Home > Soups & Stews > Sausage Potato Soup Sausage Potato Soup September 26, 2019 | 67 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Cheesy, creamy, and comforting Sausage Potato Soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base. Try my take on the famous cheeseburger soup! This hearty soup pairs perfectly with a lighter side dish like a salad. Try this Italian salad, winter fruit salad, or roasted veggie salad on the side. If you’ve ever heard of cheeseburger soup, this cheesy Sausage Potato Soup is my interpretation of that! Typical cheeseburger soup has ground beef and lots of Velveeta® cheese, so I changed up a few things; I use freshly grated, sharp Cheddar and spicy Italian sausage instead. And while I’ll never turn down this cheese-packed burger recipe, I might pick this soup over it in cold temps. While there is a bit of prep involved and a good amount of chopping, this soup comes together nicely. To save some prep time, you can buy pre-chopped mirepoix (chopped onions, celery, and carrots) at most grocery stores. You can also use pre-minced garlic and leave the peels on the potatoes (I always do!). With those few shortcuts, this soup will come together even faster. Below is a quick overview in picture form; be sure to check out the quick video (1 min, 11 seconds) to see how easily Sausage Potato Soup comes together. Enjoy! How to make Sausage Potato Soup In the photos above, I’ve broken down the steps for making this sausage potato soup in picture form, and below is a description of what’s happening in each of the numbered photos. Brown the sausage; use hot or mild Italian sausage (whichever you prefer). Transfer sausage to a paper towel-lined plate to drain off the grease. Next, sauté the onions, celery, and carrots (they don’t get much more tender throughout the cooking process, so don’t rush ’em). Dice all three veggies into small, even sizes so they’ll cook quickly and integrate into the soup nicely. Celery, carrots, and onion are nice and tender! Dice the baby gold potatoes. I definitely recommend Yukon gold or baby gold potatoes; they taste the best in this soup! Cut the potatoes into evenly small, bite-sized pieces as shown in this picture. Add potatoes and the seasonings. Add chicken stock or broth (we like chicken stock best). While the soup is simmering, prepare a roux and then cream mixture in a separate pot and grate some Cheddar cheese. Pour the cream mixture into the soup and then add the Cheddar cheese. Stir in the sour cream, taste and adjust seasonings as needed. Make sure to use freshly grated Cheddar so you don’t get a waxy Sausage Potato Soup (pre-grated cheese has a cellulose coating to keep it from clumping together). QUICK TIP For an extra layer of yumminess, use a hot cast iron skillet to brown the sausage, and don’t over-stir or over crumble the meat — you want it to get browned to develop layers of flavor. Sausage Potato Soup notes Not a fan of heat? Use mild sausage instead! Even with the spicy sausage, I would say this is not a very spicy soup at all, but I recognize there are differing levels of spice tolerance. You be you. Use low fat milk. We tried this soup with whole milk, and it was a tad too rich. Our favorite in testing was 1% milk. I do not recommend using skim milk or milk alternatives (like soy, almond, rice, etc.), as those milks will mess with flavor and consistency. Freezing: Sausage Potato Soup doesn’t freeze very well, because of all the dairy in it. If you’re worried about having too much left over, I’d recommend halving the recipe. Reheating this soup: I recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) This soup is best used within 1-3 days. More info here. Make this sausage potato soup vegetarian. Swap out the chicken stock for vegetable stock (or broth) and replace the sausage with Beyond Meat® crumbles (or similar brand) or omit the meat entirely. Side dishes to serve with Sausage Potato Soup a good crusty baguette, homemade dinner rolls, or soup crackers/saltines some kind of salad: bacon & spinach salad or roasted sweet potato quinoa salad additional veggies: roasted broccoli or roasted Brussels sprouts on the side More delicious soup recipes Broccoli Cheddar Soup in less than 30 minutes Crockpot Chili winner of many chili cook-offs! Creamy Vegetable Soup loaded with veggies! Sweet Potato Stew reader favorite Italian Sausage and Orzo Soup easy and healthy FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sausage Potato Soup 4.84 from 24 votes - Review this recipe Cheesy, creamy, and comforting Sausage Potato Soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base. SAVE TO RECIPE BOX Print Recipe Sausage Potato Soup 4.84 from 24 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cheesy, creamy, and comforting Sausage Potato Soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base. Course Dinner, Main Course, Soup Cuisine American Keyword sausage potato soup Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes Servings 6 -8 servings Calories 533kcal Cost $5.81 Ingredients1 pound spicy Italian sausage (can use mild)5 tablespoons unsalted butter, divided1 tablespoon olive oil2 and 1/4 cups mirepoix: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion2 cloves garlic, minced4 cups chopped baby gold potatoes1 teaspoon EACH: dried basil, dried parsley flakes4 cups chicken stock (or chicken broth)1/4 cup + 2 tablespoons all-purpose flour3 cups 1% milk1/2 cup heavy cream1 teaspoon salt and 1/2 teaspoon pepper2 cups freshly grated Colby Jack or extra-sharp Cheddar cheese1/4 cup sour cream (fat free is great) InstructionsSAUSAGE: Line a large plate with paper towels and set aside. Heat a very large pot (I recommend cast iron), over medium-high heat. Once hot, add in the sausage. Let stand without touching for 30 seconds to a minute. Then stir and chop the meat until you have sausage crumbles. Transfer to prepared plate and drain off any grease except for 1 tablespoon. If there is no grease, add 1 tablespoon olive oil to the pot.VEGGIES: In the same pot with 1 tablespoon sausage grease or olive oil, melt 1 tablespoon of the butter. Add the diced carrots, celery and onion and sauté 5-7 minutes or until tender (if not diced small, you may need 7-10 minutes). Add garlic and sauté 30 seconds more.POTATOES AND SEASONING: Stir in the chopped potatoes, dried basil, dried parsley, salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper, but add to preference and don't forget to taste and adjust at the end!). Stir. Add in chicken stock or broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork tender (easily pierced with a fork). CREAM SAUCE: Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until smooth). Cook, stirring constantly, until mixture begins to gently boil and thicken; stir in the heavy cream. FINISHING: Remove sauce from heat and once all soup veggies are tender, pour the milk/cream mixture into the soup and stir. Lower heat to low and stir in the shredded cheese. Heat until cheese is melted. Stir in sour cream, return the sausage into the soup and season to taste with salt and pepper. Serve warm with freshly chopped parsley or thyme and bread! Video Nutrition FactsServing: 8servings | Calories: 533kcal | Carbohydrates: 23.8g | Protein: 18.7g | Fat: 41g | Cholesterol: 110.6mg | Sodium: 635mg | Fiber: 2.3g | Sugar: 6.8g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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