Save
Sausage Potato Soup is the kind of dinner that instantly warms up the house with its cheesy aroma and fills everyone up after a long chilly day. Italian sausage brings bold flavor while tender potatoes and veggies create a hearty base, all swirled together in a creamy cheddar broth. This is a recipe for days when you want something rich, comforting, and sure to be a crowd-pleaser.
I first made this for a fall family gathering when we needed something both cozy and filling. Now, every time the weather hints at turning cold, I end up making a big steaming pot for dinner and there are never any leftovers.
Ingredients
- Italian sausage: Choose mild for a classic flavor or hot for a spicy kick. From a good butcher or reputable store for best taste.
- Unsalted butter: Adds richness to the soup. Use fresh butter for best results.
- Olive oil: Prevents burning when browning sausage and veggies. Extra virgin adds better depth.
- Mirepoix (diced carrots, celery, and yellow onion): Form the backbone of the soup. Fresh and evenly diced is important so everything cooks evenly.
- Minced garlic: Adds a mellow savory kick. Chop it fresh for the most flavor.
- Baby gold potatoes: Creamy and hold their shape well. No need to peel, just give them a good wash.
- Dried parsley and dried basil: Lend an herb-filled lift. Go for fresh spices within a year of purchase for the brightest taste.
- Chicken stock or broth: Layered savory foundation. Use quality low sodium if you can.
- Flour: Key for thickening the soup. All-purpose does the trick.
- Milk: Adds creaminess. Options like one percent, two percent, or whole each offer a different texture but all work great.
- Heavy cream: Brings richness and body. Always check the date for freshness.
- Salt and pepper: Essential for seasoning. Adjust to taste along the way.
- Extra sharp cheddar cheese: Incredible flavor and the best melt. Buy a block and shred it yourself to avoid clumping.
- Sour cream: Makes it tangy and creamy. Go for full fat for the silkiest texture.
- Buttered bread on the side: Not mandatory but highly recommended.
Instructions
- Brown the Sausage:
- Heat your large pot over medium high heat and add the sausage. Let it sear without stirring for about one minute to create flavorful browning. Then crumble the sausage with a wooden spoon and cook until it is deeply browned. Transfer the sausage to a plate lined with paper towels, but leave behind about a tablespoon of grease. If there is not enough fat, add a splash of olive oil.
- Sauté Veggies and Aromatics:
- Melt one tablespoon of butter in the pot then add in diced carrots, celery, and onion. Sauté these over medium heat for five to seven minutes, depending on size of your dice. You want the veggies softened and starting to get golden. Add the minced garlic and cook another thirty seconds until fragrant.
- Add Potatoes and Simmer:
- Next add the chopped potatoes, parsley, basil, salt, and pepper. Stir everything well, then pour in the chicken stock. Bring this to a boil over high heat, then immediately lower to medium low. Cover and simmer for fifteen to twenty minutes until the potatoes are fork tender.
- Make the Cream Base:
- While the potatoes cook, melt four tablespoons butter in a medium pot over medium heat. Add the flour, whisking constantly for about one minute until it smells nutty. Slowly begin pouring in the milk, whisking all the while to avoid lumps. Keep whisking until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the heavy cream.
- Combine and Finish:
- Once your veggies and potatoes are tender, add the milk and cream mixture to the main pot with the vegetables. Stir to combine. Turn off the heat and slowly add shredded cheddar cheese by the handful, stirring until each addition melts completely. Then stir in the sour cream and add the sausage back to the pot. Taste and adjust salt and pepper as desired.
- Serve Warm:
- Enjoy your soup hot with big slices of hearty buttered bread.
There is nothing quite like watching the cheese ribbons disappear into the creamy broth. My family always huddles around the stove hoping for a second scoop before the pot is gone.
Storage Tips
Store leftover soup in a tightly sealed container in the fridge for three to four days. To reheat, gently warm on the stove over low heat and stir frequently to maintain a smooth texture. If you want to freeze, ladle cooled soup into a zip top freezer bag and lay it flat to save space. Thaw in the fridge the night before you want to eat it, then reheat slowly over low heat.
Ingredient Substitutions
If you prefer turkey or chicken sausage, both make a lighter soup. For a gluten free version, use a GF flour blend in the cream base. Yukon gold or small red potatoes both hold up beautifully. Even lactose free milk can work, though you may lose some richness. Shred your own cheese from a block for the creamiest results since bagged shreds can make the soup a bit grainy.
Serving Suggestions
This soup pairs best with something to soak up the broth like thick slices of buttered country bread. For a lighter take, try it with a crisp green salad. Roasted vegetables on the side boost the nutrient power. Chopped fresh herbs sprinkled over the top add color and a fresh aroma.
A Comfort Dish with a Story
Sausage Potato Soup is inspired by old fashioned American farmhouse recipes marrying rich cheese with humble root vegetables and sausage. Whenever I cook it I picture snowy evenings when families needed something filling and warming. It is a blend of Midwest comfort and Italian flair that comes together beautifully in one pot.
Seasonal Adaptations
Swap out carrots for butternut squash in fall. Add chopped spinach or kale at the end of cooking in winter for color. Fresh chives stirred in during spring add brightness.
Success Stories
Once I made a double batch and tucked half in the freezer for a busy week. It reheated beautifully and tasted just as rich as the original. My neighbor even asked for the recipe after smelling it from across the yard.
Freezer Meal Conversion
This soup freezes well but skip adding cheese and sour cream before freezing. Add those only after reheating for the creamiest results. Portion cooled soup in bags or containers and leave some space for expansion. Soup can thaw overnight and finish with cheese stirred in right before serving.
This soup never lasts long at our house. Enjoy every spoonful while it is hot and cheesy!
Common Recipe Questions
- → What type of sausage works best?
Both mild and spicy Italian sausage complement the creamy base well. Choose according to your heat preference and crumble before browning for even texture.
- → Do I need to peel the potatoes?
There's no need to peel baby gold potatoes; their skins are tender and add to the soup’s hearty texture. Just chop them into uniform pieces for even cooking.
- → Why use freshly shredded cheese?
Freshly shredded extra-sharp cheddar melts smoothly, creating a velvety texture. Pre-shredded cheese may contain anti-caking agents that can affect the consistency.
- → Can this be made ahead of time?
Absolutely. Let the soup cool, then refrigerate in an airtight container for up to 4 days. Flavors deepen as it sits, making for excellent leftovers.
- → How should leftovers be reheated?
Reheat gently on the stove over low heat, stirring regularly to prevent the cheese from separating. Add a splash of milk if needed to restore creaminess.
- → Can I freeze this dish?
Yes, freeze fully cooled soup in a flat freezer bag. Thaw overnight in the fridge, then reheat slowly for best results.