Creamy Sausage Potato Soup Recipe

5 from 4 reviews

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This creamy sausage potato soup is rich, hearty, and flavorful. It is the ultimate comfort food for soup season. Tender potatoes, savory Italian sausage, and a velvety, creamy broth make it a family favorite!

Serve with a side of crusty bread. You will also love my Loaded Baked Potato Soup.

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Why you’ll love this recipe…

This sausage potato soup is like a warm hug on a chilly day. Its creamy, rich base, tender chunks of potato, and flavorful Italian sausage make it so satisfying—a recipe the whole family will love.

Baking the potatoes first adds an extra flavor you won’t get from just boiling them. It brings out their natural sweetness and makes them tender with a subtle roasted taste. A great way to use leftover baked potatoes if you have them on hand!

Another variation that you will love is this baked potato soup, potato corn chowder, and Mexican soup.

How to make this sausage and potato soup (step by step) - add the cheese and parsley to the top of the soup.

Simple Ingredients

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

recipe ingredients for sausage and potato soup recipe
  • Hot or Mild Italian sausage: Adds a savory, rich flavor and protein to the soup.
  • Butter: Helps sauté the onions and adds a rich, creamy texture.
  • Yellow onion: Provides a sweet, aromatic base flavor.
  • Carrot: adds color and nutrients to the soup.
  • Celery: adds a fresh element to the soup base.
  • Garlic cloves: Adds a punch of robust, earthy flavor.
  • All-purpose flour: Thickens the soup for a creamy consistency.
  • Russet potatoes: Create a hearty, tender base for the soup.
  • Oil: Coats the potato skins for crispiness during baking.
  • Chicken broth: Forms the flavorful base for the soup’s liquid.
  • Milk: Contributes to the soup’s creamy texture.
  • Heavy cream: Adds richness and smoothness to the soup.
  • Salt and black pepper: Enhances and balances the flavors.
  • Sour cream: Gives a tangy, creamy finish to the soup.

For Topping:

  • Shredded cheddar cheese: Melts over the soup, adding a sharp, cheesy bite.
  • Chives: Fresh, mild onion-like garnish.
  • Extra sour cream: Adds an incredible, creamy contrast to each bowl.

See the recipe card for quantities.

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.

How to make this sausage and potato soup (step by step) - bake the potatoes for the sausage and potato soup.

Bake the potatoes in the oven.

How to make this sausage and potato soup (step by step) - brown the sausage in a pot.

In a soup pot on medium heat fry the sausage.

How to make this sausage and potato soup (step by step) - add the veggies to the pot.

Add the veggies to the pot after removing the sausage.

How to make this sausage and potato soup (step by step) - brown the veggies in the pot with flour to make a roux.

Add the flour to the cooked veggies to make a roux.

How to make this sausage and potato soup (step by step) - add the broth to the veggie roux base.

Pour the broth into the pot to thicken the base.

How to make this sausage and potato soup (step by step) - add the cream and milk to the soup to thicken.

Pour in the milk and cream and stir to thicken the soup and veggie base.

How to make this sausage and potato soup (step by step) - add the potatoes to the soup.

Add in the cut baked potatoes and cheese.

How to make this sausage and potato soup (step by step) - add the sausage back to the soup.

Stir the sausage back into the soup. Top with extra cheese and fresh parsley.

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

This sausage potato soup is the perfect balance of rustic simplicity and rich, indulgent flavors—it’s the best, and it will have you coming back for seconds (and maybe even thirds)!

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!

Substitutions:

  • Italian Ground Sausage: For a lighter or vegetarian version, substitute ground turkey sausage or chicken sausage.
  • Butter: Use olive oil or ghee if you prefer a dairy-free option.
  • Yellow Onion: Replace with white onion, shallots, or leeks for a milder flavor.

Variations:

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

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!

FAQs

Can I make Sausage Potato soup in advance?

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?

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

Storing and Reheating Leftovers

  • Refrigerate: Store cooled soup in an airtight container in the fridge for up to 3 days. It’s even better the next day!
  • Reheat on the stovetop over medium-low heat, stirring occasionally. If it thickens, add a splash of milk or broth. For quick reheating, microwave individual portions in 1-minute intervals, stirring between each.
  • Freeze the cooled soup (without sour cream) in a freezer-safe container for up to 2 months. Add sour cream after reheating. Thaw overnight in the fridge, then reheat on the stove. Add milk or broth if needed for the desired consistency. It’s a great recipe to have frozen on hand- this creamy potato soup will warm you up on a cold day! 

What To Serve With This Soup

Here are some ideas to try with this hearty soup to make it a perfect meal.

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Bowl full of sausage and potato soup with extra cheese and sausage on top with a dollop of sour cream.

Sausage Potato Soup Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Elena
  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Description

Rich, hearty, and packed with flavor, this soup is the ultimate comfort food for soup season. Tender potatoes, savory Italian sausage, and a velvety, creamy broth make it a family favorite!


Ingredients

Units Scale
  • 1 lb. Italian ground sausage, hot or mild
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1/4 cup carrots, petite diced
  • 1/4 cup celery, petite diced
  • 23 large garlic cloves, finely chopped
  • 1/3 cup all-purpose flour
  • 4 large Russet potatoes (or 8 small potatoes), scrubbed and dried
  • A bit of oil for rubbing on potato skins
  • 4 cups chicken broth
  • 3 cups milk
  • 2/3 cup heavy cream
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2/3 cup sour cream

For Topping:

  • Shredded cheddar cheese
  • Parsley, finely chopped
  • Extra sour cream

Instructions

  1. Cook Sausage: While potatoes are baking, heat a large pot or Dutch oven pot over medium heat. Add the sausage, smashing with a wooden spoon, and cook until crispy. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the grease in the pot.
  2. Sauté Onions and Garlic: In the same pot, add butter. Once melted, add the chopped onion, carrots, and celery. Cook until soft, about 5-7 minutes. Add the garlic and cook for an additional minute.
  3. Thicken with Flour: Sprinkle the flour over the vegetables, stirring to coat. Cook for about 2 minutes.
  4. Add Liquids: Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer.
  5. Add Potatoes: Add the chopped baked potatoes to the pot. Bring back to a simmer, then reduce heat to low and let simmer for 10-15 minutes minutes, allowing flavors to meld. Season: Add salt and pepper, adjusting seasoning to taste.
  6. Finish with Sour Cream: Stir in sour cream and most all of the cooked sausage, reserving a bit for topping each bowl. Heat through until combined.
  7. Serve: Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped parsley, extra sour cream, and reserved sausage bits. Enjoy!
  • Prep Time: 10 min (plus baked potatoes)
  • Cook Time: 30 minutes
  • Category: Savory
  • Method: American
  • Cuisine: American

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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9 Comments

  1. 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 jalapeรฑo sour dough bread, which worked nicely. My husband said it was the best soup heโ€™s ever had, my son thought it came from the restaurant down the street and my daughter ate 3 bowls! Thank you for sharing! โค๏ธ






  2. OKAY, this soup is amazing. It brings me back to the homemade soup my mom would make, perfect for fall and winter. It is a hearty soup with fantastic flavour, yet it has simple ingredients easily found in your local grocery store.