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Close-up of a hearty bowl of creamy Sausage Potato Soup, featuring chunks of potato, crumbled sausage, and bacon bits.

Sausage Potato Soup

This recipe creates a hearty, creamy soup featuring Italian sausage and tender red potatoes. The mustard powder, hot sauce, and soy sauce add depth to the flavor without making the soup spicy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Soup
Cuisine American
Servings 6 people

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.

Notes

Red potatoes work best for soups because they hold their shape better due to their waxier texture and lower starch content. Yukon Gold Potatoes are a suitable alternative. Russet potatoes can be used, but they are starchier and may break down more easily.
You can add corn near the end of the cooking time for extra vegetables.
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