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Sausage Potato Soup is the creamy, cozy, one pot dinner I reach for the second the weather turns, loaded with savory Italian sausage, tender yellow potatoes, and a velvety broth you will want to drink straight from the bowl. I throw it together on busy weeknights because it is ready in about 30 minutes and the girls always come back for seconds. If you love a comforting bowl like our zuppa toscana, this hearty soup belongs in your rotation.
Browned sausage, hearty potatoes, and a rich cream finish make this the kind of soup that turns a weeknight into comfort food.
Sausage Potato Soup Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 35 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 614kcal
- 🌶️ Flavor Profile: Rich, creamy, and savory comfort in a bowl
- ✋ Difficulty: Easy, a cozy one pot meal like our cheeseburger soup
Quick Answer
Brown Italian sausage in a large pot, then cook diced onion, celery, carrot, and bell pepper until soft. Stir in garlic and flour, pour in vegetable broth, and add chunks of yellow potatoes. Simmer until the potatoes are tender, then finish with heavy cream and serve. The whole pot comes together in about 35 minutes.
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Why This Recipe Works
Click to see the technique science
- Italian sausage seasons the whole pot. Browning the sausage first builds a savory, herby base so you barely need any extra seasoning.
- Flour makes it luxuriously creamy. A spoonful of flour stirred into the sausage thickens the broth into a velvety, spoon coating soup.
- Yellow potatoes hold their shape. Little yellow potatoes stay tender and creamy without falling apart or turning to mush.
- A mirepoix builds depth. Onion, celery, carrot, and red bell pepper give the soup a sweet, savory backbone.
- Cream at the end keeps it silky. Stirring the heavy cream in off the boil prevents curdling and keeps the texture smooth.
- Ready in about 30 minutes. Everything happens in one pot, so it is fast enough for a weeknight but cozy enough for company.
Why You’ll Love This Recipe
- It is a complete, hearty dinner made in one pot, so cleanup could not be easier.
- It comes together in about 35 minutes from start to bowl, perfect for busy weeknights.
- It is pure cozy comfort, right alongside our corn chowder on a cold night.
Key Ingredients
A handful of simple ingredients build this rich, creamy Sausage Potato Soup. Here is what each one brings.
- Italian Sausage: The savory, herby base of the soup. Browning it well builds deep flavor from the start.
- Yellow Potatoes: Little yellow potatoes are creamy and hold their shape, so they stay tender in the broth.
- Heavy Cream: Stirred in at the end for that signature silky, rich finish.
- Onion, Celery, Carrot, and Bell Pepper: The aromatic vegetables that give the soup a sweet, savory depth.
- Flour: Just a few tablespoons thicken the broth into a luxuriously creamy soup.
- Vegetable Broth: The savory liquid base. Chicken broth works too if that is what you have.
See recipe card for exact quantities.
Variations and Substitutions
This Sausage Potato Soup is easy to adapt to your taste.
- Add greens: Stir in a few handfuls of kale or spinach at the end, much like our zuppa toscana.
- Make it spicy: Use hot Italian sausage or add a pinch of red pepper flakes.
- Swap the protein: Smoked sausage, kielbasa, or ground turkey all work well.
- Lighten it up: Use half and half instead of heavy cream, or stir in a little extra broth.
- Top it off: Finish bowls with shredded cheddar, crumbled bacon, or extra parsley.
How to Make Sausage Potato Soup
- Add the Italian sausage and oil to a large soup pot. Break it into pieces and cook over medium high heat until completely browned.
- Add the diced onion, celery, carrots, and red bell pepper. Stir and cook for about 5 minutes until softened.
- Stir in the minced garlic for 30 seconds, then add the flour and stir to coat everything evenly.
- Pour in the vegetable broth and add the potato chunks. Stir, bring to a boil, then simmer on low for 15 minutes.
- Once the potatoes are fork tender, stir in the heavy cream until warmed through.
- Give it a final stir, taste for salt and pepper, and serve the creamy soup hot.
Recipe Tips & Tricks
- Brown the sausage well. Those crispy browned bits are pure flavor, so do not rush this step.
- Cut potatoes evenly. Uniform chunks cook at the same rate so none are mushy while others stay firm.
- Add cream off the boil. Lower the heat before stirring in the cream so it stays silky and does not curdle.
- Adjust the thickness. For a thicker soup, mash a few potatoes against the side of the pot. For thinner, add more broth.
- Season at the end. Sausage and broth both carry salt, so taste before adding more.
- Let it rest. A few minutes off the heat lets the soup thicken slightly and the flavors settle.
Serving Ideas and Suggestions
Sausage Potato Soup is a meal on its own, but a crusty piece of bread for dunking takes it over the top. A simple green salad on the side keeps things balanced against the rich, creamy broth.
For a bigger soup night spread, serve it with a cup of our corn chowder or a bowl of gumbo so everyone can mix and match.
Top each bowl the way your family likes it. We love a handful of shredded cheddar, a sprinkle of crispy bacon, or just a little extra fresh parsley. It is cozy comfort food that feels a little fancy.
Leftovers are even better the next day. Store in the fridge and reheat gently on the stove, adding a splash of broth or cream to loosen it back up.
Sausage Potato Soup FAQs
Cream based soups can separate a little when frozen, but it still works. For the best texture, freeze the soup before adding the cream, then thaw, reheat, and stir in the cream fresh. If you freeze it with the cream already in, reheat gently and whisk to bring it back together.
Little yellow potatoes or Yukon golds are ideal because they are creamy and hold their shape in the broth. Red potatoes work too. Russets will break down more and make the soup thicker and starchier, which some people actually prefer.
This recipe uses a few tablespoons of flour stirred into the browned sausage to thicken the broth. For an even thicker soup, mash some of the cooked potatoes against the side of the pot, or simmer a few extra minutes to reduce.
Yes. It reheats beautifully, so it is great for meal prep. Make the full pot, cool, and refrigerate for up to four days. Reheat gently on the stove and add a splash of broth or cream if it has thickened in the fridge.
Ground Italian sausage is our favorite for its built in herbs and seasoning. Mild or hot both work depending on your heat preference. You can also use smoked sausage, kielbasa, or even ground turkey sausage for a lighter version.
Store cooled soup in an airtight container in the fridge for up to four days. Reheat individual bowls in the microwave or warm the whole pot on the stove over low heat, stirring often. Add a little broth or cream to bring it back to a silky consistency.
Craving more cozy bowls? Try our creamy cheeseburger soup next.
Sausage Potato Soup
Ingredients
- 16 ounces ground Italian sausage
- 1 tablespoon vegetable oil
- 1 cup small-diced onion
- 1/2 cup small-diced celery
- 1/2 cup small-diced carrots
- 1/2 cup small-diced red bell pepper
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 1/2 pounds little yellow potatoes cut into chunks
- 1 1/2 cups heavy cream
Instructions
- Add the sausage and oil to a large soup pot, break it into pieces, and cook on medium to high heat until the sausage is completely cooked through and browned.16 ounces ground Italian sausage, 1 tablespoon vegetable oil
- Add the onion, celery, carrots, and red bell pepper. Stir and cook for 5 minutes.1 cup small-diced onion, 1/2 cup small-diced celery, 1/2 cup small-diced carrots, 1/2 cup small-diced red bell pepper
- Add the minced garlic and stir for 30 seconds.3 cloves garlic
- Add the flour and stir again.3 tablespoons all-purpose flour
- Add the vegetable broth and stir.4 cups vegetable broth
- Add the chunks of potatoes and stir once again. Let it come to a boil and then simmer on low for 15 minutes.1 1/2 pounds little yellow potatoes
- After 15 minutes, add in the heavy cream and stir until warmed. Serve immediately.1 1/2 cups heavy cream
Notes
- Don’t Overcook the Potatoes: Keep an eye on them while they’re simmering; you want them soft but not falling apart.
- Brown the Sausage Well: Let the sausage get a nice brown color before adding the veggies. That caramelized flavor is pure gold!
- Drain a Little Grease If Needed: If your sausage is extra fatty, spoon out enough drippings so the soup isn’t overly greasy—but keep some for flavor.
- Cut Veggies Evenly: This helps them cook at the same rate. Smaller pieces = faster cooking time.
- Taste as You Go: Adjust salt and pepper as needed. If you want more zing, throw in a little hot sauce or extra red pepper flakes.
- Serve With Bread: A slice of crusty bread or garlic bread turns this soup into a family favorite dinner everyone will love.
Nutrition
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