Sausage Potato Soup Recipe

I have to admit, there’s something deeply soothing about a big pot of Sausage Potato Soup simmering on the stove. I remember making this recipe on a chilly autumn afternoon when friends came over unexpectedly—by the time they arrived, the kitchen was filled with that comforting aroma of Italian sausage mingling with garlic and herbs. Everyone was instantly drawn in, the rich, cheesy broth warming hands and hearts alike. Whether it’s a casual weeknight or a weekend gathering, this soup feels like a warm hug in a bowl, perfect for sharing and savoring.

What makes this Sausage Potato Soup Recipe stand out is how those familiar, hearty ingredients come together so easily to create something really special. The rich aroma that fills your kitchen will have you excited with every stir, and the texture is just right—creamy with chunks of baby potatoes and flavorful sausage. The golden color with flecks of parsley and basil invites you to dig right in.

Don’t worry if you’re new to soups like this—I’ll guide you through each step with tips to get the seasoning just right and the potatoes perfectly tender. You’ll find it’s a forgiving recipe ideal for weeknights or a casual weekend lunch. Grab your favorite pot and let’s make a soup everyone will ask you to make again!

Ingredients You’ll Be Working With

Precise measurements are key to nailing this Sausage Potato Soup Recipe, so I’ve detailed exact amounts in the recipe card at the end. When measuring, spoon flour lightly and level it, and keep your veggies roughly uniform for even cooking.

• Italian sausage: Use mild or hot depending on your spice preference. The flavor base of the soup.
• Unsalted butter: Divided to sauté veggies and create the roux; controls salt in the recipe.
• Olive oil: Adds richness and helps with browning the sausage if grease is low.
• Mirepoix (carrots, celery, onion): Classic flavor trio for depth; fresh and diced evenly.
• Minced garlic: Adds aromatic warmth—don’t overcook to keep it fragrant.
• Baby gold potatoes: No need to peel; tender texture with smooth skin adds rustic appeal.
• Dried parsley & basil: Herbs that add subtle earthiness and Italian flair.
• Chicken stock/broth: Use low-sodium for better control, rich base for the soup.
• Flour: Creates the roux to thicken the soup, ensuring luscious creaminess.
• Milk: 1%, 2%, or whole all work; starts the creamy base for the soup.
• Heavy cream: Enriches the soup, making it luxuriously smooth.
• Salt and pepper: Essential for balancing flavors—season gradually and taste.
• Extra-sharp Cheddar cheese: Freshly shredded melts beautifully into the broth for tangy depth.
• Sour cream: Adds a mellow tang and creamy finish.
• Hearty buttered bread (optional): Perfect for dipping and soaking up every last drop.

If you need to swap ingredients, lean Italian sausage can be replaced with turkey sausage for a lighter option. Milk and cream can be substituted with plant-based alternatives like oat or cashew milk, though the texture will shift slightly.

Tools You’ll Need

• Large heavy-bottomed pot: For even heat distribution and searing sausage without burning.
• Medium saucepot: Perfect for making the roux and creamy base separately to avoid lumps.
• Wooden spoon or spatula: Essential for stirring without scratching your pots.
• Whisk: To smoothly combine flour and milk while making the roux without clumps.
• Measuring cups and spoons: For precise ingredient amounts—accuracy matters here.
• Sharp knife and chopping board: To dice the mirepoix veggies evenly.

How to Make Sausage Potato Soup Recipe

Ready to dive in? This recipe breaks down cleanly into simple stages: browning the sausage, sautéing veggies, simmering potatoes, preparing the creamy base, and then combining it all. Let’s take it step by step.

1. Brown the sausage: Heat your large pot over medium-high. Drop in the sausage and let it sear without stirring for about 1 minute to get a good sear, then use a wooden spoon to break it up. Cook until it’s deeply browned—this builds flavor. Transfer the sausage to a plate lined with paper towels to drain excess grease, leaving about 1 tablespoon of fat in the pot. If necessary, add 1 tablespoon olive oil to make sure you have enough for cooking the veggies.
2. Sauté the veggies: In the same pot, melt 1 tablespoon butter. Toss in your diced carrots, celery, and onions. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften and develop a bit of sweetness. Add the minced garlic and cook just 30 seconds longer—too long and garlic turns bitter.
3. Add potatoes and seasonings: Stir in the chopped baby gold potatoes, dried basil, dried parsley, 1 teaspoon salt, and ½ teaspoon black pepper. Pour the chicken stock right in, then bring everything to a boil. Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer gently for 15 to 20 minutes until potatoes are fork tender.
4. Make the creamy base: While the potatoes cook, melt 4 tablespoons butter in a medium saucepot over medium heat. Stir in the flour and whisk constantly for about 1 minute to cook out the raw taste. Slowly pour in the milk, still whisking to prevent lumps. Continue whisking until the mixture thickens and comes to a gentle boil. Remove from heat, then stir in the heavy cream.
5. Combine and finish: Once your potatoes and veggies are tender, stir in the creamy milk and flour mixture. Turn off the heat, then gradually add the shredded extra-sharp cheddar cheese a handful at a time, stirring gently until fully melted. Stir in ¼ cup sour cream for a smooth tangy finish, then fold the cooked sausage back into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve warm: Ladle the soup into bowls and serve with hearty buttered bread on the side to soak up every last bit of that cheesy broth. Enjoy immediately for the best texture and flavor.

How to Serve

Flavor Boosters

To elevate your Sausage Potato Soup, try topping each bowl with freshly chopped parsley or chives for a bright, herby note. A sprinkle of crispy bacon bits adds irresistible crunch and smoky contrast. If you like a little heat, a dash of crushed red pepper flakes or a swirl of hot sauce brings a lively kick that pairs wonderfully with the creamy cheese.

Perfect Pairings

This soup shines when paired with buttery, crusty bread or soft dinner rolls that soak up the creamy broth effortlessly. For drinks, a crisp white wine like Sauvignon Blanc refreshes the palate, while a cold amber beer complements the sausage’s savoriness. A simple mixed green salad with vinaigrette provides a fresh counterpoint and balances out the richness.

Presentation Touches

Serve your Sausage Potato Soup in colorful bowls to highlight its golden-orange hue. For gatherings, offer it in a large crockpot or soup tureen so guests can ladle their own portions. A small container of extra cheddar and sour cream on the side lets everyone customize their bowls. When gifting this soup, pack it in airtight jars and include bread on the side for an easy, heartfelt meal.

Sausage Potato Soup Recipe Variations & Easy Swaps

• Use spicy Italian sausage for a bolder, kickier soup.
• Swap potatoes for sweet potatoes for a subtly sweeter, colorful twist.
• Make it dairy-free by using plant-based butter, milk, and nut-based cream alternatives.
• Add chopped kale or spinach in the last 5 minutes for extra greens.
• For a thicker stew-like soup, reduce chicken stock by half and add more cheese.
• Make it gluten-free by substituting the flour with a gluten-free all-purpose blend.

Make-Ahead, Storage & Reheating

• Make the soup up to 2 days ahead, store it covered in the fridge.
• Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking.
• If soup thickens too much after chilling, thin with a splash of milk or chicken stock when reheating.
• Freeze leftover soup in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Once reheated, taste and adjust seasoning—flavors can mellow during storage.

FAQs

• Can I use other types of sausage? Absolutely! Mild or spicy turkey or chicken sausage works fine, though it changes the flavor slightly.
• Do I need to peel the potatoes? No need—baby gold potatoes have tender skins that add texture and nutrients.
• How do I prevent the soup from being too thick? Add extra chicken stock or milk as you go until you reach your preferred consistency.
• Can I make this soup in a slow cooker? Yes, but brown the sausage and sauté the veggies first for best flavor. Then combine everything and cook on low for 4–6 hours.
• Is this soup freezer-friendly? Yes, it freezes well. Just be aware that the texture of potatoes may soften after freezing and reheating.

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