The Cozy Cook

Sausage Potato Soup

This Creamy Sausage Potato Soup recipe is easy to make on the Stove Top or the Crock Pot! It has the most flavorful broth, the best combination of simple seasonings, and the optional addition of cheddar cheese at the end!

A bowl of Sausage Potato Soup with a spoon.

Sausage Potato Soup

This soup has definitely earned a spot on my top favorite list of soup recipes. The broth is so flavorful with just the right amount of cream and a perfect mix of seasonings. There is plenty of savory broth with onions, carrots and celery along with perfectly cooked potatoes and juicy sausage. 

What Makes It Different

The mustard powder, hot sauce, and soy sauce in this recipe act as flavor enhancers that take this soup to the next level. They can’t be tasted outright and the hot sauce doesn’t make this soup hot/spicy. The combination of basil, oregano, parsley, and pepper also add the best flavor to the broth.

The sausage is cooked over medium heat as opposed to medium-high, this keeps it extra juicy and gives you enough drippings to add to the roux, which also adds a lot of flavor.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the sausage over medium heat. Reserve 1 Tbsp. drippings and set aside. Sauté the onions, carrots, and celery in the reserved drippings and butter until softened. Add garlic and cook for 1 more minute, then add the flour and cook for 2 minutes.

A pot with cooked ground sausage and another pot with onions, carrots, celery, and butter.

Add the chicken broth in splashes. Use a silicone spatula to “clean” the bottom of the pot. Then add the heavy cream, hot sauce, soy sauce, and seasonings. Bring to a boil, then reduce to a simmer.

2 soup pots with carrots, celery, and onions with chicken broth and half and half being added with seasonings.

Add the cubed potatoes and simmer uncovered until fork tender, about 40 minutes. Add the sausage back and stir to combine.  Reduce heat to low and sprinkle in the cheddar cheese if desired. Garnish with red pepper flakes and serve!

Diced potatoes next to a pot of sausage potato soup.

Crock Pot Method

  • Note: The drippings, butter, and flour are not used for the Crock Pot Method. Drain the grease well from the sausage after you cook it. Since the sausage will continue to heat in the Crock Pot for several hours, you may need to skim grease off of the top at the end of cooking.
  • Cook and crumble the sausage in a large skillet over medium heat on the stove top. Add the onions, carrots, celery, and garlic halfway through cooking.  Once the sausage is cooked through and the vegetables are softened, drain excess grease and transfer it to the Crock Pot.
  • Add all remaining ingredients to the Crock Pot except the heavy cream and cheddar cheese.
  • Cook on low for 6 hours or on high for 4.
  • Reduce heat to low (if needed) and slowly stir in the heavy cream until combined. Turn heat off. 
  • If desired, sprinkle in the cheese and stir until combined, then serve.

Pro Tips

  • The mustard powder, hot sauce, and soy sauce are flavor enhancers and can’t be tasted outright in this recipe. The hot sauce doesn’t make this soup hot/spicy. I usually use Texas Pete Hot Sauce. (Frank’s hot sauce is my trusty backup!)
  • Red Potatoes are best for soups and stews because they hold their shape much better due to their waxier consistency and lower starch content. Yukon Gold Potatoes are a good backup, Russets would be the last option.
  • Corn makes a good addition to this soup and can be added at the end of cooking.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just ensure the potatoes aren’t overcooked or they won’t reheat as well.

A blue soup pot filled with sausage potato soup with a spoon in it.

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A bowl of creamy sausage potato soup topped with melted cheese.

Sausage Potato Soup

5 from 8 ratings
This Creamy Sausage Potato Soup is made with hot or sweet Italian sausage with potatoes and vegetables. it's an easy soup recipe for the stove top or the Crock Pot!

Ingredients

Seasonings

  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper

Soup

  • 1 lb. ground Italian sausage, hot or mild
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ½ cup diced carrots
  • 2 ribs celery celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon soy Sauce
  • 1 teaspoon hot sauce
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 1 ¼ lbs. red potatoes, about 6 small potatoes
  • 2 cups shredded cheddar cheese, optional

To Garnish

  • Red pepper flakes
  • Fresh Parsley

Instructions

Stove Top Method- See Notes for Crock Pot Method

  • Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoons drippings. (Butter can be used if you don’t have drippings.)
  • Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
  • Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
  • Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer uncovered for 40 minutes, or until potatoes are fork tender. Add the sausage back and stir to combine.
  • Reduce heat to low and stir in the cheddar cheese (if desired).
  • Garnish with red pepper flakes and parsley. Serve!

Notes

Pro Tips
  • The mustard powder, hot sauce, and soy sauce are flavor enhancers and can't be tasted outright in this recipe. The hot sauce doesn't make this soup hot/spicy. I usually use Texas Pete Hot Sauce. (Frank's hot sauce is my trusty backup!)
  • Red Potatoes are best for soups and stews because they hold their shape much better due to their waxier consistency and lower starch content. Yukon Gold Potatoes are a good backup, Russets would be the last option.
  • Corn makes a good addition to this soup and can be added at the end of cooking.

Crock Pot Method
  • Note: The drippings, butter, and flour are not used for the Crock Pot Method. Drain the grease well from the sausage after you cook it. Since the sausage will continue to heat in the Crock Pot for several hours, you may need to skim grease off of the top of the soup at the end of cooking.
  • Cook and crumble the sausage in a large skillet over medium heat on the stove top. Add the onions, carrots, celery, and garlic halfway through cooking.  Once the sausage is cooked through and the vegetables are softened, drain grease well and transfer it to the Crock Pot.
  • Add all remaining ingredients to the Crock Pot except the heavy cream and cheddar cheese.
  • Cook on low for 6 hours or on high for 4.
  • Reduce heat to warm and slowly stir in the heavy cream until combined. Turn heat off. 
  • If desired, sprinkle in the cheese and stir until combined, then serve.

Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just ensure the potatoes aren't overcooked or they won't reheat as well.

Nutrition

Calories: 359kcal, Carbohydrates: 13g, Protein: 14g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 862mg, Potassium: 506mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1603IU, Vitamin C: 14mg, Calcium: 189mg, Iron: 1mg

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20 comments on “Sausage Potato Soup”

  1. This soup is one of the many recipes of yours I’ve tried – and this is THE BEST SOUP I’ve ever eaten in my life!! My husband went equally crazy over it. Minimal time to prepare and beyond delicious! The only addition I made was I added about 1-2 cups of baby spinach to it at the end. Was to die for!!

    • I’m soooo happy you and your husband love this soup as much as I do!😍 Adding some spinach sounds great. Thanks so much for the great comments and review!❤️

  2. This was so so good!!  The only sub I made was ground beef instead of pork. Not gonna lie — I questioned the soy sauce and hot sauce part, but it’s not much and does something wonderful to the flavor! My husband and two dinner guests all called it “restaurant quality”. Definitely a keeper. 

    • I am so happy to hear that Kristen!! And I appreciate you trusting me with the hot sauce and soy sauce, those are the BEST flavor enhancers. It’s a game changer- thank you for the review as well, you’re the best! -Stephanie

  3. Thank you for sharing this recipe. You did well and it looks so good! x

  4. My husband asked me to put this delicious recipe on our weekly menu. Another keeper!!

  5. Amazing flavor! Everyone is my family loved this soup, all the way down to my 5-year-old. Thank you for your weekly recipe emails. They are all the kind of recipes I would actually make. You’re my new favorite food blogger!

    • Thanks sooooo much Heather! I’m glad to have earned that title! I have a 5 year old too and love when she gobbles up my meals. Thanks so much or the great comments and review!❤️❤️❤️

  6. I am going to be making this tonight for family dinner. Could I make this dish in my instant pot?

  7. This Sausage Potato Soup recipe is one of the best soups I have ever tried and I can’t believe I made it myself!!!! My brother was in town and I wanted something everyone could just help themselves to when they got home. I was amazed that the hot sauce did not make the soup spicy. It just added flavor that the whole family could enjoy. I can’t believe how happy everyone was to eat it. I sent a bowl home with my brother but every last drop remaining was eaten. I’m so impressed!!! I will be making this at least twice a month this winter!

    • I’m so happy you enjoyed the soup so much Joanna!❤️ That’s so nice of you to send some home with your brother. I think I would have done the same 🤔lol. Thanks so much for the great review!

  8. First, let me say I’m not a huge soup fan, but my boyfriend is, so…he also loves sausage so when I saw this I thought I’d try it.  We had our first snow of the season this week and it was perfect soup weather. And this is the perfect soup! I did the stovetop method and it is delicious 😋 I have just recently started following you and everything has been so yummy.  Thanks so much..

    • You’re very welcome!😍 I’m so happy your boyfriend enjoyed this. I can’t wait until our first snowstorm here in NH. I’m already planning what to make lol. Thanks so much for your support and for taking the time to comment and review!💖

  9. This might be my new favorite soup! I added corn to it, and plenty of cheese on top. The whole family got seconds and said they want me to make it again next week!

  10. I made this the same day you posted it after seeing it on Instagram, and it was AMAZING. Delicious, savory, cozy. Made a simple cheddar beer bread to go with it. My bf loved it, went back for THIRDS and begged to have it again next week. This recipe needs no adjustments, it’s perfect as written. I used spicy Italian sausage and used all of the drippings. Make this ASAP! Thanks for the delish recipe. 

    • Thanks so much for the great comments Elizabeth, you’re the best!💖 Sounds like you really nailed this one since your BF wants it again next week. And that beer bread must be the perfect addition! Thanks so much for taking the time to leave a review!

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