If you’re craving something cozy and packed with flavor, you’ve got to try this Sausage Potato Soup Recipe. It’s creamy, cheesy, and loaded with savory Italian sausage and tender potatoes that’ll hug you on a chilly day. Trust me, this is the kind of soup that turns a regular weeknight into something special—plus, it’s super forgiving and easy to make, even if you’re just getting comfortable in the kitchen. Stick around, and I’ll walk you through all the little details that make this recipe truly fan-freaking-tastic.

🤎

Why This Recipe Works

Balanced Flavors: The combo of spicy or mild Italian sausage with herbs delivers mouthwatering depth.
Creamy Texture: A homemade roux with milk and cream creates that perfect silky finish.
Comforting & Filling: Chunks of baby gold potatoes add heartiness without fuss.
Customizable: Easy to tweak based on what you have on hand or your spice preferences.

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

I’m a big fan of recipes that just make sense—that’s exactly how this sausage potato soup comes together. Each ingredient pulls its weight: sausage brings spice and richness; potatoes keep it grounded and filling; while butter, flour, and milk team up for the luscious base that makes every spoonful so comforting. When you shop for this, go for quality sausage (mild or hot, depending on your vibe) and fresh produce to get the best flavor.

Italian sausage: Mild or hot, it’s the star protein and flavor booster—crumble it well for even bites.
Unsalted butter: Used to sauté and create the roux; unsalted helps control salt levels.
Olive oil: Adds a little extra fat for cooking sausage and veggies without burning.
Mirepoix (carrots, celery, onion): Classic veggie mix to build a savory, aromatic soup base.
Garlic: Just a bit to punch up the savoriness without overpowering.
Baby gold potatoes: No need to peel, just chop evenly for tender, creamy bites.
Dried parsley & basil: Herbs that add warmth and complexity without fresh produce fuss.
Chicken stock: Keeps this soup hearty and flavorful—homemade or good-quality store-bought both work.
Flour: The thickening agent—make sure to cook it a bit to avoid any raw taste.
Milk & heavy cream: Milks the creaminess; the cream adds richness, making it silky smooth.
Salt & pepper: Essential for balancing flavors—season gradually and taste as you go.
Extra-sharp cheddar cheese: Sharpness cuts through the cream and sausage, creating amazing flavor contrast.
Sour cream: Stirred in at the end for tangy brightness and velvety richness.
Buttered bread (optional): For dunking—it’s just as satisfying as the soup itself!

📝

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

One of the things I love most about this sausage potato soup recipe is how easy it is to make it your own. Whether you prefer things spicier, creamier, or with a bit more green goodness, you can tailor it without messing up the balance. I often swap herbs or add a pinch of smoked paprika to deepen the flavor, and sometimes I toss in extra veggies like bell pepper. Don’t hesitate to experiment!

Spicy Twist: I’ve added crushed red pepper flakes or swapped mild sausage for hot—really wakes up the flavor.
Vegetarian Swap: Use plant-based sausage alternatives and veggie broth for a meatless, still hearty version.
Cheese Variety: Sometimes I use a blend of sharp cheddar and Monterey Jack for a different cheese vibe.
Green Boost: Stir in spinach or kale at the end for extra nutrients and color.

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

Step 1: Brown the sausage to build flavor

Heat a large pot over medium-high heat and toss in your Italian sausage. Let it sear for about a minute undisturbed—that helps develop that deep, savory crust I adore. Then, break it up with a wooden spoon and keep cooking until it’s beautifully browned, around 6-8 minutes. Drain most of the grease, leaving about a tablespoon behind to get those veggies started right. If you don’t have enough fat, add a splash of olive oil here.

Step 2: Sauté the mirepoix and garlic

In the same pot, melt a tablespoon of butter to pick up those browned bits. Add diced carrots, celery, and onion and cook for about 5 to 7 minutes, stirring occasionally, until the veggies soften and get a little golden. Toss in the minced garlic and let it cook for just 30 seconds until fragrant—garlic can burn quickly, so keep an eye on it!

Step 3: Cook the potatoes and herbs

Next, stir in your chopped baby gold potatoes along with dried parsley, dried basil, salt, and pepper. Pour in the chicken stock and bring everything to a boil, then lower the heat to a gentle simmer. Cover and cook for 15–20 minutes or until the potatoes are tender when tested with a fork. This part really lets all those flavors meld beautifully.

Step 4: Make the creamy roux base

While the potatoes simmer, melt 4 tablespoons of butter in a separate medium pot over medium heat. Whisk in 6 tablespoons of flour and cook for about a minute, stirring constantly so it doesn’t burn. Slowly pour in 3 cups of milk, whisking nonstop to smooth out lumps. Keep whisking as it thickens and starts to gently boil—that’s your cue it’s ready. Stir in half a cup of heavy cream and then remove it from heat.

Step 5: Combine and finish with cheese and sour cream

Back to your soup pot with the tender veggies—stir in the creamy milk mixture, then turn off the heat. Add your shredded extra-sharp cheddar cheese in handfuls, stirring gently until it melts into a smooth, cheesy dream. Finally, stir in sour cream for that tangy silkiness, then fold the browned sausage back into the pot. Taste and adjust salt and pepper as needed. This part is where magic happens, so don’t rush and get the seasoning right.

Pro Tips for Making Sausage Potato Soup Recipe

Even Cutting: Make sure your potatoes and veggies are cut into similar sizes to cook evenly.
Brown the Sausage Well: Take your time browning sausage to extract maximum flavor and prevent greasiness.
Whisk Wisdom: Whisk constantly while making the roux to avoid lumps—it’s the secret to creamy texture.
Cheese Selection: Always shred your own cheddar for better melting and flavor.

How to Serve Sausage Potato Soup Recipe

Sausage Potato Soup Recipe - Recipe Image

Garnishes

I like to top my bowl of this sausage potato soup recipe with a sprinkle of fresh chopped parsley or chives for a pop of color and fresh flavor—plus a little extra shredded cheddar isn’t ever a bad idea. A dollop of sour cream or Greek yogurt adds creamy tang that brightens each spoonful beautifully. If you want a smoky touch, crispy bacon bits are a winner.

Side Dishes

Hearty buttered bread or crusty French baguette slices are my go-to with this soup. They’re perfect for soaking up every drop. For something lighter, a crisp green salad with a vinaigrette counterbalances the soup’s richness nicely. Sometimes I even serve it alongside roasted Brussel sprouts or garlic roasted green beans for a full meal.

Creative Ways to Present

For special occasions, I love serving this soup in mini bread bowls or hollowed-out mini pumpkins if it’s fall—it’s such a fun and rustic presentation that makes the meal festive. You can also garnish with edible flowers or fresh herbs arranged just-so on top to impress your guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

After you’ve let your sausage potato soup cool to room temperature, I recommend transferring it to airtight containers and popping it in the fridge. It usually lasts well for about 3 to 4 days—I’ve found the flavors even deepen after a day, making leftovers just as amazing as fresh.

Freezing

This soup freezes beautifully! Just portion it into freezer-safe bags or containers, laying bags flat to save space. Give it a gentle thaw overnight in the fridge when you’re ready to enjoy it again. Keep in mind, potatoes might get a little softer after freezing but the creamy soup stays tasty and comforting.

Reheating

I reheat this soup gently on the stove over medium-low heat, stirring often so it warms evenly without scorching. If it feels too thick, a splash of milk or broth helps loosen it back up. Microwave works too for quick reheating—just cover and stop to stir halfway through.

FAQs

Can I use other types of sausage in this soup?

Absolutely! While Italian sausage gives a classic taste, bratwurst, chorizo, or even breakfast sausage work well. Just consider the seasoning profile of the sausage you choose to keep the flavor harmonious.
Do I have to peel the potatoes?

Nope! Baby gold potatoes have tender skins that add texture and nutrients. Just be sure to wash them well and cut them into even pieces for uniform cooking.
Can this soup be made dairy-free?

Yes, you can replace the milk, cream, and cheese with dairy-free alternatives like almond or oat milk and vegan cheese, though the texture will be a bit different. Coconut milk adds creaminess and works nicely but will slightly change the flavor.
Is it okay to use pre-shredded cheese?

I recommend shredding your own cheese whenever possible—it melts better and gives a smoother texture without the anti-caking agents found in pre-shredded types.
How thick should the soup be?

The soup should be creamy and thick enough to coat the back of a spoon but still spoonable—not too runny or overly thick. Adjust with extra broth or milk if needed.

Final Thoughts

This sausage potato soup recipe has become a favorite in my house because it’s the ultimate comfort food that never feels boring. The balance of creamy cheese, seasoned sausage, and tender potatoes is downright addictive—and it’s so easy to make ahead or customize for your mood. I promise, once you try it, you’ll find yourself reaching for the recipe again and again, especially on those chilly evenings when all you want is a hug in a bowl. Give it a go—I can’t wait to hear how you make it your own!