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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. 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 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.

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

4.99 from 121 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 about 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 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.

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.

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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289 comments on “Sausage Potato Soup”

  1. Ok, hear me out… I was cooking my sausage when we figured out that it was probably bad. The smell was horrible. I trashed the sausage and decided to just make the soup without it. I mean, who doesn’t love a good potato soup? I did decide to make it in my electric pressure cooker. (As a side note to anyone who wants to do that, saute the veggies and then seal it up and the soup is done in 15 mins.)

    This soup is kick-ass awesome without the sausage! We will definitely be making this again. Thanks so much for sharing a great recipe.

  2. This soup was spectacular! I have made similar homemade soups, but I think the soy sauce, and hot sauce really kicked this up a notch! Thank you for this recipe! It will be added to my favorite soup recipes!

    • You’re very welcome Susan, I’m so happy you appreciate the soy sauce and hot sauce, it definitely makes such a difference! Thank you for the great review!😃

  3. This is soup was soooo good! My picky eater practically licked the bowl clean. I agree with the other person who said the spices you used took this soup up a notch.  Followed the recipe exactly and will definitely be making again! 

    • Thanks so much Lisa! I’m so happy you appreciate the spices, I agree, it makes a huge difference!😃

      • Best Tasting Soup Ever! I stuck to recipe except for one thing. My husband likes thick soup, so I added 2T of instant mash potatoes at the end before adding the cheese. It was perfect! Thanks, Stephanie as this recipe is a keeper.

      • Yayyy! I’m so happy it was such a hit Dawn, thanks so much for the great comments and review! I love that you added instant mash at the end as a thickener, good call!😃

      • This recipe sounds amazing and I’m going to try it today. I need to make it gluten free so I was wondering if I could sub cornstarch for the flour? Thank you for answering🙂

      • Hi Tina! I would use gluten free flour if possible! Otherwise, you can skip thickening it, or use a slurry at the end if preferred. It’s not a super thick soup either way, so skipping it won’t be a big deal 🙂

  4. My daughter made this for Halloween supper after trick or treat and it was absolutely my favorite treat of the night. Delicious!  

  5. Oh, Stephanie, you outdone yourself when you made the sausage potato soup. I am not much on soup. I do like a few soups potato is one of them. I never thought about putting sausage in it. I tried it last night and it was amazing. The spices you used, just set the soup up a notch. I wondered about the soy sauce but the taste of this soup was one of my favorites now. Thank you for sharing this recipe.

    • I’m so happy you liked this soup Mary, it’s one of my favorites! I love that you appreciate the use of soy sauce, sounds funky I know, but adds so much flavor! Thanks so much for taking the time to leave a review!💗

  6. I made this for dinner tonight, and it was amazing!  This recipe is definitely a keeper!

  7. Very good meal! My family loved it. Thank You for sharing it

  8. My husband says he could eat this soup every day! We are big fans of all your recipes – never tried one we haven’t liked!!! Thank you! 

  9. Great recipe! I added a few spinach leaves to the bowls before  serving.  Kids loved it too! Thanks! 

  10. I made this soup today and it was delicious!
    I’ll be making this as one my soups that I keep in the freezer!
    Love it!

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