Hearty Sausage Potato Soup Recipe is exactly what I turn to when I want something comforting, filling, and downright delicious without a ton of fuss. It’s the kind of soup that wraps you up in warmth with every spoonful.
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Why You'll Love This Recipe
Honestly, this soup has become my go-to on chilly nights because of how easy it is and how deeply satisfying it tastes. Every ingredient brings something special to the bowl, and it always feels like a warm hug.
- Rich Flavor Layering: Combining Italian sausage with a subtle blend of herbs and seasonings gives this soup a depth that keeps you coming back for more.
- Perfect Potato Texture: Using red potatoes means they hold their shape beautifully and don’t turn mushy after simmering.
- Simple Comfort Food: The recipe balances hearty and creamy without being overwhelming, making it approachable for cooks of all levels.
- Flexible and Customizable: Easy to tweak with your favorite veggies, spice level, or cheese add-ins—great for making it your own.
Ingredients & Why They Work
This Hearty Sausage Potato Soup Recipe shines because each ingredient plays a starring role—flavors that balance, textures that please, and a touch of seasoning magic that makes it sing. Here’s why I use what I do:
- Ground Italian sausage: The foundation here, it adds savory spice and richness that's irresistibly comforting.
- Yellow onion: Softens and sweetens the base flavor, giving the soup a lush aroma as it cooks.
- Diced carrots and celery: Classic soup aromatics for a subtle sweetness and crunch.
- Garlic: Just a few cloves brighten the whole pot with familiar warmth.
- Flour: Helps create a slight thickening for that perfect creamy texture without needing heavy cream right away.
- Chicken broth: The main liquid that carries all the flavors beautifully.
- Heavy cream: Added to make the soup luxuriously creamy without becoming too heavy.
- Red potatoes: Their waxy texture keeps the potato chunks tender yet intact after simmering.
- Cheddar cheese (optional): Melts into the soup for extra cheesy goodness that’s soothing and rich.
- Seasonings (basil, parsley, oregano, mustard powder, hot sauce, soy sauce): A secret weapon blend that adds complexity and umami without overwhelming heat.
Make It Your Way
I love tweaking this soup depending on what’s in my kitchen or my mood. It’s forgiving, so don’t be afraid to make it your own!
- Vegetable Variations: I often add a cup of corn towards the end of cooking—sweetness that plays beautifully against the sausage.
- Mild or Spicy Sausage: Depending on your heat tolerance, you can switch between mild or hot Italian sausage to dial up or down the spice.
- Dairy-Free Swap: If you want to skip the cream, try coconut milk or unsweetened almond milk for a lighter version.
- Crock Pot Method: Perfect for busy days — just cook the sausage and veggies first, dump everything in, and let it do its magic while you’re out.
Step-by-Step: How I Make Hearty Sausage Potato Soup Recipe
Step 1: Brown the Sausage and Save the Flavor
Start by removing the sausage from their casings if needed, then get a large pot on medium heat. Break up the sausage as you cook it. Once it’s halfway done, partially cover the pot and stir occasionally to brown it thoroughly without drying it out. This usually takes about 10-12 minutes. Save a tablespoon of the drippings for richer flavor later, and if you don’t have any, just use butter instead—gave me great results every time.
Step 2: Sauté Veggies for That Classic Base
Add the sausage drippings and butter to the pot along with diced onions, celery, and carrots. Cook for about 5 minutes or until softened. Toss in garlic and let it go for another minute. This gentle cooking brings out the natural sweetness and forms the aromatic base that you’ll love smelling while you make the soup.
Step 3: Make It Creamy and Flavorful
Sprinkle the flour over the veggies and stir well, cooking it for 2 minutes to avoid any raw taste. Slowly pour in the chicken broth, stirring regularly to scrape up any browned bits on the bottom—that's where the magic hides! Then, add the heavy cream, soy sauce, hot sauce, and seasonings. Bring it to a boil, then bring the heat down to a simmer.
Step 4: Add Potatoes and Simmer
Rinse and dry your red potatoes, then cut them into roughly 1-inch cubes. Dump them into the simmering soup and cook, uncovered, for 20 to 25 minutes until they’re fork-tender. Avoid overcooking because you want those perfect little bites of potato that hold their shape well.
Step 5: Finish with Sausage and Cheese
Stir the cooked sausage back into the pot and combine thoroughly. Lower the heat to keep it warm, then sprinkle shredded cheddar cheese in if you’re using it. Stir until melty and smooth—this step always makes me feel like it just moved up a level in coziness.
Top Tip
If there’s one trick I swear by for this Hearty Sausage Potato Soup Recipe, it’s not rushing the simmer so the potatoes become just tender, not mush. That texture difference really shows!
- Don’t Skimp on Browning: Taking the time to brown the sausage well adds flavor that you just can’t fake later.
- Scrape the Pot Bottom: When adding broth, use a spatula to loosen caramelized bits—flavor gold just waiting to be stirred in.
- Gentle Simmer: Keep your heat moderate so potatoes soften perfectly without falling apart.
- Cheese Last: Add shredded cheddar at the very end off the heat to avoid clumping and keep its smooth creaminess.
How to Serve Hearty Sausage Potato Soup Recipe
Garnishes
I like to finish this soup with a sprinkle of chopped fresh parsley or cilantro for a pop of color and freshness. Sometimes I add a little crispy bacon on top or a dollop of sour cream when feeling indulgent. Grated extra sharp cheddar works wonders if you didn’t mix it in earlier.
Side Dishes
Crusty bread or a warm, cheesy biscuit pairs perfectly to mop up every bit of this soup. A simple green salad with vinaigrette balances the richness, especially if you want something lighter on the side.
Creative Ways to Present
For guests, I’ve ladled the soup into mini bread bowls—it’s fun and feels special. Garnish with a swirl of cream and chives for that restaurant touch. Setting out lots of toppings lets everyone customize their bowl, which always sparks good conversation!
Make Ahead and Storage
Storing Leftovers
After cooling, I transfer the soup to airtight containers and keep it in the fridge for up to three days. The flavors actually deepen overnight, but I recommend reheating gently so the potatoes stay firm.
Freezing
This soup freezes really well, which is great for batch cooking. I let it cool completely, then portion it into freezer-safe containers or bags for up to three months. Just be mindful not to overcook potatoes in the initial batch, as they can get a little mealy after freezing.
Reheating
To reheat, I thaw it in the fridge overnight and warm it gently on the stovetop over low heat, stirring often. Adding a splash of broth or cream helps freshen it up without diluting the flavor. Avoid microwaving for a better texture.
Frequently Asked Questions:
Absolutely! While ground Italian sausage is traditional here, you can swap in breakfast sausage, chorizo, or even turkey sausage to suit your taste or dietary preferences. Just adjust the seasoning accordingly.
You can make a vegetarian version by substituting the sausage with plant-based sausage alternatives or adding beans for protein. Use vegetable broth instead of chicken broth, and replace heavy cream with coconut milk or cashew cream to keep it vegan.
Red potatoes hold their shape much better because they have a waxier texture and lower starch content compared to russets. This prevents the soup from becoming too thick or mushy, especially after reheating or freezing.
Yes! The slow cooker method is fantastic for hands-off cooking. Brown the sausage and veggies on the stove first, drain the grease, then combine everything except the cream and cheese in the slow cooker. Cook on low for 6 hours or high for 4. Stir in cream and cheese at the end.
Final Thoughts
This Hearty Sausage Potato Soup Recipe is one of those comforting dishes I keep coming back to, both for its ease and how it fills the kitchen with irresistible aromas. I hope you enjoy making it as much as I do—it’s the kind of recipe that hugs you from the inside out, perfect for cozy nights or anytime you crave something truly satisfying.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting sausage potato soup featuring ground Italian sausage, red potatoes, and a creamy broth infused with flavorful herbs and spices. Perfect for chilly days and easy to prepare on the stovetop or in a crock pot.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 lb. ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 cup heavy cream
- 1 ¼ lbs. red potatoes, about 6 small potatoes
- 2 cups shredded cheddar cheese, optional
Instructions
- Cook the Sausage: Remove casings from sausage if using links. Preheat a large pot over medium heat. Add sausage and cook, crumbling to break apart. When halfway cooked, partially cover and continue cooking while stirring occasionally for about 10-12 minutes total. Set sausage aside and reserve 1 tablespoon drippings. Use butter as substitute if needed.
- Sauté Vegetables: Add reserved drippings along with 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened, then add garlic and cook for 1 minute more.
- Make the Roux: Stir in flour and cook for 2 minutes to eliminate raw taste. Gradually add chicken broth in splashes while scraping the bottom of the pot with a spatula to incorporate browned bits for flavor.
- Add Liquids and Seasonings: Slowly stir in heavy cream, hot sauce, soy sauce, and all seasonings (basil, parsley, oregano, mustard powder, and pepper). Bring the mixture to a boil, then reduce heat to a simmer.
- Cook Potatoes: Clean and dry red potatoes, then cut into 1-inch cubes. Add potatoes to the soup and simmer uncovered until they are fork tender, about 25 minutes.
- Combine Sausage and Cheese: Return cooked sausage to the pot and stir to combine. Reduce heat to low, stir in shredded cheddar cheese if desired until melted. Serve hot.
Notes
- Mustard powder, hot sauce, and soy sauce enhance flavor subtly without making the soup spicy.
- Red potatoes hold their shape best in soups; Yukon Gold are a good alternative. Russet potatoes are starchier and may break down more.
- Add corn at the end of cooking for extra sweetness and texture.
- For crock pot method: cook sausage with vegetables on stovetop, drain grease, transfer to slow cooker, add remaining ingredients except cream and cheese, cook low for 6 hours or high for 4, stir in cream and cheese before serving.
- Store leftover soup in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Do not overcook potatoes if planning to freeze for better reheating texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 60 mg
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