There’s nothing quite like a warm bowl of soup to bring comfort and connection to the table. This Creamy Sausage Potato Soup embodies everything we love about hearty, homemade meals – it’s incredibly flavorful, wonderfully creamy, and perfectly satisfying.
Whether you choose the stove top for a quicker weeknight dish or the slow cooker for hands-off ease, this recipe delivers a crowd-pleasing experience. With a few secret ingredients adding unexpected depth, you’ll create a truly unforgettable creamy sausage potato soup.
Table of Contents
Why You’ll Love This Creamy Sausage Potato Soup
This recipe holds a special place in our hearts, and we know it will in yours too. Here’s why this Creamy Creamy Sausage Potato Soup will become an instant family favorite:
- Rich, incredibly flavorful broth: Each spoonful is bursting with savory goodness.
- Perfectly tender potatoes: They melt in your mouth without being mushy.
- Versatile cooking methods: Choose between a quick stove top version or a hands-off slow cooker preparation.
- Unique flavor enhancers: Secret ingredients add a surprising depth that makes this soup truly special.
- Hearty, satisfying, and comforting: It’s a complete meal that warms you from the inside out.
- Customizable to your preference: Adjust spice, add more veggies, or swap cheeses to make it your own.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this delightful Creamy Sausage Potato Soup. Here’s what you’ll need for a flavorful, creamy bowl:
- 1 lb. ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy Sauce
- 1 teaspoon hot sauce
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried parsley, oregano, mustard powder
- ¼ teaspoon pepper
- 5 cups chicken broth
- 1 cup heavy cream
- 1 ¼ lbs. red potatoes, about 6 small potatoes
- 2 cups shredded cheddar cheese, optional
Notes & Substitutions
You can easily adapt this comforting potato soup to fit your pantry and preferences. Choose sausage types like hot or mild Italian, or even ground chicken or turkey sausage.
For potatoes, red or Yukon Gold hold their shape well, while russets will break down more for a thicker soup. When selecting the best potatoes for soup, consider that waxy varieties like red and Yukon Gold are ideal for maintaining their shape and contributing to a creamy texture, as highlighted in culinary resources. Learn more about choosing the best potatoes for soup.
For dairy, heavy cream creates the richest texture, but half-and-half or even whole milk (for a lighter version) can work. You can also add more vegetables like corn, kale, or spinach during the last 10 minutes of cooking.
Don’t skip the flavor enhancers, hot sauce adds a subtle warmth, soy sauce deepens the umami, and mustard powder brightens all the flavors. The addition of soy sauce, in particular, enhances the overall savory taste by introducing glutamates, which are key to the culinary science of umami.
Finally, melt in cheese like sharp cheddar, smoked Gouda, or Parmesan for an extra creamy finish.
Essential Equipment
Having the right tools makes cooking this creamy soup a breeze. You likely already have most of these kitchen essentials on hand.
- A large Dutch oven or heavy-bottomed pot.
- A sturdy wooden spoon or spatula for browning.
- A sharp knife and a reliable cutting board.
- Accurate measuring cups and spoons.
- A slow cooker (if you choose the Crock Pot method).
- Optional: A box grater for freshly shredding cheese.
How to Make Creamy Sausage Potato Soup (Step-by-Step)
Creating this delicious Creamy Sausage Potato Soup is a rewarding experience, and you can choose the method that best fits your schedule. Both the stove top and slow cooker options deliver incredible results. Follow these simple steps to bring this family-favorite dish to life.
Stove Top Instructions
- Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
- Sauté Aromatics: Add the reserved drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Build the Base: Add the flour and cook for 2 minutes, stirring constantly, to create a roux. This will thicken your soup.
- Whisk in Liquids & Seasonings: Add the chicken broth in splashes, whisking vigorously to incorporate the flour and prevent lumps. Use a silicone spatula to “clean” the bottom of the pot, scraping up any browned bits for extra flavor. Slowly stir in the heavy cream, hot sauce, soy sauce, basil, parsley, oregano, mustard powder, and pepper.
- Simmer & Cook Potatoes: Bring the soup to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork-tender, about 20-25 minutes.
- Combine & Finish: Add the cooked sausage back into the pot and stir to combine. Reduce heat to low and stir in the cheddar cheese (if desired) until melted and smooth. Serve your creamy Creamy sausage potato soup hot!
Crock Pot / Slow Cooker Instructions
- Brown Sausage and Vegetables: Cook and crumble the sausage in a large skillet over medium heat on the stove top. Add the onions, carrots, celery, and garlic halfway through cooking. Once the sausage is cooked through and the vegetables are softened, drain excess grease well.
- Transfer to Slow Cooker: Transfer the browned sausage and vegetable mixture to the Crock Pot. Add all remaining ingredients except the heavy cream and cheddar cheese. This includes the chicken broth, hot sauce, soy sauce, dried basil, parsley, oregano, mustard powder, pepper, and cubed potatoes.
- Slow Cook: Cook on low for 6 hours or on high for 4 hours, or until the potatoes are tender.
- Finish & Serve: Reduce heat to warm and slowly stir in the heavy cream until combined and heated through. Turn heat off. If desired, sprinkle in the cheese and stir until combined and melted, then serve your hearty Creamy sausage potato soup. Skim any accumulated fat from the top before serving for a lighter finish.
Pro Tips for the Best Creamy Sausage Potato Soup
Achieving that perfect, comforting bowl of soup is easy with these simple tips. Follow them to elevate your Creamy Sausage Potato Soup to restaurant-quality.
- Don’t skip the flavor enhancers: Hot sauce, soy sauce, and mustard powder are game-changers, adding incredible depth without making the soup taste like any single one of them.
- Choose the right potatoes: Red or Yukon Gold potatoes hold their shape beautifully and provide a creamy texture without becoming overly starchy.
- Properly brown sausage: This step is crucial for developing rich, savory flavors that form the foundation of your soup.
- Make a good roux: Cooking the flour thoroughly with butter ensures a creamy, thick consistency and prevents a raw flour taste.
- Avoid overcooking potatoes: Keep an eye on them; once they’re fork-tender, remove the soup from the heat to maintain their best texture.
- Adjust seasoning to personal taste: Taste and adjust salt, pepper, or other spices before serving.
Serving Suggestions, Storage, & Variations
Once your delicious Creamy sausage potato soup is ready, half the fun is in serving it and knowing how to enjoy it later.
Serving Suggestions
Serve this rich and creamy soup with a side of crusty bread or dinner rolls for dipping. A simple green salad with a light vinaigrette makes a perfect, fresh counterpoint. Garnish each bowl with fresh parsley, a sprinkle of red pepper flakes for a kick, or extra shredded cheese. Offer a bowl of additional cheese at the table for guests to customize their own servings.
Storage & Freezing
Store any leftover soup in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze it in individual portions for up to 3 months. Note that the texture of potatoes can become slightly softer after freezing and reheating. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stove top or in the microwave, adding a splash of broth or cream if needed to restore consistency.
Recipe Variations
Get creative with our hearty sausage dish! Add fresh greens like kale or spinach during the last few minutes of cooking for extra nutrition. Boost the spice with extra hot sauce or a pinch of cayenne pepper. Experiment with different sausages, such as chicken sausage or even breakfast sausage for a unique flavor profile. Swap cheddar for smoked Gouda, fontina, or Parmesan for a different cheesy twist. For added bulk, stir in some cooked pasta or rice just before serving.
Nutrition Information
This estimated nutrition information per serving provides a general overview for this hearty Creamy Sausage Potato Soup.
| Nutrient | Amount |
|---|---|
| Calories | 359 kcal |
| Carbohydrates | 13 g |
| Protein | 14 g |
| Fat | 28 g |
| Saturated Fat | 14 g |
| Trans Fat | 1 g |
| Cholesterol | 86 mg |
| Sodium | 862 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Unsaturated Fat | 12 g |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
Can I use ground beef or turkey instead of sausage?
Yes, you can easily substitute ground beef or turkey for Italian sausage. Just make sure to season it well with Italian seasoning, salt, and pepper to build flavor.
What’s the best way to prevent potatoes from getting mushy?
Use waxy potatoes like red or Yukon Gold, and add them to the soup only after it has come to a simmer. Cook just until fork-tender, then remove from heat promptly.
Is this soup spicy, and can I adjust the heat?
This creamy sausage potato soup has a mild warmth from the hot sauce and optional hot Italian sausage. You can easily adjust the heat by using mild sausage or omitting the hot sauce entirely, or by adding more for a spicier kick.
Can I make this soup dairy-free or gluten-free?
For a dairy-free version, use dairy-free cream, plant-based milk, and dairy-free cheese. For gluten-free, use a gluten-free flour blend for the roux or thicken with a cornstarch slurry.
How can I thicken my soup if it’s too thin?
Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Whisk this into the simmering soup and cook for a few minutes until thickened.
Final Thoughts
This Creamy Sausage Potato Soup is more than just a meal; it’s an invitation to gather, connect, and create cherished memories around the table. Its creamy texture and rich, savory flavors make it an instant classic, perfect for any season. Whether you choose the stove top for speed or the slow cooker for convenience, you’ll find this recipe wonderfully easy and incredibly rewarding.
We encourage you to try this hearty and versatile soup soon and experience the joy it brings. We’d love to hear your thoughts and see your creations, so please share your feedback!
Creamy Sausage Potato Soup (Stove Top or Crock Pot!)
Ingredients
Equipment
Method
- Remove casings if necessary, then cook and crumble the Italian sausage in a large pot over medium heat for 10-12 minutes until fully cooked; set aside and reserve 1 tablespoon of drippings.
- Add the reserved drippings (or 2 tablespoons butter) to the pot over medium heat, then sauté diced onions, celery, and carrots for 5 minutes before adding minced garlic and cooking for 1 more minute.
- Stir in 3 tablespoons of flour and cook for 2 minutes; gradually add 5 cups of chicken broth, scraping the bottom of the pot, then slowly stir in heavy cream, hot sauce, soy sauce, and all seasonings.
- Bring the soup to a boil, then reduce to a simmer; add 1-inch cubed red potatoes and cook uncovered for 20-25 minutes until the potatoes are fork-tender.
- Return the cooked sausage to the pot and stir to combine; reduce heat to low and stir in the shredded cheddar cheese if desired, then serve.
- In a large skillet, cook and crumble the sausage, adding diced onions, carrots, celery, and garlic halfway through; once cooked and softened, drain the grease and transfer to a Crock Pot.
- Add all remaining ingredients to the Crock Pot, excluding the heavy cream and shredded cheddar cheese.
- Cook the soup on low for 6 hours or on high for 4 hours.
- Reduce the heat to warm and slowly stir in the heavy cream until fully combined, then turn off the heat.
- If desired, stir in the shredded cheddar cheese until combined before serving.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
