Creamy Italian Sausage and Potato Soup
When the weather turns chilly, there’s nothing better than a warm bowl of Sausage and Potato Soup. This hearty soup is loaded with savory sausage, tender potatoes, and a rich, flavorful broth that makes every spoonful comforting and satisfying. Easy to make and perfect for busy weeknights, this cozy soup is a family favorite that’s guaranteed to warm you from the inside out.
How to Make Sausage and Potato Soup
Start by cooking the Italian sausages until they are fully cooked and beautifully browned. You can either fry them in a skillet over medium-high heat for 12–15 minutes, turning occasionally, or cook them in the air fryer at 350°F (180°C) for about 15 minutes. Once cooked, transfer the sausages to a cutting board and cut them into bite-sized pieces. Set them aside while you prepare the soup.
In a large deep skillet or Dutch oven, melt the butter over medium-high heat. Add the diced onion, carrots, and celery, stirring well to coat the vegetables in the melted butter. Cook for about 5 minutes, allowing the vegetables to soften and develop flavor. Add the diced garlic and continue cooking for another minute until fragrant.
Sprinkle the flour over the vegetables and stir thoroughly to combine. Cook for about 2 minutes, stirring frequently, until the flour is fully absorbed and no longer visible. Slowly pour in the chicken broth, stirring constantly and scraping the bottom of the pan to loosen any flavorful bits. Add the filtered water, Italian seasoning, and milk, then stir until everything is well combined. Increase the heat and bring the soup to a gentle boil.
Once boiling, reduce the heat to maintain a steady simmer and add the diced potatoes. Leave the soup uncovered and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork. Stir in the cooked sausage pieces and shredded cheese, mixing until the cheese has completely melted into the broth and created a rich, creamy texture.
Remove the soup from the heat and allow it to cool slightly before serving. The combination of savory sausage, tender potatoes, vegetables, and melted cheese creates a hearty, comforting bowl of soup that’s perfect for chilly evenings and cozy family dinners.
Storage
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 30-second intervals, stirring between each interval.
Store cooled soup in freezer-safe containers for up to 3 months. Leave a little room at the top of the container for expansion during freezing.
Thaw overnight in the refrigerator before reheating. If the soup has thickened during storage, add a splash of broth or milk while reheating to restore the desired consistency.
Ingredients
Italian Sausage: Italian sausage adds rich, savory flavor and hearty texture to the soup. As it cooks, it infuses the broth with its seasonings, creating a delicious base that makes this soup extra comforting and satisfying.
Butter: Butter is used to sauté the vegetables and helps build flavor from the very beginning. It adds richness to the soup and helps create a silky, smooth texture.
White Onion: White onion provides a subtle sweetness and savory depth that forms the foundation of the soup. As it softens, it blends beautifully with the sausage and broth.
Carrots: Carrots add natural sweetness, color, and texture to the soup. They balance the savory flavors while contributing extra nutrition to every bowl.
Celery: Celery adds a mild, earthy flavor that complements the other vegetables. It also helps create a classic soup base and adds a pleasant texture.
Garlic Cloves: Fresh garlic brings warmth and aromatic flavor to the soup. It enhances the savory ingredients and adds depth to the broth.
All-Purpose Flour: All-purpose flour acts as a thickening agent, helping create a rich and creamy soup. It combines with the butter and sausage drippings to give the broth a hearty consistency.
Chicken Broth: Chicken broth forms the flavorful base of the soup. It adds savory depth and helps bring all of the ingredients together into a comforting, well-balanced dish.
Filtered Water: Filtered water helps adjust the consistency of the soup while allowing the flavors of the broth, sausage, and vegetables to shine through.
Italian Seasoning: Italian seasoning adds a blend of herbs that enhances the overall flavor of the soup. It also brings subtle notes of oregano, basil, thyme, and rosemary that pair perfectly with the sausage.
Russet Potatoes: Russet potatoes become tender as they cook and help create a thick, hearty texture. Their starchy nature also makes the soup extra comforting and filling.
Whole Milk: Whole milk adds creaminess and richness without making the soup overly heavy. It creates a smooth, velvety broth that complements the sausage and potatoes.
Old Cheese: Old cheese adds a sharp, savory flavor that enriches the soup and gives it a delicious cheesy finish. As it melts into the broth, it creates extra richness and depth that takes the soup to the next level.
Try these other Fall soup recipes!
- One-Pot Cauliflower Cheddar Soup
- Tomato Soup Recipe
- Chicken Bone Broth
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Chicken Gnocchi Soup
Sausage and Potato Soup Recipe
Ingredients
- 1 lb. medium or spicy Italian sausage cooked and diced
- 3 tbsp. butter
- 1/2 white onion diced
- 2 carrots peeled and diced
- 2 celery sticks diced
- 2 garlic cloves diced
- 2 tbsp. all-purpose flour
- 4 c. chicken broth
- 1 c. filtered water
- 1 tbsp. Italian seasoning
- 1 lb. Russet Potatoes peeled and diced into small bite sized pieces
- 1 c. whole milk
- 1 c. old cheese grated
Instructions
- Start by frying the sausages. They can be fried in a pan for 12-15 minutes over medium-high heat, or in the air fryer at 350℉/180℃ for 15 minutes. Cut into bite-sized pieces and set aside.
- In a deep skillet, melt the butter then add the onion, carrots, and celery. Coat well with the butter and fry on medium-high heat for about 5 minutes, then add the diced garlic cloves and continue to fry for another minute.
- Add the all-purpose flour to the vegetables and stir in well. Fry for about 2 minutes, until the flour cannot be seen anymore. Slowly add the chicken broth to the skillet, making sure to scrape the bottom of the skillet as you add to unstick any vegetables. Add the filtered water, Italian seasoning, and milk. Bring the soup to a boil.
- Once the soup is boiling, reduce to a simmer and add the diced potatoes. Simmer uncovered for 20-25 minutes or until the potatoes can be easily pierced with a fork. Add the cooked sausage and the cheese and let the cheese fully melt.
- When the cheese has melted remove from the stove, let cool, and enjoy.
Notes
Author: Sarah Young
Frequently Asked Questions
What type of sausage works best in Sausage and Potato Soup?
Italian sausage, pork sausage, turkey sausage, or smoked sausage all work well. Choose your favorite variety depending on the flavor profile you prefer.
What potatoes are best for this soup?
Yukon Gold and Russet potatoes are both excellent choices. Yukon Gold potatoes hold their shape well, while Russets create a creamier texture.
Can I make this soup ahead of time?
Yes. The flavors often develop even more after a day in the refrigerator, making it a great make-ahead meal.
Can I make this soup without cream?
Absolutely. The soup is still delicious without cream, though it will have a lighter broth-based texture.
How do I thicken the soup?
You can mash some of the cooked potatoes directly into the soup or simmer it a little longer to reduce the liquid.
Can I add vegetables to this recipe?
Yes. Carrots, celery, spinach, kale, corn, and peas all make great additions.
Why are my potatoes falling apart?
Overcooking can cause potatoes to break down. Simmer just until they are fork tender.
Can I use leftover cooked sausage?
Yes. Simply add cooked sausage during the final stages of cooking and heat through before serving.
What can I serve with sausage and potato soup?
Crusty bread, dinner rolls, biscuits, garlic bread, or a simple cucumber salad pair perfectly with this soup.
Can I make this soup in a slow cooker?
Yes. Brown the sausage first, then add the ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.