Creamy Sausage Potato Soup

There’s nothing quite like a steaming bowl of soup when you’re craving comfort food. Whether it’s the dead of winter or a rainy day that calls for something hearty, soup has a way of soothing the soul. But not just any soup Sausage Potato Soup brings together everything you want in a cozy meal: savory sausage, tender golden potatoes, aromatic vegetables, and a rich, cheesy, creamy broth.

This isn’t your average potato soup. By adding Italian sausage, we build layers of flavor that are both comforting and robust. The mirepoix (a classic mix of carrots, celery, and onion) adds a subtle sweetness, while the garlic, herbs, and sharp cheddar cheese elevate the dish to something truly special. Add in a splash of cream for silkiness and sour cream for tang, and you’ve got a bowl of soup that’s hearty enough to stand alone but also perfect alongside crusty buttered bread.

Whether you’re meal-prepping for the week, hosting family for a casual dinner, or just want a soul-warming dish, this recipe will quickly become a favorite.

Why You’ll Love This Recipe

• Flavor-Packed: Savory Italian sausage brings depth and spice to every bite.
• Ultra Creamy: Butter, milk, cream, and cheddar create a luxuriously smooth broth.
• Hearty & Filling: Loaded with potatoes, vegetables, and sausage for a complete meal.
• One-Pot Wonder: Everything cooks in a single pot—easy cleanup!
• Family Friendly: Balanced flavors that appeal to kids and adults alike.
• Versatile: Customize with different cheeses, herbs, or add-in veggies.

Ingredients Breakdown

This recipe makes 6–8 servings—perfect for a family dinner or meal prep.

Protein

• 1 pound Italian sausage (mild or hot) – Choose mild for family-friendly flavor or hot for a spicy kick.

Vegetables & Aromatics

• 2¼ cups mirepoix (about ¾ cup each of diced carrots, celery, and onion) – The classic soup flavor base.
• 1 teaspoon minced garlic – Adds savory depth.
• 4 cups chopped baby gold potatoes – Creamy, buttery potatoes that don’t require peeling.

Herbs & Seasonings

• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper

Liquids

• 4 cups chicken stock or broth – The savory base.
• 3 cups milk (1%, 2%, or whole) – Creamy texture.
• ½ cup heavy cream – Richness and velvety smoothness.

Thickening Agents

• 5 tablespoons unsalted butter (divided) – Adds flavor and helps make the roux.
• 1 tablespoon olive oil – Used to sauté sausage and veggies.
• 6 tablespoons flour – Thickens the broth.

Finishing Touches

• 2 cups freshly shredded extra-sharp Cheddar cheese – Melts into the broth for cheesy flavor.
• ¼ cup sour cream – Adds tangy creaminess.
• Hearty buttered bread (optional) – For serving and dipping.

Tools & Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Cheese grater (for shredding cheddar)
• Ladle for serving

Step-by-Step Instructions

1. Cook the Sausage

• Heat olive oil in a large soup pot over medium heat.
• Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove sausage with a slotted spoon and set aside. Leave a little fat in the pot for flavor.

2. Sauté the Vegetables

• Add 2 tablespoons butter to the pot along with the mirepoix (carrots, celery, onion).
• Cook for 5–7 minutes until softened. Add the garlic and cook for another minute until fragrant.

3. Build the Base

• Stir in chopped potatoes, parsley, and basil.
• Pour in the chicken stock. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes until the potatoes are tender.

4. Make the Creamy Roux

• In a separate saucepan, melt the remaining 3 tablespoons butter over medium heat.
• Whisk in flour and cook for 1–2 minutes to form a roux.
• Slowly whisk in the milk until smooth and thickened.

5. Combine Everything

• Stir the roux mixture into the soup pot. Add the heavy cream.
• Return the sausage to the pot and let everything simmer together for 5 minutes.

6. Add Cheese & Sour Cream

• Reduce heat to low. Stir in shredded cheddar cheese until melted.
• Add sour cream and stir until smooth.

7. Taste & Serve

• Taste and adjust with more salt and pepper if needed.
• Ladle into bowls and serve with buttered bread.

Tips & Variations

• Cheese Swap: Try smoked gouda, Monterey Jack, or mozzarella.
• Add Veggies: Corn, peas, or spinach are great add-ins.
• Make It Spicy: Use hot Italian sausage or add red pepper flakes.
• Lighten It Up: Use half-and-half instead of cream, and reduce cheese.
• Gluten-Free Option: Use gluten-free flour for the roux.

Flavor Profile & Pairings

This soup is rich, cheesy, and hearty, with savory sausage and creamy potatoes balancing each other beautifully.

Drink Pairings

• Wine: A Chardonnay or Pinot Noir.
• Non-Alcoholic: Apple cider or sparkling water with lime.

Side Pairings

• Garlic bread or crusty sourdough.
• Simple green salad with vinaigrette.
• Roasted vegetables for a lighter contrast.

Nutritional Overview (Per Serving, approx. 1/6 recipe)

• Calories: ~520
• Protein: ~22 g
• Carbs: ~35 g
• Fat: ~32 g
• Fiber: ~3 g

This is a hearty, indulgent meal best served as a main course.

Make-Ahead & Meal Prep Tips

• Make Ahead: Cook sausage and chop vegetables in advance.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm gently on the stovetop; add a splash of milk if soup is too thick.
• Freezing: Not ideal due to dairy, but you can freeze the soup base before adding cream and cheese.

FAQs

Q: Can I use another type of sausage?
Yes, chicken sausage or turkey sausage work well.

Q: Can I skip the sour cream?
Yes, but it adds tangy balance. Substitute with plain Greek yogurt.

Q: Can I make this in a slow cooker?
Yes! Cook sausage and roux separately, then combine in the slow cooker with other ingredients. Cook on low 6–7 hours.

Q: Can I use russet potatoes instead of baby golds?
Yes, but peel them first for best texture.

Q: How do I thicken the soup if it’s too thin?
Simmer uncovered for 5–10 minutes, or whisk in a cornstarch slurry.

Cooking Timeline (At a Glance)

Step	Time
Cook sausage	10 minutes
Sauté vegetables	7 minutes
Simmer potatoes	15 minutes
Make roux	5 minutes
Combine & simmer	10 minutes
Finish with cheese & sour cream	3 minutes
Total Time	~50 minutes

Serving Suggestions

• Garnish with fresh parsley or chives.
• Serve in bread bowls for a fun presentation.
• Add a sprinkle of crispy bacon bits on top.

Recipe Variations

1. Sausage & Kale Potato Soup – Add kale instead of sour cream for a healthier twist.
2. Loaded Baked Potato Style – Top with bacon, green onions, and extra cheese.
3. Tex-Mex Version – Use spicy chorizo, pepper jack cheese, and add corn.
4. Rustic Style – Leave potato skins on and use fresh rosemary.

Ingredient Spotlight

Baby Gold Potatoes

Their thin skins and buttery flavor make them ideal for soups. They hold shape without becoming mushy.

Extra-Sharp Cheddar

Shredded fresh from the block melts better and delivers bold flavor—skip pre-shredded cheese, which often contains anti-caking agents.

Pro Cooking Tips

• Always shred your own cheese for the best melt.
• Taste and adjust seasoning after adding dairy—it mellows flavors.
• Don’t skip the roux step—it ensures your soup has a smooth, velvety texture.

Storage & Freezing Guide

• Fridge: Store in airtight containers up to 4 days.
• Freezer: Freeze without dairy (up to 2 months). Add cream, cheese, and sour cream after reheating.
• Reheating: Warm slowly over low heat to prevent curdling.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	520
Protein	22 g
Carbohydrates	35 g
Fat	32 g
Fiber	3 g

Dietary Notes: Contains gluten and dairy; adaptable to gluten-free.

Expanded Conclusion

This Sausage Potato Soup is the ultimate comfort food. Creamy, cheesy, and loaded with hearty potatoes and savory sausage, it’s the kind of dish that makes everyone ask for seconds. Perfect for family dinners, cozy weekends, or even entertaining, it’s a versatile recipe that’s as satisfying as it is delicious.

So grab your pot, slice up some bread, and make this soup you’ll have a new favorite in your recipe rotation.

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