Name: Sausage Potato Soup for the Table
Yield: 6

This Sausage Potato Soup is deliciously creamy, packed with Italian sausage, tender potatoes, and fresh veggies!

The Best Sausage Potato Soup

If you love cheeseburger soup, you’re going to be obsessed with this Sausage Potato Soup! Instead of ground beef and Velveeta®, I use sharp Cheddar and flavorful Italian sausage.

It’s reliable for cold weather and a family favorite!

To speed up prep, you can grab pre-chopped mirepoix (onions, celery, and carrots) from the store, use pre-minced garlic, and leave the potato skins on. These simple shortcuts will save you time!

Ingredients

Here’s what you’ll need to make Sausage Potato Soup:

Italian Sausage: Hot or mild, based on your spice preference.
Butter: Unsalted lets you control the salt.
Mirepoix: This is a blend of onion, celery, and carrot. You can make your own or buy it already chopped from the store!
Garlic: Pre-minced works just as well.
Baby Gold Potatoes: Keep the skins on! Less work for you!
Dried Basil & Parsley: Use fresh herbs for more flavor, if you’d prefer.
Chicken Stock: Stock gives more flavor, but broth works too.
Flour: Helps thicken the soup; whisk well to avoid lumps.
Milk: Use whole milk for a creamier soup.
Heavy Cream: Adds richness; don’t skip it!
Cheddar Cheese: Extra-sharp gives the best cheesy flavor.
Sour Cream: Fat-free works, but full-fat makes the soup richer.

Quick Tip

Spice Levels: For a mild soup, use mild sausage. If you like the heat, use spicy sausage and throw in some red pepper flakes.

Brown the sausage and sauté the veggies for this sausage potato soup recipe.

How To Make Sausage Potato Soup

Cook the Sausage: Brown the sausage, then set it aside.
Cook the Veggies: In the same pot, cook the mirepoix in butter until soft, then add garlic.
Add Potatoes and Seasoning: mix in the potatoes, herbs, salt, and pepper. Add the stock, bring to a boil, then simmer until the potatoes are tender.
Make the Cream Sauce: In a separate pan, melt butter, whisk in flour, and slowly add milk. Cook until thickened, then mix in the cream.
Combine Everything: Pour the cream sauce into the soup, then add the cheese and sour cream. Stir until melted and smooth.
Finish and Serve: Add the sausage back to the soup, adjust seasoning, and serve warm.

Add the broth and cream sauce to make this dish creamy.

Sausage Potato Soup Tips

Cheddar Cheese: Extra-sharp cheddar gives the best flavor. Pre-shredded cheese may not melt as smoothly, so it’s better to shred your own.
Sausage: Let the sausage sear before crumbling. Avoid over-stirring or crumbling too much — you want a nice deep browning to build rich flavor.
Potatoes: Cut the potatoes into even pieces so they cook at the same rate, ensuring a consistent texture throughout the soup.

Adding in the cheese and cooked meat to the dish.

What To Serve With Sausage Potato Soup

No-Knead Bread: Great for soaking up the soup! Dinner rolls or crackers are also great for dunking.
Salad: A fresh garden salad to lighten things up.
Roasted Veggies: Simple roasted carrots or broccoli work well.
Grilled Cheese: The reliable sandwich to dip in soup!

Storage

Leftover Soup?

Let the soup cool to room temperature, then store in an airtight container in the fridge for 3-4 days.
Reheat on low, stirring often. If needed, add a splash of chicken stock to thin. Avoid boiling.
For freezing, place in a freezer-safe bag laid flat. Thaw overnight in the fridge.