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It’s got tender potatoes, flavorful sausage, and plenty of creamy goodness—all in one steaming pot of yum. Potato & Sausage Soup really hits the spot.
If you love warm, comforting meals that feel like a big hug in a bowl, then get ready for this Potato & Sausage Soup!
Imagine walking into your kitchen on a chilly day, and the first thing you smell is that wonderful aroma of onions, bell peppers, and garlic cloves simmering away in a large pot. Heaven, right?
You know it is! I can’t think of anything better during the cold months than a hearty bowl of soup.
Also, I promise it’s simple enough even for a new cook, so don’t be scared if it’s your first time trying out a homemade soup.
You can easily adjust the flavors to match your family’s taste. Want it spicier? Add a pinch of red pepper flakes. Need it creamier? Stir in extra heavy cream.
Serve it up with crusty bread for soaking up every last drop of that delicious broth, and you’ll be all set!
Trust me, once you try it, you’ll find yourself dreaming of this Potato & Sausage Soup every time the weather turns cool or you just need a little comfort.
Some of our other favorite SOUP RECIPES we have on our site include: Copycat Chili’s Chicken Enchilada Soup, Creamy Wild Rice Soup Recipe, and Lasagna Soup Recipe.
WHY THIS RECIPE WORKS:
- Quick and Easy: You get a creamy soup loaded with flavor in just around 35 minutes—perfect for busy weeknights or lazy weekends.
- Hearty and Filling: The tender potatoes and savory sausage make it a perfect meal on its own. Add some crusty bread for dipping, and you’ll be in soup heaven.
- Customizable: From mild to spicy, you can tweak the flavors by choosing sweet italian sausage or spicy italian sausage, adding more veggies, or using different broths like chicken broth.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Italian sausage
- Oil
- Onions
- Celery
- Carrots
- Red bell pepper
- Garlic
- Flour
- Vegetable broth
- Potatoes
- Heavy cream
HOW TO MAKE POTATO & sAUSAGE SOUP:
- 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.
- Add the onion, celery, carrots, and red bell pepper. Stir and cook for 5 minutes.
- Add the minced garlic and stir for 30 seconds.
- Add the flour and stir again.
- Add the vegetable broth and stir.
- Add the chunks of potatoes and stir once again. Let it come to a boil and then simmer on low for 15 minutes.
- After 15 minutes, add in the heavy cream and stir until warmed. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF SAUSAGE IS THE BEST TO USE?
Honestly, it’s all about personal taste.
Some people love mild italian sausage for a sweeter flavor, while others prefer spicy italian sausage for a little kick.
You can also swap in chicken sausage or turkey sausage if that’s your jam.
They all bring that yummy sausage flavor—just pick the one you like best.
ANY ADDITIONS?
It’s an easy soup to change up! Try a thing or two from this list.
- A handful of fresh spinach or kale toward the end of cooking for extra nutrients.
- A sprinkle of parmesan cheese on top for a salty bite.
- Swap a cup of broth for bone broth if you want an added protein boost.
- A spoonful of Italian seasoning if you love those savory herbs.
- A dash of Worcestershire sauce to deepen the flavor.
- Cannellini beans for a heartier stew-like texture.
- A pinch of red pepper flakes if you need more spice.
- Cheddar cheese melted on top for extra creaminess.
- Green onions or chives for a fresh pop of color.
- A dusting of black pepper or garlic powder if you like a stronger kick.
ANY SUBSTITUTIONS?
I’ve always got you covered here. I know everyone has different tastes and dietary needs.
- Use olive oil instead of regular oil for a fruity flavor.
- Try chicken broth or chicken stock in place of vegetable broth if you want a richer taste.
- Swap regular potatoes for russet potatoes, yukon gold potatoes, or even red potatoes—all work great.
- If you’re dairy-free, use coconut cream or cashew cream instead of heavy cream.
- Replace the Italian sausage with ground pork sausage or mild breakfast sausage if that’s what you have on hand.
- Want a less rich soup? Omit the cream and stir in a little extra broth to keep it from being too thick.
HOW TO STORE:
Refrigerator
Place leftover soup in an airtight container and store it in the fridge for 3-5 days.
The soup may thicken as it sits, so just add a splash of water or broth when reheating if needed.
Freezer
You can freeze this soup, but the creamy texture might change a bit upon thawing.
If you do freeze it, make sure to let the soup cool completely before placing it in freezer-safe containers.
Thaw in the fridge overnight and reheat gently on the stove or in the microwave. Add a little broth if it’s too thick.
DANA’S TIPS AND TRICKS:
- 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.
Potato & Sausage Soup is truly a comfort in a bowl.
It’s that cozy meal you’ll want to make again and again—especially on cold or rainy days when you need a little warmth.
Enjoy, and don’t forget to try it with a piece of crusty bread for that final “wow” factor!
If you like this recipe, you might also like:
Creamy Potato & Sausage Soup Recipe
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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