Creamy Sausage Potato Soup — Cozy and comforting dinner

This creamy, comforting bowl might just become your new favorite go-to on chilly nights. The Creamy Sausage Potato Soup Recipe brings together hearty sausage and tender potatoes in a silky broth that feels like a warm hug in a bowl. Let's dive right in—I promise you’ll love how easy and cozy this comes together!

A blue pot filled with thick creamy soup inside. The soup has many small pieces of light brown sausage, chunks of white potato with red skin, and small orange carrot pieces. There are green herbs sprinkled throughout and some black pepper on the surface. A silver spoon is resting inside the pot on the right side. The pot sits on a white marbled surface, and there is a small white bowl with red pepper flakes in the blurred background near the top. A beige cloth is slightly visible on the lower right side near the pot's handle photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sausage Potato Soup Recipe
Top Tip
How to Serve Creamy Sausage Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I remember making this soup for the first time on a rainy weekend—by the time I ladled it into bowls, my whole kitchen smelled irresistible. The way the sausage flavor melds with creamy potatoes makes it feel so luxurious without any fuss.

Rich Comfort in Every Spoonful: The creamy broth paired with savory Italian sausage hits the spot every time.
Simple Prep and Ingredients: You probably already have most of these ingredients in your pantry and fridge.
Versatile and Customizable: Whether you want it milder or with an extra kick, it’s easy to tweak.
Perfect for Make-Ahead Meals: It reheats beautifully, so leftovers taste just as good as freshly made.

Ingredients & Why They Work

Each ingredient plays a special role in this Creamy Sausage Potato Soup Recipe. From the flavor-packed sausage to the choice of potatoes, it all comes together to create that creamy, hearty, soul-satisfying bowl you want on a cold day. Here are the essentials and why they’re my picks:

Flat lay of fresh hot Italian sausage links, a few whole red potatoes with smooth red skin, a medium yellow onion with intact papery skin, two celery ribs with leaves, half a cup of small diced fresh carrots, three whole garlic bulbs with several cloves visible, a small white ceramic bowl of softened pale yellow butter, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl containing light golden soy sauce, a small white ceramic bowl with vibrant red hot sauce, a small white ceramic bowl of creamy heavy cream, a small white ceramic bowl of golden chicken broth, and a few small white ceramic dishes each holding dried basil leaves, dried parsley, dried oregano sprigs, yellowish mustard powder, and cracked black peppercorns, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Italian sausage: Adds a savory, slightly spicy base that infuses the broth with meaty goodness.
Butter: Helps soften the veggies and adds a subtle richness to the soup’s foundation.
Yellow onion, carrots, celery: Classic mirepoix—the flavor building blocks that deepen the soup’s complexity.
Garlic: Just a few cloves elevate the aroma and add warmth.
Flour: Acts as a thickener, creating that creamy texture without heaviness.
Soy sauce and hot sauce: These secret flavor enhancers boost umami and balance without making the soup spicy.
Chicken broth: The heart of the liquid base, bringing savory depth.
Heavy cream: For that luscious, silky finish you’ll fall in love with.
Red potatoes: They hold their shape beautifully, giving you perfect tender chunks without falling apart.
Cheddar cheese (optional): Adds a melty, cheesy layer if you want extra richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Creamy Sausage Potato Soup Recipe is how forgiving it is. I often switch up the sausage for turkey sausage when I want a lighter meal or toss in some corn for a sweet pop. You can easily personalize it to suit your tastes or what’s in your fridge.

Spicy Upgrade: I sometimes add a pinch of cayenne pepper or a few dashes of my favorite hot sauce for a little extra heat that builds gradually.
Veggie Boost: Frozen corn or spinach stirred in at the end adds color and nutrition without extra effort.
Dairy-Free Version: Swap heavy cream for coconut milk, and skip the cheese to keep it creamy and dairy-free.
Slow Cooker Friendly: When I’m short on time, the Crock Pot method lets me come back to the same cozy flavors with zero stress.

Step-by-Step: How I Make Creamy Sausage Potato Soup Recipe

A white bowl is filled with creamy soup that has a light yellow color and small green herbs sprinkled throughout. The soup has soft, chunky pieces of white potatoes and small bits of orange carrots visible. On top, there is a layer of cooked ground meat with a brownish color, mixed with melted yellow cheese that looks slightly shiny. A silver spoon rests on the edge of the bowl, and the bowl sits on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Sausage and Build Flavor

First things first, I remove the casings from the sausage links—it makes crumbling much easier. I heat a large pot over medium heat, then add the sausage, breaking it up as it cooks. Once it’s halfway done, I cover the pot partially to help it cook evenly, stirring every few minutes until it’s browned through (about 10-12 minutes). Set the sausage aside but keep 1 tablespoon of those flavorful drippings—if there’s not enough, adding butter works great here, too. Using the drippings to cook your veggies really amps up the flavor base of this soup.

Step 2: Sauté Vegetables and Create the Roux

Next, I add the reserved drippings and butter to the pot and sauté diced onions, celery, and carrots for about 5 minutes until they’re just soft. Then in goes the garlic—only a quick minute to keep it from burning but enough to release that amazing aroma. Sprinkle in the flour and cook that for 2 minutes, stirring constantly. This step thickens the soup and gives it that velvety texture you’ll crave.

Step 3: Add Liquids, Potatoes, and Seasonings

Pour in the chicken broth gradually, scraping the bottom of the pot with a silicone spatula to lift all those flavorful bits—this is a step you don’t want to skip! Slowly whisk in the heavy cream, then stir in the soy sauce, hot sauce, and all your dried herbs and mustard powder. Bring the mixture to a boil, then reduce to a simmer. Toss in your cubed red potatoes and let the soup simmer uncovered until they’re just fork-tender, about 20-25 minutes.

Step 4: Finish with Sausage and Cheese

When the potatoes are tender, stir the cooked sausage back into the pot. If you’re using cheddar cheese (which I definitely recommend for that extra creamy layer), lower the heat and stir it in slowly until melted. From there, it’s ready to serve—warm, inviting, and utterly satisfying.

Top Tip

Trust me, little things make a big difference when making this Creamy Sausage Potato Soup Recipe. Here’s what I’ve learned along the way that’ll give you the best results:

Use Red Potatoes: They hold their shape better so you get nice chunks instead of mushy potato bits.
Don’t Skip Browning the Sausage: That browned crust adds depth that you just can’t get from just boiled sausage.
Scrape the Pot Bottom: Those browned bits are packed with flavor—don’t miss out!
Go Low and Slow on the Cheese: Add it at the end over low heat to prevent curdling and get a silky finish.

How to Serve Creamy Sausage Potato Soup Recipe

The image shows two scenes side by side inside a white cooking pot. On the left, cooked ground meat with a brown color and crumbly texture fills most of the pot, with a black spatula resting inside, slightly lifting some of the meat. On the right, there are chopped vegetables in the pot, including bright orange carrot slices, light green celery pieces, and white onion chunks, along with a small square of pale butter melting in the middle. A red spoon with white polka dots is inside the pot, lightly mixing the vegetables. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a simple garnish kind of person here — a sprinkle of extra shredded cheddar cheese, some chopped fresh parsley for color, and a little crack of black pepper is all you need. If I’m feeling a bit fancy, sliced green onions or a dollop of sour cream add a lovely tang and freshness.

Side Dishes

This soup stands tall on its own, but I love pairing it with crusty bread—think a warm baguette or some garlic bread—to soak up every last drop. A simple side salad with crisp greens and vinaigrette balances the creaminess nicely, especially if you want a lighter meal.

Creative Ways to Present

For a cozy dinner party, serve this soup in mini bread bowls carved out of sourdough loaves—it’s impressive and delicious! Or layer it in clear soup mugs with a swirl of hot sauce on top for a modern café vibe that guests will love.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer the soup into airtight containers and keep it in the fridge for up to 3 days. The potatoes stay nice and firm, and the flavor actually develops further, making leftovers just as tasty (if not better) than fresh.

Freezing

This soup freezes very well! I skip the cheddar cheese when freezing—add that fresh when reheating. To avoid mushy potatoes when thawing, I recommend undercooking them slightly before freezing. Freeze in portion-sized containers for easy meals later.

Reheating

For reheating, gentle is key. I warm it slowly over low heat on the stove, stirring occasionally to keep the cream from separating. If it thickens too much, a splash of broth or milk thins it back out beautifully.

Frequently Asked Questions:

Can I make this soup vegetarian?

This version relies heavily on the sausage for its signature flavor, but you can substitute with plant-based sausage or hearty mushrooms for a vegetarian alternative. Just use vegetable broth instead of chicken broth to keep it fully vegetarian-friendly.

How spicy is this Creamy Sausage Potato Soup Recipe?

Despite using hot sauce and hot Italian sausage, this soup isn’t very spicy. The hot sauce is more to enhance depth and umami rather than heat, so it’s mild enough for most palates.

Can I use other types of potatoes?

Red potatoes work best because they hold their shape well, but Yukon Golds are a great alternative too. Russets will work but tend to break down and make the soup thicker and starchier, so adjust cooking times accordingly if you use them.

Can I prepare this soup in a slow cooker?

Absolutely! There’s a Crock Pot method documented for this recipe. Cook and drain the sausage and vegetables on the stove first, then combine everything except the cream and cheese in your slow cooker for several hours. Add cream and cheese near the end to keep that fresh creamy finish.

Final Thoughts

Honestly, this Creamy Sausage Potato Soup Recipe has become one of my kitchen staples. It’s the kind of meal that feels special but really doesn’t require hours or fancy equipment — just a bit of love and patience. I hope when you try it, you’ll find the same comforting joy that I do. It’s perfect for sharing, warming up after a busy day, or just curling up with a bowl and a good book.