Sausage Potato Soup Recipe

There’s just something magical about a hearty, creamy soup that fills both your stomach and your soul. This sausage potato soup is the kind of dish that brings people together, perfect for a chilly evening or when you’re craving something cozy and satisfying. The combination of crispy beef sausage, tender potatoes, and a velvety broth infused with garlic, cheese, and a touch of heat is nothing short of dreamy. Trust me—once you try this recipe, it’ll find a permanent spot in your comfort food rotation.

this RECIPE

A childhood memory in a bowl

When I was growing up, my mom always kept a pot of soup simmering on the stove during colder months. She’d make different versions depending on what we had in the pantry, but there was always one soup I’d beg for—her sausage and potato soup. I can still remember the smell of onions sizzling with spices, followed by the earthy aroma of potatoes soaking up the broth.

The best part was sneaking a crispy piece of sausage when she wasn’t looking! As we sat around the table with bowls of steaming soup, it was like a warm hug for the whole family. Now, I’ve adapted her recipe to include a few personal touches, like cheddar cheese and red chili flakes, but the heart of the soup remains the same.

Where does sausage potato soup come from?

Sausage and potato soups have a long history in many cuisines, especially in European and American cooking. Versions of this soup can be found in German, Italian, and even Portuguese kitchens. It’s a classic “peasant food” recipe, relying on simple, hearty ingredients that were often inexpensive and easy to come by. Over time, these humble beginnings have transformed into endless variations. Some recipes focus on brothy, herb-forward flavors, while others, like this one, go all in with creamy textures and cheesy richness.

Let’s talk ingredients: the stars of the soup

This recipe uses simple ingredients, but each one plays a key role in making the soup irresistible.

• Beef sausage: The sausage brings a savory, meaty flavor and crispy texture when fried. Use good-quality beef sausage for the best results. If you’re out of sausage, try turkey sausage or even plant-based sausage as an alternative.
• Potatoes: These are the backbone of the soup, giving it body and creaminess. Waxy potatoes like Yukon Golds work best here, but russets will also do the trick.
• Cheddar cheese: This adds a luscious, cheesy depth that makes the soup extra comforting. If you prefer something milder, try Monterey Jack. Want to get fancy? Smoked cheddar is amazing too.
• Carrots and celery: These two add sweetness and earthiness, balancing the savory flavors. If you don’t have celery on hand, just double up on carrots.
• Garlic and red chili flakes: The garlic infuses the soup with aromatic warmth, while the chili flakes add just the right amount of kick. Adjust the spice level to your liking.
• Parsley: A finishing touch that brightens the dish. If parsley isn’t your thing, fresh chives or dill can work beautifully too.

Kitchen gear: what you need (and what you can skip)

You don’t need a ton of fancy tools for this soup, which makes it even more beginner-friendly. Here’s what I recommend:

• A large pot or Dutch oven: This is essential for evenly cooking the soup. A Dutch oven retains heat beautifully, but a basic stockpot works just fine.
• Slotted spoon: You’ll need this to scoop out the sausage without bringing too much oil along for the ride.
• Ladle: For easy serving. If you don’t have one, a large measuring cup works in a pinch.
• Cutting board and sharp knife: Chopping all those veggies and sausage is much easier with a good knife.

That’s it! If you’re short on gear, don’t stress—this recipe is forgiving.

Step-by-step: how to make the perfect sausage potato soup

Cooking this soup is as easy as it gets, but here’s a detailed walkthrough to guide you:

1. Fry the sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Toss in the sausage and cook for about 4-5 minutes until it’s golden and crispy. Be sure to stir occasionally so it browns evenly. Once done, remove the sausage with a slotted spoon and set it aside.
2. Sauté the veggies: Using the same pot (and the flavorful oil left behind), add the diced onion, carrot, and celery. Cook for about 5 minutes until they’re softened and fragrant.
3. Build the flavor: Stir in the garlic and red chili flakes. Let them cook for just a minute—this releases their aroma and makes your kitchen smell amazing.
4. Add potatoes and stock: Toss in the cubed potatoes and pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot with a lid and let it cook for 10-12 minutes, or until the potatoes are fork-tender.
5. Temper the milk: To avoid curdling, take a ladle of hot soup and mix it with the milk in a separate bowl or jug. Once combined, pour the milk mixture into the pot.
6. Finish it off: Stir the cooked sausage back into the soup, followed by the grated cheddar cheese. Let the cheese melt completely (about 2-3 minutes), then stir in the parsley.
7. Season and serve: Taste the soup and add salt and pepper as needed. Serve it in bowls with extra cheddar sprinkled on top, if desired.

Variations and creative twists

This soup is incredibly versatile. Here are some fun ways to mix it up:

• Make it vegetarian: Swap the sausage for plant-based alternatives or sautéed mushrooms. Use vegetable stock instead of chicken stock.
• Gluten-free option: This recipe is naturally gluten-free! Just double-check your sausage to ensure it doesn’t contain any fillers.
• Spicy kick: Love heat? Add more red chili flakes or a dash of hot sauce.
• Seasonal veggies: Incorporate whatever’s in season, like sweet corn in the summer or parsnips in the winter.
• Herb swap: Try thyme or rosemary instead of parsley for a different flavor profile.

How to serve and style it

For presentation, ladle the soup into deep bowls and top each serving with a sprinkle of extra cheddar and a few parsley leaves. If you’re feeling fancy, drizzle a little olive oil or add a pinch of paprika for color. Serve it with crusty bread or homemade croutons on the side—perfect for dunking!

Drink pairings

Pairing drinks with soup is all about complementing the flavors without overpowering them. Here are a few of my favorites:

• Sparkling water with lemon: The bubbles and citrus cut through the richness beautifully.
• Iced tea: A classic pairing! Go for unsweetened black tea or a lightly flavored herbal tea like mint.
• Apple cider: Warm or cold, the slight sweetness of apple cider pairs wonderfully with the savory soup.
• Cucumber-infused water: Refreshing and light—great for balancing the creamy texture.

Storage and reheating tips

Got leftovers? Lucky you! Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, warm it on the stove over low heat, stirring occasionally. You might need to add a splash of milk or stock to loosen it up.

If you want to freeze the soup, do so before adding the cheese and parsley—these ingredients can change texture after freezing. When reheating, add fresh cheese and herbs for that just-made taste.

Scaling the recipe up or down

This recipe makes about 4-6 servings, but you can easily adjust it:

• For a smaller batch: Halve all the ingredients. The cooking times stay the same.
• For a crowd: Double the ingredients, but make sure your pot is big enough! The soup might take a few extra minutes to come to a boil.

One thing to note: If scaling up, keep an eye on the seasoning. Start with less salt and adjust as you go.

Encouragement to give it a try

If you’re looking for a recipe that’s comforting, flavorful, and easy to make, this sausage potato soup has it all. It’s the kind of dish that warms you from the inside out and leaves you wishing for a second bowl. Don’t be afraid to tweak it to your liking—that’s half the fun! So grab your pot and some simple ingredients, and get ready to make something truly delicious.

FAQs

1. Can I use a different type of sausage?
Absolutely! Turkey sausage, chicken sausage, or even a vegetarian option works well.

2. What type of potatoes should I use?
Waxy potatoes like Yukon Gold are ideal, but russets work too—they’ll just break down a bit more.

3. How spicy is this soup?
It’s mildly spicy thanks to the red chili flakes. You can adjust the heat by adding more or leaving them out altogether.

4. Can I freeze the soup?
Yes, but freeze it before adding the cheese and parsley for the best texture. Add them fresh when reheating.

5. What can I serve with this soup?
Crusty bread, garlic toast, or a simple side salad are perfect accompaniments.

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