If you’ve been searching for a hearty, comforting bowl that feels like a warm hug on a chilly day, look no further than this Sausage Potato Soup Recipe. It’s a soul-soothing mix of spicy Italian sausage, tender red potatoes, and creamy broth that meld together beautifully to create a dish that’s as satisfying as it is flavorful. Whether you’re feeding a hungry family or craving something to savor slowly, this soup hits all the right notes, from savory richness to a touch of heat that wakes up your taste buds.
Ingredients You’ll Need
Gathering simple, quality ingredients is all it takes to whip up this delicious soup. Each adds something essential, whether it’s depth from the sausage, sweetness from the veggies, or creaminess from the dairy.
- 1 lb. ground Italian sausage: The star protein that infuses the soup with bold, savory flavor—choose hot or mild based on your spice preference.
- 2 tablespoons butter: Adds richness and helps soften the veggies to build a flavorful base.
- 1 yellow onion, diced: Brings natural sweetness and depth as it cooks down.
- ½ cup carrots, diced: Adds a mild sweetness and a pop of color.
- 2 ribs celery, diced: Offers a subtle crunch and aromatic undertones.
- 3 cloves garlic, minced: Packs a punch of fragrant warmth that boosts the savory profile.
- 3 tablespoons flour: Essential for thickening the broth into a luscious, velvety soup.
- 1 teaspoon soy sauce: Gives an unexpected umami lift that rounds out the flavors.
- 1 teaspoon hot sauce: Adds a gentle kick without overpowering the dish.
- 5 cups chicken broth: The flavorful liquid foundation that ties everything together.
- 1 cup heavy cream: Makes the soup luxuriously creamy and smooth.
- 1 ¼ lbs. red potatoes, cubed: These tender potatoes soften nicely and release natural starch to thicken the soup slightly.
- Optional: 2 cups shredded cheddar cheese: Melts into the soup for an extra layer of cheesy goodness.
How to Make Sausage Potato Soup Recipe
Step 1: Browning the Sausage
Start by heating a large pot over medium heat and cooking the ground Italian sausage until it’s beautifully browned and crumbled, about 10 to 12 minutes. Be sure to reserve just one tablespoon of those flavorful drippings in the pot—this little bit of fat is gold for getting your soup base started right.
Step 2: Sautéing the Veggies
Add the reserved sausage drippings back to the pot along with the butter. Toss in the diced onion, carrots, and celery, then sauté them gently until they soften and the onions turn translucent, about 5 minutes. This creates a fragrant, savory vegetable base that promises depth and complexity in every bite.
Step 3: Building the Roux
Stir in the minced garlic, cooking just until it’s fragrant, around one minute. Then sprinkle in the flour, stirring constantly for about two minutes. This step is key as it cooks out the raw flour taste and thickens the broth later, giving the soup a perfectly smooth texture.
Step 4: Adding the Broth
Gradually pour in the chicken broth a little at a time, using a silicone spatula to scrape the bottom of the pot as you go. This helps lift the browned bits from the bottom, infusing the soup with deep, rich flavor, while ensuring the roux dissolves evenly without lumps.
Step 5: Simmering the Potatoes
Add the cubed red potatoes and bring everything to a gentle simmer. Let it cook uncovered for 20 to 25 minutes until the potatoes are tender and starting to break down, which naturally thickens the soup’s broth and adds a cozy, satisfying body to the dish.
Step 6: Final Flavor Boost and Creaminess
Finish by stirring in the heavy cream along with the soy sauce and hot sauce—these last touches elevate the soup’s flavor with a subtle umami note and a hint of heat. If you choose, fold in shredded cheddar cheese now and allow it to melt fully, transforming your soup into a rich, velvety comfort food masterpiece ready to enjoy.
How to Serve Sausage Potato Soup Recipe
Garnishes
Fresh garnishes can add personality and freshness to this hearty soup. Consider sprinkling chopped green onions or crispy bacon bits on top for a delightful crunch and burst of flavor. A dollop of sour cream or a little shredded cheese can also amp up the creaminess with every spoonful.
Side Dishes
This soup is quite filling on its own, but if you want a little something extra, crusty bread or warm garlic rolls are ideal to soak up every drop of that luscious broth. A simple side salad with a tangy vinaigrette can provide a fresh contrast that balances the richness perfectly.
Creative Ways to Present
For a fun twist, serve this sausage potato soup recipe in mini bread bowls or hollowed-out baked potatoes for an eye-catching meal that feels rustic and homey. You can also top each bowl with a sprinkle of fresh herbs like parsley or thyme for a pop of color and added aroma.
Make Ahead and Storage
Storing Leftovers
Leftover sausage potato soup keeps well in the refrigerator for up to 3 days when stored in an airtight container. Flavors tend to meld even better after a day, so it’s perfect for meal prepping or packing lunch.
Freezing
You can freeze this soup to enjoy later, but it’s best to hold off on adding the heavy cream and cheese before freezing. Store the soup base in a freezer-safe container for up to 2 months, then stir in cream and cheese when reheating for best texture and taste.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching. Add a splash of broth or cream if the soup has thickened too much. This ensures your sausage potato soup recipe tastes freshly made every time.
FAQs
Can I use precooked sausage instead of raw ground sausage?
Yes! Precooked sausage works, but since the raw sausage browns and releases flavorful drippings, you might want to add a touch of oil or butter to the pot to replace those fats and boost flavor.
What type of potatoes work best for this soup?
Red potatoes are ideal because they hold their shape well and release starch to naturally thicken the soup. Yukon Gold potatoes are a good alternative if you prefer a creamier texture.
Can I make this soup dairy-free?
Absolutely. Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and skip the cheese. The soup will still be flavorful and comforting without dairy.
How spicy is this soup with hot Italian sausage?
The spice level is moderate with hot sausage, balanced by the creamy broth. If you prefer less heat, use mild sausage or reduce the hot sauce, and adjust according to your taste buds.
Is it possible to add vegetables to make it healthier?
Definitely! Feel free to toss in chopped kale, spinach, or even bell peppers during the sauté step. These add nutrients, color, and extra layers of flavor to this already hearty soup.
Final Thoughts
If you’re ready to cozy up with a bowl of pure comfort, this Sausage Potato Soup Recipe is your new best friend. It’s straightforward, packed with flavor, and delivers that satisfying warmth only a homemade soup can bring. Give it a try and watch it become a family favorite in no time!
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Sausage Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Sausage Potato Soup is a hearty, creamy bowl of comfort made with flavorful Italian sausage, tender red potatoes, fragrant vegetables, and a rich broth finished with cream and optional cheddar cheese. This satisfying soup is perfect for cozy dinners and easy to prepare in just about an hour.
Ingredients
Meat
- 1 lb. (453.6 g) ground Italian sausage (hot or mild)
Vegetables
- 1 yellow onion, diced
- ½ cup (65 g) carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes)
Dairy & Fats
- 2 tablespoons (28 g) butter
- 1 cup (240 ml) heavy cream
- Optional: 2 cups (226 g) shredded cheddar cheese
Liquids & Condiments
- 5 cups (1.18 L) chicken broth
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) hot sauce
Thickening Agent
- 3 tablespoons (24 g) flour
Instructions
- Cook the Sausage: In a large pot, cook and crumble the ground Italian sausage over medium heat for about 10-12 minutes until browned. Reserve 1 tablespoon of the drippings in the pot, and discard the rest to keep the soup flavorful but not greasy.
- Sauté the Vegetables: Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, stirring frequently, until softened and the onions become translucent. This builds the aromatic base of the soup.
- Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour and cook for an additional 2 minutes, stirring constantly, to create a roux which will thicken the soup.
- Incorporate Chicken Broth: Gradually add the chicken broth in splashes while scraping the bottom of the pot with a silicone spatula. Stir well to combine the roux with the broth and lift any browned bits for extra flavor, ensuring a smooth, lump-free base.
- Simmer with Potatoes: Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for approximately 20-25 minutes, until the potatoes are fork-tender and have released their starch, thickening the soup naturally.
- Finish the Soup: Stir in the heavy cream for a rich, creamy texture. Add 1 teaspoon each of soy sauce and hot sauce to enhance and balance the flavors. If desired, fold in shredded cheddar cheese until melted and combined, then heat through gently before serving.
Notes
- You can adjust the heat level by using mild or hot Italian sausage and controlling the amount of hot sauce added.
- For a thicker soup, use all the sausage drippings instead of discarding most.
- Make it gluten-free by substituting flour with a gluten-free blend or cornstarch slurry.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Add chopped fresh parsley or chives as garnish for freshness and color.
