As the chill in the air settles in, there’s something magical about the aroma of a simmering pot of soup wafting through the house. That was the scene one evening when I decided to whip up a batch of creamy sausage potato soup. This comforting dish brings together savory Italian sausage, tender baby potatoes, and a colorful medley of vegetables in a delightfully rich broth. It’s not just about taste; the quick prep time makes it a go-to for busy weeknights, while its hearty warmth is sure to bring everyone at the table together. Whether you’re looking to impress your family or just savor a cozy night in, this sausage potato soup is the perfect choice. Are you ready to fire up your stove and indulge in a bowl of creamy goodness?
Why is Sausage Potato Soup a Must-Try?
Comforting Warmth: This soup is packed with hearty ingredients that provide a warm embrace on chilly nights.
Quick & Easy Prep: Whip it up within 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
Flavorful Ingredients: The blend of rich Italian sausage and tender baby potatoes ensures every spoonful is bursting with flavor.
Family Favorite: Its creamy texture and savory profile make it a hit for both kids and adults!
Versatile & Customizable: Feel free to swap ingredients like turkey sausage or sweet potatoes for a personalized twist. Pair it with some Feta Sweet Potato rounds for a delightful side!
Crowd-Pleasing Appeal: This soup not only satiates hunger but also brings smiles to the table; it’s ideal for any gathering!
Sausage Potato Soup Ingredients
Prepare to create a comforting bowl of sausage potato soup with these essential ingredients!
For the Soup Base
- Italian sausage – Adds richness and spice; choose mild for subtle flavor or hot for a kick.
- Unsalted butter – Provides a creamy foundation; can substitute with salted butter while adjusting salt levels.
- Olive oil – Aids in sautéing the vegetables; can be omitted if there’s enough fat rendered from the sausage.
- Mirepoix (carrots, celery, onion) – Adds sweetness and depth; consider using pre-chopped for convenience.
- Minced garlic – Enhances the overall flavor with its aromatic qualities.
- Baby gold potatoes – Contributes creaminess and texture; no peeling required for simplicity.
For Flavoring
- Dried parsley and basil – Imparts herbal notes; fresh herbs work wonderfully as a substitute if you have them.
- Chicken stock/broth – Forms the flavorful base; low-sodium options are great for balancing saltiness.
For Thickening & Creaminess
- Flour – Thicken the soup by creating a roux; can be replaced with cornstarch for a gluten-free alternative.
- Milk (1%, 2%, or whole) – Adds creaminess without making it too heavy.
- Heavy cream – Perfects the luxurious texture; optional to reduce for a lighter soup.
For the Final Touch
- Salt and pepper – Essential for enhancing overall taste.
- Extra-sharp Cheddar cheese – Brings complexity to flavors; freshly shredded ensures the best melt.
- Sour cream – Adds a tangy finish; can be swapped with Greek yogurt for a similar taste.
- Hearty buttered bread – Ideal for dipping alongside the soup, but completely optional.
Step‑by‑Step Instructions for Sausage Potato Soup
Step 1: Brown the Sausage
In a large pot over medium-high heat, add a drizzle of olive oil and sear 1 pound of Italian sausage until deeply browned, about 6-8 minutes. Use a wooden spoon to break it into smaller pieces as it cooks. Once browned, transfer the sausage to a plate, leaving the remaining fat in the pot for flavor.
Step 2: Sauté the Vegetables
In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 cup of mirepoix (chopped carrots, celery, and onions) and sauté until softened, about 5 minutes. Stir in 3 cloves of minced garlic, and cook for an additional 30 seconds until fragrant, forming a savory base for your sausage potato soup.
Step 3: Cook the Potatoes
Add 1 pound of halved baby gold potatoes to the pot along with 1 teaspoon each of dried parsley and basil. Pour in 6 cups of chicken stock and bring the mixture to a rolling boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Prepare the Roux
In a separate medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, stirring continuously for about 1-2 minutes to form a roux. Gradually whisk in 2 cups of milk, continuing to stir until the mixture thickens, about 5 minutes. Stir in 1 cup of heavy cream, then remove from heat.
Step 5: Combine and Finalize the Soup
Once the potatoes are tender, carefully stir the roux into the pot with the sausage potato soup, mixing well to combine. Gradually add 1 cup of shredded extra-sharp cheddar cheese, stirring until melted and smooth. Return the browned sausage to the pot and season with salt and pepper to taste.
Step 6: Serve and Enjoy
Ladle the sausage potato soup into bowls, garnishing with a dollop of sour cream if desired for added creaminess. Serve hot, paired with hearty buttered bread for dipping if you like, and enjoy the comforting warmth of this delightful bowl of soup!
Sausage Potato Soup Variations
Feel free to get creative with this dish and make it your own!
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Turkey Sausage: Swap Italian sausage for turkey sausage to lighten up the dish while still keeping that delicious flavor.
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Sweet Potatoes: Replace baby gold potatoes with sweet potatoes for a natural sweetness and added nutrients.
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Cream Cheese: For an extra creamy twist, stir in some cream cheese along with the cheese; it melts beautifully and provides luxurious richness.
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Vegetable Boost: Add in chopped kale or spinach just before serving for a pop of color and added nutrition.
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Spicy Kick: If you love heat, incorporate crushed red pepper flakes or diced jalapeños to elevate the warmth of your soup.
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Cheese Variation: Get adventurous with your cheese! Try Gruyere or Fontina for a unique flavor twist that’ll surprise your taste buds.
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Herb-Infused: Consider adding fresh thyme or rosemary for a fragrant herbal note that beautifully complements the hearty ingredients.
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Make it Vegan: Substitute the sausage with plant-based sausage and replace dairy with coconut milk for a vegan version that still feels indulgent.
Love a cozy night with this Tortellini Soup Savory or enjoy some classic comfort with Chicken Noodle Soup. Happy cooking!
Make Ahead Options
Preparing your creamy sausage potato soup ahead of time is a game changer for busy weeknights! You can chop the vegetables and slice the sausage up to 24 hours in advance, storing them in an airtight container in the refrigerator to preserve freshness. Additionally, you can make the roux and store it separately, refrigerated for up to 3 days. This ensures a seamless nightly routine: simply cook the potatoes with the broth, then stir in the pre-made roux and sausage when you’re ready to serve. This way, you maintain quality and get to enjoy the comforting flavors of your sausage potato soup without the hassle, making dinner feel effortless and cozy!
Expert Tips for Sausage Potato Soup
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Uniform Cuts: Cut your vegetables uniformly for even cooking, ensuring a delightful texture in every spoonful of sausage potato soup.
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Cheese Matters: For the best melting experience, always shred your cheese fresh rather than using pre-packaged varieties.
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Watch the Heat: After adding milk and cream to your soup, keep an eye on the simmer. Boiling can lead to separation, affecting the creamy texture.
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Season Gradually: Taste and adjust seasoning as you go. Adding salt and pepper gradually ensures you achieve the perfect balance in your sausage potato soup.
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Roux Alert: Pay attention to your roux’s color! It should be light and bubbly when combined with milk; overcooking can lead to a darker, less flavorful mixture.
How to Store and Freeze Sausage Potato Soup
Fridge: Store leftover sausage potato soup in an airtight container for up to 3-4 days. Ensure it’s cooled down before sealing to maintain freshness.
Freezer: For longer storage, pour the cooled soup into a freezer-safe bag, flatten it for space efficiency, and freeze for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally. Add a splash of milk if it thickens too much during freezing, restoring its creamy texture.
Portioning: Consider freezing in individual portions, making it easy to enjoy a warm bowl of sausage potato soup whenever the craving strikes!
What to Serve with Creamy Sausage Potato Soup
As you cozy up with a bowl of this velvety soup, let’s explore some delightful accompaniments that make for the perfect meal experience.
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Hearty Buttered Bread: The classic pairing is perfect for dipping, with a crispy crust that complements the creamy soup beautifully.
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Garden Salad: A refreshing mix of greens, tomatoes, and cucumbers adds a bright crunch, balancing the richness of the sausage potato soup.
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Roasted Vegetables: Seasoned and caramelized veggies provide a flavorful contrast, highlighting the soup’s comforting taste while adding hearty nutrition.
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Garlic Parmesan Biscuits: Soft and flaky, these biscuits bring a delightful savory kick that elevates each spoonful of soup.
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Apple Crisp: For a sweet finish, this warm dessert contrasts beautifully with the savory soup, making for a well-rounded meal.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio can enhance the meal, cutting through the richness of the soup while refreshing the palate.
Sausage Potato Soup Recipe FAQs
What type of Italian sausage should I use?
Absolutely! For a milder flavor, go for sweet Italian sausage. If you’re looking to add a bit of a kick, hot Italian sausage is a great choice as it adds a delicious spiciness to your sausage potato soup. Feel free to mix and match according to your family’s preferences!
How should I store leftover sausage potato soup?
You can store your leftover sausage potato soup in an airtight container in the refrigerator for up to 3-4 days. Just be sure to let it cool down before sealing it in for the best freshness. When it’s time to enjoy again, a quick stir will have it back to its creamy goodness!
Can I freeze my sausage potato soup?
Yes, you can! To freeze your soup, let it cool completely, then pour it into a freezer-safe bag. For space-saving, flatten the bags and freeze them upright. It can be stored for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge. Reheat gently on the stove and add a splash of milk for that creamy consistency.
What if my soup is too thick after freezing?
No worries! If your soup thickens while freezing, it’s an easy fix. When reheating, simply add a little milk or chicken broth until it reaches your desired consistency. Stir gently as it warms up to bring back that velvety texture.
Can I use alternatives for certain ingredients?
Very much! If you’re looking for a lighter option, turkey sausage works beautifully and still retains great flavor. For a gluten-free alternative, you can replace flour with cornstarch. Even the potatoes can be swapped for sweet potatoes for a delightful twist in flavor and sweetness!
Is this soup pet-friendly?
While the hearty ingredients of sausage potato soup are nutritious for us, it’s not suitable for pets. The onion and garlic can be harmful to dogs and cats. Always check with your vet if you have concerns about what foods are safe for your furry friends!
Savor the Creamy Comfort of Sausage Potato Soup Today
Ingredients
Equipment
Method
- In a large pot over medium-high heat, add a drizzle of olive oil and sear 1 pound of Italian sausage until deeply browned, about 6-8 minutes. Use a wooden spoon to break it into smaller pieces as it cooks. Transfer the sausage to a plate, leaving the remaining fat in the pot for flavor.
- In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 cup of mirepoix (chopped carrots, celery, and onions) and sauté until softened, about 5 minutes. Stir in 3 cloves of minced garlic and cook for an additional 30 seconds until fragrant.
- Add 1 pound of halved baby gold potatoes to the pot along with 1 teaspoon each of dried parsley and basil. Pour in 6 cups of chicken stock and bring the mixture to a rolling boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender.
- In a separate medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, stirring continuously for about 1-2 minutes to form a roux. Gradually whisk in 2 cups of milk, continuing to stir until the mixture thickens, about 5 minutes. Stir in 1 cup of heavy cream, then remove from heat.
- Once the potatoes are tender, carefully stir the roux into the pot with the sausage potato soup. Gradually add 1 cup of shredded extra-sharp cheddar cheese, stirring until melted and smooth. Return the browned sausage to the pot and season with salt and pepper to taste.
- Ladle the sausage potato soup into bowls, garnishing with a dollop of sour cream if desired for added creaminess. Serve hot, paired with hearty buttered bread for dipping, and enjoy!
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