There’s nothing quite like a warm bowl of soup to bring comfort and connection to your family table. This potato soup with sausage is a true hug in a bowl, boasting a rich, creamy texture and layers of savory flavor. It’s surprisingly simple to prepare, making it a perfect weeknight meal that feels special. Whether you prefer the classic stovetop method or the set-it-and-forget-it convenience of a slow cooker, this versatile recipe is sure to become a beloved family favorite.
Table of Contents
Why You’ll Love This Potato Soup with Sausage
This hearty potato soup with sausage offers so much to love, especially when you gather your loved ones around for a meal.
- Savory Italian sausage flavor: The star ingredient infuses the entire soup with a delicious, rich depth.
- Rich, perfectly seasoned creamy broth: Each spoonful is a velvety blend of comforting spices and dairy.
- Hearty and filling comfort food: It’s a complete meal that satisfies everyone, perfect for chilly evenings.
- Easy, adaptable cooking methods: Choose between a quick stovetop meal or a convenient slow cooker option for this delicious sausage potato soup.
Ingredients
Gathering your ingredients is the first step to creating this soul-satisfying potato soup with sausage. You’ll need a blend of aromatic seasonings, savory sausage, and fresh vegetables to build the perfect foundation.
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried parsley, oregano, mustard powder
- ¼ teaspoon pepper
- 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
- 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 have options to tailor this creamy potato soup with sausage to your family’s preferences. Feel free to use ground pork, chicken, or even a plant-based alternative instead of Italian sausage. Red potatoes or Yukon Gold varieties work best for their creamy texture without turning mushy.
For dairy, you can swap heavy cream with half-and-half or whole milk, though the soup will be less rich. Don’t skip the “flavor enhancers” – soy sauce, hot sauce, and mustard powder add incredible depth, not just heat. You can also toss in extra veggies like corn or fresh spinach near the end.
Equipment
You don’t need fancy tools to make this comforting potato soup with sausage.
- A large pot or Dutch oven (for stovetop method).
- A 6-quart or larger slow cooker (for Crock Pot method).
- Essential prep tools like a sharp knife and a sturdy cutting board.
- Standard measuring cups and spoons ensure accurate ingredient amounts.
How To Make Potato Soup with Sausage
Bringing this delicious potato soup with sausage to life is a simple and rewarding process. You can choose the method that best fits your day.
Stovetop Method
- Cook the Sausage: Remove casings from sausage links if necessary. Preheat a large pot or Dutch oven over medium heat. Add the sausage and cook, crumbling it with a spoon until halfway done. Partially cover the pot and continue cooking, stirring occasionally, until the sausage is thoroughly cooked, about 10-12 minutes total. Set the cooked sausage aside, reserving 1 tablespoon of the flavorful drippings in the pot. If drippings are scarce, supplement with 2 tablespoons of butter.
- Sauté Aromatics: Add the reserved drippings or butter to the pot over medium heat. Stir in the diced onions, celery, and carrots. Cook for about 5 minutes until they begin to soften. Add the minced garlic and cook for just 1 more minute until fragrant.
- Build the Base: Sprinkle the flour into the pot with the vegetables. Cook for 2 minutes, stirring constantly, to create a roux. Gradually pour in the chicken broth in splashes, whisking well to prevent lumps. Use a silicone spatula to scrape any browned bits from the bottom of the pot; these add incredible flavor. Slowly stir in the heavy cream, hot sauce, soy sauce, basil, parsley, oregano, mustard powder, and pepper.
- Simmer and Thicken: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Wash and pat dry the red potatoes, then cut them into 1-inch cubes. Add the cubed potatoes to the simmering soup. Continue to simmer, uncovered, for 20-25 minutes, or until the potatoes are fork-tender.
- Combine and Finish: Return the cooked sausage to the pot and stir to combine all the delicious ingredients. Reduce the heat to low. If desired, stir in the shredded cheddar cheese until it’s fully melted and incorporated.
- Serve Hot: Ladle this hearty potato soup with sausage into bowls and enjoy immediately.
Crock Pot Method
- Brown Sausage: In a skillet, brown the ground Italian sausage, crumbling it as it cooks. Drain off any excess fat thoroughly.
- Combine Ingredients: Transfer the browned sausage to your slow cooker. Add the diced onions, celery, and carrots.
- Add Liquids & Seasonings: In a separate bowl, whisk together the chicken broth, heavy cream, basil, parsley, oregano, mustard powder, pepper, soy sauce, and hot sauce. Pour this mixture over the vegetables and sausage in the slow cooker. Add the cubed red potatoes.
- Cook Slowly: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are completely tender.
- Finish & Serve: Just before serving, stir in the minced garlic and shredded cheddar cheese (if using) until melted and heated through. Serve your creamy potato soup with sausage hot and enjoy!
Pro Tips & Troubleshooting
These insights will help you make the best creamy sausage potato soup every time.
- Pro Tips:
- Potato Perfection: Use starchy potatoes like red or Yukon Gold; russets can get too mushy.
- Don’t Skip Enhancers: Mustard powder, soy sauce, and hot sauce are subtle but critical for a deep, balanced flavor profile.
- Brown Sausage Well: A good sear on the sausage adds incredible depth and savory notes to the soup.
- Adjust Spice: Tailor the hot sauce and red pepper flakes (if using) to your preferred heat level.
- Fresh Herbs: A sprinkle of fresh parsley or chives at the end brightens the flavor.
- Troubleshooting:
- Thin Soup? Whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir into the simmering soup to thicken.
- Curdled Cream? Ensure your soup isn’t at a rolling boil when adding cream; add it slowly and stir gently over low heat.
- Bland Soup? A pinch more salt, a dash of extra hot sauce, or a squeeze of lemon juice can awaken flavors.
- Mushy Potatoes? Avoid overcooking; simmer only until fork-tender and then remove from heat.
Serving, Storage & Variations
This versatile sausage potato soup recipe is a joy to serve, store, and adapt!
- Serving Suggestions:
- Offer the soup with warm, crusty bread or crispy crackers for dipping.
- Garnish with optional toppings like crumbled bacon, fresh chives, or a dollop of sour cream.
- Pair it with a light, simple side salad dressed with vinaigrette to balance the richness.
- Storage:
- Refrigerate any leftover potato soup with sausage in an airtight container for up to 3-4 days.
For optimal safety, Iowa State University Extension and Outreach recommends cooling soup quickly before refrigerating and consuming it within 3-4 days.
- For freezing, cool the soup completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through.
- Refrigerate any leftover potato soup with sausage in an airtight container for up to 3-4 days.
- Variations:
- Sausage Swap: Try smoky chorizo or even seasoned ground turkey for a different flavor profile.
- Veggie Boost: Stir in fresh kale, fresh spinach, or diced bell peppers during the last 10 minutes of simmering.
- Cheese Please: Experiment with other cheeses like smoked gouda, Monterey Jack, or even pepper jack for a kick.
- Make it Spicy: Increase the hot sauce or add a pinch of red pepper flakes with the seasonings for extra heat.
Nutrition Information
This estimated nutrition information helps you understand what’s in your hearty bowl of potato soup with sausage.
| Nutrient | Amount |
|---|---|
| Calories | 359 kcal |
| Carbohydrates | 13 g |
| Protein | 14 g |
| Fat | 28 g |
| Saturated Fat | 14 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 1 g |
| Cholesterol | 86 mg |
| Sodium | 862 mg |
| Potassium | 506 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 1603 IU |
| Vitamin C | 14 mg |
| Calcium | 189 mg |
| Iron | 1 mg |
| Serving Size | 1 serving (approx) |
Note: These are estimated values and may vary based on specific ingredients and preparation.
Frequently Asked Questions (FAQ)
Here are answers to common questions about making this comforting soup.
Can I make this soup dairy-free?
Yes, you can substitute heavy cream with unsweetened full-fat coconut milk or a dairy-free cream alternative for this potato soup with sausage.
What kind of sausage is best to use?
Italian sausage, either hot or mild, is recommended for its seasoning and flavor profile, but ground pork or chicken can also work.
Can I prepare this soup ahead of time?
Absolutely! The flavors often deepen overnight, making it a great make-ahead meal that reheats beautifully.
Why did my soup become grainy/curdled?
This usually happens if dairy is added to a vigorously boiling soup or reheated too quickly; ensure gentle heat when adding or warming cream.
Final Thoughts
This hearty and creamy potato soup with sausage truly embodies the spirit of comfort and connection around the family table. Its rich, savory flavors and satisfying texture make it an unforgettable meal that brings everyone together. I encourage you to gather your ingredients and try this recipe, creating new cherished memories in your kitchen. Share your delicious creations and tag us – we love seeing the joy you bring to your home through simple cooking.
Hearty & Creamy Potato Soup with Sausage
Ingredients
Equipment
Method
- Remove casings from sausage if using links, then brown and crumble the sausage in a large pot over medium heat for 10-12 minutes. Set aside the cooked sausage, reserving 1 tablespoon of drippings in the pot.
- Add the reserved drippings and 2 tablespoons of butter to the pot over medium heat, then sauté diced onions, celery, and carrots for 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add flour to the pot and cook for 2 minutes, then gradually stir in chicken broth, scraping the pot’s bottom to enhance flavor. Slowly mix in heavy cream, hot sauce, soy sauce, and all seasonings.
- Bring the soup to a boil, then reduce heat to a simmer and add 1-inch cubed red potatoes. Simmer uncovered for 20-25 minutes until the potatoes are fork-tender.
- Return the cooked sausage to the soup and stir to combine. Reduce heat to low, stir in shredded cheddar cheese if desired, and serve the soup hot.
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.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
