This hearty and delicious sausage potato soup is the perfect comfort food for a chilly day. With easy-to-follow instructions, you can whip up a batch in no time. Get ready to warm up with every spoonful.
Ready in under 45 minutes, this soup is doable on weeknights. Enjoy this tasty soup with grilled cheese, fresh corn muffins, or homemade yeast rolls,
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Italian sausage: hot or mild
- Spices: Dried marjoram, thyme, basil, red pepper flakes, kosher salt, and freshly ground black pepper.
- Broth: low-sodium chicken or vegetable
- Potatoes: Yukon golds are my go-to potatoes for this recipe, but red potatoes work well too.
- Heavy cream: to thicken the soup and make it creamy
- Toppings: shredded cheddar or Monterey jack, sour cream, chopped chives, or croutons.
How to Make Sausage Potato Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, brown the sausage in a large Dutch oven over medium heat. About halfway through the browning process, add the onions, celery, and carrots. Cook until the sausage is browned and the onions and celery are soft. Add enough butter to the skillet to make 3 tablespoons of fat, including the fat from the sausage.
Reduce the heat to low and add the garlic, marjoram, thyme, basil, and red pepper flakes. Cook for 1 minute while stirring. Sprinkle the mixture with the flour and cook for 1-2 minutes while stirring.
Slowly stir in the chicken broth and the potatoes. Bring the mixture to a boil, and then reduce to a simmer. Cook until the carrots and potatoes are tender. Remove the pot from the heat and slowly stir in the cream. Keep stirring until blended. Season with kosher salt and freshly ground black pepper. Ladle into bowls and top with shredded cheddar cheese, chives, sour cream, and croutons.
Preparation Tips and Storage
- If you prefer not to use heavy cream because it is calorie-dense, remove two cups of the hot soup and puree it with an immersion blender. Then, stir the pureed soup back into the Dutch oven. This will thicken it and make it creamier.
- After sprinkling the mixture with flour, cook it for 1-2 minutes to remove some of the raw flour taste.
- Store leftovers in an airtight container for up to 3 days. Reheat over low heat on the stovetop or microwave at reduced power.
Frequently Asked Questions
Yes, you can use ground beef, pork, or turkey. Polska Kielbasa and smoked chicken are delicious, too.
Broccoli, mushrooms, and cauliflower all taste delicious in this soup. Saute them a bit with the sausage and onion.
More Soup Recipes
Sausage Potato Soup
Ingredients
- 1 lb Italian sausage
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 2 large carrots peeled
- 2 tablespoons butter salted or unsalted
- 3 cloves garlic minced
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 ½ lbs Yukon Gold potatoes chopped
- ⅔ cup heavy cream warmed to room temperature
- kosher salt to taste
- freshly ground black pepper to taste
- shredded cheddar or Monterey Jack cheese optional
- sour cream optional
- chopped chives optional
Instructions
- Brown the sausage in a large Dutch oven over medium heat. About halfway through the browning process, add the onions, celery, and carrots. Cook until the sausage is browned and the onions and celery are soft.
- Add enough butter to the skillet to make 3 tablespoons of fat, including the fat from the sausage.
- Reduce the heat to low and add the garlic, marjoram, thyme, basil, and red pepper flakes. Cook for 1 minute while stirring.
- Sprinkle the mixture with the flour and cook for 1-2 minutes while stirring.
- Slowly stir in the chicken broth and the potatoes. Bring the mixture to a boil, and then reduce to a simmer. Cook until the carrots and potatoes are tender.
- Remove the pot from the heat and slowly stir in the cream. Keep stirring until blended.
- Season with kosher salt and freshly ground black pepper. Ladle into bowls and if desired top with shredded cheddar cheese, chives, sour cream, and croutons.
Notes
- If you prefer not to use heavy cream because it is calorie-dense, remove two cups of the hot soup and puree it with an immersion blender. Then, stir the pureed soup back into the Dutch oven. This will thicken it and make it creamier.
- After sprinkling the mixture with flour, cook it for 1-2 minutes to remove some of the raw flour taste.
- Store leftovers in an airtight container for up to 3 days. Reheat over low heat on the stovetop or microwave at reduced power.
Edgar
I look forward to trying this out with the red potatoes we have here. There’s plenty of it here and I live for the sausage. Thanks for the recipe.
Beth Pierce
My pleasure, Edgar!
Clarice
Tried this recipe last night and my family loved it. We will add this sausage potato soup to our regular menu/ meal plan. Thank you for sharing the recipe.
Beth Pierce
The pleasure is all mine!
Zena
This soup is one of my favorites. It is easy to make and so flavorful. It’s the perfect soup for the colder months
Lavanda
Now this looks delicious! I Would love to try this soon, especially with a bit of red pepper flakes for some extra kick!
Beth Pierce
You will love it!