There’s just something about a steamy bowl of sausage potato soup that wraps you up from the inside out. When the weather gets chilly and you’re craving comfort that sticks to your bones, this is the recipe you want simmering on your stove. Creamy, cheesy, hearty, and full of cozy flavor, it’s one of those soups that turns a gray day into something golden.
Table of Contents
Why You’ll Be Making This Sausage Potato Soup All Winter
It’s warm and filling, but not heavy in that sleepy way
You can make it in one pot with easy pantry ingredients
The Italian sausage adds just the right amount of spice and richness
Creamy broth and melty cheese make it super satisfying
Perfect for Sunday batch cooking or quick weeknight meals
If you’re all about those creamy comfort bowls, try our creamy chicken lasagna soup next. It’s like a hug in a bowl.
Ingredients You’ll Need
Protein and base
Italian sausage
Unsalted butter
Olive oil
Veggies and flavor
Yellow onion
Carrots
Celery
Garlic cloves
Baby gold potatoes
Dried parsley
Dried basil
Creamy broth
Chicken stock or broth
All-purpose flour
Whole milk
Heavy cream
Sour cream
Sharp cheddar cheese
Soup tip: Grating your own cheese makes a huge difference in meltiness and flavor. And if you need a shortcut dinner option, check out our Chicken Tostadas.
How to Make Sausage Potato Soup
Step 1: Brown the sausage
Start by cooking the sausage in a large pot until browned and crumbly. Use a slotted spoon to transfer it to a bowl, leaving behind all that flavorful drippings.
Step 2: Sauté the veggies
Add butter and olive oil to the same pot, then toss in diced onions, carrots, and celery. Cook until they’re softened and sweet, then stir in the garlic.
Step 3: Simmer with potatoes and herbs
Add the diced baby potatoes, parsley, basil, and chicken broth. Bring to a boil, then lower the heat and let it gently simmer until the potatoes are fork-tender.
Step 4: Make the creamy base
In a separate pan, melt butter and whisk in flour. Slowly add milk and cream while whisking constantly until it thickens into a velvety sauce.
Step 5: Combine and finish
Pour the creamy mixture into the soup pot, then stir in sour cream and shredded cheddar until everything melts together beautifully. Add the sausage back and season with salt and pepper to taste.
It’s rich, savory, and silky smooth. Perfect with crusty bread or our cheesy garlic chicken wraps for an extra cozy meal.
Pro Tips for Flavorful Soup
Use sharp cheddar for the boldest cheesy flavor
Cut potatoes into even chunks so they cook at the same pace
Brown the sausage well to deepen the base flavor
Shred your own cheese to avoid clumps
Want a little heat? Add a pinch of red pepper flakes
What to Serve With Sausage Potato Soup
Warm buttered sourdough or crusty baguette
Simple mixed greens with lemon vinaigrette
Roasted garlic broccoli or a tray of sheet pan veggies
Classic grilled cheese for dipping
This soup also makes the perfect starter before diving into beef enchiladas for a Tex-Mex twist on your dinner table.
Storing and Freezing Leftovers
Let soup cool before transferring to containers
Refrigerate for up to 4 days
Freeze flat in zip-top bags for easy defrosting
Reheat gently over medium-low heat and add a splash of broth if it’s too thick
Ely’s Kitchen Note
This sausage potato soup happened on a snow day when the power flickered and the fridge was nearly empty. I had some sausage, a few baby potatoes, and leftover cream. I tossed them in a pot and crossed my fingers. What came out? Pure magic. The whole kitchen smelled like warmth and comfort. Even my pickiest eater asked for seconds. Now it’s a snow day tradition in our house, but honestly, I make it anytime I need a moment of edible peace.
FAQs About Sausage Potato Soup
Can I make this ahead for a party?
Yes Just prep the base and creamy sauce separately and combine before serving. Reheat low and slow.
Can I use ground turkey or chicken instead?
Sure But Italian sausage adds a rich savory depth that’s hard to beat.
Can I skip the flour or make it gluten-free?
You can Use cornstarch slurry to thicken or blend part of the potatoes for a naturally creamy finish.
Try These Cozy Soups Next
If you love this sausage potato soup, you’ll definitely want to try our
creamy chicken lasagna soup
cheesy garlic chicken wraps
5-ingredient creamy chicken and wild rice soup
Wrap-Up: The Creamiest Bowl of Comfort
This sausage potato soup is the definition of cozy. It’s hearty enough for dinner, comforting enough for sick days, and tasty enough to impress anyone at the table. You’ll come back to it over and over because it just works.
Try it soon and tell me your favorite twist
Leave a comment, snap a photo, or share it with your best soup-loving friend
Follow along on Pinterest for more cozy ideas or stop by Facebook to chat soup and comfort food
Creamy Sausage Potato Soup
Equipment
- Large soup pot
- Wooden spoon
- Whisk
- Measuring cups
- Cutting board and knife
Ingredients
- 1 lb Italian sausage
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1½ lb baby gold potatoes, diced
- 1 tsp dried parsley
- ½ tsp dried basil
- 4 cups chicken stock or broth
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sour cream
- 1½ cups sharp cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- In a large soup pot, cook the sausage over medium heat until browned and crumbly. Use a slotted spoon to remove and set aside.
- Add butter and olive oil to the same pot. Stir in onion, carrots, and celery. Cook until soft and fragrant, about 5–7 minutes. Stir in garlic.
- Add potatoes, parsley, basil, and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
- In a separate pan, melt butter and whisk in flour. Slowly add milk and cream, whisking constantly, until thick and smooth. Remove from heat.
- Stir the creamy mixture into the soup. Add sour cream and cheddar, stirring until melted and smooth. Return sausage to the pot and stir to combine.
- Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or cheesy wraps.
Notes
• Shred your own cheese for the best melt
• Add red pepper flakes for a little kick
• Make it gluten-free with cornstarch instead of flour
• Store leftovers in fridge up to 4 days or freeze flat for 1 month