Creamy Sausage Potato Soup Recipe

There’s something about a hearty, creamy soup that hits the spot when the weather turns chilly, or you just need a cozy meal that’s as satisfying as it is comforting. One of those dishes that seems to warm you from the inside out is Creamy Sausage Potato Soup. This recipe combines savory sausage, tender potatoes, and a rich, velvety broth that makes every spoonful feel like a hug. Whether you’re feeding a hungry family, looking to impress your guests, or simply craving something that’s easy to whip up with everyday ingredients, this soup is the perfect go-to.

Let’s take a dive into the details of this delicious, soul-warming dish. I’ll walk you through the entire process: from the ingredients you’ll need, to the cooking instructions, and even some expert tips to help you perfect this comforting meal. Plus, I’ll throw in a few variations to spice things up, because who doesn’t love a little variety? Ready to make a bowl of creamy, savory goodness? Let’s get started.

This recipe is the epitome of comfort food. The blend of hearty potatoes, flavorful sausage, and creamy broth gives this dish a depth of flavor that’s perfect for any occasion. Whether you’re making it for a chilly weeknight dinner or bringing it to a potluck, this soup is always a crowd-pleaser. Plus, it’s incredibly easy to make and even better when it’s made ahead of time!

Ingredients Needed

Here’s the full list of ingredients you’ll need to make this hearty soup:

Sausage (Italian, breakfast, or your choice): You can go for a mild sausage for a more neutral flavor or a spicy one if you like a bit of heat. I usually recommend Italian sausage for its depth of flavor, but any type works beautifully in this soup.
Potatoes: Yukon Gold or Russet potatoes are the best for this soup. They hold up well in the broth without breaking down too much. You’ll want to peel and cube them so they cook evenly.
Onions: A medium-sized yellow onion works best to add that savory, aromatic depth to the broth.
Garlic: A couple of cloves of garlic, minced, are essential to bring a punch of flavor to the soup.
Chicken or vegetable broth: This forms the base of the soup and gives it that comforting, savory foundation. Use a low-sodium version to control the saltiness of the soup.
Heavy cream: This is the secret ingredient that makes the soup creamy, rich, and indulgent. You can substitute half-and-half for a lighter version, but heavy cream gives you that luxurious texture.
Milk: A little milk balances out the richness of the heavy cream while helping to achieve the perfect consistency.
Salt and pepper: For seasoning, and to enhance the flavors of the broth and sausage.
Butter: A bit of butter to sauté the sausage and vegetables, adding another layer of richness to the soup.
Parsley or chives (optional): For garnish, a little sprinkle of fresh herbs can brighten up the dish and add a fresh contrast to the richness of the soup.

Cooking Instructions

Making this creamy sausage potato soup is a straightforward process, and it doesn’t take a lot of time to whip up, which is great when you’re hungry and want a satisfying meal fast.

Cook the sausage: Start by heating a large pot or Dutch oven over medium heat. Add the sausage and cook it until it’s browned and crumbled. This step is key because it releases all that delicious, savory fat, which will infuse the soup with flavor. Once browned, remove the sausage from the pot and set it aside.
Sauté the veggies: In the same pot, add a bit of butter and let it melt. Toss in the diced onions and garlic. Sauté them for about 3-5 minutes until they’re soft and fragrant. This will help build the soup’s flavor profile and create a delicious base.
Add the potatoes: Toss the cubed potatoes into the pot and give them a quick stir. Let them cook for a couple of minutes with the onions and garlic to absorb the flavors.
Add the liquids: Pour in the chicken or vegetable broth and bring everything to a simmer. The potatoes will cook in the broth, so let it simmer for about 10-15 minutes until the potatoes are fork-tender.
Cream it up: Once the potatoes are soft, add the heavy cream and milk. Stir everything to combine. The soup will start to thicken, and the creamy texture will begin to form.
Return the sausage: Add the cooked sausage back into the pot, along with any juices. Stir everything together and let it simmer for another 5 minutes to allow the flavors to meld.
Season: Taste the soup and season with salt and pepper as needed. You might want to add a little more depending on how savory your broth is and how much seasoning the sausage has released.
Garnish and serve: Once everything is combined and the soup is at your desired consistency, ladle it into bowls, and garnish with fresh parsley or chives if desired. Serve it up with a warm crusty bread or crackers on the side for a full meal!

Ingredient Insights

Sausage: The sausage is the star of the show here. It’s not just a source of protein; it’s the flavor powerhouse. Whether you go for spicy Italian sausage or a milder breakfast sausage, the key is to brown it well so that it renders its fat and creates a flavorful base for the soup.
Potatoes: Potatoes are the heart of the dish. They absorb the broth and cream, giving each bite a creamy, comforting texture. Russet potatoes will break down more than Yukon Gold, so keep that in mind when you’re deciding which type to use.
Heavy Cream: This is what gives the soup its indulgent, creamy texture. If you’re looking for a lighter version, you can substitute with half-and-half, but it won’t have the same richness.
Broth: The broth adds an essential savory layer to the soup. You could also use a low-sodium chicken stock for a richer flavor profile, but make sure to adjust your seasoning accordingly.

Expert Tips

Browning the sausage: Don’t rush the browning process! The sausage will release its flavorful oils and brown bits, which will add a rich depth to the soup. If you cook it too quickly, you might miss out on this crucial step.
Make it ahead: Like most soups, this one gets even better the next day as the flavors continue to meld. Make it ahead and let it sit in the fridge overnight-your future self will thank you.
Consistency: If you want a thicker soup, use an immersion blender to puree a portion of the soup, or mash a few potatoes with a potato masher. This will thicken the soup without making it too heavy.
Balance the seasoning: Be careful with salt. The sausage can be pretty salty on its own, so taste the soup before adding too much extra seasoning.
Add a splash of white wine: If you want to elevate the flavor, add a splash of white wine to the pot when you sauté the onions and garlic. It adds a layer of complexity that complements the richness of the sausage and cream.

Recipe Variations

Spicy sausage: If you like a little heat, opt for spicy Italian sausage or add a pinch of red pepper flakes to the soup for a kick.
Vegetarian option: Swap the sausage for a meat alternative, like plant-based sausage or even sautéed mushrooms for an earthy, savory flavor.
Add greens: For extra nutrition, toss in a handful of spinach or kale towards the end of cooking. It’ll wilt beautifully and add a pop of color.
Cheesy version: Stir in some grated cheddar or Parmesan cheese at the end for a cheesy twist. It’ll add another layer of richness and melt into the soup.

Final Words

This creamy sausage potato soup is not just a meal; it’s a comforting experience in a bowl. It’s packed with flavor, easy to make, and satisfying on so many levels. Whether you’re feeding a family, hosting a gathering, or simply treating yourself to a warm bowl on a cold day, this soup is guaranteed to be a hit. Plus, it’s incredibly versatile, so you can make it your own with little tweaks here and there.

Creamy Sausage Potato Soup Recipe