This creamy sausage potato soup is made in one pot with Italian sausage, tender potatoes, and a cheesy broth, it’s a cozy way to satisfy the whole family!
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Italian Sausage and Potato Soup
Sausage potato soup is the “meat and potatoes” of the soup world. With savory Italian sausage, tender diced potatoes, and a creamy, cheesy broth, this single pot meal is true comfort food and hearty enough to stand on its own.
This recipe has similar rustic flavors like my zuppa Toscana, but skips the bacon and kale. Two more hearty soups we love are this Italian sausage soup as well as sausage tortellini soup!
Why You’ll Love This Recipe
- All-in-one soup. Minimal cleanup and ready in under 1 hour.
- Customizable. Make it spicier, add some veggies, or swap the sausage!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Italian sausage: Use mild or spicy Italian sausage, it’s up to you.
- Mirepoix: A combination of diced carrots, celery, and onion. You can buy it pre-packaged, or dice your own.
- Chicken stock and half and half: For the creamy broth. Use stock or broth, whatever you have is fine.
- Yukon gold potatoes: I used small Yukons cut into cubes. Depending on the size, you can expect to get about 4-6 cubes per potato.
- Sharp cheddar cheese: Freshly grated cheese melts into the soup nicely. I’d recommend grating your own rather than using the pre-shredded bagged cheese.
- You’ll also need: Unsaltd butter, all-purpose flour, minced garlic, salt and pepper.
- For serving: Sour cream, parsley, or basil.
How to Make Sausage Potato Soup
Cook the sausage for 10 minute over medium-high heat until browned. Transfer to a paper towel–lined plate, leaving about 1 tablespoon of fat in the pot.
Reduce heat to medium, add butter, and sauté mirepoix for 4–5 minutes before stirring in garlic and flour. The butter will add rich taste while the flour helps thicken the soup.
Slowly whisk in chicken broth until smooth, then add half-and-half, potatoes, and seasoning.
Bring to a boil, then reduce to medium-low and simmer, partially covered, for about 15 minutes, stirring occasionally.
Stir in reserved sausage and cheese, then season to taste.
Serve a bowl of sausage potato soup warm with extra cheese, sour cream, or fresh herbs.
Recipe Tips
- Dice the potatoes into equal size cubes, so they cook evenly.
- Browning the sausage first is a must! It helps develop the flavors, even more so when the pot is deglazed.
- If your half-and-half is not at room temperature, temper it by adding a tablespoon of hot broth to the milk before stirring it into the pot. This helps to prevent curdling.
- Stir in more cheese as desired. Make it as cheesy as you’d like!
More soup recipes creamy tomato tortellini soup, potato leek soup and Italian wedding soup.
More Soup Recipes
Sausage Potato Soup Recipe
Video
Ingredients
- 1 lb Italian sausage hot or mild—your choice!
- 4 Tablespoons unsalted butter divided
- 2 ½ cups chopped mirepoix carrot, celery, onion
- 4 tablespoons all-purpose flour
- 2 teaspoons minced garlic
- 4 cups chicken stock or broth whatever’s on hand
- 1 ½ cups half-and-half , at room temp
- 4 cups Yukon gold potatoes , cubed
- 2 teaspoons Italian seasoning
- 1-2 cups shredded sharp Cheddar cheese
- Salt & pepper to taste
For serving: sour cream, parsley or basil
Instructions
- Add 1 pound sausage to a large pot. Cook over medium-high heat until browned, about 10 minutes, breaking it up with your spoon as it cooks. Turn off heat. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of the fat in the pot (drain any extra).
- Turn heat to medium and add 4 Tablespoons butter to the same pot. Once melted, stir in 2 1/2 cups mirepoix. Cook for 4–5 minutes, scraping up the golden bits on the bottom of the pot for extra flavor.
- Stir in the 2 teaspoons garlic and 4 Tablespoons flour. Cook for about 2 minutes, stirring often.
- Slowly whisk in 4 cups chicken broth, stirring until the flour dissolves and the mixture is smooth. Then slowly stir in 1 1/2 cups half-and-half. If it's not at room temp, add a spoonful of hot broth into the milk.
- Add the 4 cups cubed potatoes, 2 teaspoons Italian seasoning plus salt and pepper into the pot. Turn the heat to medium-high and bring everything to a boil. Reduce the heat to medium-low, keeping the soup at a simmer. Cover the pot with the lid slightly open.
- Simmer for about 15 minutes, or until the potatoes are tender and the soup has thickened to your liking. Stir occasionally. Once potatoes are cooked through, remove from heat and stir in reserved sausage and 1 cup of cheese. Add more if desired.
- Season to taste. Add up to 1 cup more cheese if desired. Serve warm with shredded cheese, sour cream and or fresh herbs.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Variations
- If using mild Italian sausage, but what a bit of a kick, sprinkle in red pepper flakes.
- Swap the half-and-half for heavy cream.
- If substituting russet potatoes, be aware that Russets are a starchier potato, so they will add thickness to the soup.
- For an extra creamy soup, add an extra 1 cup of cheese and 1/2 cup of sour cream.
- Try a different sausage. Turkey sausage, andouille sausage, or chicken sausage will all work.
- Toss in some veggies. Kale, spinach, corn, and mushrooms are great options.
Recipe FAQs
Store leftover potato sausage soup in an airtight container in the fridge for up to 4 days.
Although it’s doable, I don’t recommend freezing soups that contain potatoes and as much dairy as this one does. Once it thaws, the texture of the soup changes.
You can microwave individual portions or heat a large pot on the stove over medium heat.
Alisha
Cozy & delicious! Perfect for Fall and Winter! – Alisha, recipe tester
Sarah @IHeartNaptime
Agreed, it’s so comforting! Thanks for the review of the sausage potato soup!