This Creamy Sausage Potato Soup is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of sausage is best for potato soup?
Italian sausage (sweet or hot) adds the most flavor. Andouille sausage gives a Cajun twist. Kielbasa sliced into coins is another popular choice. Remove casings before browning.
2. What potatoes work best for creamy potato soup?
Yukon Gold potatoes are ideal — they are naturally creamy and hold their shape. Russets work too but break down more, which actually creates a thicker, naturally creamy soup.
3. How do I make potato soup creamy without cream?
Mash some of the cooked potatoes directly in the pot — their starch thickens the broth naturally. You can also blend a portion of the soup and stir it back in.
4. Should I peel the potatoes?
It is a personal preference. Peeled potatoes make a smoother soup. Leaving the skin on adds texture, nutrition, and a rustic appearance. Yukon Golds have thin, edible skin.
5. What gives the soup its rich flavor?
Browning the sausage first creates fond (caramelized bits) on the bottom of the pot. Deglazing with broth lifts those flavor-packed bits into the soup base.
6. Can I make this soup in a slow cooker?
Yes — brown the sausage on the stove first, then add everything to the slow cooker for 6-8 hours on low. Stir in cream and cheese during the last 30 minutes.
7. What toppings go on sausage potato soup?
Shredded cheddar, crumbled bacon, sour cream, chopped chives, and crusty bread for dipping are all classic loaded potato soup toppings.
8. Can I add other vegetables?
Corn, kale, spinach, celery, and carrots are all excellent additions. Add firm vegetables early and leafy greens during the last 5 minutes.
9. How thick should sausage potato soup be?
It should be thick enough to coat a spoon but still pourable. If too thin, mash some potatoes or simmer uncovered to reduce. If too thick, add broth.
10. Can I freeze sausage potato soup?
The soup base freezes well for 3 months, but potatoes may change texture slightly. For best results, slightly undercook the potatoes before freezing.
Creamy Sausage Potato Soup
Ingredients
Method
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In a large pot or Dutch oven over medium heat, heat olive oil. Add hot Italian sausage and cook until browned. Season with Italian seasoning, kosher salt, and black pepper.
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Once cooked, remove the sausage from the pot using a slotted spoon. In the same pot, sauté diced carrots, celery, and onion until the onion turns translucent.
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Pour in chicken broth, whole milk, and heavy cream. Stir and add diced russet potatoes, garlic powder, salt, and black pepper. Mix well and bring the soup to a simmer. Simmer for about 20 minutes or until the potatoes are fork-tender.
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Return the cooked sausage to the pot, followed by sour cream. Gently mash some of the potatoes to thicken the soup slightly.
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Taste and adjust the seasoning if necessary. Serve the creamy sausage potato soup garnished with shredded cheddar cheese and fresh parsley.
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Enjoy this comforting and flavorful soup!
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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