There’s a certain warmth that envelops you when you take your first spoonful of Sausage Potato Soup, especially on chilly evenings. The buttery aroma of sautéed vegetables mingled with the savory scent of Italian sausage creates an inviting atmosphere, turning your kitchen into a cozy haven. On a recent rainy afternoon, I found myself craving something hearty yet comforting. As I rummaged through my pantry, I realized I had all the essentials to whip up this versatile soup—a dish that not only satisfies the taste buds but also feeds the soul.
With the creamy texture enveloping tender potatoes and the richness of sharp Cheddar cheese, this soup easily transforms a mundane weeknight into a special occasion. Whether you’re looking to impress dinner guests or simply need a quick meal that packs a punch, this Sausage Potato Soup is sure to become a family favorite. Step into the kitchen with me and let’s create something undeniably delicious together!
Why is Sausage Potato Soup a Must-Try?
Comforting warmth awaits you in every bowl of this delicious soup. Simple to make, it fits perfectly into your busy schedule without sacrificing flavor. Crowd-pleasing appeal means it’s a hit with family and friends alike. Creamy texture combines with hearty ingredients to create a satisfying meal everyone will love. Versatile, you can customize it with your favorite vegetables or spices. Enjoy it with a slice of buttered bread for the ultimate comforting experience!
Sausage Potato Soup Ingredients
For the Soup
• 1 pound Italian sausage – adds a hearty, savory richness that’s the star of the dish.
• 5 tablespoons unsalted butter, divided – enhances the soup’s creaminess and flavor depth.
• 1 tablespoon olive oil – ensures a lovely sear on the sausage and adds healthy fats.
• 2-1/4 cups mirepoix (or 3/4 cup each: diced carrots, celery, and yellow onion) – creates a flavorful base with fresh, aromatic veggies.
• 1 teaspoon minced garlic – infuses a deliciously fragrant note to the soup.
• 4 cups chopped baby gold potatoes – these creamy potatoes become tender and comforting as they cook.
• 1 teaspoon dried parsley – brightens the flavor and brings a touch of color.
• 1 teaspoon dried basil – provides a warm, herbaceous aroma that complements the sausage.
• 4 cups chicken stock or broth – forms the savory liquid base that brings everything together.
For the Creamy Mixture
• 6 tablespoons flour – thickens the soup for a luxurious, velvety texture.
• 3 cups milk (1%, 2%, or whole) – adds creaminess and balances flavors beautifully.
• 1/2 cup heavy cream – enriches the soup, making it indulgent and satisfying.
• 1 teaspoon salt – enhances all the flavors, bringing the soup to life.
• 1/2 teaspoon pepper – adds a subtle kick that elevates the overall taste.
For Garnishing
• 2 cups freshly shredded extra-sharp Cheddar cheese – melts perfectly into the soup for a cheesy, comforting finish.
• 1/4 cup sour cream – adds a delightful tanginess and creamy texture when stirred in.
• Hearty buttered bread for serving (optional) – the perfect companion for soaking up every last drop of this delicious Sausage Potato Soup!
How to Make Sausage Potato Soup
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Brown the Sausage: Heat a large pot over medium-high heat. Add the Italian sausage and let it sear for 1 minute before crumbling it with a wooden spoon. Cook until it’s deeply browned, then transfer it to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil.
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Sauté the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced mirepoix (carrots, celery, and onion) and sauté for 5–7 minutes until they are soft and fragrant. Stir in the minced garlic and cook for another 30 seconds until it’s aromatic.
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Cook the Potatoes: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cook for 15–20 minutes, or until the potatoes are fork-tender.
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Make the Creamy Mixture: While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly until smooth. Continue to cook until the mixture thickens and gently boils. Stir in the heavy cream and then remove it from the heat.
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Combine Everything: Once the vegetables are tender, stir the milk and cream mixture into the soup. Turn off the heat and gradually add the shredded Cheddar cheese, stirring gently until melted. Mix in the sour cream and return the browned sausage to the pot. Taste and adjust seasoning with extra salt and pepper as needed.
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Serve Warm: Ladle the Sausage Potato Soup into bowls and serve warm with hearty buttered bread, if you desire.
Optional: Top with additional Cheddar cheese or fresh herbs for a lovely finish.
Exact quantities are listed in the recipe card below.
What to Serve with Sausage Potato Soup?
Embrace the cozy vibes of your meal with these delightful accompaniments.
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Hearty Buttered Bread: Perfect for dipping, this warm, crusty bread enhances the soup’s creamy texture and makes every bite more satisfying.
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Fresh Garden Salad: A crisp salad with mixed greens and a tangy vinaigrette balances the richness of the soup, adding a refreshing crunch.
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Cheesy Garlic Bread: Melted cheese and garlic-infused bread introduce a savoriness that pairs delightfully well, inviting everyone to savor every morsel.
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Apple Crisp: For dessert, a warm apple crisp brings a touch of sweetness, rounding out your meal with comforting flavors of cinnamon and soft baked apples.
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Red Wine: A smooth, fruity red wine complements the savory profile, enriching the experience as you sip between spoonfuls.
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Seasoned Croutons: Add a fun crunchy texture atop the soup with flavorful croutons, giving it an exciting twist and additional layers of taste.
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Roasted Brussels Sprouts: These caramelized bites offer a slight bitterness that contrasts gorgeously with the rich soup, bringing balance and depth to your plate.
By thoughtfully complementing your Sausage Potato Soup, you’ll turn a simple dinner into a cherished dining experience!
Make Ahead Options
Preparing Sausage Potato Soup in advance is a fantastic time-saving strategy for busy nights! You can chop the mirepoix and potatoes up to 3 days ahead, placing them in an airtight container in the refrigerator to keep everything fresh. The sausage can also be browned and stored in the fridge for up to 24 hours. When you’re ready to enjoy this comforting soup, simply sauté the vegetables, add the chicken stock, and proceed with the recipe as directed. For the creamiest results, mix the cheese and sour cream just before serving, ensuring every bowl is just as delicious as if made fresh!
Expert Tips for Sausage Potato Soup
• Sauté Effectively: Make sure to brown the sausage well to enhance the flavor. Under-browning can lead to a bland soup.
• Perfect Potato Texture: Use baby gold potatoes for a creamy finish, but ensure they are fork-tender without falling apart.
• Cheese Melting: Add the shredded Cheddar cheese gradually for a smooth and creamy consistency in your Sausage Potato Soup.
• Taste and Adjust: Always taste before serving; sometimes a pinch of salt or a dash more pepper makes all the difference.
• Customize Your Veggies: Feel free to adjust the mirepoix or add your favorite veggies. Just remember to chop them small for even cooking.
How to Store and Freeze Sausage Potato Soup
Fridge: Keep the Sausage Potato Soup in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if it thickens too much.
Freezer: Portion the soup into freezer-safe containers or bags, leaving space for expansion. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, warm it on the stovetop over low heat, stirring occasionally. You may need to add a bit of milk or broth for desired consistency.
Avoiding Separation: If separating occurs after freezing and reheating, give the soup a good stir to combine the textures again and restore its creamy goodness.
Sausage Potato Soup Variations
Get ready to elevate your Sausage Potato Soup with these fun and flavorful twists that’ll make each bowl a delightful surprise!
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Spicy Kick: Add diced jalapeños or a splash of hot sauce for some heat that brings a thrilling zing to each spoonful.
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Vegetable Medley: Toss in chopped kale or spinach for a burst of color and nutrition. Not only does it enhance the flavor, but it also makes this dish really vibrant!
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Creamy Vegan: Swap the sausage for plant-based crumbles and use coconut milk instead of dairy for a delicious vegan take. It’s creamy and satisfying, just like the original!
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Cheesy Delight: Experiment with different cheeses like Gruyère or Pepper Jack in place of Cheddar to create unique flavor profiles that excite your palate. The possibilities are endless!
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Herb Infusion: Fresh herbs like thyme or rosemary can replace the dried parsley and basil. They bring a fragrant freshness that elevates the dish to comfort food perfection.
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Lentil Boost: Introduce cooked lentils for added texture and protein, making this soup not just hearty but also nutritious. They’ll soak up the flavor beautifully!
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Smoky Flavor: A touch of smoked paprika can deepen the flavors and add a delightful smokiness that enchants the taste buds. It totally transforms the soup!
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Potato Variety: Try using sweet potatoes or Yukon Golds to create a slightly different flavor and nutritional twist. It’s a great way to experiment with texture and taste!
Sausage Potato Soup Recipe FAQs
How do I choose the best Italian sausage for my soup?
Absolutely! Look for Italian sausage that is fresh and has a rich aroma. If you can, choose a sausage that is ground, as it will blend nicely into the soup. If you want a little heat, opt for hot Italian sausage instead of the mild variety!
How should I store leftover Sausage Potato Soup?
Very simply! Store any leftover soup in an airtight container in the fridge. It will keep well for up to 3 days. When you’re ready to enjoy it again, reheat it gently on the stove. Add a splash of milk to restore its creamy consistency if it thickens too much during storage.
Can I freeze Sausage Potato Soup?
Absolutely! To freeze, pour the cooled soup into freezer-safe containers or bags, ensuring you leave some space for expansion. It can be stored for up to 3 months. For thawing, place it in the fridge overnight, and then reheat on the stovetop. If it has separated, simply stir it to blend the textures back together.
What if my potatoes aren’t cooking evenly?
If you notice that your potatoes are not cooking evenly, it’s likely that they were cut into uneven pieces. For the best results, make sure to chop your potatoes into uniform, bite-sized pieces. Additionally, stirring occasionally during cooking can help them cook more evenly.
Are there dietary considerations for this soup?
Absolutely! This Sausage Potato Soup can cater to many dietary needs. You can substitute the Italian sausage with turkey or chicken sausage for a lighter version. For a vegetarian option, replace the sausage with mushrooms for a hearty texture. Always check labels for allergens, especially if you’re sensitive to dairy or gluten, as this recipe contains milk, cream, and flour.
How can I enhance the flavor of my Sausage Potato Soup?
Very easily! To elevate the flavor, consider adding a splash of white wine after sautéing your vegetables or a tablespoon of Dijon mustard for a zesty kick. Fresh herbs like thyme or rosemary can also add depth. Remember to taste and adjust the seasoning, as each ingredient brings something unique to the table!
Hearty Sausage Potato Soup for Cozy Nights In
Ingredients
Equipment
Method
- Heat a large pot over medium-high heat. Add the Italian sausage and let it sear for 1 minute before crumbling it with a wooden spoon. Cook until it’s deeply browned, then transfer it to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil.
- In the same pot, melt 1 tablespoon of butter. Add the diced mirepoix and sauté for 5–7 minutes until they are soft and fragrant. Stir in the minced garlic and cook for another 30 seconds until it's aromatic.
- Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cook for 15–20 minutes, or until the potatoes are fork-tender.
- While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly until smooth. Continue to cook until the mixture thickens and gently boils. Stir in the heavy cream and then remove it from the heat.
- Once the vegetables are tender, stir the milk and cream mixture into the soup. Turn off the heat and gradually add the shredded Cheddar cheese, stirring gently until melted. Mix in the sour cream and return the browned sausage to the pot. Taste and adjust seasoning with extra salt and pepper as needed.
- Ladle the Sausage Potato Soup into bowls and serve warm with hearty buttered bread, if you desire.