This might be the coziest winter warmer you'll make this season — the spicy, cheesy, and velvety textures all marry so well in this Creamy Sausage Potato Soup Recipe. It's the kind of meal that feels like a warm hug from the inside out.
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Why You'll Love This Recipe
Ever had one of those soups that make you feel like you’ve found a secret family recipe? That’s how I feel about this Creamy Sausage Potato Soup Recipe. It’s comforting, satisfying, and surprisingly easy to make — the kind of dish you’ll want in your winter dinner rotation.
- Rich and Creamy: The blend of cream, broth, and cheese creates a luscious base that’s beyond comforting.
- Hearty and Filling: Made with Italian sausage and red potatoes, it’s a soup that doubles as a meal.
- Flavor Boosts: A touch of mustard powder, soy sauce, and hot sauce awakens the flavors without overpowering.
- Flexible and Family-Friendly: You can easily tweak it to fit your spice preference or dietary needs.
Ingredients & Why They Work
This soup is a bunch of humble ingredients coming together like old friends. Each one plays its part — the sausage brings savory depth, the potatoes add body and comfort, and the seasonings quietly lift the whole dish without screaming for attention.
- Ground Italian Sausage: Whether you go hot or mild, the sausage adds rich, meaty flavor and a little heat if you choose spicy.
- Butter: Adds creaminess and helps soften the veggies for a perfect soup base.
- Yellow Onion: The classic foundation, bringing sweetness and depth.
- Carrots: Add subtle natural sweetness and color.
- Celery: For a little crunch and that familiar soup aroma.
- Garlic: Because garlic just makes everything better.
- Flour: Helps thicken the soup so it’s nice and creamy.
- Soy Sauce: A secret booster that enhances umami without tasting like soy sauce.
- Hot Sauce: Adds complexity without turning this into a spicy nightmare.
- Chicken Broth: The soup’s liquid gold base.
- Heavy Cream: For that silky finish you’ll dream about.
- Red Potatoes: Their waxy texture holds up beautifully during cooking.
- Cheddar Cheese (optional): Melts in for a luscious cheesy note—totally worth it if you ask me.
Make It Your Way
One of my favorite things about this Creamy Sausage Potato Soup Recipe is that it’s super flexible. I love to sneak in some corn or swap out the cheddar for pepper jack when I’m feeling adventurous. Don’t be afraid to tweak it to your taste buds — it’s your kitchen after all!
- Vegetable Boost: I often add frozen corn in the final 5 minutes for a touch of sweetness and color — my kids adore it!
- Heat Level: If mild is your jam, leave out the hot sauce entirely; if you want a bit more kick, swap it for a dash of cayenne.
- Dairy-Free: Swap heavy cream with coconut milk and skip the cheese for a creamy, dairy-free version that’s still so comforting.
- Crock Pot Friendly: When life’s hectic, I use the crock pot method—it’s basically dump-and-go with equally delicious results.
Step-by-Step: How I Make Creamy Sausage Potato Soup Recipe
Step 1: Brown the Sausage to Deepen Flavor
Start by removing the casings if you bought sausage links, then cook the sausage in a large pot over medium heat. As it browns, break it up into crumbles with your spoon. Cover partially after it’s halfway cooked to help it finish evenly without drying out. This takes about 10-12 minutes total. I like to set the sausage aside, reserving a tablespoon of those delicious drippings — that’s pure flavor gold for the next step.
Step 2: Build Your Flavor Base
In the same pot, add your reserved sausage drippings plus 2 tablespoons of butter over medium heat. Toss in your diced onions, celery, and carrots. Stir and cook for about 5 minutes until the veggies are tender and fragrant. Then, add the minced garlic and cook another minute — don’t let it burn! This base is where your soup really starts to sing.
Step 3: Thicken and Simmer
Sprinkle the flour over the veggies and stir for 2 minutes to cook out that raw flour taste. Then slowly add the chicken broth in splashes, making sure to scrape the bottom of the pot to lift all those tasty browned bits (this is known as deglazing, and it makes a huge flavor difference). Next, stir in the heavy cream, hot sauce, soy sauce, and your dried seasonings — dried basil, parsley, oregano, mustard powder, and a pinch of pepper. Bring everything to a boil.
Step 4: Add Potatoes and Simmer Until Tender
Wash your red potatoes and cut them into roughly 1-inch cubes. Toss them into the simmering pot, and let everything cook, uncovered, for 20-25 minutes, or until the potatoes are fork-tender but still hold their shape. This step is key — overcooked potatoes will get mushy, especially if you plan to store leftovers.
Step 5: Bring It All Together With Sausage and Cheese
Pop the cooked sausage back in the pot and stir until everything is combined and heated through. If you’re a cheese lover like me, lower the heat and stir in shredded cheddar cheese until melted — it makes the soup ultra indulgent. Serve it hot and enjoy every rich, comforting spoonful!
Top Tip
I’ve made this soup dozens of times and the biggest difference-maker is how you treat the potatoes. They should be tender but definitely not falling apart — that way your leftovers reheat beautifully. Also, scrapping the browned bits on the bottom after adding broth is a simple trick that I swear by for boosting flavor.
- Don’t Overcook Potatoes: Keeps the texture intact especially if you plan leftovers or freezing.
- Deglaze the Pot: Use your spatula to scrape up those tasty browned bits for maximum flavor.
- Add Cheese Last: Stir cheese in on low heat to avoid curdling and to get that smooth melt.
- Cook Sausage Thoroughly: Browning it well develops those meaty flavors that make all the difference.
How to Serve Creamy Sausage Potato Soup Recipe
Garnishes
I love topping this soup with a sprinkle of fresh chopped parsley and a little extra shredded cheddar. Sometimes, a dollop of sour cream or a few crumbled crispy bacon pieces add a fun texture contrast and richness. Choose garnishes that complement the creamy, savory nature of the soup.
Side Dishes
My go-to sides are crusty bread or garlic knots because they’re perfect for dipping. A crisp green salad with a tangy vinaigrette also balances the richness nicely, making the meal well-rounded and satisfying.
Creative Ways to Present
For a special occasion, try serving this soup in hollowed-out mini bread bowls — it’s a charming way to impress guests and adds extra flavor with the edible bowl! I’ve also served it alongside grilled cheese sandwiches cut into fun shapes for kids’ parties. It’s a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 3 days. When I’m ready to reheat, I do it gently on the stove over medium-low heat, stirring occasionally to regain that creamy consistency without curdling.
Freezing
This Creamy Sausage Potato Soup Recipe freezes well — I portion it into freezer-safe containers or bags. Just be sure not to overcook the potatoes before freezing to avoid mushiness after thawing. It’s lovely to have on hand for busy nights!
Reheating
When reheating, I thaw the soup overnight in the fridge first. Then, I warm it slowly in a pot over low heat, stirring regularly. If the soup looks thick, a splash of milk or broth helps loosen it back up perfectly.
Frequently Asked Questions:
Absolutely! This soup actually tastes even better the next day after the flavors meld. Just store it in the fridge for up to 3 days or freeze for longer storage.
Red potatoes are my favorite for this soup because their waxy texture holds up well during cooking, keeping the cubes intact and tender without turning mushy. Yukon Golds are a good alternative.
Yes, the recipe includes a crock pot method that’s perfect when you want a hands-off dinner. Just brown the sausage and veggies, then combine everything except the cream and cheese in the crock pot to cook on low or high.
Not really. The hot sauce and mustard powder enhance the flavors without making the soup very spicy. You can adjust the heat by adding less or more hot sauce according to your preference.
Final Thoughts
Honestly, this Creamy Sausage Potato Soup Recipe has become a staple in my kitchen whenever I crave something fuss-free but full of flavor and warmth. It’s that perfect blend of easy prep, cozy vibes, and just the right amount of indulgence. I can’t wait for you to make it and feel the same comfort I do with every bowl.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Sausage Potato Soup is a comforting and hearty soup featuring spicy Italian sausage, tender red potatoes, diced vegetables, and a rich creamy broth. Enhanced with flavorful seasonings like basil, parsley, oregano, mustard powder, and a touch of hot sauce, this soup is perfect for cozy meals. The optional addition of cheddar cheese adds a delicious savory finish.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 pound 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
- 5 cups chicken broth
- 1 cup heavy cream
- 1 ¼ pounds red potatoes, about 6 small potatoes, cut into 1-inch cubes
- 2 cups shredded cheddar cheese, optional
Instructions
- Cook the Sausage: Remove casings from sausage if using links. Preheat a large pot over medium heat. Add sausage and crumble it with a spoon. Cook uncovered until halfway done, then cover partially and continue cooking, stirring occasionally, until fully cooked, about 10-12 minutes total. Set aside sausage and reserve 1 tablespoon drippings.
- Sauté Vegetables: To the same pot, add reserved drippings and 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Add Flour: Sprinkle in flour and cook, stirring constantly, for 2 minutes to remove raw flour taste.
- Add Liquids and Seasonings: Gradually add chicken broth in splashes, scraping the bottom of the pot with a silicone spatula to deglaze and incorporate flavorful bits. Slowly stir in heavy cream, hot sauce, soy sauce, dried basil, parsley, oregano, mustard powder, and pepper.
- Simmer Potatoes: Bring soup to a boil, then reduce heat to a simmer. Add cubed red potatoes. Simmer uncovered until potatoes are tender when pierced with a fork, about 25 minutes.
- Combine and Finish: Stir the cooked sausage back into the pot. Reduce heat to low, add shredded cheddar cheese if using, and stir until melted and combined. Serve hot.
Notes
- The mustard powder, hot sauce, and soy sauce act as subtle flavor enhancers without making the soup spicy.
- Red potatoes hold their shape better in soups and stews due to their waxy texture; Yukon Gold potatoes are a good alternative. Russet potatoes are starchier and may break down more.
- You can add corn towards the end of cooking for additional texture and sweetness.
- For a Crock Pot method: cook sausage and vegetables stove-top then transfer with remaining ingredients (except cream and cheese) to slow cooker. Cook on low for 6 hours or high for 4 hours, then stir in cream and cheese off heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Potatoes freeze best when not overcooked.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
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