If you’re craving pure comfort in a bowl, Sausage Potato Soup is the cozy miracle you need. Creamy, hearty, and packed with deep savory flavors from Italian sausage and tender potatoes, it’s that magical recipe I always reach for on chilly days (or just when I want a little edible hug). This is the soup you’ll crave all season—and after one taste, you’ll see why it’s a family favorite!

Why You Should Make This Recipe

Easy, One-Pot Wonder: This Sausage Potato Soup is made in a single pot—less mess, more flavor, and clean-up is a breeze.
Ultra Creamy & Cheesy: A velvety blend of milk, cream, and extra-sharp cheddar brings pure comfort with every ladleful.
Hearty and Satisfying: Loaded with Italian sausage, gold potatoes, and vibrant veggies, it’s a meal that actually fills you up and warms you through.
Customizable and Family-Friendly: Adjust the spice, swap out your favorite cheese, or sneak in more veggies—this soup welcomes your special touch.

Sausage Potato Soup Recipe - Recipe Image

Ingredients & Substitutions

With a humble lineup of kitchen staples—plus a couple star ingredients—the magic of Sausage Potato Soup is that every component adds richness, body, or a hint of brightness. Here’s what you’ll need (and easy ways to swap, if needed):

Italian Sausage: Mild or hot works! Hot adds kick, but even mild packs flavor. Swap for chicken or turkey sausage for a lighter variation.
Butter & Olive Oil: Butter lends richness; olive oil helps brown the meat and veggies. Both are essential for depth.
Mirepoix (Carrots, Celery, Onion): This aromatic trio is the backbone of flavor. Fresh is best, but frozen works in a pinch.
Garlic: Just a teaspoon wakes up the whole pot—don’t skip it!
Baby Gold Potatoes: No peeling needed! Their creamy texture is soup perfection, but Yukon Gold or even red potatoes work, too.
Dried Parsley & Basil: These herbs add warmth and savory notes; Italian seasoning is a handy stand-in if needed.
Chicken Stock or Broth: The base for everything—use homemade or a good store-bought one for the best flavor.
Flour: Helps thicken the soup so it gets luxuriously creamy.
Milk & Heavy Cream: A combination gives creaminess without feeling too heavy; any milk from 1% to whole works, or sub half-and-half for the cream if needed.
Salt & Pepper: Essential for bringing all the flavors together.
Extra-Sharp Cheddar Cheese: Shred your own for that oozy melt—pre-shredded just isn’t the same! Try smoked gouda or Monterey Jack for a twist.
Sour Cream: Adds just enough tang to balance the richness at the end.
Hearty Buttered Bread: For serving—totally optional, but highly recommended for dunking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Sausage Potato Soup

Step 1: Brown the Italian Sausage

Start by heating a large pot over medium-high heat. Add your Italian sausage, letting it sear for a minute to lock in flavor, then crumble it up and cook until it’s deeply browned. Scoop it onto a plate lined with paper towels, but keep about a tablespoon of the savory drippings in the pot—that’s flavor gold! If the pan seems dry, add a splash of olive oil before moving on.

Step 2: Sauté the Veggies

In the same pot, add one tablespoon of butter. Toss in your diced carrots, celery, and onion (that dreamy mirepoix trio). Sauté for 5–7 minutes until everything is golden and fragrant—this is your secret flavor layer! Stir in the minced garlic and let it bloom for 30 seconds, just until aromatic.

Step 3: Build the Soup Base

Add the chopped potatoes, parsley, basil, plus a good pinch of salt and pepper. Pour in your chicken stock, bring it up to a gentle boil, then reduce the heat so the soup simmers. Cover and let it cook for 15–20 minutes, just until the potatoes are perfectly fork-tender (not mushy!).

Step 4: Make the Creamy Roux

While the potatoes work their magic, melt the remaining butter in a separate pot. Sprinkle in your flour and whisk for about a minute—it’ll smell lightly toasty. Slowly pour in the milk, whisking constantly so there are no lumps. Once the mixture thickens and starts to bubble, stir in heavy cream, then remove from heat. This is what makes your Sausage Potato Soup thick, rich, and totally luxurious.

Step 5: Finish and Serve

Back at your veggie pot, stir in the milk/cream mixture until the whole soup is silky smooth. Off the heat, gradually add in the shredded cheddar by the handful—stir gently so it melts into dreamy ribbons. Finish with the sour cream, then return your sausage to the soup for that final, meaty flourish. Taste and adjust seasoning if you’d like. Ladle into bowls, add your favorite garnishes, and savor every spoonful!

How to Serve Sausage Potato Soup

Garnishes

Nothing completes a bowl of Sausage Potato Soup like a shower of fresh toppings! Try a sprinkle of fresh chopped parsley or chives for color, crunchy homemade croutons for texture, or a little extra shredded cheddar for cheese lovers. A light swirl of sour cream adds a gorgeous visual—and extra creaminess.

Side Dishes

This soup begs for hearty bread—a slice of sourdough or warm, buttered baguette is perfect for dunking. If you’d like a lighter touch, serve with a crisp green salad tossed in a bright vinaigrette, or add roasted veggies to round out the meal.

Creative Ways to Present

Serve Sausage Potato Soup in rustic mugs for a cozy fireside feel, or in a hollowed-out bread bowl for extra drama (and built-in carbs!). For parties, offer a soup bar with a variety of garnishes laid out, letting folks build their own version—fun, interactive, and oh-so-delicious.

Make Ahead and Storage

Storing Leftovers

Let your Sausage Potato Soup cool to room temperature, then transfer it into sealed containers. It keeps beautifully in the fridge for 3–4 days, making it the perfect make-ahead meal for a busy week.

Freezing

This soup freezes quite well, though the creamy base may separate slightly after thawing—just stir it well when reheating. Pour leftovers into freezer bags (lay them flat for easy storage), and freeze for up to 2 months for a true comfort meal whenever you need it.

Reheating

Warm your soup gently in a saucepan over low heat, stirring occasionally until heated through. If it’s extra thick from the fridge, stir in a splash of milk or broth to bring it back to the perfect creamy texture.

FAQs

Can I use a different type of sausage in Sausage Potato Soup?

Absolutely! While Italian sausage brings classic flavor, you can use turkey, chicken, or even plant-based sausage. Each will give the soup its own unique twist, so don’t be afraid to experiment.
What kind of potatoes work best for this soup?

Baby gold potatoes are my favorite choice because they’re creamy and cook quickly—but Yukon Gold or even red-skinned potatoes work beautifully. Just cut them into uniform pieces to ensure even cooking.
Why is it important to shred your own cheese?

Freshly shredded cheese melts more smoothly into the soup, making it extra creamy. Pre-shredded cheese often contains anti-caking agents that can make your soup grainy, so a little extra effort pays off!
Can I make Sausage Potato Soup gluten-free?

You sure can! Use your favorite gluten-free flour blend in place of the regular flour for the roux, and double-check that your broth and sausage are gluten-free. The soup will be just as delicious.

Final Thoughts

This Sausage Potato Soup is proof that comfort food can be fun, flavorful, and deeply satisfying. I hope you give it a go—nothing beats the cozy, creamy goodness of a homemade bowl shared with those you love. Let this soup warm your table and your heart!

Sausage Potato Soup Recipe