Nothing beats a steaming bowl of sausage potato soup when comfort food calls. It’s rich, hearty, and incredibly satisfying the kind of meal that warms you up from the inside out. Whether you’re after a cozy weeknight dinner or a filling weekend treat, this soup checks all the boxes.
This is the only sausage potato soup recipe you’ll ever need. It’s creamy, full of flavor, and fits into any schedule thanks to three cooking options: stove-top, crock-pot, or Instant Pot. No matter your kitchen setup or time frame, you’ll get bold taste, velvety texture, and minimal hassle.
Table of Contents
Why This is the Best Sausage Potato Soup Recipe
This sausage potato soup stands out because it solves the problems most other recipes ignore. It’s designed for real kitchens, busy lives, and different cooking preferences.
Three Recipes in One
No need to search for separate instructions. You get clear, complete steps for stove-top, crock-pot, and Instant Pot cooking. That flexibility means anyone can make this sausage potato soup, no matter their setup.
Perfectly Creamy Every Time
Not all creamy soups are created equal. This recipe includes three proven methods for getting that rich, smooth texture. Whether you use a roux, a quick slurry, or mashed potatoes, your soup will come out velvety and thick every time.
Packed with Flavor
From aromatic vegetables to bold spices and subtle umami from soy sauce, every spoonful delivers depth and comfort. The hot sauce doesn’t overpower it enhances the entire pot.
Completely Customizable
Choose spicy or mild sausage. Use red, Yukon Gold, or even Russets. Add spinach, skip the cream, toss in corn this sausage potato soup bends to your taste and needs without losing its soul.
⭐️⭐️⭐️⭐️⭐️
“Soup is a satiating food. These findings suggest that increased soup consumption can help manage body weight,” says James Hollis, Assistant Professor of Food Science and Human Nutrition at Iowa State University, based on studies linking soup intake with lower body-mass index and reduced overeating.
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Ingredients Needed
This sausage potato soup uses real, everyday ingredients that come together to create something rich and satisfying. For best results, gather everything before you start.
Seasonings and Flavor Boosters
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (adds depth, not heat)
Meat and Dairy
- 1 pound ground Italian sausage (choose mild or spicy based on your preference)
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (optional but adds richness)
Vegetables and Aromatics
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1¼ pounds red potatoes (roughly 6 small potatoes, diced with skin on)
Thickener and Broth
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
This lineup keeps the soup balanced. The sausage delivers protein and bold taste, the vegetables bring texture and sweetness, and the seasonings round it all out.
How to Make Sausage Potato Soup (3 Ways)
This sausage potato soup adapts to your kitchen style. Whether you prefer the stove-top, crock-pot, or Instant Pot, each method brings out bold flavor and creamy texture with minimal effort.
Stove-Top Instructions
- Brown the Sausage
If using links, remove the casings first. In a large pot over medium heat, crumble the sausage and cook until browned. Stir occasionally. This takes about 10 to 12 minutes. Once done, transfer the sausage to a plate and set aside. Keep one tablespoon of the drippings in the pot. If there are none, use butter instead. - Sauté the Vegetables
Add butter to the pot with the drippings. Toss in diced onions, celery, and carrots. Cook for 5 minutes until they soften. Add the minced garlic and cook for 1 more minute. This step builds the soup’s flavor base. - Add the Flour
Stir in the flour and cook for 2 minutes, stirring constantly. This creates a thick base that helps the soup stay creamy without clumping. - Pour in the Liquids
Gradually add chicken broth while stirring and scraping the bottom of the pot with a spatula to lift any flavorful bits. Stir in heavy cream, soy sauce, hot sauce, and seasonings. - Add the Potatoes
Wash and dice the red potatoes into 1-inch pieces. Drop them into the pot and let everything come to a gentle boil. Lower the heat and simmer uncovered for 20 to 25 minutes until the potatoes are fork-tender. - Finish and Serve
Return the sausage to the pot and stir. If using cheese, stir it in now until melted and smooth. Ladle into bowls and serve hot.
Crock-Pot Instructions
- Cook the Sausage and Veggies
In a skillet on the stove, brown the sausage. Midway through cooking, add diced onions, carrots, celery, and garlic. Once everything is browned and softened, drain the fat well. - Transfer to Crock-Pot
Add the cooked mixture to the crock-pot. Pour in the broth, stir in the seasonings, soy sauce, and hot sauce. Add the potatoes. Save the cream and cheese for later. - Cook Low and Slow
Cover and cook on low for 6 hours or high for 4 hours. When finished, switch to warm. - Add Cream and Cheese
Slowly stir in heavy cream. If you like, add shredded cheddar and stir until fully melted. Serve warm.
Instant Pot Instructions
- Sauté the Sausage
Set the Instant Pot to Sauté mode. Add the sausage and break it apart as it cooks. Halfway through, add diced onions, carrots, celery, and garlic. Continue cooking until the sausage is browned and the vegetables have softened. This step helps develop rich flavor. - Deglaze the Pot
Press Cancel. Pour in a splash of chicken broth and scrape the bottom of the pot with a spatula to loosen any browned bits. This prevents the burn warning during pressure cooking. - Add the Remaining Ingredients
Stir in the rest of the broth, seasonings, soy sauce, hot sauce, and diced red potatoes. Do not add the cream or cheese yet. - Pressure Cook
Secure the lid. Set the Instant Pot to Pressure Cook on High for 8 minutes. Once done, allow for a 10-minute natural release, then manually release any remaining pressure. - Finish the Soup
Press Cancel, then switch to Sauté mode. Stir in the heavy cream. If using cheese, add it now and stir until melted and smooth. - Serve
Taste and adjust seasoning if needed. Ladle into bowls and serve hot.
Sausage Potato Soup
Ingredients
Method
- Brown the Sausage: In a large pot over medium heat, cook sausage until browned, about 10–12 minutes. Remove and set aside. Leave 1 tbsp of drippings or use butter.
- Sauté the Vegetables: Add butter, onions, celery, and carrots. Cook 5 minutes. Add garlic and cook 1 more minute.
- Add the Flour: Stir in flour and cook for 2 minutes, stirring constantly.
- Pour in the Liquids: Slowly add broth while stirring. Add cream, soy sauce, hot sauce, and all seasonings.
- Add the Potatoes: Add diced potatoes and bring to a boil. Simmer 20–25 minutes until fork-tender.
- Finish and Serve: Return sausage to pot. Add cheese if using. Stir until melted. Serve hot.
Notes
Nutrition Facts (Per Serving)
Calories: 359 kcal | Carbohydrates: 13g | Protein: 14g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 862mg | Potassium: 506mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1603 IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 1mg Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.
What You’ll Need
★ Large soup pot or Dutch oven
★ Crock-Pot or slow cooker
★ Instant Pot or electric pressure cooker
Pro Tips for the Perfect Bowl of Sausage Potato Soup
These simple techniques make a big difference in flavor, texture, and versatility. Use them to get the best results every time you make sausage potato soup.
How to Thicken Sausage Potato Soup
Roux Method
This method starts with cooking flour in butter or sausage drippings. It gives the soup a deep, rich base and helps the broth cling to the potatoes and sausage. Add the flour after sautéing your veggies and cook it for a couple of minutes before adding liquid.
Slurry Method
Mix a spoonful of flour or cornstarch with cold milk or cream in a small bowl. Once smooth, stir it into the soup near the end of cooking. This works fast and avoids clumping.
Natural Method
For a lighter option, mash some of the cooked potatoes right in the pot. This releases starch and thickens the broth naturally without any extra ingredients.
Popular Variations and Substitutions
Adding Greens
A few handfuls of chopped kale or spinach stirred in just before serving adds color and nutrition.
Dairy-Free Option
Replace the cream with full-fat coconut milk or blend in some white beans like cannellini for a smooth, rich texture without dairy.
Making It Spicy
Choose hot Italian sausage or sprinkle in red pepper flakes if you enjoy a kick of heat.
Extra Vegetables
Add corn during the last few minutes of simmering for a sweet pop of flavor and extra texture.
Storing, Freezing, and Reheating Sausage Potato Soup
To keep your sausage potato soup fresh and delicious, follow these simple storage and reheating tips. These steps help preserve the flavor and creamy texture.
Refrigeration
After the soup cools to room temperature, place it in an airtight container. Store in the fridge for up to four days. For best quality, avoid overcooking the potatoes during the initial cooking so they stay firm after reheating.
Freezing
Soups with cream can sometimes separate when frozen. For a smoother result, freeze sausage potato soup before adding the dairy. Let the soup cool, then pour it into zip-top freezer bags and lay them flat to save space. It can be frozen for up to three months.
Reheating
Warm the soup on the stove over low heat. Stir gently and often to keep the texture smooth. If the soup was frozen without the cream, add it fresh during reheating for the best consistency.
Frequently Asked Questions (FAQ)
What goes with sausage potato soup?
This sausage potato soup pairs well with sourdough bread, garlic knots, or a crisp green salad. For a full meal, try serving it with roasted vegetables or a glass of dry white wine.
Can I use a different type of sausage?
Yes, this recipe works with many types of sausage. Try kielbasa for a smoky flavor, turkey sausage for a leaner option, or spicy Italian sausage if you want more heat.
How do I keep my potatoes from getting mushy?
Use red potatoes or Yukon Gold. They hold their shape better during cooking. Avoid over-simmering the soup, especially if planning to reheat later.
Can I make this soup gluten-free?
To make gluten-free sausage potato soup, swap the flour for cornstarch or a certified gluten-free thickener. Always check that the sausage and broth you use are gluten-free.
Medical Disclaimer
The content in this sausage potato soup recipe is for general informational purposes only. It does not substitute for medical advice, diagnosis, or treatment. Always consult with your doctor or a licensed healthcare provider before making any changes to your diet or lifestyle. This includes people with food allergies, specific health conditions, or those following special diets. Never ignore or delay seeking medical advice because of something you read online.
Final Thoughts
This sausage potato soup delivers big comfort with minimal effort. It’s creamy, filling, and packed with flavor that satisfies every time. Whether you’re feeding a family or meal-prepping for the week, it fits easily into your routine with three cooking methods to match your schedule.
You can customize it to suit your taste. Go spicy or mild, add greens or extra veggies, or skip the dairy if needed. The result is always a rich, hearty bowl of goodness that feels homemade and tastes unforgettable.
If you tried this sausage potato soup, leave a comment and a star rating below. Your feedback helps others and makes this space better for everyone.
Tried a twist or made it your own? Share your favorite variations in the comments. And don’t forget to post your bowl on Pinterest or Facebook to inspire others.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
