Can I use a different type of potato?

Yes, you can substitute with Yukon Gold or even Russet potatoes, but red potatoes are my favorite because they don’t fall apart and deliver that creamy-but-firm bite. If using russets, know they’re more starchy and can make your soup thicker.

Will this soup be too spicy for kids?

Not at all. Using hot Italian sausage will give a pleasant warmth, but the addition of cream and broth balances it out. The hot sauce is for depth, not real heat. For a truly mild soup, simply use mild sausage and omit the hot sauce.

Can I make Sausage Potato Soup in advance?

Absolutely! It’s actually better the next day, as flavors continue to marry. Just store in the fridge and reheat as needed. Add a fresh splash of broth or cream if the soup thickens overnight.

What if I don’t eat pork?

No worries! Chicken sausage or turkey sausage are excellent substitutes. Even vegetarian sausage or beans (like cannellini) work well for a plant-based version while keeping all that cozy flavor.

Sausage Potato Soup Recipe - LittleSpoonBites

Craving a soup that wraps you in pure comfort, but don’t have hours to spare after a long day? This Sausage Potato Soup is exactly what you need! This recipe brings together hearty Italian sausage, tender potatoes, and a medley of vegetables in a rich, creamy broth—all in about an hour. The flavors are bold and warmly spiced, each bite featuring chunks of sausage and soft red potatoes soaking up all the goodness. Whether you’re feeding a hungry family or just want leftovers to reheat, this wholesome soup is perfect for busy weeknights, fuss-free and full of flavor.

Why You’ll Love This Recipe

Speed Without Sacrifice: This soup comes together quickly with very little hands-on time, making it ideal for weeknights when energy and patience are both in short supply.
Bold, Satisfying Flavors: The Italian sausage and seasonings create a hearty backbone, while a rich broth and creamy finish make every spoonful irresistibly delicious.
Flexibility for Every Pantry: No need to rush to the store—this recipe is forgiving and provides plenty of room for swapping or adding ingredients.
Family-Friendly: Even picky eaters love this one, especially when topped with a little cheddar and served with crusty bread.

Ingredients You’ll Need

Here’s what brings this Sausage Potato Soup to life—plus a few quick notes for best results:

Italian Sausage: Both hot and mild work perfectly. The sausage is the flavor hero, lending spice and richness, so choose quality.
Red Potatoes: These hold their shape without turning mushy. Yukon Golds are the next-best option; skip russets unless you’re after a thicker soup.
Onion, Celery & Carrot: The essential trio for any cozy, aromatic soup base.
Garlic: Adds warmth and an essential savory depth—don’t skimp!
Butter: For sautéing and flavor; real butter makes a difference.
Seasonings: Dried basil, parsley, oregano, mustard powder, pepper. These transform simple ingredients into an Italian-inspired masterpiece.
Flour: Helps thicken the soup and gives it that velvety body.
Chicken Broth: The backbone of your broth—use homemade or low-sodium store-bought for better control.
Soy Sauce & Hot Sauce: Both are secret flavor amplifiers. The hot sauce won’t make things spicy—just more complex!
Heavy Cream: Delivers creamy bliss and rounds out the flavors.
Cheddar Cheese (optional): Melts into the soup, adding gooey richness. Completely optional, but highly recommended for cheese lovers.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to play with the recipe? Absolutely encouraged!

Go Vegetarian: Swap the sausage for your favorite veggie sausage or a combo of beans and smoked paprika.
Add Greens: Stir in some chopped kale or spinach at the end for color, nutrients, and a touch of bitterness.
Swap the Cream: Use half-and-half or whole milk to lighten it, or go dairy-free with cashew cream or coconut milk.
Different Cheeses: Mix in gouda, mozzarella, or a spicy pepper jack for a new twist.
Touch of Sweetness: Add a handful of sweet corn or roasted red peppers in the last few minutes for added contrast.

How to Make Sausage Potato Soup

Making this satisfying soup is easier than you think! Here’s the step-by-step:

Step 1: Brown the Sausage

Remove casings if necessary, then crumble and brown the sausage in a large pot over medium heat. Once it’s cooked through (about 10-12 minutes), scoop it out and set it aside. Keep a tablespoon of the drippings in the pot for flavor.

Step 2: Sauté the Veggies

Add butter to the drippings, then toss in diced onion, celery, and carrots. Sauté for about 5 minutes until everything starts to soften. Add garlic and cook for a minute more—your kitchen should smell amazing at this point.

Step 3: Build the Broth

Sprinkle flour over the veggies, stir and cook for 2 minutes (this thickens the soup and gets rid of any “raw flour” taste). Slowly add the chicken broth, scraping up any brown bits from the pot. Stir in heavy cream, soy sauce, hot sauce, basil, parsley, oregano, mustard powder, and pepper.

Step 4: Simmer with Potatoes

Bring everything to a gentle boil, then reduce heat. Add cubed potatoes, and cook uncovered until they’re fork-tender, about 20-25 minutes. Don’t rush this—perfect potatoes make all the difference.

Step 5: Finish and Serve

Add cooked sausage back to the pot. If using, stir in cheddar cheese until silky and melted. Taste and adjust the seasoning if needed. Serve hot!

Note: For Crock Pot instructions, see the Pro Tips section below.

Pro Tips for Making the Recipe

Don’t skip the flour: It’s vital for a perfectly thick, creamy texture.
Keep sausage crumbles bite-sized: They should be small enough for a little in every spoonful.
Let soup rest: After simmering, let your soup sit a few minutes off the heat. It thickens, and the flavors meld beautifully.
Cheese last: Add cheddar right before serving so it doesn’t get grainy.
Crock Pot Method: Sauté sausage and veggies as directed, then transfer to the Crock Pot with all but the cream and cheese. Cook low 6.5 hours (or high 4ish), then stir in cream and cheese at the end.

How to Serve

This hearty soup stands beautifully on its own, but don’t underestimate the power of great pairings:

With Bread: Serve with crusty sourdough, baguette, or a warm dinner roll—perfect for mopping up every drop.
Add a Salad: A fresh green salad with a tangy vinaigrette cuts through the richness.
Toppings Galore: Chopped fresh parsley, extra cheddar, or a sprinkle of red pepper flakes bring more flair.
Make it a Meal: For extra heartiness, add a side of roasted veggies or a simple grilled cheese sandwich.

Make Ahead and Storage

Storing Leftovers

Cool and transfer soup to an airtight container. It keeps in the fridge for up to 4 days—just gets more flavorful!

Freezing

This soup freezes well, but for best texture, add the cheese and cream after reheating to avoid separation. Let soup cool, portion into freezer-safe containers, and freeze for up to 3 months.

Reheating

Warm on the stove over medium heat, stirring often. If you’ve frozen the soup, thaw overnight in the fridge and reheat gently, adding a splash of broth if it’s too thick.

FAQs

Can I use a different type of potato?

Yes, you can substitute with Yukon Gold or even Russet potatoes, but red potatoes are my favorite because they don’t fall apart and deliver that creamy-but-firm bite. If using russets, know they’re more starchy and can make your soup thicker.
Will this soup be too spicy for kids?

Not at all. Using hot Italian sausage will give a pleasant warmth, but the addition of cream and broth balances it out. The hot sauce is for depth, not real heat. For a truly mild soup, simply use mild sausage and omit the hot sauce.
Can I make Sausage Potato Soup in advance?

Absolutely! It’s actually better the next day, as flavors continue to marry. Just store in the fridge and reheat as needed. Add a fresh splash of broth or cream if the soup thickens overnight.
What if I don’t eat pork?

No worries! Chicken sausage or turkey sausage are excellent substitutes. Even vegetarian sausage or beans (like cannellini) work well for a plant-based version while keeping all that cozy flavor.

Final Thoughts

There’s just something magical about a big pot of homemade soup, simmering away after a long day. This Sausage Potato Soup is sure to become a weeknight staple—fast, easy, and deeply satisfying. Don’t hesitate to try your own twists and discover new family favorites along the way. Grab your spoon and dive in; you’ll be ladling up comfort in no time!