Creamy and Hearty Sausage Potato Soup Recipe

There’s nothing quite like a bowl of sausage potato soup to warm you up on a chilly day. This classic comfort food is creamy, hearty, and incredibly satisfying. The combination of tender potatoes, savory sausage, onions, carrots, and celery all simmered together creates a flavor-packed dish that feels like a hug in a bowl.

This recipe is one of those easy homemade meals that doesn’t require fancy ingredients or complicated steps. In about 45 minutes, you’ll have a steaming pot of delicious soup on the table that everyone will love. Whether you’re cooking for your family on a busy weeknight or hosting friends for a cozy dinner, sausage potato soup is always a winner.

What makes this recipe special is its versatility. You can keep it rustic with chunky potatoes and sausage, or make it creamier with a splash of cream or milk. It’s also easy to adjust the spice level—mild sausage for the kids, or spicy Italian sausage if you like a little heat. Serve it with crusty bread, biscuits, or even a simple salad for a complete meal.

If you’re looking for a dish that’s filling, comforting, and simple enough for any night of the week, this sausage potato soup deserves a spot on your menu.

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What Makes This Sausage Potato Soup Special?

• One-pot recipe – Everything cooks in a single pot, which means fewer dishes and easy cleanup.

• Hearty and filling – Packed with potatoes, sausage, and veggies, this soup feels like a complete meal.

• Flexible ingredients – Works with spicy or mild sausage, different types of potatoes, and even dairy-free options.

• Quick cooking time – Ready in about 45 minutes from start to finish, making it perfect for busy nights.

• Family-friendly – Mild enough for kids but easily customizable with spice for adults.

This soup combines classic flavors with practical cooking. Browning the sausage first builds a rich flavor base, while simmering the potatoes until tender ensures a creamy texture without needing too much cream. A little trick: mashing some of the cooked potatoes directly into the broth thickens the soup naturally.

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Ingredient Notes

• Sausage: Italian sausage works best. Use mild for a family-friendly version or spicy for extra heat. Chicken sausage also works.

• Potatoes: Yukon Gold or Russet potatoes are great. Yukon Gold gives a creamier texture, while Russet makes it heartier.

• Onion: Yellow onion adds sweetness, but white or red onions work too.

• Carrots & Celery: Classic soup vegetables that add depth and balance.

• Garlic: Fresh garlic adds warmth—powder can be used in a pinch.

• Chicken broth: Use low-sodium broth so you can control the salt. Vegetable broth works as well.

• Heavy cream: Makes the soup creamy. Half-and-half or whole milk can be substituted. For dairy-free, use coconut milk.

• Seasonings: Salt, pepper, Italian herbs, and paprika bring everything together.

• Optional garnish: Fresh parsley or shredded cheese on top.

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How To Make Sausage Potato Soup

1. Brown the sausage: In a large pot or Dutch oven, cook sausage over medium heat for 6-7 minutes until browned. Break into crumbles. Remove and set aside, leaving some fat in the pot.

2. Sauté vegetables: Add onion, carrots, and celery. Cook for 4-5 minutes until softened. Stir in garlic for 1 minute until fragrant.

3. Add potatoes and broth: Stir in diced potatoes, then pour in chicken broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15-20 minutes until potatoes are fork-tender.

4. Return sausage & season: Add sausage back into the pot. Season with salt, pepper, Italian herbs, and paprika.

5. Add cream: Stir in heavy cream. Simmer for 3-4 minutes until heated through. For a thicker soup, mash some of the potatoes against the side of the pot and stir.

6. Finish & serve: Taste and adjust seasoning. Serve hot with fresh parsley and bread.

Tip: If soup thickens too much, add a splash of broth or water to loosen.

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Storage Options

• Room temperature: Do not leave out more than 2 hours.

• Refrigerator: Store in airtight containers for up to 4 days.

• Freezer: Freeze without cream for best texture. Store up to 2 months. Add cream when reheating.

• Reheating: Warm on the stovetop over medium heat, stirring often. Add a splash of broth if needed.

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Variations and Substitutions

• Dairy-free: Use coconut milk or almond milk instead of cream.

• Cheesy version: Stir in shredded cheddar or Parmesan before serving.

• Vegetable boost: Add spinach or kale in the last 5 minutes of cooking.

• Spicy twist: Use hot Italian sausage and add a pinch of red pepper flakes.

• Light version: Swap heavy cream for Greek yogurt or omit completely.

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Frequently Asked Questions

1. Can I make sausage potato soup ahead of time?
   Yes! Cook the soup, cool it completely, and refrigerate. Reheat gently before serving.

2. What’s the best sausage for this soup?
   Italian sausage (mild or spicy) works best, but smoked sausage or chicken sausage are good alternatives.

3. Can I thicken the soup without cream?
   Yes, mash some of the potatoes or add a cornstarch slurry.

4. Can I make this in a slow cooker?
   Yes. Brown sausage and vegetables first, then cook everything in the slow cooker on low for 6-7 hours. Add cream at the end.

5. How do I freeze this soup?
   For best results, freeze before adding cream. Add cream when reheating.

6. Can I use sweet potatoes instead of regular potatoes?
   Yes, sweet potatoes add a slightly sweet flavor and work well as a substitution.

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Conclusion

Sausage potato soup is the ultimate cozy meal—rich, creamy, and satisfying while still being quick and easy to make. With simple ingredients and a one-pot method, this recipe is a perfect go-to for weeknight dinners or lazy weekends. Give it a try, and don’t forget to share it with friends and family—they’ll thank you for it!

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