5 from 7 votes

Sausage Potato Soup (Creamy)

By Elena DavisUpdated Feb 25, 2026

Servings: 6 servings

1 hr 40 mins

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This Sausage Potato Soup is creamy, hearty, and full of rich, savory flavor. It’s the kind of comforting bowl you crave when the weather turns cool. Tender baked potatoes, flavorful Italian sausage, and a velvety broth come together in a simple, satisfying soup that feels both rustic and indulgent. It’s easy enough for a weeknight and cozy enough for Sunday supper.

If you love creamy, comforting soups, you’ll also enjoy this cozy potato corn chowder

Bowl of creamy sausage potato soup topped with sour cream, cheese, and some crispy Italian sausage crumbles.

Quick Look at This Recipe

Prep Time: 10 minutes hands-on + 1 hour to bake the potatoes
Cook Time: 30 minutes
Total Time: 40 minutes + 1 hour for baking
Servings: 6 people
Dietary Info: Contains dairy and gluten (easy gluten-free option included)
Method: Stovetop soup with separately baked potatoes folded in at the end.
Technique: Bake potatoes first for concentrated flavor and perfect texture, then simmer with sausage and aromatics for a rich, creamy finish.
Flavor & Texture: Savory Italian sausage, tender fluffy potato bites, and a velvety, creamy broth with cozy, rustic depth.

Why you’ll love this family favorite!

This creamy sausage potato soup is pure comfort! Made with simple ingredients for a pot that fills the kitchen with the coziest aroma.

What makes this version special? We bake the potatoes first. It’s a small extra step, but it makes a big difference. Baking concentrates their natural sweetness and keeps them tender and fluffy, so they hold their shape in the soup instead of turning mushy.

It’s rustic, hearty, and the kind of soup that quietly turns into second helpings. If you love creamy potato soups, try this baked potato soup and potato kale soup too!

Made With Amore,

“If I could give this potato soup 10 stars, I would. It took about an hour from start to finish. I paired it with homemade jalapeño sour dough bread, which worked nicely. My husband said it was the best soup he’s ever had, my son thought it came from the restaurant down the street and my daughter ate 3 bowls! Thank you for sharing! ❤️”
– Bridget

Simple Ingredients

This creamy sausage potato soup requires a few basic ingredients and tastes better than your favorite restaurant.

Ingredients for sausage and potato soup recipe on a table in bowls.

Italian sausage: Use hot or mild Italian sausage depending on your preference.
Butter: Helps sauté the onions and adds a rich, creamy texture. You can also use olive oil or ghee.
Yellow Onion, Carrots, and Celery: Cooked in butter similar to an Italian soffito, creating a sweet aromatic base flavor.
Russet potatoes: A high-starch potato with a fluffy texture, perfect for baking ahead of time. Pre-baking prevents them from turning mushy in the soup and adds a subtle roasted depth that simmered potatoes can’t quite achieve.
Broth and Milk: Chicken from provides the flavorful base for the soup and milk gives it a creamy texture.
Creamy Boost: Heavy cream increases the richness and smoothness of the soup, while sour cream gives the soup a tangy, creamy finish.
Toppings: Shredded cheddar cheese melts over the soup, adding a sharp, cheesy bite, and chives add some color and onion flavor to the soup. You can even add an extra dollop of sour cream for more creaminess.

See the recipe card for quantities.

Substitutions and Variations

These tweaks allow you to adapt the creamy sausage potato soup to your tastes and dietary needs while keeping its comforting essence!

Switch the Protein: For a lighter option, substitute the Italian sausage with ground turkey sausage or chicken sausage. You can even use ground turkey or chicken and season it with my homemade Italian sausage seasoning instead.
Milder Onion Flavor: Replace the yellow onion with shallots or leeks for a milder flavor.
Spicy Kick: Add a pinch of red pepper flakes, or use spicy Italian sausage instead of mild Italian sausage.
Cheesy Upgrade: Stir in extra shredded cheddar or a blend of cheeses like mozzarella and Parmesan cheese for a more indulgent, cheesy base.
Vegetable Boost: Stir in chopped fresh kale, fresh spinach, white beans, or shredded carrots during the last 10 minutes of simmering for added color and nutrients.
Italian Flavor Boost: Add an extra pinch of fennel seed to the soup to enhance the classic flavor of Italian sausage. For a more intense savory flavor, add a Parmesan cheese rind to the broth as it cooks. Remove it just before serving.

Love homemade soups? Try my chicken and wild rice soup, and Mexican chicken soup next!

How to Make Sausage Potato Soup

Despite its luxurious taste, this simple recipe is easy to prepare. Preparing it is primarily hands-off while the potatoes bake, making it perfect for busy weeknights. To get started, preheat the oven to 400° F, scrub and wash the potatoes, and gather all your ingredients.

Lightly rub each potato with oil and prick it several times with a fork. Place on a baking sheet and bake until tender. Let cool slightly and then chop into cubes. You can remove the skin or leave it on, depending on your preference.

Cook the Italian sausage in a large pot over medium heat. Use a wooden spoon to break it up into small, crumbly pieces.

Onion, celery, and carrots added to the pot to cook.

Remove the sausage from the pot, but leave the drippings behind. Add the butter to the pot to melt, and then add the veggies to cook until softened. Add the garlic and cook another minute.

Flour added to the pot with the vegetables.

Add the flour to the cooked veggies to make a roux, and cook for 2 minutes.

Adding the broth to the veggie roux base.

Pour the broth into the pot.

The cream and milk added to the soup to thicken.

Pour in the milk and cream, stir, and bring to a simmer to thicken the soup and veggie base.

Add the cut baked potatoes and cheese to the pot. Cook for 10-15 minutes to allow the flavors to meld. Season with salt and pepper.

Stir in the sour cream and most of the sausage into the soup.

A wooden ladle full of the sausage and potato soup holding over the soup pot.

Top with the sausage and potato soup with extra cheese and fresh parsley.

You will also love this sausage white bean soup. It is warm, hearty, and packed with Italian flavors—comfort food you’ll crave all season!

My Pro Tip

Recipe Tips

Bake Potatoes Until Tender: Make sure the potatoes are fully tender before adding them to the soup. This will ensure a creamy texture and make it easier to blend into the soup.
Keep Some Potato Skins: Leaving some potato skins on can add a rustic texture and extra flavor to the soup. Just be sure to scrub the potatoes well before baking.
Use the Sausage Grease: Cooking the onions and garlic in the leftover sausage grease infuses the soup with extra savory flavor. Don’t skip this step!
Adjust the Consistency: If your soup needs a texture adjustment, it’s easy to fix. If it’s too thin, let it simmer uncovered for a few extra minutes to naturally reduce. You can also mash a few of the baked potato pieces directly in the pot to add body. If the soup feels too thick, simply add a splash of broth or milk and stir until it reaches your desired consistency.
Store Leftovers: Store cooled soup in an airtight container in the fridge for up to 3 days. It’s even better the next day!

Spoonful of creamy sausage potato soup over a bowl.

Creamy Sausage Potato Soup Recipe FAQs

Can I make Potato sauage soup in advance?

Absolutely! Prepare the soup, cool completely, and refrigerate for up to 3 days. Reheat gently on the stove, adding extra milk or broth if needed. For best results, add sour cream after reheating.

Can I use leftover baked potatoes to make sausage potato soup?

Yes! This recipe is a great way to use leftover baked potatoes. Just chop them up and add them to the soup when instructed.

What’s the best way to reheat sausage and potato soup?

Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it thickens after storage, add a splash of milk or broth to thin it out. For quick reheating, microwave individual portions in 1-minute intervals, stirring between each.

Can I freeze sausage potato soup?

Sure! But I recommend freezing the cooled soup without sour cream. Place it in a freezer-safe container and place it in the freezer for up to 2 months. Thaw the leftovers overnight in the fridge. Reheat on the stove and add the sour cream. If the soup is too thick, stir in a bit more milk or broth until it reaches the desired consistency.

Why did my potato sausage soup curdle?

Curdling usually happens when dairy is heated too quickly or boiled at too high a temperature. Once you add cream or sour cream, keep the heat on low and avoid a rolling boil. If possible, temper the dairy first by stirring in a spoonful of the hot soup before adding it to the pot. If it does curdle slightly, lowering the heat immediately and whisking gently can sometimes smooth it out.

Can I make this potato and sausage soup gluten-free?

Yes! Simply replace the all-purpose flour with a gluten-free 1:1 flour blend, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1–2 tablespoons cold water) to thicken the soup instead. Everything else in the recipe is naturally gluten-free. Just double-check your sausage and broth labels to be safe.

Serving Suggestions

This Italian sausage potato soup is hearty enough to stand on its own, but it truly shines with something warm and crusty on the side. Serve it with a slice of homemade focaccia or rustic Italian bread to soak up every last bit of the creamy broth.

For a balanced meal, pair it with a lemon arugula salad or a pear salad with gorgonzola. The fresh, bright flavors contrast beautifully with the rich, savory soup and keep the meal feeling light yet satisfying.

If you’re serving guests, start with these antipasto bites and nduja ricotta toast, along with some olives, sliced cheese, and cured meats.