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.
Archana S
I love potatoes, and I just returned from Peru, where there are over 6,000 varieties of potatoes. This might be the perfect fall and winter soup for me. Thanks for sharing the recipe.
Karen
I had sausage and potato soup last year in an irish pub and loved it!!! I am not sure it’s the same recipe but I am so excited to try this out. Can’t wait.
Beth Pierce
Thanks, Karen. Enjoy!
Janelle
This was a very warm and hearty soup! Thank you for you recipe, it was delicious and my husband loved it.
Samantha D
I have never had sausage potato soup before but it just screams comfort in a bowl and perfect for this weather we are having
Carolyn C
This homemade soup is delicious. It is hearty and warming and just what I needed on a chilly Autumnal day in England! So, so good!
Beth Pierce
Thank you, Carolyn!
Michelle
I had a ton of potatoes to use and Italian sausage in the fridge, so was looking for a soup that would use both! This sausage potato soup was easy to make and everyone enjoyed it. Leftovers kept well for lunch the next day.
Beth Pierce
Thank you, Michelle! I am so glad that you enjoyed it!
Ben
This is fully awesome. I made it last night, and it won’t be the last time. I can’t think of anything better for the fall and winter.
Beth Pierce
Thanks, Ben! I am glad that you enjoyed it!
Melanie E
That sounds like an unusual combo for a soup but one I can imagine would be very tasty. It sounds like a very hearty dish for winter. Definitely one to try one evening.
Beth Pierce
Thanks, Melanie! Enjoy!
Olga
What a fun idea! My oldest son doesn’t eat meat in soup, but he loves sausages. I`ll definitely make this potato sausage soup this winter.
Crystal W
The tender potatoes soaked up all those amazing flavors from the sausage, and the broth had the perfect rich, hearty consistency.
Matt
This is perfect for cozying up on chilly days. The flavors blend together so well, and definitely will be part of my winter soup rotation.
Beth Pierce
Thanks, Matt! I am glad that you enjoyed it.
Tara
Yep! Delicious! The flavor combos spot on and soup is just the perfect fall meal. Bonus with the croutons!
Beth Pierce
Thank you, Tara! I am so glad that you liked it!
Jack
What a great combination. I loved every spoonful. Thank you, Beth!
Sandra Z
I can already smell the sausage and potatoes cooking together and filling the kitchen with that amazing savoury smell. This is a must try! And the pairing ideas? Grilled cheese, fresh corn muffins or even homemade yeast rolls make it feel like a whole meal to share. Thanks for the inspiration!
Beth Pierce
My pleasure, Sandra!
Ramil
Yum! I made this soup last night and my family loved it! The Italian sausage adds flavor, and the potatoes make it so filling.
Beth Pierce
Thanks Ramil! I am so glad that you liked the soup!
Claudia
This might be the perfect fall and winter soup. I love how hearty it is, and the potato and sausage or so perfect for warming up on a cold evening.
Beth Pierce
Thanks, Claudia! We love it too!