved sausage drippings, add butter, then toss in diced onions, celery, and carrots. Cook over medium heat for about 5 minutes, stirring occasionally. This softens them nicely without browning, bringing out their sweetness. Then add the minced garlic and cook just until fragrant—about a minute. Pro tip: Garlic can burn fast, so keep an eye and keep stirring.
Step 3: Create Your Soup Base
Sprinkle in the flour and stir constantly for 2 minutes to cook out the rawness—it thickens the soup later. Slowly pour in chicken broth in splashes, stirring and scraping the browned bits off the bottom of the pot; that’s packed with flavor! Then, add the heavy cream, soy sauce, hot sauce, and all your dried seasonings. Bring everything to a boil before reducing to a simmer.
Step 4: Potatoes In, Patience On
Wash and cube your red potatoes (about 1-inch pieces work best). Toss them into the simmering pot and cook uncovered for 20-25 minutes, or until they’re fork tender but still hold their shape. This step is the heart of the soup, and you’ll want those potatoes soft yet not mushy. Once tender, stir the cooked sausage back in, and if you’re adding cheese, now’s the time to melt it slowly over low heat.
Pro Tips for Making Sausage Potato Soup Recipe
- Use Red Potatoes for Best Texture: I’ve tried Yukon Golds and Russets, but nothing beats red potatoes for holding up in soup without falling apart.
- Don’t Skip Scraping the Pot: Those brown bits stuck to the pot when adding broth? That’s flavor gold—use a spatula to scrape and stir them in.
- Control Your Heat: Medium heat works best; too high and the soup may scorch or boil over. Simmer gently for tender veggies and potatoes.
- Timing for Cheese: Add cheese at the very end on low heat to prevent it from clumping or breaking down.
How to Serve Sausage Potato Soup Recipe
Garnishes
I love topping my bowl with a handful of extra shredded cheddar and a sprinkle of fresh chopped parsley or green onions for brightness. A little cracked black pepper adds a subtle kick. Sometimes I add a dollop of sour cream or Greek yogurt for tang and creaminess that balances the rich sausage flavors.
Side Dishes
Crusty bread or garlic knots are my go-to sides—perfect for dipping and soaking up every last bit. A crisp green salad on the side works well for adding fresh texture to the meal.
Creative Ways to Present
When serving guests, I’ve set this soup up in mini bread bowls, which always impress. For a cozy night in, I arrange individual soup cups with personalized garnishes—like a sprinkle of paprika or a swirl of cream—for a restaurant-worthy touch at home.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge and it lasts beautifully for up to 3 days. When I reheat, I usually do it gently on the stove with a splash of broth or water to loosen it up again and keep the potatoes from getting too mushy.
Freezing
Freezing this soup works great as long as you don’t overcook the potatoes before freezing. I let the soup cool completely, then portion it into freezer-safe bags. It freezes well for up to 3 months, perfect for busy days when you need a comforting meal in a pinch.
Reheating
To reheat, thaw in the fridge overnight if frozen. Warm it slowly on the stovetop over medium-low heat, stirring occasionally. I often add a splash of broth or cream to refresh the texture and avoid the soup getting too thick or pasty.
FAQs
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Can I make this Sausage Potato Soup Recipe in a slow cooker?
Absolutely! The recipe includes a crock pot method which skips the roux step (no drippings, butter, or flour). You cook the sausage and veggies first, drain excess grease, then combine everything (except cream and cheese) in the slow cooker. Cook on low for 6 hours or high for 4, then stir in cream and cheese before serving.
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What type of potatoes work best for this soup?
Red potatoes are ideal because they hold their shape well and have a waxy texture that suits soups and stews perfectly. Yukon Golds are a good backup, but Russets, being starchier, can become mushy if overcooked.
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Is this soup spicy because of the hot sauce?
The hot sauce is more of a flavor enhancer in this recipe and doesn’t make the soup overly spicy. It adds a subtle depth and warmth without heat overwhelming the other ingredients. You can always adjust or omit based on your spice preference.
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Can I make this recipe dairy-free?
Yes! You can substitute the heavy cream with coconut cream or a thick nut-based cream alternative. The soup will still be creamy and comforting, though the flavor will vary slightly.
Final Thoughts
Honestly, this Sausage Potato Soup Recipe became one of my all-time favorites because it’s textured, rich, and so versatile. Every time I make it, my family asks for seconds, and I find it comforting after a busy day in the kitchen or when sharing a meal with friends. If you want a warm, filling dish that’s full of flavor but easy to prepare, this soup is the one to lean on. Give it a try—you’ll see why I keep coming back to this recipe again and again.
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Sausage Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 11 cups (serves approximately 6-8)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Sausage Potato Soup combines spicy Italian sausage, creamy red potatoes, and a blend of herbs and seasonings to create a rich and hearty meal. Simmered on the stovetop until the potatoes are tender and finished with a touch of heavy cream and cheddar cheese, it’s a perfect dish for cooler weather or anytime you crave a satisfying soup.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black 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 (e.g., Texas Pete or Frank’s)
- 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 the casings from the sausage if using links. Preheat a large pot over medium heat and add the sausage. Cook and crumble, stirring occasionally, partially covered, for about 10-12 minutes until fully cooked. Set sausage aside and reserve 1 tablespoon of drippings; alternatively, use butter if drippings are not available.
- Sauté Vegetables: Add the reserved drippings and 2 tablespoons of butter to the pot over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until vegetables soften. Add minced garlic and cook for an additional 1 minute.
- Create Roux and Add Liquids: Stir in flour and cook for 2 minutes to create a roux. Gradually add chicken broth in splashes, stirring and scraping the bottom of the pot to release flavor. Slowly add heavy cream, then stir in soy sauce, hot sauce, and seasonings (basil, parsley, oregano, mustard powder, pepper).
- Simmer and Add Potatoes: Bring the soup to a boil, then reduce heat to a simmer. Add cubed red potatoes and simmer uncovered for 20-25 minutes until potatoes are fork tender.
- Combine and Finish: Return cooked sausage to the soup and stir to combine. Reduce heat to low and stir in shredded cheddar cheese if desired until melted and incorporated. Serve hot.
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor subtly without overpowering the soup with heat or saltiness.
- Red potatoes are preferred for their waxy texture which helps them hold their shape; Yukon Gold can be a substitute, Russets are starchier and may break down more.
- Optional additions like corn can be added toward the end of cooking for extra sweetness and texture.
- For a Crock Pot method, cook sausage and vegetables on stovetop, drain grease, then transfer all ingredients except heavy cream and cheese to a slow cooker. Cook on low for 6 hours or high for 4 hours, add cream and cheese at the end.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Avoid overcooking potatoes to ensure good texture upon reheating.
- This recipe is featured in The Cozy Cookbook, page 40.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
