If you’re craving a hearty, comforting bowl that warms your soul and fills your kitchen with an irresistible aroma, you’ve got to try this Sausage Potato Soup Recipe. It’s one of those dishes that’s super easy to make yet feels like a hug in a bowl — creamy, cheesy, and packed with savory Italian sausage and tender potatoes. Trust me, once you try this version, it’ll become your go-to whenever the chill hits or when you want to impress with minimal fuss.

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Why This Recipe Works

Layered Flavors: Browning the sausage first builds a deep, savory base that infuses the entire soup with richness.
Perfect Texture: Using baby gold potatoes without peeling keeps the texture creamy yet chunky, giving you the best mouthfeel every spoonful.
Creamy yet Balanced: A blend of milk, cream, and sharp cheddar cheese delivers indulgence without overwhelming the savory sausage and veggies.
Simple But Sophisticated: With just a few everyday ingredients and straightforward steps, you get a crowd-pleasing soup that’s anything but basic.

A close-up shows a thick creamy soup in a dark bowl placed on a white marbled surface, filled with small chunks of orange carrots, green herbs, light-colored potatoes, and brownish bits of ground meat mixed into the smooth, light orange broth. A woman's hand holds a spoon filled with a scoop of the soup, revealing the detailed mix of ingredients inside the thick liquid. Fresh green herbs lay nearby on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Sausage Potato Soup Recipe is chosen to complement each other and build that perfect hearty, creamy experience. Plus, nothing fancy here — just your favorite basics that you probably already have on hand or find easily at any grocery store.

Italian sausage (mild or hot): Provides robust, spicy flavor and a meaty texture that defines this soup.
Butter: Essential for sautéing and making the roux, bringing richness and silkiness to the broth.
Olive oil: A little boost for browning the sausage and veggies without burning.
Carrots, celery, and yellow onion (mirepoix): These classic soup veggies add natural sweetness and aromatic depth.
Minced garlic: Just enough to add warmth and an inviting aroma.
Baby gold potatoes: Their thin skins mean no peeling required, saving time while offering a buttery flavor and creamy texture.
Dried parsley and basil: Herbal notes that brighten and round out the hearty flavors.
Chicken stock: The soup’s flavorful liquid base, richer than water but mild enough not to overpower.
Flour: Helps thicken the soup when combined with butter into a roux, creating that luscious creamy texture.
Milk and heavy cream: Creamy agents that provide body and smoothness without heaviness.
Salt and pepper: Balances and enhances all flavors throughout.
Extra-sharp cheddar cheese: Melts beautifully and adds tangy, cheesy punch—freshly shredded is key for smooth melting.
Sour cream: Adds a subtle tang and extra creaminess just before serving.
Buttered bread (optional): Perfect for dipping and soaking up every last drop of this delicious soup.

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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.

Tweak to Your Taste

I love tweaking this Sausage Potato Soup Recipe based on what I have or what I’m craving — it’s flexible and forgiving. And honestly, a little twist can keep this recipe fresh every time you make it.

Spice it Up: I sometimes swap mild sausage for hot Italian sausage when I want a little heat — and trust me, it wakes up the whole dish without overpowering it.
Veggie Boost: Adding chopped kale or spinach at the end is an easy way to sneak in some greens and adds a nice color pop.
Dairy-Free Version: For friends who avoid dairy, try coconut milk instead of cream/milk and nutritional yeast for that cheesy flavor — it changes the character but still tastes amazing.
Extra Smoke: Once, I threw in some smoked paprika and loved the smokier undertone it gave without any tough prep work.

Step-by-Step: How I Make Sausage Potato Soup Recipe

Step 1: Brown the Sausage with Love

Heat up a large pot over medium-high heat and toss in the Italian sausage. I love starting with a good sear — let it cook undisturbed for a minute so it crisps nicely, then break it up with a wooden spoon. Cook until it’s deeply browned (don’t rush this part, the color packs flavor). Once browned, scoop it onto a paper towel-lined plate but leave about a tablespoon of that flavorful grease in the pot — it’s the secret sauce for the next step. If the grease seems scanty, just stir in a splash of olive oil.

Step 2: Sauté Your Aromatics

Drop in a tablespoon of butter into that same pot and let it melt. Add your diced carrots, celery, and onions — the classic mirepoix — and stir occasionally as they soften and sweeten, about 5 to 7 minutes (or a bit longer if your cuts are larger). When they’re tender and fragrant, add the minced garlic and cook just for 30 seconds more — garlic burns easily, so keep it moving.

Step 3: Add Potatoes, Herbs, and Stock

Now toss in those chopped baby gold potatoes along with dried basil, parsley, salt, and pepper. Pour in the chicken stock and crank up the heat to bring it all to a boil. Once boiling, reduce to medium-low, cover your pot, and let it simmer for 15 to 20 minutes until the potatoes are fork-tender. Use this time to prepare your creamy base!

Step 4: Make the Creamy Roux Base

In a separate medium pot, melt 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for about a minute to cook out the raw flour taste; this is your roux. Slowly pour in the milk while whisking to keep it smooth, then keep stirring until it thickens and just starts to boil gently. Once thickened, stir in the heavy cream and remove the pot from heat. This silky base is what gives the soup its luxurious, velvety texture.

Step 5: Bring It All Together and Cheese It Up

By now, your potatoes will be perfectly cooked. Stir the creamy milk and roux mixture into the pot, turning off the heat to avoid curdling. Add your shredded extra-sharp cheddar cheese little by little, stirring gently until it’s melted into luscious cheesy goodness. Then, swirl in the sour cream for that subtle tang and creaminess. Finally, return the browned sausage to the pot and give everything a good stir. Taste and adjust salt and pepper as needed — that final check is key!

Serve your soup warm with some hearty buttered bread on the side — it’s perfect to sop up all that cheesy, sausage-y goodness.

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Pro Tips for Making Sausage Potato Soup Recipe

Brown, Don’t Boil: Taking time to brown your sausage builds layers of flavor you’ll notice in every spoonful — don’t rush it.
Cut Evenly: Chop your potatoes and veggies uniformly to ensure everything cooks evenly and makes the soup texture just right.
Fresh Cheese Matters: Shred your own cheddar cheese instead of using pre-shredded — it melts into the soup smoother and prevents clumps.
Don’t Overheat Cheese: Stir cheese in off the heat to avoid grainy texture — gentle melting keeps the cheese silky.

How to Serve Sausage Potato Soup Recipe

Sausage Potato Soup Recipe - Recipe Image

Garnishes

I’m a sucker for simple garnishes that add texture and pop: freshly chopped green onions or chives are my go-to because they light up the soup’s richness with a fresh bite. Sometimes a sprinkle of crispy bacon or crumbled sausage on top elevates the flavor and adds a fun crunch. A dollop of sour cream or extra shredded cheddar cheese is also wonderful for extra creaminess and cheesiness — just like a finishing touch that says “treat yourself.”

Side Dishes

Hearty buttered bread is my absolute favorite pairing — crusty baguette or sourdough hold up well to dipping without falling apart. If you want to keep it lighter, crisp green salads with tangy vinaigrettes balance out the richness of the soup beautifully. Roasted vegetables are also a cozy match, especially roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

I’ve served this Sausage Potato Soup Recipe in bread bowls for casual dinner parties, which always impresses and adds a fun rustic touch. For holidays, a sprinkle of finely chopped fresh herbs and paprika on top brings festive color. Sometimes I ladle it into small mason jars for a cute and portable lunch option that feels fancy but is so easy to throw together.

Make Ahead and Storage

Storing Leftovers

After making the soup, I always let it cool down to room temperature before transferring it into an airtight container. It stays fresh in the fridge for about 3 to 4 days. I like to keep it in a wide, shallow container because the soup cools faster that way and reheats evenly.

Freezing

This soup freezes wonderfully — just make sure it’s fully cooled before freezing. I like to put it in freezer-safe bags laid flat so they stack nicely and thaw quickly overnight in the fridge. When you’re ready to enjoy, just reheat on the stove over medium heat until warmed through, stirring occasionally.

Reheating

When reheating, keep the heat medium-low and stir often so the cheese doesn’t separate. You might need to add a splash of milk or chicken stock if it feels too thick. Avoid using the microwave if you can — gentle stove reheating preserves the creamy texture best.

FAQs

Can I use a different type of sausage in this soup?

Absolutely! While Italian sausage adds a classic flavor, you can swap in chorizo for a smoky kick, or even spicy breakfast sausage. Just keep seasoning adjustments in mind since some sausages vary in saltiness and spice.
Do I have to peel the potatoes?

Nope, if you use baby gold or Yukon gold potatoes with thin skins, you can leave the skins on. They add texture and nutrients, plus it saves prep time. Just make sure to wash them really well.
Can I make this soup dairy-free?

Yes! Replace milk and cream with full-fat coconut milk or your favorite plant milk, and omit the cheese or use a vegan cheese alternative. Nutritional yeast can add a cheesy flavor without dairy.
How thick should the soup be?

It should be creamy and thick enough to coat the back of a spoon but still ladleable. If it gets too thick after cooling, just stir in a bit more milk or stock while reheating.
Can I skip the roux and just use cornstarch?

You can, but the butter-flour roux adds a nutty richness that cornstarch won’t replicate. If you use cornstarch, mix it with cold water before adding to the soup to avoid lumps and add it near the end of cooking.

Final Thoughts

This Sausage Potato Soup Recipe is a recipe I return to time and time again because it’s so comforting and versatile, especially on cold days or when I just want a fuss-free meal that still feels special. I hope you enjoy the process and, more importantly, every creamy, cheesy spoonful. Give it a try this weekend — I promise it’ll become one of your favorites, too!