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Sausage Potato Soup

Sausage Potato Soup

This Sausage Potato Soup is a creamy, hearty dish loaded with Italian sausage, potatoes, veggies, and cheddar cheese. It’s rich enough for a main course but easy enough to whip up in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

Seasonings
  • 1 teaspoon dried basil
  • ½ teaspoon each: dried parsley oregano, mustard powder
  • ¼ teaspoon ground black pepper
Soup
  • 1 pound ground Italian sausage hot or mild
  • 2 tablespoons butter
  • 1 yellow onion diced
  • ½ cup carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce optional, for a kick
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 1 ¼ pounds red potatoes about 6 small, diced into bite-size pieces
  • 2 cups shredded cheddar cheese optional, for creamy richness

Method
 

  1. Brown the sausage: In a large pot or Dutch oven, cook sausage over medium heat until browned and cooked through. Use a slotted spoon to transfer to a plate and set aside. Leave a little bit of drippings in the pot.
  2. Sauté the veggies: Add butter, onion, carrots, and celery to the pot. Cook for 5–6 minutes, until softened. Stir in garlic and cook another minute.
  3. Make the roux: Sprinkle flour over the veggies, stirring to coat. Cook for 1–2 minutes to remove raw flour taste.
  4. Deglaze and season: Stir in soy sauce, hot sauce, dried herbs, and pepper. Gradually pour in chicken broth, whisking to combine.
  5. Add potatoes and simmer: Stir in diced potatoes. Bring to a boil, then reduce to simmer for 15–20 minutes, until potatoes are tender.
  6. Finish the soup: Lower heat, stir in heavy cream and cooked sausage. If desired, stir in cheddar cheese until melted.
  7. Serve: Garnish with fresh parsley, extra cheese, or a sprinkle of red pepper flakes. Serve with crusty bread for dipping.

Notes

  • Texture preference: For thicker soup, mash a few of the cooked potatoes directly in the pot before adding cream.
  • Spice level: Hot sausage adds great heat, but mild sausage keeps it family-friendly.
  • Cheese tip: Adding cheddar makes it creamy, but the soup is delicious without it too if you want it lighter.