Sausage Potato Soup Recipe

If you are craving a comforting, rich, and hearty bowl that feels like a warm hug, this Sausage Potato Soup Recipe is just the thing to whip up. Loaded with flavorful Italian sausage, tender baby gold potatoes, and a creamy cheddar-infused broth, this soup balances boldness and smoothness in every spoonful. It’s a dish that brings cozy vibes straight to your table while being surprisingly simple to make, perfect for chilly evenings or anytime you need a little kitchen magic.

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays a crucial role in building the layers of flavor, texture, and color that make this soup so irresistible. From the savory sausage to the creamy cheese and fresh veggies, every component counts.

• Italian sausage (1 pound): Choose mild or hot depending on your spice preference for a robust meaty base.
• Unsalted butter (5 tablespoons): Helps sauté veggies and create a luscious cream sauce.
• Olive oil (1 tablespoon): Used to supplement fat if sausage grease isn’t enough, ensuring perfect sautéing.
• Mirepoix (2-1/4 cups): A mix of diced carrots, celery, and yellow onion that adds sweetness and depth.
• Minced garlic (1 teaspoon): For a subtle punch of aromatic flavor.
• Baby gold potatoes (4 cups, chopped): No peeling needed, these give a creamy texture and lovely appearance.
• Dried parsley (1 teaspoon): Offers a fresh-herby note that elevates the soup’s profile.
• Dried basil (1 teaspoon): Adds a fragrant, savory hint that pairs wonderfully with sausage.
• Chicken stock (4 cups): The flavorful liquid base that simmers the veggies and potatoes tender.
• Flour (6 tablespoons): Essential for thickening the creamy sauce to the perfect consistency.
• Milk (3 cups): Use any variety you prefer; it makes the soup silky and smooth.
• Heavy cream (1/2 cup): Brings indulgence and richness to the broth.
• Salt (1 teaspoon): Balances all flavors beautifully.
• Pepper (1/2 teaspoon): Adds a mild kick to enhance taste.
• Extra-sharp Cheddar cheese (2 cups freshly shredded): Melts into the soup for that signature cheesy goodness.
• Sour cream (1/4 cup): Adds tang and creaminess to finish the soup perfectly.
• Hearty buttered bread (optional): Ideal for dunking and soaking up every last delicious bite.

How to Make Sausage Potato Soup Recipe

Step 1: Brown the Sausage

Heat a large pot over medium-high heat and add the sausage. Let it sear untouched for about a minute to develop that lovely browned crust, then crumble it with a wooden spoon. Cook until deeply browned for maximum flavor. Transfer the sausage to a paper towel-lined plate, leaving about a tablespoon of the grease behind in the pot. If there isn’t enough grease, add a tablespoon of olive oil to help with the next step.

Step 2: Sauté the Vegetables

In the same pot, melt one tablespoon of butter. Toss in the diced carrots, celery, and yellow onion. Sauté them for 5 to 7 minutes, or until they start to soften and release their aromatic sweetness. Add the minced garlic and cook just 30 seconds more — be careful not to burn it, as garlic can turn bitter quickly.

Step 3: Add Potatoes and Herbs

Stir in the chopped baby gold potatoes along with dried basil, dried parsley, salt, and pepper. Pour in the chicken stock, bringing everything to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes until the potatoes are tender when pierced with a fork.

Step 4: Make the Cream Sauce

While the potatoes cook, melt four tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and whisk constantly for one minute to cook out the raw taste. Slowly pour in the milk while whisking steadily to create a smooth mixture. Continue cooking and whisking until it thickens and gently boils. Stir in the heavy cream for that final creamy touch, then remove from heat.

Step 5: Incorporate Cheese and Finish the Soup

When the veggies and potatoes are tender, stir the creamy milk mixture into the pot with the soup. Turn off the heat and add the freshly shredded extra-sharp Cheddar cheese a handful at a time, stirring gently until it melts completely. Fold in the sour cream for a subtle tang and creamy texture, then add the sausage back into the soup. Taste and adjust the seasoning with salt and pepper if needed.

Step 6: Serve Warm and Enjoy

Serve the Sausage Potato Soup Recipe hot, spooned into bowls with a side of hearty buttered bread if you like. This soup shines best fresh but can be stored for later enjoyment.

How to Serve Sausage Potato Soup Recipe

Garnishes

Adding garnishes elevates this soup from delicious to downright drool-worthy. Try sprinkling extra shredded Cheddar on top or a dollop of sour cream for creaminess. Fresh chopped parsley or chives add a bright, fresh contrast that wakes up the flavors. A tiny drizzle of olive oil or a pinch of smoked paprika can also add a surprising twist.

Side Dishes

Pair this hearty soup with crusty, buttered bread to soak up every last drop. A simple green salad with a tangy vinaigrette cuts through the richness beautifully. For a cozy meal, serve alongside roasted vegetables or garlic breadsticks, making your dinner feast complete.

Creative Ways to Present

Serve the soup in rustic bread bowls for an eye-catching presentation that doubles as an edible vessel. Ladle the soup over a bed of toasted crostini topped with melted cheese for a fun deconstructed version. You can also sprinkle crumbled bacon or throw in some sautéed mushrooms for extra depth and texture.

Make Ahead and Storage

Storing Leftovers

Let your soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for 3 to 4 days. This makes it a perfect meal prep option, so you can enjoy the Sausage Potato Soup Recipe without having to cook every day.

Freezing

This soup freezes really well, which is great for busy days. Use a freezer-safe bag or container, laying the bags flat to save space. When you’re ready, thaw it overnight in the fridge and reheat gently. Because of the dairy content, stirring during reheating helps prevent curdling.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through and creamy. Adding a splash of milk or broth during reheating can refresh the texture if it gets too thick. Avoid microwaving without stirring as it can heat unevenly and affect the soup’s texture.

FAQs

Can I use turkey sausage instead of Italian sausage?

Absolutely! Turkey sausage provides a leaner option and still complements the creamy potatoes and cheese well. Just be mindful that it might be less fatty, so you may want to add a little olive oil for sautéing.

Do I have to peel the potatoes?

No peeling necessary when using baby gold potatoes as their skins are thin and tender. Leaving the skins on also adds extra texture and nutrients to the soup.

What can I substitute for heavy cream?

If you want a lighter version, you can substitute heavy cream with additional milk or half-and-half. Keep in mind that this will reduce the richness a bit, but the soup will still be delicious and creamy.

Is it possible to make this soup vegetarian?

Yes, swap the sausage for plant-based sausage or extra vegetables like mushrooms and zucchini. Use vegetable stock instead of chicken to keep it vegetarian-friendly without compromising flavor.

Can I prepare the soup in a slow cooker?

You can, but some steps will need to be adapted. Brown the sausage and sauté the veggies on the stovetop first, then transfer everything to the slow cooker. Add the potatoes, stock, and herbs, cooking on low for 4 to 6 hours. Finish by stirring in the cream sauce and cheese just before serving.

Final Thoughts

This Sausage Potato Soup Recipe is a standout comfort food classic that offers soul-warming flavors and creamy, cheesy goodness in every bite. It’s a fantastic recipe to have in your repertoire when you want cozy, satisfying meals without fuss. Give it a try and watch it quickly become a favorite in your family’s lineup of go-to dishes.

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