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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 43 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, 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 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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109 comments on “Sausage Potato Soup”

  1. The absolute best! The only difference to printed menu was that I used Aldi’s pre cooked breakfast sausage patties and my own home made Italian seasoning.
    I will be doubling the recipe next time

    • I’m so happy you enjoyed the soup Joan, it’s one of my favorites! I love Aldi’s pre-cooked breakfast sausage patties 😋! Thanks so much for the great review!

  2. Holy Soup, WOW.
    I made this last night and everybody went back for more mutiple times.
    Forgot to get carrots and havy cream.
    I used evaporated milk. Put in a little more sausage than you called for.
    Stephanie, thank you. You have given me a new favorite soup.

  3. Deliciousness! My husband commented twice while eating how good this soup is. I would never have thought to add soy sauce and hot sauce to it. Will definitely become a regular meal here. 

  4. Best recipe I’ve tried in a long time. Definitely a keeper. Tastes amazing, just the right amount of kick. Thank you for sharing! 

    • You’re very welcome Wendy! I’m so happy you’re a fan of this recipe. It’s one of my favorites. Thanks so much for the great comments and for taking the time to leave a review!😍

  5. I work in LTC and support adults with disabilities and have made this for them before. It was a HIT! Every drop was licked off their plates! If you’re thinking about making this, stop thinking and just do it!! 

  6. What about adding bacon crumbles? Add or take away from the flavors? 

  7. I made this soup & IT’S THE BEST POTATO SOUP 
    I’ve tried. 

  8. First recipe I’ve made off your blog, but it won’t be the last. My husband normally doesn’t like homemade soup,(insert eye roll) but he loved this!  I substituted turkey sausage and used half and half instead of heavy cream which made it a little thinner than I wanted. NExt time I’ll use a little flour to thicken it.  Super delicious!

    • I’m so happy your husband loved this! I laughed at laughed out loud over your eyeroll, my husband is super picky and I have to give him the eyeroll sometimes lol. Thanks so much for the great comments!😃

  9. I’ve made several recipes of yours so far and they have all been simple to prepare and delicious! I made this with what I had in the pantry and fridge, so instead of Italian sausage I used turkey kielbasa, and all I had were russet potatoes, no gold or red. Still, this was SO GOOD! 

    • I’m so happy glad you’re enjoying the recipes Jennifer!😃 I bet turkey kielbasa is great in this one! Happy to hear it worked out for you. Thanks so much for commenting and taking the time to leave a review!❤️

  10. I can’t wait to try! Will it make a huge difference if I omit the mustard powder? 

    • Hi Dyna! You can still enjoy this without mustard powder, it’s a little secret flavor enhancer that you can’t taste outright in the soup. It just enhances everything else. That being said, you can leave it out if needed! 🙂 Enjoy!

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