There’s something so comforting about a warm bowl of sausage and potatoes simmered to perfection. This Hearty Sausage Potato Soup Recipe is exactly the kind of cozy meal you’ll want to curl up with on chilly evenings. Trust me, you'll want to keep this one in your weekly rotation.
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Why You'll Love This Recipe
I stumbled upon this soup late one winter and it quickly became a family favorite. The flavors meld beautifully, and it’s surprisingly easy to pull together — even on busy weeknights when you crave something hearty but hassle-free.
- Satisfying Comfort: The blend of Italian sausage and creamy potatoes gives you a meal that fills you up without weighing you down.
- Flavor Layers: The subtle use of mustard powder, soy sauce, and hot sauce add unexpected depth without overpowering the dish.
- Flexible Cooking: Whether you prefer stovetop or slow cooker, this recipe adapts beautifully to your schedule.
- Kid-Friendly & Crowd-Pleasing: My picky eaters actually ask for seconds — and that’s saying something!
Ingredients & Why They Work
Each component in this Hearty Sausage Potato Soup Recipe plays a vital role. Together, they create a well-balanced soup that’s creamy, savory, and rich with texture. Here are a few reasons why I chose these ingredients and some tips for shopping smart.
- Ground Italian Sausage: Adds robust flavor and a bit of seasoning punch—go mild or hot depending on your preference.
- Red Potatoes: These hold their shape perfectly during simmering thanks to their waxy texture, so you get tender chunks without a mushy mess.
- Yellow Onion, Carrots & Celery: Classic aromatics that bring sweetness and depth to the broth.
- Garlic: A little punch that wakes up all the other flavors.
- Butter and Flour: Create a subtle roux that thickens the soup beautifully without heaviness.
- Chicken Broth: Forms the soup base and lends richness.
- Heavy Cream: Makes the soup luxuriously creamy—skip if you want it lighter but it’s worth splurging.
- Shredded Cheddar Cheese (optional): Stir it in for a comforting cheesy finish that kids especially love.
- Seasonings (Basil, Parsley, Oregano, Mustard Powder, Pepper, Hot Sauce, Soy Sauce): These elevate the soup with layers of savory, herbaceous, and tangy notes that sneak in quietly but make all the difference.
Make It Your Way
This sausage and potato soup is a fantastic base that you can easily tweak to suit your family’s tastes or what you have on hand. I've found that small adjustments can make a big difference in how the final dish feels.
- Variation: I sometimes swap red potatoes for Yukon Gold if I want a creamier texture, and I love adding a cup of frozen corn at the end—it's a sweet surprise that everyone enjoys.
- Dietary tweaks: For a lighter version, I occasionally use half-and-half instead of heavy cream, and some turkey sausage in place of pork to reduce fat.
- Heat level: The original hot sauce isn't spicy, so for heat lovers, a few extra dashes of your favorite hot sauce at serving makes it zing.
Step-by-Step: How I Make Hearty Sausage Potato Soup Recipe
Step 1: Brown the Sausage Like a Pro
Start by crumbling and cooking the ground Italian sausage in a large pot over medium heat. I like to partially cover the pot after the initial browning to let it cook evenly without drying out. Stir every couple of minutes and cook until it’s no longer pink, about 10 to 12 minutes. Once cooked, set the sausage aside and save a tablespoon of those flavorful drippings in the pot; they’ll be your base for sautéing the veggies.
Step 2: Build Your Flavor Base
In the reserved drippings plus two tablespoons of butter, sauté the diced onions, celery, and carrots until they soften—roughly 5 minutes. This step really wakes up the sweetness of the veggies. Then toss in the minced garlic and cook just until fragrant, about 1 minute. Don’t skip this or move too fast here; this is where a lot of the soup’s soul is formed.
Step 3: Thicken and Flavor the Soup
Sprinkle in the flour and stir constantly for about 2 minutes to cook out the raw flavor. Then slowly start adding chicken broth in splashes, scraping up any bits stuck to the bottom of the pot—they hold so much flavor! Once the broth is incorporated, stir in the heavy cream, hot sauce, soy sauce, and your dried herbs and mustard powder. Bring this to a boil, then lower the heat to a simmer.
Step 4: Potatoes Join the Party
Wash and dry your red potatoes, then cut them into roughly 1-inch cubes. Add them to the simmering soup and cook uncovered until tender, usually about 20 to 25 minutes. This is a nice time to stir occasionally and check to make sure the soup isn’t sticking to the bottom.
Step 5: Finish It Off with Sausage and Cheese
Once the potatoes are tender, stir the cooked sausage back into the pot. Turn the heat to low and if you’re adding cheese, sprinkle it in now and stir until melted and smooth. This is when the soup really turns into the velvety, hearty dinner you’re craving. Serve piping hot!
Top Tip
Over the years of making this soup, I’ve discovered a few little tricks that have really boosted flavor and ease.
- Layer Your Flavors: Don't rush adding the flour and broth; letting that roux cook and the bits on the bottom deglaze adds depth you’d miss otherwise.
- Don’t Overcook Potatoes: Keep an eye on potato tenderness—overcooked potatoes can fall apart and get mushy, especially if you plan to store leftovers.
- Use Quality Broth: Choosing a flavorful chicken broth (homemade or quality store-bought) makes a noticeable difference.
- Skim Grease If Using Crock Pot: If you’re making this in the slow cooker, drain excess grease for a cleaner finish and avoid an oily soup.
How to Serve Hearty Sausage Potato Soup Recipe
Garnishes
I’m a huge fan of topping this soup with a sprinkle of chopped fresh parsley or green onions for a pop of color and freshness. Sometimes I add a dollop of sour cream or a few crunchy croutons to add texture contrast. And yes, extra cheddar on top is never a bad idea!
Side Dishes
For a full meal, I like to pair this soup with a crisp side salad or a warm crusty bread—think sourdough or a rustic baguette. It’s perfect for dipping and soaking up every last bit of soup.
Creative Ways to Present
For family dinners or casual get-togethers, serving soup in individual bread bowls always gets wowed reactions. I’ve also used colorful ceramic bowls and rustic wooden boards for an inviting, cozy vibe that makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Have leftovers? I store the soup in airtight containers in the fridge and it's best enjoyed within 3 days. Just make sure you don’t overcook the potatoes initially, so they stay nice after reheating.
Freezing
This soup freezes well! I freeze it in portion-sized containers, label them, and thaw overnight in the fridge when ready. The texture holds up nicely if you avoid over-soft potatoes to start with.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring occasionally. Adding a little extra splash of broth or cream can revive the soup if it thickened too much in the fridge.
Frequently Asked Questions:
Absolutely! While Italian sausage gives this soup its classic flavor, you can substitute with turkey, chicken, or even chorizo if you want a different twist. Just keep in mind that the seasoning profile will shift slightly.
To make a vegetarian version, swap the sausage for plant-based meat alternatives or add hearty mushrooms for umami depth. Use vegetable broth instead of chicken broth and omit the cheese or use a plant-based substitute.
Yes! The recipe includes a crock pot method where you cook the sausage and veggies first, then combine everything in the slow cooker (except for the cream and cheese). This is great for busy days when you want to set it and forget it.
Red potatoes are the best choice because they hold their shape and have a waxy texture, which keeps the soup from getting too thick or mushy. Yukon Golds are a close second, but russets tend to break down and create a thicker, less structured soup.
Final Thoughts
This Hearty Sausage Potato Soup Recipe holds a special place in my heart because it’s the kind of meal that feels like a warm hug in a bowl. Whether you’re feeding picky kids, hosting friends, or just want an easy weeknight winner, you can’t go wrong here. Give it a try and watch it become your go-to comfort classic—because trust me, you’ll want to make this again and again.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Sausage Potato Soup combines savory Italian sausage with tender red potatoes, aromatic vegetables, and a creamy broth. Enhanced with subtle seasonings like dried basil, parsley, and a touch of mustard powder, it’s perfect for a hearty meal any time of year. The soup can be made on the stovetop or in a Crock Pot, making it versatile and easy to prepare.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 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, cut into 1-inch cubes
- 2 cups shredded cheddar cheese, optional
Instructions
- Cook the Sausage: Remove the casings from the sausage if using links. Preheat a large pot over medium heat, add the sausage, and cook while crumbling, about 10-12 minutes total until browned and cooked through. Cover partially and stir occasionally. Set aside the cooked sausage and reserve 1 tablespoon drippings.
- Sauté Vegetables: To the pot, add reserved sausage drippings and 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Add Flour and Liquids: Stir in the flour and cook for 2 minutes to form a roux. Gradually add chicken broth in splashes, scraping the bottom of the pot to deglaze and add flavor. Slowly stir in heavy cream, hot sauce, soy sauce, and dried seasonings (basil, parsley, oregano, mustard powder, pepper).
- Simmer with Potatoes: Bring the mixture to a boil, then reduce heat to a simmer. Add the cubed red potatoes and simmer uncovered until potatoes are fork tender, about 25 minutes.
- Combine and Finish: Return the cooked sausage to the soup and stir well. Reduce heat to low and, if desired, stir in shredded cheddar cheese until melted. Serve hot.
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy.
- Texas Pete Hot Sauce is recommended; Frank's hot sauce is a suitable substitute.
- Red potatoes hold their shape best; Yukon Gold potatoes are an alternative; Russets are starchier and may break down more.
- Corn can be added at the end of cooking for extra texture and sweetness.
- This soup stores well refrigerated up to 3 days and freezes for up to 3 months; avoid overcooking potatoes to ensure better reheating texture.
- For a Crock Pot method, cook sausage and vegetables separately, drain grease, combine with other ingredients except cream and cheese, cook on low 6 hours or high 4 hours, then stir in cream and cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
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