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.
This was ABSOLUTELY delicious!! Thank you so much!! My family love it too! 👍
You’re very welcome, I’m so happy it was such a hit, thanks for taking the time to leave such a great review!❤️
Awesome!!!! Soup
Wahooo! That’s so great to hear Rhonda, thanks so much for the great review!💖
Thank you for another amazing recipe. Simply delicious!! My only change is adding some mashed sweet potato besides that I followed the recipe. Family really enjoyed it!!!
I’m so happy your family enjoyed the soup Anthony, thanks so much for the great review!💗
This is so good. I’ve made it several times now. I don’t put in the cheese at the end and the flavor changes a bit depending on the sausage I use, but it always turns out great. So comforting. It is going to be even better in the winter!
I’m so happy you’re enjoying this one! Definitely a bowl of comfort and one of my favorite soups. Thanks so much for the great review Lesley!💗
Could this be made in an instant pot? Sounds delicious!
Hi Ana! I don’t have instructions outlined for the instant pot but I feel like the process could be very similar as the stove top using the sauté and soup functions 🙂
I make soup every week & this one was a huge hit, the only problem? Not enough left over for lunch the next day!!! I’m making it tonight & I’m going to double the recipe so I have plenty of leftovers!! Recipe perfect as is, I won’t be changing anything (and I always change things) except the quantity, thank so much for this one!
Sounds like you’ll have to make some more Mary Anne, great problem to have! I’m so happy you’re enjoying it, thanks so much for the great comments and for taking the time to leave a review!😃
This was so delicious! I will definitely make this again.
Yayyy! I’m so happy to hear that Sarah, this is one of my favorite soups, thanks so much for taking the time to leave a review!😃
I replaced the potatoes with potato gnocchi with success! It is so yummy!
Yayy! I love the idea of using potato gnocchi😋 Thanks so much for taking the time to leave a review!
The soup was delicious we like spicy and the flavor was perfect I added in the rind from Parmigiano and Reggiano made it a bit more creamy.
I’m so happy you enjoyed this one Marilyn! Adding the rind from the cheeses is so key, glad you did it! Thanks so much for the great review!❤️
Delicious!!! I made this the first time exactly as directed. Tonight, I added a few handfuls of fresh spinach. Very good and satisfying. Thank you!
You’re very welcome Kathy! I’m so happy you enjoyed this with spinach! Thanks so much for taking the time to leave a review!❤️
I made this last night and it was SO good! I was hesitant because often times my husband doesn’t think soup is filling enough but he complimented this soup multiple times with how flavorful it is and asked for me to pack it for his lunch! I made it with your cheddar bay biscuits.
Your husband sounds just like mine Tierney! I’m so happy he enjoyed it so much and asked to have it for lunch! Cheddar bay biscuits are perfect alongside this, thanks so much for the great review!❤️