Sausage Potato Soup

This creamy Sausage Potato Soup is a cozy one pot dinner loaded with savory Italian sausage, tender yellow potatoes, and a rich, velvety broth.

Course Soup

Cuisine American

Keyword Sausage Potato Soup

Prep Time 5

Cook Time 30

Servings servings

Calories 614kcal

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

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.