Sausage Potato Soup

Sausage Potato Soup is the very definition of rustic comfort in a bowl—rich, hearty, and soul-satisfying. It begins with the bold savoriness of Italian sausage, layered with aromatic vegetables, fragrant herbs, and a touch of garlic for depth.

Red potatoes simmer gently until tender, releasing their natural starches that thicken the broth into a silky base. Cream and optional cheddar cheese transform it into something indulgent, while subtle splashes of soy sauce and hot sauce create a complexity that surprises the palate in the best way.

Finished with fresh parsley and a sprinkle of red pepper flakes, this soup is not only filling but also layered with flavors that make each spoonful unique. Whether enjoyed as a cozy family dinner or served to impress guests, it’s a dish that warms both body and soul.

Why People Will Love Sausage Potato Soup:

Hearty Comfort in Every Bite – The combination of sausage, potatoes, and cream creates a filling, soul-warming dish perfect for cold nights or when comfort food is needed.

Richly Layered Flavors – From the umami depth of soy sauce to the gentle heat of hot sauce and red pepper flakes, this soup offers more than just richness—it has balance and complexity.

Velvety and Indulgent Texture – The starch from tender red potatoes naturally thickens the broth, while cream and cheese melt into it for a luxurious, velvety finish.

Aromatic Depth – Garlic, onions, carrots, celery, and herbs build a savory base that makes the soup taste like it has been simmering for hours, even though it comes together in less time.

Flexible and Crowd-Pleasing – Whether made mild or spicy, with or without cheese, this recipe adapts to personal preferences, making it a dish that appeals to families, guests, and all flavor lovers alike.

Key Ingredients:

Italian Sausage – The star of the dish, providing bold, savory richness with a hint of spice (if using hot sausage). Its drippings create the base of flavor that infuses the entire soup.

Red Potatoes – Naturally creamy and slightly sweet, these hold their shape during simmering while releasing just enough starch to give the broth a silky body.

Aromatic Vegetables (Onion, Carrot, Celery, Garlic) – The classic mirepoix builds depth, while garlic enhances warmth and complexity. Together, they create a layered, fragrant foundation.

Herbs & Seasonings (Basil, Oregano, Parsley, Mustard Powder) – This blend brings balance: earthy, fresh, and slightly tangy notes that elevate the savory richness of the soup.

Heavy Cream & Cheddar Cheese – These transform the broth into something indulgent, velvety, and deeply satisfying, with cheddar adding a nutty sharpness when melted in.

Soy Sauce & Hot Sauce – Small but mighty additions that deepen umami and add a subtle kick, making the flavor more complex and unexpected.

Expert Tips:

Brown the Sausage Well – Don’t just cook the sausage until it’s no longer pink—allow it to brown deeply. Those caramelized bits (fond) at the bottom of the pot add layers of savory flavor to the broth when deglazed.

Use Sausage Drippings Wisely – Reserve a tablespoon of the drippings to sauté the vegetables instead of discarding it all. This ties the flavor of the sausage into every part of the soup.

Cut Potatoes Evenly – Keep the potato chunks uniform (about 1-inch cubes) so they cook at the same rate. This prevents some pieces from breaking down while others remain firm.

Thicken Naturally – If you want a creamier body, gently mash a few potato pieces against the side of the pot before adding cream. It thickens the broth without extra flour or starch.

Balance the Cream and Cheese – Add cream and cheese off the heat or over low heat to prevent curdling or graininess. Always grate cheese fresh—it melts more smoothly than pre-shredded.

Layer Seasonings – Season lightly at multiple stages (with the sausage, the vegetables, and after adding broth). This ensures a balanced flavor instead of an overly salty finish.

Adjust Heat and Depth – Play with spice by adding more hot sauce or red pepper flakes at the end. For a deeper umami backbone, add a splash more soy sauce or even Worcestershire.

Sausage Potato Soup

Ingredients

Seasonings

1 teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon mustard powder

¼ teaspoon pepper

Soup

1 lb. ground Italian sausage, hot or mild

2 tablespoons butter

1 yellow onion, diced

½ cup diced carrots

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons flour

1 teaspoon soy Sauce

1 teaspoon hot sauce

5 cups chicken broth

1 cup heavy cream

1 ¼ lbs. red potatoes, about 6 small potatoes

2 cups shredded cheddar cheese, optional

To Garnish

Red pepper flakes

Fresh Parsley

Instructions:

Step 1: Cook the Sausage:

Remove the casings from the sausage if you purchased links.

Preheat a large pot over medium heat.

Add the sausage and cook and crumble to break it apart.

Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through.

It’ll take around 10-12 minutes total.

Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)

Step 2:

Add the drippings to the pot along with 2 tablespoons butter over medium heat.

Add the diced onions, celery, and carrots and cook for 5 minutes.

Add the garlic and cook for 1 minute.

Step 3:

Add the flour and cook for 2 minutes.

Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup.

Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.

Step 4:

Stuffed Rigatoni Pie

Fajita Chicken Breasts Casserole

Old Fashioned Custard Pie

Bring to a boil, then reduce to a simmer.

Clean the potatoes and pat them dry.

Cut into 1-inch cubes and add them to the soup.

Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes.

Add the sausage back and stir to combine.

Step 5:

Reduce heat to low and stir in the cheddar cheese (if desired).

Garnish with red pepper flakes and parsley. Serve!

Important Notes When Making Sausage Potato Soup:

Choice of Sausage Matters – Mild Italian sausage keeps the flavor cozy and approachable, while hot sausage adds a bolder, spicier kick. You can even use smoked sausage for a different depth.

Potato Selection – Red potatoes hold their shape well in soups and give a creamy bite. If you use russet potatoes, they’ll break down more, creating a thicker, stew-like consistency.

Cheese Is Optional but Transformative – The soup is delicious without cheese, but stirring in sharp cheddar creates a richer, velvety texture and adds a tangy depth that balances the cream.

Mind the Salt – Since the recipe includes sausage, cheese, soy sauce, and broth, be cautious when adding extra salt. Taste at the end before adjusting, to avoid an overly salty result.

Storage and Reheating – This soup keeps well in the refrigerator for up to 3–4 days. Reheat gently over low heat, adding a splash of broth or cream if it thickens too much.

Freezing Considerations – Cream-based soups don’t always freeze well, as the texture can split. If you want to freeze, do so before adding the cream and cheese, then stir them in fresh after reheating.

Garnishes Add Contrast – A sprinkle of red pepper flakes, chopped parsley, or even a squeeze of lemon can brighten the richness and keep the soup from feeling too heavy.

How To Enjoy Sausage Potato Soup After Cooking:

Right After Cooking

Let It Rest Briefly – Give the soup 5 minutes off the heat before serving. This allows the flavors to meld and the broth to thicken slightly for a creamier consistency.

Garnish Thoughtfully – Finish each bowl with fresh parsley, a sprinkle of red pepper flakes, or even extra shredded cheddar for layers of flavor and visual appeal.

Perfect Pairings

Bread Companions – Serve with crusty sourdough, garlic bread, or buttery dinner rolls for dipping into the rich broth.

Fresh Balance – Pair with a light green salad dressed in vinaigrette to cut through the richness of the sausage and cream.

Hearty Addition – For a fuller meal, serve alongside roasted vegetables or a simple sandwich like a BLT or grilled cheese.

Drinks That Elevate

Wine Pairing – A crisp white like Sauvignon Blanc balances the creaminess, while a medium-bodied red such as Chianti enhances the sausage’s savory spice.

Non-Alcoholic Option – Sparkling water with lemon or a chilled apple cider complements the richness and refreshes the palate.

Serving for Occasions

Family Comfort Meal – Present the soup in a big pot at the center of the table so everyone can ladle their own portion. Add a toppings bar with cheese, parsley, and chili flakes for customization.

Entertaining Guests – Serve in smaller bowls as a first course before the main entrée. Its hearty richness makes it feel elegant yet deeply comforting.

Cozy Nights In – Pair with a movie, blanket, and freshly baked bread for a one-bowl dinner that feels indulgent but soothing.

Enjoying Leftovers

Reheat Gently – Warm on the stovetop over low heat, stirring often. Add a splash of broth, milk, or cream if the soup has thickened overnight.

Transform the Dish – Use leftovers as a filling for baked potatoes, a base for a casserole topped with breadcrumbs and cheese, or even a sauce for pasta.

Nutrition Information:

For Sausage Potato Soup (per serving, based on about 6 servings)

Frequently Asked Questions:

Can I use a different type of sausage?

Yes! While Italian sausage adds a classic savory-spiced flavor, you can substitute with smoked sausage, turkey sausage, or even chorizo for a unique twist. Each option changes the depth of the broth slightly.

Can this soup be made without cream or cheese?

Absolutely. The cream and cheese make the soup indulgent and velvety, but you can omit them for a lighter broth-based version. To keep it creamy without dairy, blend a portion of the cooked potatoes and stir it back into the soup.

How long will leftovers last?

Stored in an airtight container in the refrigerator, this soup will stay fresh for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if it thickens.

Can this soup be frozen?

Yes, but for best results, freeze it before adding the cream and cheese, as dairy can separate when thawed. Add the cream and cheese after reheating for the freshest flavor and texture.

What can I serve with this soup?

This hearty soup pairs wonderfully with crusty bread, garlic knots, or cornbread for dipping. A crisp green salad or roasted vegetables also balance the richness of the dish.

How do I keep the sausage from becoming greasy in the soup?

Make sure to drain off excess fat after browning the sausage.

Leave only about 1 tablespoon of drippings for flavoring the vegetables.

If you prefer a lighter soup, use lean ground sausage or turkey sausage.

How can I thicken the soup if it turns out too thin?

Use the flour added to the vegetables as the base thickener; cook it well to form a roux.

If the soup is still thin, mash a few of the cooked potatoes directly in the pot to release starch.

Alternatively, add a slurry of cornstarch and water for a quick fix.

When should I add the potatoes so they don’t turn mushy?

Add the potatoes after the broth and cream mixture has come together.

Simmer uncovered for 20–25 minutes, just until they are fork-tender.

Avoid overcooking, as the potatoes will continue to soften slightly after the sausage and cheese are stirred back in.

Can I make this soup ahead of time?

Yes, but it’s best to cook it without adding the cheese until reheating.

If preparing ahead, undercook the potatoes slightly so they don’t break down when reheated.

Store in the fridge for 3–4 days and reheat slowly on the stovetop.

How do I balance the flavors if the soup tastes too salty or too bland?

If too salty, add a splash of cream, extra broth, or a diced potato to absorb some of the salt.

If too bland, adjust with extra Italian herbs, garlic, hot sauce, or a sprinkle of smoked paprika to deepen the flavor.