Creamy Sausage Potato Soup is a comforting, hearty bowl of warmth that brings together savory Italian sausage, tender potatoes, creamy broth, and melted cheddar in one irresistible bowl. In just one glance—and one spoonful—you’ll understand why this soup becomes a favorite in cold weather, family dinners, or nights when you crave something filling yet simple. It’s rich without being overly heavy, customizable, and perfect alongside crusty bread. Let’s dive into how to make your own version step by step.
Why You’ll Love This Creamy Sausage Potato Soup Recipe
You’ll love this Creamy Sausage Potato Soup because it checks so many boxes:
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It’s flavorful — the sausage adds savory depth while the herbs and garlic boost complexity.
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It’s creamy and comforting without being overly thick or starchy.
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It uses everyday ingredients you likely already have or can easily buy.
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It’s flexible — you can adjust heat, dairy levels, or add veggies.
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It reheats beautifully for lunches or leftovers, making it great for meal prep.
This soup feels like a hug in a bowl.
Ingredients
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1 pound of Italian sausage, either mild or hot, based on your taste
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5 tablespoons unsalted butter, divided
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1 tablespoon olive oil
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2¼ cups mirepoix (or ¾ cup diced carrots + ¾ cup diced celery + ¾ cup diced yellow onion)
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1 teaspoon minced garlic
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4 cups chopped baby gold potatoes (no need to peel)
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1 teaspoon dried parsley
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1 teaspoon dried basil
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4 cups chicken stock or broth
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6 tablespoons all‑purpose flour
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3 cups milk (1%, 2%, or whole)
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½ cup heavy cream
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1 teaspoon salt
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½ teaspoon black pepper
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2 cups freshly shredded extra‑sharp Cheddar cheese
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¼ cup sour cream
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Hearty buttered bread, for serving (optional)
Notes:
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Cut all vegetables and potatoes into pieces of similar size to ensure even cooking.
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Use freshly shredded extra-sharp cheddar, not pre-shredded, for smoother melting.
Step‑by‑Step: How to Make Sausage Potato Soup
1. Brown the sausage
Heat a large pot over medium-high. Add the Italian sausage and let it sear for one minute undisturbed, then break it up with a wooden spoon. Continue cooking until deeply browned. Place the browned sausage onto a paper towel-lined plate to drain. Leave about one tablespoon of grease in the pot; if there isn’t enough, add one tablespoon olive oil.
2. Sauté the mirepoix
In the same pot, melt 1 tablespoon butter. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes (or 7 to 10 minutes if your pieces are larger) until softened and translucent. Add the minced garlic and sauté for 30 more seconds, until fragrant.
3. Add potatoes and seasonings
Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock (or broth). Turn the heat to high to bring everything to a boil.
4. Simmer until potatoes are tender
Once boiling, reduce the heat to medium-low, cover the pot, and let simmer for 15 to 20 minutes, until the potatoes are fork-tender.
5. Make the creamy base (béchamel style)
Meanwhile, in a separate saucepan over medium heat, melt 4 tablespoons butter. Whisk in the 6 tablespoons of flour and cook for one minute, stirring constantly. Slowly add the milk, whisking continuously until the mixture is smooth. Continue whisking until it gently boils and thickens. Stir in the heavy cream, then remove from heat.
6. Combine, melt cheese, finish the soup
Once the potatoes and veggies are tender, pour the milk/cream mixture into the soup pot. Turn off the heat. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until fully melted and the soup is smooth. Stir in the sour cream. Return the cooked sausage to the pot. Taste and adjust salt and pepper as needed.
7. Serve
Ladle the Sausage Potato Soup into bowls and serve hot, with hearty buttered bread on the side if desired.
Helpful Tips
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Don’t rush the browning — Allow the sausage to fully brown to deepen the flavor; bits that stick to the pot become flavor.
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Uniform chopping — Cut potatoes and vegetables into similar sizes so everything cooks evenly.
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Use fresh shred cheddar — Pre-shredded cheese has anti-clumping agents that can interfere with melting smoothly.
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Adjust thickness — If too thick, stir in a splash more milk or stock; if too thin, let it simmer uncovered briefly or add a bit more cheese.
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Low heat when adding cheese — Turning off the heat helps prevent the dairy from curdling.
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Gentle stirring — Use a gentle hand when stirring in dairy and cheese to keep the texture silky.
Substitutions and Variations
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Sausage swap: Use spicy or sweet sausage, or even chicken or turkey sausage for a lighter version.
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Potato alternative: Yukon Gold or red potatoes can work, but adjust cook time.
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Dairy alternatives: Use half-and-half instead of heavy cream; for a lighter soup, skip the sour cream or replace with Greek yogurt (stir in at the end, off heat).
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Add-ins: Spinach, kale, corn, or peas stirred in at the end add color and nutrition.
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Spice it up: Add a pinch of cayenne, red pepper flakes, or diced jalapeños.
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Cheese changes: Swap some cheddar for Monterey Jack, pepper jack, or gouda for variation.
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Vegetarian twist: Replace sausage with plant-based sausage crumbles and use vegetable stock instead of chicken.
Storage Instructions
Allow the soup to cool completely before placing it in a sealed container. In the fridge, it keeps for 3 to 4 days.
To freeze, pour into a freezer-safe bag (ideally laid flat) or container. Thaw overnight in the fridge before reheating. When reheating, warm gently over low heat, stirring occasionally, and add a little milk if it’s too thick.
Nutritional Information
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Calories: 533 kcal
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Carbohydrates: 23.8 g
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Protein: 18.6 g
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Fat: 41.0 g
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Cholesterol: 110.6 mg
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Sodium: 635 mg
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Fiber: 2.3 g
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Sugar: 6.8 g
Serving Suggestions
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Serve with hearty buttered bread, crusty rolls, or garlic toast to sop up the broth.
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A light green salad (mixed greens, vinaigrette) pairs well to balance the richness.
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Garnish with extra shredded cheddar, chopped chives or parsley, or a dollop of sour cream.
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For a heartier meal, offer side dishes like steamed vegetables or roasted Brussels sprouts.
Frequently Asked Questions About Sausage Potato Soup
Can I make this soup in a slow cooker or Instant Pot?
Yes — for a slow cooker, brown the sausage first, then transfer sausage, veggies, potatoes, seasonings, and stock into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the dairy (milk, cream, cheese) toward the end and cook another 20–30 minutes. For Instant Pot, sauté sausage using “Sauté” mode, then add veggies, potatoes, herbs, and stock. Cook on high pressure for about 8 minutes, quick-release, then stir in the dairy mixture and cheese off heat.
Can I reduce the fat or calories?
Absolutely. Use turkey or chicken sausage or a lean sausage version. Choose low-fat milk instead of whole, reduce or omit the heavy cream, and skip sour cream or use nonfat Greek yogurt. You might lose some creaminess, so add extra potatoes or veggies to compensate.
Will the soup thicken too much after refrigeration?
Yes, it’s normal for soups with potato and thickening agents to firm up when chilled. When reheating, warm it gently and stir in a splash of milk or broth to return to desired consistency.
Can I skip the flour thickener?
You could, but it will be thinner and more like a broth-based soup. Alternatively, mash a portion of the potatoes directly in the pot to naturally thicken the soup without flour.
Is this soup freezer-friendly?
Yes — freeze in an airtight container or freezer-safe bag. Thaw overnight in the fridge before reheating. However, dairy soups sometimes separate when frozen and reheated; reheating slowly and gently stirring will help restore texture.
How can I make this soup spicier or more flavorful?
Use a hot Italian sausage or add red pepper flakes. You can also stir in a few dashes of hot sauce, smoked paprika, or chili powder to tailor the heat level to your liking.
Conclusion
Thank you so much for trying this Sausage Potato Soup recipe! I hope it warms your belly and your heart. I genuinely enjoy making it on crisp evenings or when I want something comforting and satisfying without hours in the kitchen. It’s simple, flavorful, and deeply gratifying in every spoonful. I encourage you to make it your own — play with the heat, swap in veggies, or lighten it if needed — but most importantly, enjoy the process and savor every bowl. Happy cooking, and thank you for sharing your time and your kitchen with me. May your kitchen always smell delicious, and may this soup bring comfort and delight to your table.
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Creamy Sausage Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Sausage Potato Soup is a hearty, creamy, and cheesy dish featuring savory sausage, tender potatoes, and a rich broth. Perfect for weeknight dinners, meal prep, or cozy evenings.
Ingredients
1 pound of Italian sausage, either mild or hot based on your taste
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
2¼ cups mirepoix (¾ cup each diced carrots, celery, and yellow onion)
1 teaspoon minced garlic
4 cups chopped baby gold potatoes (no need to peel)
1 teaspoon dried parsley
1 teaspoon dried basil
4 cups chicken stock or broth
6 tablespoons all-purpose flour
3 cups milk (1%, 2%, or whole)
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
2 cups freshly shredded extra-sharp Cheddar cheese
¼ cup sour cream
Hearty buttered bread for serving (optional)
Instructions
Heat a large pot over medium-high. Add the Italian sausage and let it sear for one minute undisturbed, then break it up with a wooden spoon. Continue cooking until deeply browned. Place the browned sausage onto a paper towel-lined plate to drain. Leave about one tablespoon of grease in the pot; if there isn’t enough, add one tablespoon olive oil.
In the same pot, melt 1 tablespoon butter. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes (or 7 to 10 minutes if your pieces are larger) until softened and translucent. Add the minced garlic and sauté for 30 more seconds, until fragrant.
Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock (or broth). Turn the heat to high to bring everything to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and let simmer for 15 to 20 minutes, until the potatoes are fork-tender.
Meanwhile, in a separate saucepan over medium heat, melt 4 tablespoons butter. Whisk in the 6 tablespoons of flour and cook for one minute, stirring constantly. Slowly add the milk, whisking continuously until the mixture is smooth. Continue whisking until it gently boils and thickens. Stir in the heavy cream, then remove from heat.
Once the potatoes and veggies are tender, pour the milk/cream mixture into the soup pot. Turn off the heat. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until fully melted and the soup is smooth. Stir in the sour cream. Return the cooked sausage to the pot. Taste and adjust salt and pepper as needed.
Ladle the Sausage Potato Soup into bowls and serve hot, with hearty buttered bread on the side if desired.
Notes
Cut vegetables and potatoes evenly for consistent cooking. Freshly shredded cheese melts better than pre-shredded. For a lighter version, use turkey sausage and low-fat dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 533
- Carbohydrates: 23.8g
- Protein: 18.6g