There is truly nothing better when the weather turns cold than finding a bowl of something satisfyingly thick and cozy waiting for you. I’m talking about the ultimate comfort food, and today, I’m sharing my absolute favorite: a hearty, creamy Sausage Potato Soup that tastes like it took all day but comes together so fast. I first styled this soup on a chilly autumn morning, and the aroma of simmering sausage and potatoes instantly filled the studio with warmth. It transported me back to evenings in my mother’s kitchen, where simple ingredients created the most comforting meals. Trust me, this is one of those Easy Dinner Recipes you’ll bookmark immediately. It’s simple, rich, and so, so satisfying—perfect for a Tuesday night!
Why This Sausage Potato Soup is One of the Best Soup Recipes Ever
When you need something truly rewarding, this soup delivers every single time. Honestly, it beats nearly every other Comfort Soup Recipes I’ve tried lately. We’re talking about deep flavor without needing hours of attention. You are going to see why I immediately filed this under the category of the Best Soup Recipes Ever.
- It tastes deeply layered—like it simmered for hours—but it’s just so straightforward!
- The combination of savory sausage and earthy herbs creates an amazing aroma that just smells like coziness.
- It’s a winner for freezing or eating all week long.
If you want to try another great one later, check out my recipe for creamy chicken noodle soup for another creamy soup option, or see what my friends over at Taste of Home think about their sausage potato soup!
Quick Soups For Dinner Ready in Under an Hour
This is a huge selling point for me, especially on busy weeknights. You’re looking at max 15 minutes of prep, and the whole thing is done in about 50 minutes total! We keep the steps streamlined: brown the meat, cook the veggies quickly, and then it’s hands-off simmering time while you get the table set. It’s truly one of the best Quick Soups For Dinner you can whip up!
Achieving the Perfect Creamy Soup Recipes Texture
You won’t find any thin, watery broth here! The creaminess comes from two places: we create a simple roux right in the pot using a bit of flour and the sausage drippings—don’t skip that step! Then, at the end, a good pour of heavy cream ties everything together perfectly. This makes it the ultimate satisfying texture for any of your Creamy Soup Recipes.
Ingredients for Your Hearty Sausage Potato Soup
Getting all your ingredients ready first, or what us cooks call mise en place, truly makes the difference in keeping this soup quick and stress-free. We aren’t just throwing things in; every herb matters! I always organize mine before the sausage even hits the pan. Also, a huge tip: whatever you do, stick with red potatoes! They are waxy, hold their shape beautifully when they simmer, and won’t turn your broth into glue. That’s the secret to a soup that looks homemade, not gloopy.
Grouping the Seasonings for Your Sausage Potato Soup
These dried herbs aren’t there just to look pretty on the shelf; they are essential for adding background complexity so the soup isn’t just salty. Think of these as the flavor foundation that supports the sausage!
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley (each)
- 1/2 teaspoon oregano (each)
- 1/2 teaspoon mustard powder (each)
- 1/4 teaspoon pepper
Oh, and when you’re choosing salt, I always recommend reading up on the differences between kosher salt and sea salt to know how much you really need!
Essential Components for the Main Sausage Potato Soup
Here are the main players that give this soup its incredible body and richness. You’ll want to make sure you have everything measured out before moving on:
- 1 lb. ground Italian sausage (hot or mild, your call!)
- 2 tablespoons butter (plus 2 reserved sausage drippings)
- 1 yellow onion, diced
- 1/2 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (just for depth, trust me!)
- 5 cups chicken broth
- 1 cup heavy cream
- 1.25 lbs. red potatoes (about 6 small potatoes), cubed
- 2 cups shredded cheddar cheese (this is optional, but highly recommended for ultimate comfort!)
Step-by-Step Instructions for Making Sausage Potato Soup
Alright, let’s get cooking! This process moves really fast once you start, so having everything chopped and ready is key to making this the perfect Quick Soup Recipes option for dinner. The goal here isn’t just to cook the ingredients; it’s to layer those flavors beautifully right in the pot. Don’t rush the browning step, and watch how those seasonings bloom! Knowing when to brown the meat versus when to sauté the vegetables is one of those tried-and-true methods, but here, because the sausage renders fat, we start with the meat first. We want that flavor foundation established early!
Browning the Sausage and Preparing the Base for Sausage Potato Soup
First things first, if you got sausage links, pop those casings right off—no one wants that little chewiness when they are expecting creamy soup! Heat up your large pot over medium heat. Throw in the sausage and get busy crumbling it apart with your spatula. Once it’s about halfway done, I like to cover it partially and let it cook down fully, which takes maybe 10 to 12 minutes total. When it’s cooked through, scoop the sausage out and leave about 1 tablespoon of the flavorful drippings behind. If you made leaner sausage, go ahead and add 1 tablespoon of butter back in.
Building Flavor: Sautéing Vegetables and Creating the Roux
Now, toss in the diced onions, celery, and carrots with those drippings—or butter—over medium heat. Let those aromatics soften up nicely for about 5 minutes. Next, stir in the minced garlic, but only cook that for one minute until you can really smell it strong. Here comes the thickening magic! Sprinkle in the 3 tablespoons of flour and cook that mixture for a solid 2 minutes. This cooks out the raw flour taste. Then, start splashing in the chicken broth slowly while you scrape that spatula along the bottom of the pot. You can read more about why we brown meat before cooking non-meat ingredients like these at this helpful guide if you ever wonder about the order!
Simmering the Potatoes to Perfection in Your Sausage Potato Soup
Once the broth is in and smooth, slowly stir in the heavy cream, that splash of hot sauce, and the soy sauce, followed by all your dried herbs. Bring the whole thing to a gentle boil, then immediately cut the heat down to a simmer. Now, wash and dice your red potatoes into 1-inch cubes—remember, red potatoes are the best for this! Add them right in. Let this simmer, totally uncovered, for about 20 to 25 minutes. You want them fork tender! When they are soft, stir that cooked sausage back in. Finally, if you want that cheesy decadence, bring the heat super low and mix in the cheddar until it melts smoothly into your Sausage Potato Soup.
Tips for Success When Making Sausage Potato Soup
Creating kitchen magic isn’t just about following steps; it’s about knowing the little tricks that elevate a good soup to a Best Soup Recipes Ever status. The potato choice is huge, like I mentioned! Stick to waxy potatoes—red potatoes especially—because they keep their shape and don’t get mushy. That gives you those lovely, identifiable chunks of potato in your final product.
For thickening, that tiny bit of flour we cook into the vegetables is critical. Don’t rush cooking that flour mixture because that takes away that chalky texture other Easy Soup Ideas sometimes have. If you do want it thicker than the heavy cream makes it, try simmering a few extra potatoes and mashing them right into the broth before you add the cream base back in! That’s a great trick for homemade creaminess!
If you want to see more general tips that apply to successful baking and cooking, I wrote down some of my absolute favorites over here!
Ingredient Notes and Substitutions for Your Sausage Potato Soup
Let’s talk potatoes for a second, because getting those right is maybe the most important part of making this Sausage Potato Soup shine! As I noted earlier, my recipe says red potatoes, and there’s a real reason for that. They are waxy, which means they don’t dump a ton of starch into your broth when they cook, keeping that creamy texture intact rather than turning into mashed potato soup. If you can’t find reds, Yukon Golds are your next best choice for the same reason.
Now, sausage substitution is easy if you need it. If you want to lighten this up a little bit, ground turkey sausage or ground chicken sausage work just fine! Just make sure you add an extra tablespoon of butter or olive oil when you sauté your veggies, since poultry sausage won’t render as much fat as the pork Italian sausage.
If you’re ever curious about milk versus cream substitutes, I wrote a little piece about heavy cream versus buttermilk that might give you some ideas for other creamy recipes!
Making Sausage Potato Soup in a Crockpot
You absolutely can turn this into one of those amazing Crockpot Soup Recipes! The only real change you need to make is using your stovetop first. Remember, the slow cooker isn’t great at browning, so brown your Italian sausage separately, drain off most of that fat, and then toss it right into the crockpot.
Add the cut vegetables, broth, hot sauce, soy sauce, and all those seasonings. Cook on low for about 6 to 7 hours, or on high for 3 to 4, until those potatoes are fork tender. Here is the key part where you adapt this Sausage Potato Soup: Wait until the very end to stir in your heavy cream and shredded cheese. That keeps them from scorching or separating while they cook all day!
If you love hands-off cooking, you should check out how I adapt my honey garlic chicken for the slow cooker too—it’s brilliant for easy crockpot meals!
Serving Suggestions for This Comfort Soup Recipes Meal
Now that you have this perfectly rich and unbelievably easy meal ready, you need the perfect accompaniment! Since this soup is already so filling, you don’t need a ton of fuss here. My favorite way to serve it is alongside a big wedge of crusty French bread—the kind you can really tear apart and dip right into that creamy broth. Saves you needing a separate side dish!
If you want something lighter to cut through the richness of the sausage and cheese, try a very simple side salad. I often just toss some mixed greens with a light lemon vinaigrette. For a unique and healthy side idea, you could try out that amazing avocado chickpea bowl recipe I shared recently. It’s such a wonderful contrast to this warm, savory Comfort Soup Recipes meal!
Storage and Reheating Instructions for Leftover Sausage Potato Soup
This Sausage Potato Soup reheats wonderfully, which is great because I always make too much! You need to store leftovers in a completely airtight container in the fridge. It keeps beautifully for about four days, no problem. When you reheat it, please don’t blast a ton of heat at it, or the cream might separate a bit. I always warm mine slowly on the stovetop over medium-low heat, stirring often until it’s perfectly hot throughout. It will thicken up again as it cools, so you might need to splash in a tiny bit of extra broth or milk while reheating!
Frequently Asked Questions About Sausage Potato Soup
I get so many questions about this soup because everyone wants to make it their own! That’s totally understandable; it’s such a great base for all sorts of customizations. I promise, the core recipe is so good, but knowing a few tricks helps!
Can I make this Sausage Potato Soup recipe lighter or healthier?
Yes, you absolutely can nudge this toward being one of your favorite Soup Recipes Healthy options! If you want to skip some fat, switch out the heavy cream for whole milk or even half-and-half; it won’t be quite as rich, but it’s still delicious. Also, swapping the Italian pork sausage for ground turkey sausage is an easy way to cut down on richness while keeping that great savory flavor profile.
What is the best type of potato to use for this soup?
I can’t stress this enough: stick to the waxy potatoes! Red potatoes are my number one choice because they hold their shape perfectly so you get those lovely, defined cubes of potato even after a good long simmer. Yukon Golds are your second-best bet. Russets belong in baking potatoes, not simmered soups—they break down too much and turn everything starchy!
How can I add more vegetables to my Quick Soup Recipes?
That’s a fantastic way to bulk up any of these Quick Soup Recipes! Because we’re finishing the cooking process on the stovetop, you just need to add hardy vegetables in earlier, but softer ones at the very end. Toss in a cup of frozen corn during the last 10 minutes of simmering. If you want greens, stir in a few big handfuls of fresh spinach right when you add the cheese; the residual heat will wilt it perfectly without making it mushy. Check out these easy healthy snack ideas for more simple ways to boost your veggies!
Share Your Comfort Soup Recipes Experience
Well, friend, that’s it! We’ve gone from raw ingredients to a steaming, gorgeous bowl of the best soup you’ll ever make. This Sausage Potato Soup brings me so much joy, and I really hope it brings warmth to your table too!
Now that you’ve made it, I’d absolutely love to hear what you thought! Did you use hot sausage or mild? Did you skip the cheese or go all-in? Drop me a rating—five stars if you loved it—and tell me your experience down in the comments below. We are building a community of cozy eaters here!
If you need to reach out about substitutions or just want to chat about cooking techniques, you can get in touch with me over at the contact page here: Send a Message to Clara.
Happy cooking, from my kitchen to yours!
— Clara Bennett, Lead Plate Designer at Recipes by Betty
Sausage Potato Soup
Equipment
- large pot
- silicone spatula
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley each
- 1/2 teaspoon oregano each
- 1/2 teaspoon mustard powder each
- 1/4 teaspoon pepper
Soup
- 1 lb. ground Italian sausage hot or mild
- 2 tablespoons butter
- 1 yellow onion diced
- 1/2 cup carrots diced
- 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
- 1.25 lbs. red potatoes about 6 small potatoes
- 2 cups shredded cheddar cheese optional
Instructions
- Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook, crumbling to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. This takes about 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. Use butter if you do not have drippings.
- Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.
- Add the flour and cook for 2 minutes. Add the chicken broth in splashes, using a silicone spatula to scrape the bottom of the pot to release flavor. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
- Bring the mixture to a boil, then reduce to a simmer. Clean the potatoes, pat them dry, and cut them into 1-inch cubes. Add the potatoes to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the cooked sausage back and stir to combine.
- Reduce heat to low and stir in the cheddar cheese, if you are using it. Serve the soup.