There’s something incredibly comforting about a bowl of rich, hearty soup on a chilly day. This Savory Sausage Potato Soup Recipe is one of those dishes that wraps you up like a warm hug—it’s creamy, flavorful, and packed with satisfying chunks of potatoes and savory sausage that just melt in your mouth.
Why You’ll Love This Recipe
- Hearty and Filling: The combination of sausage and potatoes makes this soup a satisfying meal all on its own.
- Creamy Texture: Adding heavy cream gives it a luscious, velvety finish that feels indulgent without being heavy.
- Simple Ingredients: Everything comes together with everyday staples, so it’s easy to whip up any day of the week.
- Flexible Cooking Methods: Whether on the stove or in the crock pot, this savory sausage potato soup fits your schedule and kitchen style.
Ingredients You’ll Need
All these ingredients work harmoniously to give you a soup packed with flavor and just the right amount of creaminess and texture. When you shop, look for quality Italian sausage and fresh vegetables to get the most out of this recipe.
- Ground Italian sausage: Choose hot or mild depending on your heat preference; removing casings from links makes for perfectly crumbled sausage.
- Butter: Adds richness and helps sauté the veggies evenly.
- Yellow onion: Provides a sweet, aromatic base for your soup’s flavor.
- Carrots: Adds subtle sweetness and texture contrast.
- Celery: Brings a fresh, slightly peppery bite and depth.
- Garlic: A must for that savory punch; freshly minced works best.
- Flour: Helps thicken the soup without overpowering the flavors.
- Soy sauce: This little secret adds depth and enhances savory notes without tasting ‘soy.’
- Hot sauce: Just a dash to brighten flavors—not to make the soup spicy.
- Chicken broth: The liquid base that carries all those delicious flavors.
- Heavy cream: For creamy texture that feels indulgent but still balanced.
- Red potatoes: Perfect for soups—they hold their shape and don’t get mealy.
- Shredded cheddar cheese (optional): Adds melty cheesiness that makes the soup extra comforting.
Variations
I love how flexible this Savory Sausage Potato Soup Recipe can be, so feel free to make it your own. Whether you want it spicier, vegetarian, or packed with extra veggies, there’s plenty of room for customization.
- Adding Corn or Beans: I sometimes toss in canned corn or white beans for a little texture and sweetness, which my family really enjoys.
- Lower Fat Version: Swap heavy cream for half-and-half or evaporated milk to lighten it up without losing creaminess.
- Spicy Kick: Add extra hot sauce or a pinch of cayenne pepper if you want a bolder spice profile.
- Vegetarian Twist: Replace sausage with hearty mushrooms and use vegetable broth—still delicious and comforting!
How to Make Savory Sausage Potato Soup Recipe
Step 1: Brown the Sausage to Build Flavor
Start by removing the casings from your sausage links if needed. Heat a large pot over medium heat and add the sausage, breaking it up with your spoon. Once it starts browning, cover partially and let it cook through, stirring occasionally, for about 10-12 minutes. Set aside the cooked sausage but keep 1 tablespoon of the drippings in the pot—that’s gold for flavor! If you don’t have drippings, butter works beautifully.
Step 2: Sauté the Vegetables to Soften and Sweeten
Add the butter and reserved drippings back to the pot. Toss in the diced onions, carrots, and celery, cooking them over medium heat for about 5 minutes until they soften and become fragrant. Stir in minced garlic and let it cook for another minute—don’t rush here, as these veggies lay the flavor foundation.
Step 3: Thicken and Season the Soup Base
Sprinkle the flour over the veggies and stir constantly for 2 minutes to cook out the raw flavor. Then, slowly pour in the chicken broth in splashes, using a spatula to scrape the bottom of the pot to loosen any brown bits—that’s where the magic happens! Once your broth is in, slowly stir in the heavy cream, soy sauce, hot sauce, and all your dried seasonings. Bring everything up to a boil, then lower the heat.
Step 4: Add Potatoes and Simmer to Perfection
Clean and dry your red potatoes, then chop into 1-inch cubes. Add them straight to the simmering soup and cook uncovered for 20-25 minutes until tender when pierced with a fork. After the potatoes are ready, stir the browned sausage back into the pot to warm through.
Step 5: Melt in the Cheese and Serve
Finally, reduce the heat to low and add your shredded cheddar cheese if you’re using it. Stir gently until melted into that creamy soup base and serve immediately—this is when everyone will be eyeing your bowl with happy anticipation!
Pro Tips for Making Savory Sausage Potato Soup Recipe
- Use Red Potatoes: I learned that red potatoes hold their shape way better than russets, so your soup stays beautifully chunky and not mushy.
- Don’t Skip the Sausage Drippings: Those drippings bring an amazing depth to the soup, so save that tablespoon—it’s what makes the flavor pop!
- Slowly Add Cream: Stir in heavy cream gradually off-heat or on low to prevent curdling and keep your soup silky smooth.
- Don’t Overcook Potatoes: Keep an eye on the potatoes so they’re tender but not falling apart, especially if you plan to reheat leftovers.
How to Serve Savory Sausage Potato Soup Recipe
Garnishes
I personally love topping this soup with a sprinkle of extra shredded cheddar and a few chopped fresh green onions—adds color and a gentle oniony crunch. Sometimes, I even add a dollop of sour cream or crispy bacon bits when I want to go all out.
Side Dishes
Crusty bread or warm, buttery dinner rolls are my go-to partners here. A simple side salad with tangy vinaigrette cuts through the richness nicely and rounds out the meal.
Creative Ways to Present
For a special occasion, I like serving this soup in mini bread bowls—super fun and cozy! You could also garnish with fresh herbs like parsley or thyme for a touch of greenery that makes it look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 3 days. Just give it a good stir before reheating to recombine any ingredients that separated.
Freezing
I’ve frozen this soup successfully multiple times by dividing it into smaller portions. To avoid soggy potatoes on reheating, I slightly undercook them before freezing. When thawed and reheated gently, the soup tastes almost as fresh as the day it was made.
Reheating
Reheat your soup slowly on the stove over low to medium heat, stirring often to keep it creamy and prevent scorching. Adding a splash of broth or cream while reheating brings back its lovely texture and richness.
FAQs
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Can I make this Savory Sausage Potato Soup Recipe in a slow cooker?
Absolutely! There’s a crock pot method that works wonderfully. You cook the sausage and veggies first, drain excess grease, then combine everything except cream and cheese in the slow cooker. After cooking on low for 6 hours or high for 4, stir in the cream and cheese at the end for that perfect creamy finish.
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Can I use different types of sausage or potatoes?
Definitely! Mild or hot Italian sausage is great, but you can also experiment with breakfast sausage or turkey sausage. Red potatoes are best because they hold their shape, though Yukon Golds work too. Russets might make the soup a bit creamier but can break down more, so adjust cooking time accordingly.
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Is this soup spicy?
No, it’s savory rather than spicy. The recipe includes a small amount of hot sauce to add flavor depth without heat. You can adjust the type and amount of hot sauce or chili peppers if you want a spicier version.
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Can I make this soup ahead of time?
Yes! It actually tastes even better the next day as the flavors meld together. Just store it in the fridge overnight and gently reheat on the stove. Avoid overcooking the potatoes during initial cooking to maintain great texture upon reheating.
Final Thoughts
This Savory Sausage Potato Soup Recipe holds a special place in my kitchen because it’s reliably delicious, easy to prepare, and so satisfying on those days when you want something cozy and flavorful. I hope you give it a try and enjoy every spoonful like my family does—you’re going to love how it warms both your belly and your heart.
Print
Savory Sausage Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Sausage Potato Soup made with ground Italian sausage, red potatoes, and a creamy broth. This soup is seasoned with dried herbs, hot sauce, and soy sauce for a subtle depth of flavor, perfect for a cozy meal any day.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 0.5 teaspoon mustard powder
- 0.25 teaspoon pepper
Soup
- 1 pound ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- 0.5 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (e.g., Texas Pete)
- 5 cups chicken broth
- 1 cup heavy cream
- 1.25 pounds red potatoes (about 6 small potatoes)
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove casings from sausage links if necessary. Preheat a large pot over medium heat. Add sausage and crumble as it cooks. Partially cover and cook, stirring occasionally, until fully cooked, about 12 minutes. Set aside sausage and reserve 1 tablespoon drippings.
- Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
- Make Roux and Add Liquids: Stir in flour and cook for 2 minutes. Gradually add chicken broth in splashes, scraping the pot bottom with a spatula to release flavor. Stir in heavy cream, hot sauce, soy sauce, and all seasonings.
- Simmer with Potatoes: Bring soup to a boil, then reduce to a simmer. Clean and cube the red potatoes into 1-inch pieces and add to soup. Simmer, uncovered, until potatoes are fork tender, about 25 minutes.
- Combine and Serve: Add the cooked sausage back to the pot and stir. Reduce heat to low and stir in cheddar cheese if desired until melted. Serve hot.
Notes
- Mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy.
- Red potatoes are ideal for maintaining shape; Yukon Gold can be substituted. Russets are more starchy and less ideal.
- Add corn at the end of cooking for extra sweetness and texture.
- The recipe is featured in The Cozy Cookbook, page 40.
- Crock Pot method: Skip drippings, butter, and flour. Cook and drain sausage and vegetables, then combine all in Crock Pot except cream and cheese. Cook low 6 hours or high 4 hours. Stir in cream and cheese before serving.
- Store soup in airtight container refrigerated up to 3 days or freeze up to 3 months. Avoid overcooking potatoes for better reheating quality.
