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!
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.
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.
Add the cubed potatoes and simmer uncovered until fork tender. 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!
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 Frank’s hot sauce.
- 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 may also be used but are starchier and don’t hold up quite as well.
- Corn makes a good addition to this soup and can be added at the end of cooking.
- This recipe is in The Cozy Cookbook on page 40!
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4-Quart Dutch Oven– this is the perfect size for this soup.
- Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out ingredients ahead of time.
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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Sausage Potato Soup
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, 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 tablespoon 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 5 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, until the potatoes are fork tender, about 20-25 minutes. 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
- 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 may also be used but are starchier and don’t hold up quite as well.
- Corn makes a good addition to this soup and can be added at the end of cooking.
- This recipe is in The Cozy Cookbook on page 40!
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.
Nutritional information for this recipe is an estimate and is per cup. This recipe makes approximately 11 cups.
I cook for the guys at work and this is by far one of their most favorite soups!!! Great recipe!!
Hi Cornelia! I am so happy that they love this soup, it’s so nice of you to make it for them!!! 🙂
I love this soup so much! I didn’t have any heavy whipping cream, but I DID have an abundance of goat milk and it worked perfectly. This is one of our favorite recipes. 15/10. Will cook again.
Yayyy! I’m so happy to hear such great comments Cassandra. I’m glad the goat milk worked out! Thanks so much for taking the time to leave a review!❤️
Since my daughter and I are lactose intolerant can I substitute lactose free milk for the heavy cream, and if so would I use 1 cup that is indicated for cream?
Hi Lavetta! Yes, that should be just fine! Stir it in gradually over low heat! 🙂
This is one of the best things I have eaten in a very long time. It’s perfect in every way!
Wahooo! That’s so great to hear Kyli, thanks so much for the great review!💗
We love this soup!! It’s perfect for the cold winter days!! We are making another batch today!!
Yayyy! Nothing better than making this cozy soup on a chilly day. Thanks so much for the great review, enjoy!💗
Could you use Tabasco sauce in place of the hot sauce you used in the recipe?
Hi Amy, you can, I would use 1/2 tsp instead!
I made this recipe tonight and I must say it was delicious. I also added corn which was mentioned as an add in. With the weather cooling off it was just perfect. I can’t wait for my husband to try it. It will be a perfect lunch for him tomorrow as he works nights and outside, and tomorrow it is going to be rainy and cold. Thanks for your recipes, they never disappoint.
Thanks so much for your support Janice!😃 I can’t wait for your husband to try it, I can’t think of anything better after working outside in the cold all day!
Stephanie,
My husband loved it. I just gave some to a neighbor and got a text a few minutes ago that said “Janice I am going to need a recipe ASAP. The soup was delicious thank you”.
Thanks again for your delicious recipes. Happy Holidays to you and yours. <3
Wow that is so great to hear Janice!! I am so happy about the text from your neighbor too, that totally makes my day! 🙂 Thank you so much for taking the time to let me know how it came out and for leaving a great review, you’re the best! 🙂 -Stephanie
Can this be adapted for the instant pot? This looks so good!!
Hi Kim, it could be done, but I don’t have tested instant pot instructions outlined at this time.
Good soup. I made it with russets because that is what I had. They only took about 10 min to soften up. Doubled the carrots as we like carrots.
I’m happy to hear you enjoyed it Leslie, thanks for taking the time to leave a review!
Oh myyy! This was DELICIOUS! I added some broccoli too. My whole family LOVED it and I literally heard “mmmm” as my kids were eating it.
I am so happy to hear that Celeste! Good thinking adding broccoli, I’m so happy the family loved it. Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie