Sausage Potato Soup is the kind of recipe that saves busy weeknights without sacrificing an ounce of comfort or flavor. I’ve been maki ng variations of this soup for years, and it never fails to warm both hearts and bellies.
Every autumn, when the evenings start getting chilly in the Midwest, I think back to those Sunday afternoons at Grandma’s farm. She’d have a big pot of something hearty simmering on the stove, filling the whole house with the most incredible aroma of sausage, potatoes, and herbs. The windows would fog up from the steam, and we’d gather around her worn wooden table, bowls in hand, listening to stories about the harvest season. This sausage potato soup carries those same cozy feelings. The rich, creamy broth hugs tender baby gold potatoes while savory Italian sausage adds just the right amount of heartiness. It’s become my go-to recipe when I need dinner on the table fast but still want that soul-satisfying, homemade quality that makes everyone ask for seconds. Your kitchen’s about to smell incredible.
What Makes This Sausage Potato Soup So Special
Growing up in a Midwest kitchen taught me that the best comfort food doesn’t need to be complicated or time-consuming. This creamy sausage potato soup embodies that philosophy perfectly, delivering restaurant-quality results with straightforward techniques any home cook can master.
- Comes together in about 30 minutes, making it ideal for those hectic evenings when everyone’s hungry and patience is running thin
- Uses simple pantry staples and ingredients you likely already have on hand, eliminating those frustrating last-minute grocery runs
- The creamy texture comes from a simple roux-based technique that creates richness without needing heavy cream in excessive amounts
- Adapts effortlessly to dietary needs. Swap in turkey sausage for a lighter version, use gluten-free flour, or make it vegetarian with plant-based sausage
- Baby gold potatoes hold their shape beautifully, giving you tender bites that don’t turn to mush in the creamy broth
- Both kids and adults request this soup repeatedly, making it a true crowd-pleaser that bridges generational taste preferences
Key Players in This Recipe
Italian sausage provides the foundation of flavor for this sausage potato soup, bringing savory, fennel-kissed richness to every spoonful. I always choose a good-quality sausage with visible seasoning for the most robust taste.
Baby gold potatoes create tender, buttery bites throughout the soup without falling apart during cooking. In my kitchen, I prefer leaving the skins on for extra texture, nutrients, and that rustic, homemade appearance.
Mirepoix (the classic combination of diced carrots, celery, and onion) builds aromatic depth that makes this soup taste like it’s been simmering for hours rather than minutes.
Chicken stock forms the flavorful base that ties all the ingredients together, and using a quality broth makes a noticeable difference in the final taste.
Butter and flour combine to create a roux that thickens the soup into that luxurious, creamy consistency we all crave on chilly evenings.
Milk and heavy cream work together to add richness without making the sausage potato soup overly heavy, and you can adjust the ratios based on how indulgent you’re feeling.
Extra-sharp cheddar cheese melts into the hot soup, contributing tangy, savory notes that complement the sausage perfectly. Betty’s tip: Always shred cheese from a block rather than buying pre-shredded for the smoothest melting.
Sour cream stirred in at the end adds a subtle tang that balances the richness and gives the soup an extra layer of creaminess.
Garlic, parsley, and basil season the soup with aromatic warmth, transforming simple ingredients into something truly special.
How to Make Sausage Potato Soup
Step 1. I’ve found that browning the Italian sausage over medium-high heat for 5-7 minutes creates flavorful bits that enhance the entire soup, so don’t skip this crucial first step.
Step 2. Betty always drains the cooked sausage on paper towels to remove excess grease, which prevents the soup from becoming overly oily while maintaining all that delicious flavor.
Step 3. In the same pot, melt butter with olive oil over medium heat and add the mirepoix, sauteing for 5-10 minutes until the vegetables soften and release their aromatic sweetness.
Step 4. Through trial and error, I learned that adding minced garlic for just 30 seconds prevents it from burning while still infusing the soup base with that essential garlicky flavor.
Step 5. After stirring in the potatoes with dried herbs and seasoning, pour in the chicken broth and bring everything to a vigorous boil before reducing to a simmer for 15-20 minutes.
Step 6. While the sausage potato soup simmers, create a roux in a separate saucepan by whisking flour into melted butter, then gradually adding milk until the mixture thickens beautifully.
Step 7. The key I discovered is gently pouring the thickened milk mixture into the soup pot while stirring constantly, which prevents lumps and creates that signature creamy texture.
Step 8. My family prefers when I stir in the sharp cheddar and sour cream off the heat, then return the browned sausage to the pot, ensuring everything melds together perfectly before serving.
Storage and Reheating Tips
I typically store leftover sausage potato soup in airtight containers in the refrigerator for up to 3-4 days, and the flavors actually deepen overnight, making day-two bowls even more delicious. The soup maintains its creamy texture remarkably well, though you may want to add a splash of milk or broth when reheating.
Betty’s freezing method works well for this recipe if you plan ahead. Portion the cooled soup into freezer-safe bags and lay them flat in the freezer for easy stacking. The soup will keep beautifully for up to 3 months, though I recommend freezing it before adding the sour cream for the best texture upon thawing.
For the best texture when reheating, I warm the soup gently on the stovetop over low heat, stirring occasionally to prevent scorching on the bottom. If the soup has thickened too much during storage, whisk in additional milk or chicken broth a little at a time until you reach your desired consistency.
Sides That Shine
- Easy Baked Potato Soup provides the perfect vehicle for soaking up every drop of that creamy, sausage-infused broth
- Christmas Salad Recipe offers a crisp, refreshing contrast to the rich, warming soup
- Best Cabbage Soup Recipe adds extra garlic flavor and a satisfying crunch that complements the tender potatoes beautifully
- Creamy Scalloped Potatoes bring a slightly caramelized, nutty flavor that pairs wonderfully with the savory sausage
- Hearty Cheddar Garlic Herb Potato Soup creates a complete comfort food experience when served alongside this hearty sausage potato soup
FAQs
I recommend making the soup up to 2 days ahead and storing it in the refrigerator, then gently reheating on the stovetop when ready to serve.
Betty’s solution is always reheating slowly over low heat and avoiding bringing the soup to a full boil, which can cause dairy to separate.
Many home cooks find success with turkey sausage, chicken sausage, or even plant-based sausage alternatives for vegetarian versions.
Creamy Sausage Potato Soup
Ingredients
Equipment
Method
- Stir in the chopped baby gold potatoes along with the dried parsley and basil. Season with salt and pepper. Pour in the chicken broth, bringing the mixture to a vigorous boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender.
- While the soup simmers, melt the remaining 2 tablespoons butter in a separate saucepan over medium heat. Whisk in the flour, stirring continuously for about 2 minutes to create a roux. Gradually add the milk, whisking until the mixture thickens, about 5 minutes.
- Gently pour the thickened milk mixture into the soup pot, stirring well to combine. Add the extra-sharp cheddar cheese and sour cream, mixing until both are fully melted and creamy.
- Return the sauteed sausage to the pot, ensuring everything is well blended, and adjust seasoning with additional salt and pepper if needed.
