Sausage Potato Soup Recipe

There’s something about a cozy bowl of soup that instantly warms you up, especially when it’s loaded with hearty ingredients like sausage, potatoes, and a rich, creamy broth. This sausage potato soup is the perfect recipe for those days when you need something comforting but don’t want to spend hours in the kitchen. It’s one of those dishes that hits the spot every time — flavorful, filling, and just a touch spicy if you opt for the hot beef sausage. Trust me, once you try this, it’s going to be in your regular rotation.

I first made this soup on a chilly fall evening after realizing I had a mix of leftover ingredients in the fridge. I didn’t expect much, but that first spoonful turned out to be pure magic. The blend of savory sausage, tender potatoes, and the kick of hot sauce had me hooked, and I’ve been tweaking the recipe ever since. Let me tell you — when the smell of garlic and onion sizzling in butter fills the kitchen, it’s impossible not to feel instantly at home.

this RECIPE

🍲 A little background: how this soup found its way to my table

Sausage and potato soup has been around in many forms, from Italian-inspired versions to the classic American comfort food spin. It’s a bit of a hybrid dish, often mixing the heartiness of a stew with the creamy richness of a chowder. The use of sausage adds a meaty punch, while the potatoes bring in that satisfying starchy texture we all love. Over time, many variations have emerged — some with kale, others with beans or spinach. But I find the simplicity of this version, with just a few key ingredients, is what makes it so satisfying.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

The beauty of this soup lies in its straightforward ingredients, each playing a key role in bringing the flavors together. Here’s why these specific items shine:

• beef sausage: I like using beef sausage because it’s a little lighter but still full of flavor. Hot or mild, it adds that perfect savory base. If you don’t have beef sausage on hand, ground chicken or even a plant-based sausage will work well.
• Red potatoes: Red potatoes hold their shape during cooking, which makes them perfect for soups. If you don’t have red potatoes, Yukon golds are a great substitute. They have a buttery texture that complements the creamy broth.
• Heavy cream: This gives the soup its rich, creamy texture. If you’re looking for a lighter version, you can swap it out for half-and-half, but the heavy cream definitely adds that indulgent touch.
• Chicken broth: A good quality chicken broth is key here. It builds the backbone of the soup’s flavor. You could also use vegetable broth if you want to make this dish vegetarian.
• Carrots, celery, and onions: These are the classic trio for any good soup. They provide a sweet, earthy base to balance the sausage’s spiciness.

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

You won’t need any fancy equipment for this recipe, which is part of what makes it so great for a weeknight meal. But there are a few tools that will make your life easier:

• A large pot: You’ll want something deep enough to hold the soup as it simmers. If you’ve got a Dutch oven, that’s even better because it retains heat well and cooks evenly.
• A silicone spatula: This is key for “scrubbing” the bottom of the pot when you add the broth. It helps lift up all those tasty browned bits from cooking the sausage, adding tons of flavor to your soup.
• A sharp knife: You’ll be chopping a lot of veggies, so a good knife will make this step quicker and easier. Dull knives are frustrating (and dangerous), so if yours could use a sharpening, this is the time!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Now, let’s get into the fun part: cooking! Grab your ingredients, and let’s do this together.

1. Cook the sausage: Preheat a large pot over medium heat. Crumble the beef sausage into the pot. You don’t need to add oil because the sausage will release some fat as it cooks. Stir occasionally until it’s browned and cooked through, about 10-12 minutes. (Tip: if you’re using pre-cooked sausage, you can skip this step and just add it later with the potatoes.)
2. Sauté the veggies: Remove the sausage from the pot and set it aside. Leave about 1 tablespoon of the drippings in the pot (or use butter if there aren’t enough drippings). Add the diced onions, celery, and carrots. Cook for 5 minutes until they soften, stirring occasionally. Then toss in the minced garlic and cook for just one minute more — any longer, and the garlic can burn, which adds bitterness.
3. Make the roux: Sprinkle in the flour and stir for 2 minutes to cook off the raw flour taste. This will thicken your soup later on. Slowly add the chicken broth, stirring constantly to avoid lumps. (Pro tip: add the broth in small splashes first, and scrape the bottom of the pot with your spatula to release all the flavorful bits.)
4. Add the potatoes and cream: Once the broth is incorporated, stir in the heavy cream, mustard powder, soy sauce, and hot sauce. This combo brings a subtle depth of flavor. Add the cubed potatoes, then bring the soup to a gentle boil. Reduce the heat to a simmer and cook uncovered for 20-25 minutes until the potatoes are tender.
5. Finishing touches: Once the potatoes are tender, stir the sausage back into the soup. At this point, if you’re feeling extra indulgent, add the shredded cheddar cheese and let it melt into the soup. The cheese adds a velvety texture, but it’s totally optional.
6. Garnish and serve: Ladle the soup into bowls, and top with red pepper flakes and fresh parsley for a pop of color and a hint of heat. Time to dig in!

Variations and adaptations: endless possibilities

One of my favorite things about this sausage potato soup is how flexible it is. Here are some tweaks and adjustments I’ve tried (and loved):

• Vegetarian version: Swap the sausage for a plant-based alternative and use vegetable broth instead of chicken broth. You won’t lose out on any flavor, especially if you go for a well-seasoned veggie sausage.
• Spicy kick: If you really want to turn up the heat, add more hot sauce or throw in a diced jalapeño along with the garlic. Just be careful not to overdo it — you want the heat to enhance the flavors, not overpower them.
• Lighter version: For a lower-calorie option, you can use light cream or milk instead of heavy cream. I’ve also swapped out the potatoes for cauliflower, which still gives the soup a hearty feel but with fewer carbs.
• Seasonal veggies: In the summer, I sometimes throw in some fresh corn or zucchini for added texture. In the fall, I’ve been known to add diced butternut squash, which pairs wonderfully with the sausage.

Presentation ideas: make it dinner-party worthy

When it comes to serving this soup, I like to keep things rustic but appealing. Ladle the soup into wide, shallow bowls, which helps cool the soup slightly and shows off all the colorful ingredients. A sprinkle of fresh parsley or a few red pepper flakes on top is the perfect garnish. Serve with a warm crusty bread on the side, maybe a nice sourdough or even some buttery garlic bread. If you want to add a little more color to the table, a simple green salad would be a great accompaniment.

beverage pairings: cozy up with these drinks

Since this soup is on the richer side, I love pairing it with something refreshing and light. Here are a few options:

• Sparkling water with a splash of citrus: The bright citrus helps cut through the creaminess of the soup.
• Iced tea: A lightly sweetened or unsweetened iced tea with lemon complements the savory and spicy notes of the sausage.
• Ginger ale: Its subtle spice and sweetness balance out the heat from the hot sauce and red pepper flakes.

Storage and reheating tips: how to save those leftovers

This sausage potato soup actually gets better the next day. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just warm it up over medium heat on the stovetop, stirring occasionally until hot. You might need to add a little more broth or water to thin it out, as the potatoes tend to absorb liquid as they sit. Be sure not to bring it to a boil, especially if there’s cheese in the soup, as that can cause the dairy to separate.

If you’re planning to freeze the soup, I recommend doing so before adding any cheese or cream, as these don’t always freeze well. When reheating, you can stir in the cream or cheese at the end for the best texture.

Scaling the recipe for more (or fewer) servings

This recipe serves about 6 people, but it’s super easy to scale up or down. If you’re cooking for a crowd, just double the ingredients and use a larger pot. I’ve done this before for a big family gathering, and it works perfectly! For a smaller batch, you can halve the ingredients, though I’d recommend making the full amount because leftovers are so tasty. The only thing to watch for is the salt content — as you scale the recipe, taste as you go to make sure the flavors are balanced.

FAQs

1. Can I make this soup in a crockpot?
Yes! After cooking the sausage and sautéing the veggies, transfer everything to a crockpot. Cook on low for 6-7 hours or high for 3-4 hours.

2. Can I use different types of potatoes?
Absolutely! Yukon gold potatoes work wonderfully, and even russets can be used if that’s what you have on hand.

3. Can I freeze this soup?
Yes, but freeze it before adding the cream or cheese. Add those ingredients when you reheat it for the best texture.

4. What can I use instead of heavy cream?
You can swap heavy cream for half-and-half or even a non-dairy option like coconut milk if you want a dairy-free version.

5. How can I make this soup spicier?
Add more hot sauce, red pepper flakes, or a diced jalapeño to bring more heat.

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