Some soups whisper. This one sings.
Sausage Potato Soup isn’t subtle, and that’s exactly why people love it. It’s bold, it’s creamy, and it knows exactly what kind of comfort you’re looking for when the weather turns or the day gets long. One spoonful and you’re hit with savory sausage, tender potatoes, and a luxuriously rich broth that feels like it simmered for hours, even if it didn’t.
This is the soup that feeds a craving and a crowd. It plays nice with picky eaters, fits into weeknight chaos, and leaves you with that rare “totally worth it” feeling. And best of all? It only takes one pot, a short ingredient list, and maybe 45 minutes of your time.
Whether you’re making it for the first time or it’s already in your regular rotation, this recipe delivers the kind of flavor that people remember. Let’s get into it.
If you love the combo of sausage and potatoes, try our Cheesy Ranch Potatoes and Sausage. It’s baked, bold, and bursting with flavor.
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What Makes This Sausage Potato Soup So Good?
You know that rare recipe that feels both indulgent and doable? That’s this soup. It doesn’t try too hard, but it delivers big, bold flavor with almost no fuss. Here’s why it works so well:
Bold Flavor, Balanced by Cream
Spicy (or sweet) sausage brings depth and heat, while the creamy broth mellows it out, giving you that cozy, rich finish without heaviness.
Perfect Texture in Every Bite
The potatoes soften into that perfect in-between, tender but not mushy. Add in sautéed aromatics, leafy greens, and optional cheese, and you’ve got layers of texture that keep each bite interesting.
Totally Weeknight Friendly
Despite its comfort-food status, this soup comes together in under an hour. No long simmer times. No complicated steps. Just solid cooking that works, even when you’re short on energy.
Crowd-Pleaser Status
It’s hearty enough for dinner, kid-approved if you tame the spice, and grown-up enough to serve at a casual dinner party with crusty bread and a bold glass of red.
Bottom line? This soup gives more than it asks for, and that’s exactly what you want from a cold-weather staple.
Craving a more Italian-inspired twist? Don’t miss our Italian Sausage and Potato Soup. It’s herby, rustic, and packed with Mediterranean flavor
Ingredients You’ll Need for Sausage Potato Soup
You don’t need fancy ingredients or a packed pantry. Just a handful of bold, familiar flavors that work together like old friends. Here’s what to grab:
Main Ingredients
- Sausage: Use ground Italian sausage (hot or mild), or slice fully cooked links. Spicy adds kick, sweet keeps it mellow.
- Potatoes: Yellow (Yukon Gold) or russet potatoes work best, they hold their shape without turning to mush.
- Onion & Garlic: The classic aromatics for building deep flavor.
- Broth: Chicken or vegetable broth as your base. Go low-sodium if you’re adding salty sausage or cheese.
- Heavy Cream or Half-and-Half: For richness. You can swap in whole milk or a dairy-free alternative.
- Greens (optional): Baby spinach or chopped kale adds color and a bit of balance.
Optional Flavor Boosters
- Red Pepper Flakes: For a spicy edge (especially if you’re using mild sausage).
- Parmesan or Cheddar: Stir in for creaminess or sprinkle on top for a savory finish.
- Bacon Bits: Crumbled on top or cooked into the base, because why not?
- Fresh Herbs: Parsley, thyme, or a bay leaf while it simmers.
Keep it simple or go big, this soup is flexible. Don’t have cream? Use milk. No kale? Skip it. It’ll still turn out delicious.
How to Make Sausage Potato Soup (Step-by-Step)
This is a one-pot wonder that builds flavor fast. Each step adds depth without adding difficulty, exactly what you want when comfort food’s on the menu.
1. Brown the Sausage
Start by heating a bit of oil in a large soup pot or Dutch oven. Add the sausage and cook until browned and crumbled, about 5–7 minutes. If it releases too much fat, drain some, but leave enough for flavor.
2. Sauté the Aromatics
Add chopped onion to the same pot. Cook for 3–4 minutes until soft and translucent. Add garlic and cook for 30 seconds more. This is your flavor foundation, don’t rush it.
3. Add the Potatoes and Broth
Stir in diced potatoes, then pour in your broth. Scrape the bottom of the pot to lift any browned bits, that’s gold. Bring everything to a boil, then reduce to a simmer.
4. Simmer Until Potatoes Are Tender
Let the soup simmer gently for about 15–20 minutes, or until the potatoes can be pierced easily with a fork but haven’t fallen apart.
5. Stir in Cream and Greens
Reduce the heat and add your cream or half-and-half. Stir until the soup is smooth and slightly thickened. Add spinach or kale and cook for another 2–3 minutes, until wilted.
6. Taste and Finish
Taste and adjust seasoning. Want more spice? Add red pepper flakes. Need a cheesy finish? Stir in grated parmesan or top with sharp cheddar.
Serve hot with crusty bread, a sprinkle of herbs, or a few crispy bacon bits on top, no one’s judging.
Flavor Variations & Substitutions for Sausage Potato Soup
One of the best things about Sausage Potato Soup? It’s super forgiving. You can tweak, swap, and stretch it to match your cravings, your fridge, or your dietary needs, and it still comes out amazing.
Switch Up the Sausage
- Spicy Italian sausage brings heat and depth.
- Sweet sausage keeps it kid-friendly.
- Chicken or turkey sausage lightens things up without sacrificing flavor.
- Vegan or plant-based sausage? Totally works. Just pair with veggie broth and dairy-free cream.
Potato Alternatives
- Try sweet potatoes for a sweet-savory contrast.
- Use gnocchi for a chewy, pillowy twist (stir in during the last 5 minutes).
- Or go low-carb with cauliflower florets, they soak up flavor beautifully.
Dairy-Free & Lighter Options
- Sub unsweetened coconut milk, almond milk, or cashew cream for a dairy-free base.
- Use whole milk or evaporated milk for a lighter touch.
- Skip cheese and load up on herbs for a clean, herbaceous vibe.
Add-Ins & Boosters
- White beans for extra protein
- Roasted red peppers for sweetness and color
- A parmesan rind while simmering (then remove before serving)
- Smoked paprika for a subtle, savory edge
This soup flexes with whatever’s in your kitchen, and that’s part of the magic.
Serving Suggestions for Sausage Potato Soup
This soup is a meal in itself, hearty, satisfying, and full of flavor. But with the right sides or toppings, you can take it from weeknight cozy to dinner-party impressive.
Bread Is Non-Negotiable
- Crusty sourdough or artisan baguette for dipping
- Buttery garlic toast to soak up the creamy broth
- Cheddar biscuits for a Southern twist
Light Sides That Balance the Richness
- A simple green salad with lemon vinaigrette cuts through the creaminess
- Roasted broccoli or Brussels sprouts for a little texture and earthiness
- Pickled veggies or olives offer a nice contrast if you’re feeling fancy
Toppings That Take It Over the Top
- A sprinkle of sharp cheddar or parmesan
- Crispy bacon bits or pancetta crumbles
- A swirl of hot sauce or chili oil
- Fresh chopped parsley or green onion for brightness
Whether you’re serving it in a giant bowl on the couch or plating it up for friends, this soup doesn’t need much, just a little something on the side to round it out.
Meal Prep & Freezer Tips for Sausage Potato Soup
This soup isn’t just dinner tonight, it’s a lifesaver for the rest of the week, too. Whether you’re batch cooking or saving leftovers, here’s how to keep it tasting freshly made.
Make-Ahead Tips
- Prep once, eat twice: The flavors deepen overnight, so don’t be afraid to make it a day early.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently over the stove or microwave, adding a splash of broth or milk if it thickens too much.
Freezer Tips
- Freeze without dairy or greens, they can separate or get mushy when thawed.
- Let the soup cool completely before freezing in individual containers.
- When ready to reheat, thaw in the fridge overnight, then reheat and add cream and greens fresh.
Bonus: Portion & Label
Divide into single servings before freezing. That way, you’ve got a quick, comforting lunch or dinner ready to go, no guesswork, no waste.
This soup isn’t just cozy, it’s convenient. And that’s a win on any day.
FAQs About Sausage Potato Soup
Can I use frozen potatoes?
Yes, diced frozen potatoes (like hash brown cubes) work in a pinch. Just be aware they cook faster and can break down more easily, so reduce simmer time slightly.
What’s the best sausage to use?
Italian sausage (hot or mild) is the classic choice. Ground works best for even distribution, but sliced links can work too. You can also use chorizo for a smoky twist or chicken sausage for a lighter version.
Can I make this in a slow cooker?
Absolutely. Brown the sausage first, then add all ingredients (except cream and greens) to your slow cooker. Cook on low for 6–8 hours, stir in cream and greens during the last 15–20 minutes.
How spicy is it?
That depends on your sausage and whether you use red pepper flakes. Start mild, you can always add heat, but you can’t take it away.
Can I freeze this soup with the cream in it?
Technically yes, but the texture can get grainy when reheated. For best results, freeze the soup before adding dairy or greens, then stir them in fresh when reheating.
Conclusion
Sausage Potato Soup is the kind of recipe that feels like a win every time. It’s fast without feeling rushed, rich without being fussy, and flexible enough to match whatever ingredients or moods you’ve got on hand.
Whether you serve it as a quick weeknight dinner, prep it ahead for busy days, or ladle it out on a lazy Sunday with warm bread, it always delivers big flavor, cozy vibes, and practically no leftovers.
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Sausage Potato Soup
Ingredients
Equipment
Method
- In a large pot, brown sausage over medium heat. Break into crumbles and cook until no longer pink. Remove and set aside if needed.
- Add diced onion to the pot and sauté 3–4 minutes. Stir in garlic and cook another 30 seconds.
- Return sausage to the pot. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in heavy cream and baby spinach. Cook for 3–5 more minutes, until spinach is wilted and soup is creamy.
- Season with salt, pepper, and red pepper flakes to taste. Serve hot, topped with cheese or bacon if desired.
