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There are few things better than a pot of soup bubbling away on the stove
when you’re craving something warm and filling.
This Sausage Potato Soup is one of those dinners that feels especially good at the end of a chilly day.
It has tender potatoes, browned Italian sausage, plenty of vegetables,
and a creamy Cheddar broth that makes every spoonful rich and comforting.
I especially love how the sausage changes a classic creamy potato soup.
Browning it first gives the broth a deep, savory flavor, while extra-sharp Cheddar and a little sour cream make the soup wonderfully creamy.
Add a thick slice of buttered bread on the side, and you have the sort of simple,
cozy dinner everyone is happy to sit down to.
And while this soup tastes wonderfully indulgent, it’s still manageable for a weeknight.
Everything comes together in under an hour, and most of the cooking time is simply
letting the potatoes simmer until tender.
Make a big pot for dinner, then tuck away any leftovers for another cozy bowl the next day.
Why You’ll Love This Recipe
There’s a lot packed into one bowl here! The potatoes make the soup hearty, the Italian sausage brings plenty of savory flavor, and carrots, celery, and onion give the creamy broth a flavorful vegetable base.
But the best part might be the broth. A simple butter-and-flour mixture thickens the milk and cream before extra-sharp Cheddar and sour cream are stirred in at the end. The result is creamy, cheesy, and just thick enough to cling to the potatoes and little pieces of sausage.
It’s also easy to make this soup suit your table. Use mild Italian sausage for a cozy, family-friendly dinner or hot Italian sausage when you want a little more kick. Either way, don’t forget the bread for dipping!
Sausage Potato Soup Ingredients
Here’s what you’ll need to make this creamy Sausage Potato Soup:
- Italian Sausage – Mild or hot both work here. Mild keeps the soup cozy and savory, while hot sausage adds a little extra kick.
- Unsalted Butter – Used in both the vegetable base and the creamy sauce. Unsalted butter makes it easier to control the seasoning.
- Olive Oil – Use this if there isn’t enough sausage grease left in the pot for sautéing the vegetables.
- Mirepoix – A simple combination of carrots, celery, and yellow onion. You can chop the vegetables yourself or use 2-1/4 cups of prepared mirepoix to save time.
- Garlic – Just a teaspoon adds another layer of savory flavor to the vegetables and broth.
- Baby Gold Potatoes – These become wonderfully tender as the soup simmers. There’s no need to peel them—just chop them into evenly sized pieces.
- Dried Parsley and Basil – Simple herbs that season the broth and complement the sausage, potatoes, and vegetables.
- Chicken Stock – Forms the savory base of the soup. Chicken broth works here too.
- Flour – Whisked into butter to create the base that thickens the soup and gives it its creamy consistency.
- Milk – You can use 1%, 2%, or whole milk. Whole milk will give you the richest result.
- Heavy Cream – Adds extra richness and helps give the broth that velvety, creamy finish.
- Salt and Pepper – Season the potatoes and broth as they cook, then adjust to taste before serving.
- Extra-Sharp Cheddar Cheese – This is where all that cheesy goodness comes from. Freshly shredded Cheddar melts more smoothly into the hot soup.
- Sour Cream – Stirred in at the end for extra creaminess and a subtle tang that balances the richness.
- Hearty Buttered Bread – Optional, but perfect alongside a warm bowl for soaking up the creamy, cheesy broth.
Step-by-Step Instructions
- Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it. Cook until sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If there’s not enough grease, add 1 tablespoon olive oil.
- In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add garlic and cook for 30 seconds more.
- Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
- While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking constantly until smooth. Cook, continuing to whisk, until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
- Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm with hearty buttered bread, if desired.
Expert Tips
A few small details make this soup especially good. First, really let the sausage brown. Give it that initial minute of searing before breaking it apart, and let some deeply browned pieces develop. Those little caramelized bits bring lots of savory flavor to the finished soup.
Try to cut the potatoes and vegetables into similar-sized pieces, too. They’ll cook more evenly, so you won’t end up with some potatoes falling apart while others are still firm.
And when you get to the cheese, turn off the heat and add it gradually. A handful at a time is perfect. Freshly shredded extra-sharp Cheddar melts particularly well and gives the soup a much fuller cheese flavor.
Finally, use the potatoes as your guide instead of watching the clock too closely. As soon as they’re easily pierced with a fork, they’re ready for that creamy mixture.
Recipe Variations
One of the easiest ways to change this soup is with the sausage. Mild Italian sausage keeps the flavors savory and mellow, while hot Italian sausage gives the creamy broth a little heat.
You can also choose the milk based on how rich you’d like the finished soup to be. The recipe works with 1%, 2%, or whole milk, with whole milk giving you the richest option.
And don’t worry if you have chicken broth instead of stock—the recipe allows for either. For the vegetables, you can chop carrots, celery, and yellow onion yourself or start with prepared mirepoix when you want to get dinner moving a little faster.
Storage & Reheating
This is the kind of soup I’m always happy to find waiting in the refrigerator the next day. Let leftovers cool to room temperature, transfer them to an airtight container, and refrigerate them for 3–4 days.
For freezing, spoon the cooled soup into a freezer-safe bag and lay it flat in the freezer. Let it thaw overnight in the refrigerator before reheating.
When you’re ready for another bowl, warm the soup gently over low heat, stirring regularly. Creamy soups are happiest when they aren’t brought to a hard boil. If the broth has thickened considerably in the refrigerator, a splash of chicken stock or broth can help bring it back to the consistency you like.
Serving Suggestions
A steaming bowl of this soup and a piece of hearty buttered bread make a pretty wonderful dinner all on their own. The bread is especially good for soaking up the creamy, cheesy broth left at the bottom of the bowl.
If you’d like something fresh alongside it, try a simple green salad or crisp garden salad. Roasted broccoli or carrots would also make an easy vegetable side without competing with the soup.
And for maximum comfort-food territory? Serve smaller bowls alongside grilled cheese sandwiches. Creamy potato soup, savory sausage, melted Cheddar, and crunchy toasted bread are hard to beat on a cold evening.
Recipe FAQs
1. Do I need to peel the baby gold potatoes?
No, you don’t need to peel them. Baby gold potatoes have thin skins that work great in this soup. Just give them a good wash and chop them into even pieces so they cook at the same rate.
2. Can I use pre-chopped vegetables?
Yes! You can use 2-1/4 cups of prepared mirepoix to make prep even easier. If you’re chopping the vegetables yourself, use 3/4 cup each of carrots, celery, and yellow onion.
3. How do I keep the cheese from getting clumpy?
Turn off the heat before adding the cheese and stir it in a handful at a time. Freshly shredded extra-sharp Cheddar works best because it melts more smoothly than pre-shredded cheese. Don’t rush this step—the cheese should melt gently into the creamy broth.
4. How do I know when the potatoes are done?
Check them with a fork after they’ve simmered for 15–20 minutes. The fork should slide easily into the potatoes without much resistance. Cutting the potatoes into similar-sized pieces will also help them cook evenly.
5. What’s the easiest way to reheat leftovers?
Reheat the soup over low heat and stir often until warmed through. The soup will thicken as it sits in the refrigerator, so you can add a splash of chicken stock or broth if needed to loosen it up. Avoid boiling the soup so the creamy broth stays nice and smooth.
Creamy Sausage and Potato Soup
Ingredients
- 1 pound Italian sausage, mild or hot
- 5 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2 1/4 cups mirepoix, or 3/4 cup each: diced carrots, celery, and yellow onion
- 1 tsp minced garlic
- 4 cups chopped baby gold potatoes, no need to peel
- 1 tsp dried parsley
- 1 tsp dried basil
- 4 cup chicken stock, or broth
- 6 tbsp flour
- 3 cups milk, 1%, 2%, or whole
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Hearty buttered bread, for serving, optional
Instructions
- Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it. Cook until sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If there’s not enough grease, add 1 tablespoon olive oil.
- In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add garlic and cook for 30 seconds more.
- Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
- While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking constantly until smooth. Cook, continuing to whisk, until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
- Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm with hearty buttered bread, if desired.
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Recipe Notes
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