The Ultimate Comfort Food: Easy Sausage Potato Soup
Sausage Potato Soup represents the perfect marriage of hearty comfort and soul-warming satisfaction that transforms any ordinary evening into a cozy culinary experience. Picture this: it’s a chilly Tuesday evening, and you’re standing in your kitchen wondering how to turn simple pantry staples into something magical.
The aroma of Italian sausage sizzling in the pan mingles with the earthy scent of fresh potatoes and aromatic herbs, creating an irresistible invitation to gather around the dinner table.
This creamy, satisfying soup has become my family’s go-to recipe when we crave something that feels like a warm hug in a bowl. What started as a desperate attempt to use up leftover ingredients has evolved into our most requested comfort food, especially during those unpredictable weather days when only something rich and warming will do.
Why You’ll Love This Recipe
This isn’t just another soup recipe – it’s your ticket to becoming the hero of weeknight dinners. The beauty lies in its simplicity: while the flavors develop and meld together, you’ll have minimal hands-on time, making it perfect for busy schedules.
The combination of savory Italian sausage, tender baby gold potatoes, and a luxuriously creamy base creates layers of flavor that taste like you’ve been cooking all day.
What truly sets this recipe apart is its incredible versatility and forgiving nature. Whether you prefer mild or spicy sausage, need to substitute ingredients based on what’s in your pantry, or want to make it ahead for meal prep, this soup adapts beautifully to your needs.
The rich, cheesy finish with extra-sharp cheddar creates that restaurant-quality taste that will have everyone asking for seconds. Explore more quick & easy recipes here to discover additional family favorites that deliver maximum flavor with minimal effort.
Ingredients List
Here’s everything you’ll need to create this delicious and satisfying soup:
| Protein & Base | Vegetables & Aromatics | Dairy & Seasonings |
|---|---|---|
| 1 pound Italian sausage (mild or hot) | 2-1/4 cups mirepoix (3/4 cup each: diced carrots, celery, and yellow onion) | 5 tablespoons unsalted butter (divided) |
| 4 cups chicken stock or broth | 4 cups chopped baby gold potatoes (no need to peel) | 3 cups milk (1%, 2%, or whole) |
| 6 tablespoons flour | 1 teaspoon minced garlic | 1/2 cup heavy cream |
| 1 tablespoon olive oil | 1 teaspoon dried parsley | 2 cups freshly shredded extra-sharp Cheddar cheese |
| 1 teaspoon dried basil | 1/4 cup sour cream | |
| 1 teaspoon salt | ||
| 1/2 teaspoon pepper | ||
| Hearty buttered bread for serving (optional) |
This ingredient list creates the perfect foundation for a soup that’s both sophisticated and comforting. Find more healthy recipe ideas here for additional weeknight dinner solutions that bring the family together around the table.
Step-by-Step Directions
Step 1: Prepare Your Base
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook for 6-8 minutes, breaking it into bite-sized pieces with a wooden spoon until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
Step 2: Build the Flavor Foundation
Add 2 tablespoons of butter to the same pot with the sausage drippings. Add the mirepoix (diced carrots, celery, and onion) and cook for 4-5 minutes until vegetables begin to soften. Stir in minced garlic, dried parsley, and dried basil, cooking for an additional 30 seconds until fragrant.
Step 3: Create the Roux
Sprinkle flour over the vegetable mixture and stir constantly for 2-3 minutes to cook out the raw flour taste. This creates a roux that will thicken your soup beautifully.
Step 4: Add Liquids and Potatoes
Gradually whisk in chicken stock, scraping up any browned bits from the bottom of the pot. Add chopped baby gold potatoes and return the cooked sausage to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
Step 5: Finish with Dairy
Reduce heat to low and slowly stir in milk and heavy cream. Add remaining 3 tablespoons of butter, salt, and pepper. Gradually add shredded cheddar cheese, stirring until melted and smooth. Remove from heat and stir in sour cream just before serving.
Exact Timing to Make Sausage Potato Soup
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Serves: 6-8 people
- Active Cooking Time: 25 minutes (remaining time is hands-off simmering)
Nutritional Information
Here’s a comprehensive breakdown of the nutritional content per serving (based on 6 servings):
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 485 | 24% |
| Total Fat | 32g | 41% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 85mg | 28% |
| Sodium | 1,240mg | 54% |
| Total Carbohydrates | 28g | 10% |
| Dietary Fiber | 3g | 11% |
| Sugars | 12g | – |
| Protein | 24g | 48% |
| Vitamin A | 820 IU | 16% |
| Vitamin C | 18mg | 20% |
| Calcium | 385mg | 38% |
| Iron | 2.1mg | 12% |
This nutritional profile shows that Sausage Potato Soup provides excellent protein content and essential minerals, particularly calcium from the dairy components. The high vitamin A content comes primarily from the carrots in the mirepoix, while potatoes contribute valuable potassium and vitamin C.
Healthier Alternatives
Transform your Sausage Potato Soup into a more nutritious version with these smart ingredient swaps:
| Original Ingredient | Healthier Alternative | Nutritional Benefit |
|---|---|---|
| Italian sausage (1 lb) | Turkey sausage or chicken sausage | Reduces saturated fat by 40%, lowers calories by 120 per serving |
| Heavy cream (1/2 cup) | Greek yogurt or cashew cream | Increases protein, reduces fat content, adds probiotics |
| Whole milk (3 cups) | Unsweetened almond milk or oat milk | Cuts calories by 60%, reduces dairy content for lactose-sensitive individuals |
| Cheddar cheese (2 cups) | Reduced-fat sharp cheddar (1 cup) | Maintains flavor while cutting 200 calories and 16g saturated fat |
| Baby gold potatoes | Half potatoes, half cauliflower florets | Reduces carbs by 35%, adds fiber and vitamins |
| Butter (5 tbsp) | Olive oil (2 tbsp) | Provides heart-healthy monounsaturated fats |
| Flour thickener | Pureed white beans or cornstarch | Adds fiber and protein, gluten-free option |
| Chicken stock | Low-sodium vegetable broth | Reduces sodium by 600mg per serving |
These modifications can reduce the overall calorie content by approximately 25% while maintaining the rich, satisfying taste that makes this soup irresistible. Discover more guilt-free comfort recipes here to complete your healthier meal planning approach.
Serving Suggestions
Crusty Bread Pairings: Serve your Sausage Potato Soup with warm, buttered sourdough bread, garlic breadsticks, or homemade dinner rolls. The contrast between the creamy soup and crispy bread creates the perfect textural balance that elevates this comfort food experience.
Fresh Garnish Options: Top each bowl with crispy bacon bits, chopped green onions, extra shredded cheese, or a dollop of sour cream. Fresh herbs like chives or parsley add a bright color contrast and fresh flavor that cuts through the richness beautifully.
Complete Meal Combinations: Pair this hearty soup with a simple green salad dressed with vinaigrette, roasted vegetables, or grilled cheese sandwiches for the ultimate comfort food feast that satisfies both kids and adults alike.
Common Mistakes to Avoid
Overcooking the Potatoes: The biggest mistake when making Sausage Potato Soup is allowing the potatoes to become mushy and fall apart. Test for doneness with a fork after 15 minutes of simmering – they should be tender but still hold their shape for the best texture and presentation.
Adding Dairy Too Quickly: Rushing the dairy addition can cause the soup to curdle or separate. Always reduce heat to low before slowly incorporating milk and cream, and never allow the soup to boil once dairy has been added to maintain that silky, smooth consistency.
Skipping the Roux Development: Not cooking the flour long enough creates a raw, pasty taste that can ruin an otherwise perfect soup. Take the full 2-3 minutes to properly cook the flour with the vegetables, stirring constantly to develop that nutty flavor that forms the foundation of great soup.
Storing Tips
Refrigerator Storage: Store leftover Sausage Potato Soup in airtight containers in the refrigerator for up to 4 days. The soup may thicken considerably when chilled, so add a splash of chicken broth or milk when reheating to restore the desired consistency.
Freezing Considerations: While this soup can be frozen for up to 3 months, dairy-based soups may separate slightly upon thawing. Freeze in portion-sized containers and reheat gently over low heat, whisking frequently to re-emulsify the ingredients for best results.
Reheating Guidelines: Always reheat Sausage Potato Soup over low to medium-low heat, stirring frequently to prevent scorching. Avoid using the microwave for large portions, as it can cause uneven heating and potential curdling of the dairy components.
FAQs
Can I make Sausage Potato Soup ahead of time?
Yes, Sausage Potato Soup actually improves in flavor when made a day ahead! Prepare the soup completely but hold back on adding the sour cream until reheating. Store in the refrigerator and gently reheat over low heat, stirring in the sour cream just before serving for the freshest taste.
What’s the best way to thicken Sausage Potato Soup if it’s too thin?
If your Sausage Potato Soup needs thickening, create a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold milk. Stir this mixture into the simmering soup and cook for 3-4 minutes until thickened. Alternatively, you can mash some of the potatoes directly in the pot for natural thickening.
Can I substitute different types of sausage in Sausage Potato Soup?
Absolutely! Sausage Potato Soup works beautifully with various sausage types including turkey sausage, chicken sausage, chorizo, or even plant-based sausage alternatives. Each variation will create a slightly different flavor profile while maintaining the hearty, satisfying nature of the dish.
How do I prevent my Sausage Potato Soup from curdling?
To prevent curdling in Sausage Potato Soup, always add dairy ingredients when the soup is at a gentle simmer or lower heat. Never let the soup boil once cream or milk has been added, and if reheating, use low heat and stir frequently. Adding dairy gradually while stirring helps maintain the smooth, creamy texture.
Sausage Potato Soup
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
Description
This creamy sausage potato soup combines savory Italian sausage, tender baby gold potatoes, and cheddar cheese for the ultimate comfort meal. A hearty and satisfying favorite among recipes for dinner and recipes soup.
Ingredients
- 1 pound Italian sausage (mild or hot)
- 1 tablespoon olive oil
- 2 1/4 cups mirepoix (3/4 cup each: diced carrots, celery, and onion)
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 6 tablespoons all-purpose flour
- 5 tablespoons unsalted butter (divided)
- 4 cups chicken stock or broth
- 4 cups chopped baby gold potatoes (no need to peel)
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 2 cups shredded extra-sharp cheddar cheese
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Hearty buttered bread for serving (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add Italian sausage and cook 6-8 minutes, breaking into pieces until browned. Remove sausage and set aside.
- In the same pot, add 2 tablespoons butter with sausage drippings. Add diced carrots, celery, and onion; cook 4-5 minutes until softened. Stir in minced garlic, parsley, and basil; cook 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to form a roux.
- Gradually whisk in chicken stock, scraping up browned bits. Add potatoes and return cooked sausage to the pot. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
- Lower heat and stir in milk, heavy cream, remaining 3 tablespoons butter, salt, and pepper. Gradually add cheddar cheese, stirring until melted and smooth.
- Remove from heat and stir in sour cream just before serving. Adjust seasoning as desired.
- Serve hot with crusty bread or buttered rolls.
Notes
This sausage potato soup thickens as it cools. Add a splash of broth or milk when reheating. Use spicy sausage for a bolder flavor or swap cheddar for gouda for a smoky twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
Keywords: sausage potato soup, recipes soup, recipes for dinner, recipes comfort food
