Creamy Sausage & Potato Soup
Creamy sausage and potato soup is an easy, comforting dinner made with Italian sausage, tender Yukon Gold potatoes, vegetables, and cheddar cheese in a rich and creamy broth. It's hearty enough for a full meal and perfect for chilly fall nights, busy weeknights, or whenever you're craving a warm bowl of homemade soup.
Ingredients
Seasonings
Soup
Optional Garnish
How to Make Creamy Sausage and Potato Soupons
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Cook the sausage.
Add the Italian sausage to a large Dutch oven or soup pot over medium heat. Cook, breaking it into small crumbles, until browned and cooked through. Transfer the sausage to a plate, leaving about 1 tablespoon of the drippings in the pot.
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Cook the vegetables.
Add the butter, onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the seasonings.
Add the garlic, basil, parsley, oregano, mustard powder, garlic salt, and black pepper. Cook for about 30 seconds, stirring constantly.
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Make the creamy soup base.
Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes. Slowly pour in the chicken broth while stirring to prevent lumps. Stir in the soy sauce and hot sauce, if using.
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Add the potatoes and sausage.
Return the cooked sausage to the pot and add the potatoes. Bring the soup to a gentle boil, then reduce the heat to a simmer. Partially cover and cook for approximately 15–20 minutes, or until the potatoes are fork-tender.
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Make it creamy.
Reduce the heat to low and stir in the heavy cream.
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Add the cheese.
Start with 1 cup of freshly shredded cheddar and stir until completely melted. Taste the soup and add up to another 1/2 cup cheddar if you'd like a stronger cheese flavor.
Do not allow the soup to boil after adding the cream and cheese.
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Finish and serve.
Taste and adjust the salt and pepper. If the soup is thicker than you'd like, add a splash of chicken broth. Let it rest for about 5 minutes before serving.
Top with fresh parsley, additional cheddar, black pepper, or a few crispy sausage crumbles.
Note
Use freshly shredded cheese.
Cheese shredded from a block melts more smoothly than packaged pre-shredded cheese, which often contains anti-caking ingredients.
Adjust the consistency.
The soup will thicken slightly as it rests. If it becomes too thick, stir in additional chicken broth until it reaches your preferred consistency.
Mild or hot sausage both work.
Mild Italian sausage keeps the soup family-friendly, while hot Italian sausage gives it a little more kick.
Don't boil the cream.
Once you've added the heavy cream and cheddar, keep the soup over low heat to help keep the broth smooth and creamy.
For extra flavor:
Don't completely clean the pot after cooking the sausage. Leaving a little of the sausage drippings behind adds a lot of flavor to the soup.
More Cozy Dinner Recipes
If you love this creamy sausage and potato soup, try our Slow Cooker Lasagna Soup for another warm and comforting dinner, or browse our Fall Recipes for more easy seasonal favorites.
How to Make It Gluten-Free
Replace the all-purpose flour with a 1-to-1 gluten-free flour blend or use a cornstarch slurry to thicken the soup.
Also check the labels on the Italian sausage, chicken broth, soy sauce, and hot sauce to make sure they're certified or labeled gluten-free as needed. Regular soy sauce typically contains wheat, so substitute gluten-free tamari or gluten-free soy sauce.
Storage & Reheating
Store leftover creamy sausage and potato soup in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low to medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup has thickened considerably in the refrigerator.
I wouldn't make freezing our recommended storage method because creamy potato soups can change texture after freezing and reheating.
