Sausage Potato Soup

This post may contain affiliate links. Please read my disclosure policy.

This cheesy, creamy, and comforting sausage potato soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base. 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.

Overhead image of the sausage potato soup in a bowl ready to eat with a spoon in it

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 — freshly grated sharp cheddar and spicy 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 short-cuts this soup will come together even quicker.

Below is a quick overview in picture form and be sure to check out the quick video (1 min, 11 seconds) to see how easily this sausage potato soup comes together. Enjoy!

Process shots-- images of the sausage potato soup being made showing the meat being cooked, then veggies being cooked, and other ingredients being added and mixed together

How to make sausage potato soup

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.

  1. Brown the sausage; use hot or mild Italian sausage (whichever you prefer). Tip: use a hot cast iron skillet and don’t over-stir or over crumble the meat — you want it to get browned to develop layers of flavor. Transfer sausage to a paper towel lined plate to drain off the grease.
  2. Next the onions, celery, and carrots get sautéed (they don’t get much more tender throughout the cooking process, so don’t rush ’em). Dice all 3 veggies into small and even sizes so they’ll cook quickly and integrate into the soup nicely. 
  3. Celery, carrots, and onion are nice and tender!
  4. Dice up the baby gold potatoes. I definitely recommend yukon gold or baby gold potatoes, they taste the best in this soup! Cut the potatoes into small bite-sized even pieces as shown in this picture.
  5. Add potatoes and all the seasonings.
  6. Add chicken stock or broth (we like chicken stock best)
  7. Meanwhile, 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 in the cheddar cheese. Add in the sour cream and be sure to taste and adjust seasoning. 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).

Up close image of the sausage and potato soup recipe in a bowl ready to eat

Sausage potato soup notes

  1. Worried about heat? Use mild sausage instead! Even with the spicy sausage, I would say this is not a spicy soup at all, but I recognize there are differing levels of spice tolerance 🙂
  2. 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.
  3. Freezing: unfortunately, this sausage potato soup doesn’t freeze very well because of all the dairy in it. If you’re worried about having too much, I’d recommend halving the recipe!
  4. Reheating this soup: I recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) Soup is best within 1-3 days. More info here.
  5. Making 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 this sausage potato soup

More delicious soup recipes:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Sausage Potato Soup

5 from 15 votes
This cheesy, creamy, and comforting sausage potato soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base.
Print Recipe

Sausage Potato Soup

5 from 15 votes
This cheesy, creamy, and comforting sausage potato soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base.
Course Dinner
Cuisine American
Keyword sausage potato soup
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 -8 servings
Calories 533kcal

Ingredients

  • 1 pound spicy Italian sausage (can use mild)
  • 5 tablespoons unsalted butter, separated
  • 1 tablespoon olive oil
  • 2 and 1/4 cups mirepoix: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 4 cups chopped baby gold potatoes
  • 1 teaspoon EACH: dried basil, dried parsley flakes
  • 4 cups chicken stock (or chicken broth)
  • 1/4 cup + 2 tablespoons all-purpose flour
  • 3 cups 1% milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt and 1/2 teaspoon pepper
  • 2 cups extra SHARP Cheddar Cheese
  • 1/4 cup sour cream (fat free is great)

Instructions

  • SAUSAGE: Line a large plate with paper towel 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 crumble up 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 that's fine, add in 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 saute 5-7 minutes or until tender (if not diced small, you may need 7-10 minutes). Add garlic and saute 30 seconds more.
  • POTATOES & 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 1 minute. While whisking vigorously, slowly pour in milk (whisk well until smooth). Cook stirring constantly until mixture begins to gently boil and thicken and then stir in the heavy cream.
  • FINISHING: Remove from heat and once all veggies are tender pour the milk/cream mixture into the soup and stir. Lower heat to low and stir in the shredded cheese. Cook until cheese is melted. Stir in sour cream. Return the sausage into the soup. Season to taste with salt and pepper. Serve warm with freshly chopped parsley or thyme and bread!

Video

Nutrition Facts

Calories: 533kcal

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition facts in sausage potato soup

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *






44 Comments

  1. 5 stars
    I tried this recipe out last night and it was delicious, my in-laws couldn’t stop raving about it! The hot italian sausage gives it such a good flavor. The only thing I would do differently in the future would be to add a bit more vegetables and a little less milk. Thank you for a great recipe!

    1. So happy to hear it was a hit 🙂 And glad you liked the hot italian sausage in it! Both sound like great changes for the future. Thanks Shannon!

  2. 5 stars
    My husband and I loved this soup! I made the recipe as directed, but also added some frozen broccoli and cauliflower when the potatoes were almost done before adding the cream sauce. Love your recipes, Chelsea! Your site is my go-to for new recipes.

    1. Yay!! So happy to hear you both enjoyed the soup 🙂 The broccoli and cauliflower addition sounds delicious! And thank you so much for saying that, it makes my day! Hope you love whatever you try next <3

  3. We are going to try this tonight! Question: near the top of the printable recipe card it says 4-6 servings; but the nutrition information below that says 8 servings. Which is correct? Both say 533 calories per serving. Thanks!

  4. It calls for two cloves of garlic minced in the ingredients list but I can’t find where it goes in on the recipe

  5. 5 stars
    I could be blind as a bat, but I don’t see anywhere in your recipe, when you add the sausage back? After boiling the potatoes or with? Thanks 🙂

  6. 5 stars
    My family and I loved this delicious soup! So full of flavor! It was a big hit, and I’ll definitely make it again. I look forward to trying other recipes of yours. Thanks for a great addition to our meal rotation.

  7. I made this vegan style and it was a hit! Still full of flavor and had great consistency! Thank you for sharing this recipe, it’s a keeper!

  8. 5 stars
    This recipe was very delicious! I followed it pretty closely, but changed a few things based on some of my previous experience making potato soups. I added more carrots, potatoes, onions and celery than called for, which ended up in a bit more broth. I added some cayenne, chili flakes, hot sauce and thyme, as well as some fresh parsley and basil as well as the dried. I did not use any heavy cream or sour cream. Instead I used about 3.5 cups of 1% milk. When making the roux, I added the cheese once the milk/flour/butter mixture was thickened, so it made a creamy cheese sauce roux. I let it simmer on the stove for about 20 minutes once the sausage and roux were in the soup. Turned out delicious. Thank you!

  9. 5 stars
    Absolutely delicious! Didn’t change a thing. Even my husband who always gripes about soup “not being a meal” LOVED IT! Thank you!

  10. 5 stars
    Made this tonight and it was fabulous! Had to guess when to add the sausage back in (should’ve read the comments, lol), but suspect it’s not that critical. Will definitely tag this as a keeper!

    1. So happy it was a hit! Thanks for the comment John; I previously updated the recipe to show when the sausage is added back in 🙂

  11. 5 stars
    Delicious and a new family favorite! My husband was intrigued and commented throughout the process “you sure are going to a lot of trouble for a Monday”…”smells like a holiday meal”…”this is a 5 star meal!”…definitely making this again.

  12. 5 stars
    So delicious! I like it less chunky so I immersions blended half of the veggies. Also used venison, jalapeño cheddar sausage and it’s so delicious!

  13. 5 stars
    We made this last night because we had all the stuff or good substitutions. Used whole milk and evaporated milk instead of heavy cream since it was all we had. Added broccoli that needed to be used up.

    It is heavenly!!! Even better for lunch today! Thanks for the recipe. Found it on pinterest but will follow your site now.????

  14. 5 stars
    I have just finished making this and having tasted it I have to say “wow!” Thank you. I was searching for a recipe to use up ingredients I had in my fridge. The key ingredient I didn’t have was sausage mince – but I did have actual sausages in my freezer, so I cooked them whole as the first step, then browned the mirepoix in the oil from the sausages and a dab of butter. I let the sausages cool a bit while this was sautéing, then cut them up into small pieces and mixed them back in. Wonderful smokey flavour to the soup. I’m looking forward to having it for dinner tonight. I bought some crusty bread to go with it but I don’t think I will be able to eat a bite of that – the soup tastes rich enough that I think a side will be a bridge too far for me!

    1. Yum! the way you described that, I’m seriously drooling! I’m so happy you loved it so much! Thanks for your comment! 🙂

  15. 5 stars
    I don’t normally write reviews but this soup was out of this world. Thank you soo much for a great recipe to add to my list.

    1. I’m so glad you took the time to write this review! And so glad you loved it! Thanks so much for your comment! 🙂

  16. Oh man, this soup is absolutely delicious. I have made it numerous times. This is my husband’s favorite recipe for soup. If you haven’t tried it yet, it’s definitely a must !! This is what’s for dinner tonight !! Thank you for sharing Chelsea

    1. Glad you enjoyed it! Unfortunately, this soup doesn’t freeze very well because of all the dairy in it; it will separate and become grainy.

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.