If you are craving something soul-soothing, rich, and packed with bold flavors, this Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe is exactly what you need. Imagine tender chunks of baby gold potatoes swimming in a velvety, cheddar-laden broth, brightened with fragrant herbs and the perfect savory punch from Italian sausage. This soup hits all the right notes — it’s creamy without being heavy, cheesy without overwhelming, and carries a warmth that feels like a big comfy hug in a bowl. Whether it’s chilly weather or simply a day when you want to indulge, this recipe checks every box for comfort food perfection.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, relying on simple, fresh ingredients that blend beautifully to create layers of flavor and texture. Each item brings something special to the table, from the depth of the sausage to the subtle sweetness of the mirepoix vegetables and the creaminess from butter and cheese that bind it all together.
- 1 pound Italian sausage (mild or hot): Adds rich, savory flavor and a touch of spice to the soup’s base.
- 5 tablespoons unsalted butter, divided: Provides creaminess and helps build the silky roux that thickens the soup.
- 1 tablespoon olive oil: Used to supplement fat for sautéing veggies without overpowering.
- 2-1/4 cups mirepoix (diced carrots, celery, and yellow onion): Infuses the broth with classic aromatic vegetables for balanced flavor and subtle sweetness.
- 1 teaspoon minced garlic: Gives the soup an irresistible fragrant kick.
- 4 cups chopped baby gold potatoes: Tender, golden, and creamy potatoes add beautiful texture and heartiness.
- 1 teaspoon dried parsley: Brings a mild, fresh herbaceous note to brighten the dish.
- 1 teaspoon dried basil: Adds a hint of sweet, earthy flavor for depth.
- 4 cups chicken stock or broth: The savory liquid that forms the soup’s flavorful base.
- 6 tablespoons flour: Mixed into butter to create the thickening roux for perfect soup consistency.
- 3 cups milk (1%, 2%, or whole): Helps create the creamy texture without being overly heavy.
- 1/2 cup heavy cream: Enhances richness and smooth mouthfeel.
- 1 teaspoon salt: Essential to pull all the flavors together.
- 1/2 teaspoon pepper: Adds subtle heat and balance.
- 2 cups freshly shredded extra-sharp Cheddar cheese: The star cheesy ingredient that melts into dreamy goodness.
- 1/4 cup sour cream: Adds a slight tang and luscious finish.
- Hearty buttered bread, for serving (optional): Perfect to sop up every last drop of this delectable soup.
How to Make Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe
Step 1: Brown the Sausage
Heat a large pot over medium-high heat and add the Italian sausage. After about a minute, start breaking it apart with a wooden spoon, cooking until it turns a gorgeous deep brown. This step not only cooks the meat but releases fat and flavor that will become the foundation of your soup. Once browned, transfer the sausage to a paper towel-lined plate, keeping about a tablespoon of the rendered grease in the pot. If there isn’t enough grease, add your olive oil next.
Step 2: Sauté the Mirepoix
In that same pot, melt a tablespoon of butter and toss in the diced carrots, celery, and onions. The goal here is to soften and coax out their natural sweetness, so sauté them gently for 5 to 7 minutes (a bit longer if your veggie pieces are chunky). Add garlic last and cook just until fragrant, roughly 30 seconds—this keeps the garlic from burning and turning bitter.
Step 3: Add Potatoes and Seasonings
Now stir in the chopped baby gold potatoes alongside dried basil, parsley, salt, and pepper. Pour in your rich chicken stock and bring everything to a boil before lowering the heat to medium-low. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are tender when poked with a fork. This simmering infuses the broth with all those earthy, herby notes and makes the potatoes deliciously tender.
Step 4: Prepare the Creamy Base
While the potatoes cook, melt four tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and whisk constantly for about a minute to cook out the raw flour taste. Slowly pour in the milk while whisking to keep things smooth and clump-free. Let the mixture gently thicken and come to a light boil. Finish by stirring in the heavy cream and then remove from the heat to keep it luscious and ready to enrich the soup.
Step 5: Combine and Melt Cheese
Once your veggies are fork-tender, pour the creamy milk and flour mixture into the big pot with potatoes and stir well. Turn off the heat and gradually add in the shredded extra-sharp Cheddar cheese. Stir gently as each handful melts into the soup, creating that irresistibly cheesy, silky texture that makes this Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe so unforgettable.
Step 6: Add Sour Cream and Sausage
Mix in the sour cream to add a subtle tang that brightens and smooths the flavors. Then carefully fold the cooked sausage back into the pot. Give everything a gentle stir, taste, and adjust salt and pepper if necessary. Your creamy, cheesy, and totally comforting soup is now ready to warm you from the inside out.
Step 7: Serve and Enjoy
Ladle your glorious Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe into bowls and serve immediately, ideally accompanied by hearty buttered bread for dunking and savoring every last bite.
How to Serve Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe
Garnishes
Enhance your bowl by sprinkling chopped fresh parsley or chives on top for a pop of color and fresh flavor. A little extra shredded Cheddar or a swirl of sour cream can also add an elegant touch and extra creaminess, making each serving look as good as it tastes.
Side Dishes
Pair this soup with a crisp green salad for balance or some crusty garlic bread that’s perfect for soaking up the cheesy broth. Roasted vegetables or even a light coleslaw offer nice contrast and complement the soup’s richness beautifully.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or individual ramekins topped with a cheese crisp. You could also sprinkle crispy fried onions or bacon bits on top for added texture and flavor excitement, making your meal memorable and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the soup into airtight containers and store in the refrigerator for up to 3 days. The flavors tend to deepen after sitting, so leftovers often taste even better the next day!
Freezing
This Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe freezes well if you want to save some for later. Be sure to cool it completely, then freeze in portion-sized containers or freezer bags for up to 2 months. Avoid freezing the soup with sour cream already added; stir that in fresh after reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent curdling and sticking. Add a splash of milk or cream if it has thickened too much in the fridge. Once hot, stir in the sour cream if you froze the soup without it, and enjoy that cozy, creamy goodness again.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a lighter alternative and will still bring great flavor, though the soup might be slightly less rich. Choose a variety with herbs and spices for best results.
Do I need to peel the potatoes?
Nope! Using baby gold potatoes with their skins on adds texture and nutrition, plus they cook quickly and hold their shape beautifully in this soup.
Can I make this soup vegetarian?
You can definitely adapt this by skipping the sausage and using vegetable broth instead of chicken stock. You can also add mushrooms or smoked paprika for a savory depth.
What cheese works best if I don’t have extra-sharp Cheddar?
Sharp or medium Cheddar will work, but for a little more tang, you could mix in some Gruyère or aged Monterey Jack for a creamier melt.
Is this soup suitable for freezing after adding cheese?
It’s better to freeze the soup before adding cheese and sour cream, as the dairy can separate during freezing and thawing. Add those fresh when you reheat.
Final Thoughts
This Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe is one of those dishes that brings instant joy and warmth no matter the season. It’s an ideal weeknight supper or a special weekend treat that’s easy to make but feels like a luxurious comfort food classic. I really hope you give this recipe a try—it’s sure to become a beloved favorite in your home just like it is in mine!
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Sausage Potato Soup – Creamy, Cheesy, and Totally Comforting Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Sausage Potato Soup is a creamy, cheesy, and comforting dish perfect for cozy meals. Made with Italian sausage, tender potatoes, savory mirepoix, and a rich cheesy broth, it brings warmth and heartiness to any table. The soup is finished with sour cream and served best alongside hearty buttered bread.
Ingredients
Meat
- 1 pound Italian sausage (mild or hot)
Vegetables
- 2–1/4 cups mirepoix (3/4 cup each diced carrots, celery, and yellow onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes (no need to peel)
Herbs & Spices
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquids & Dairy
- 4 cups chicken stock or broth
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
Optional
- Hearty buttered bread, for serving
Instructions
- Cook the sausage: Heat a large pot over medium-high heat. Add the Italian sausage and sear for 1 minute. Using a wooden spoon, crumble the sausage and cook until it is deeply browned throughout. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of sausage grease in the pot. If needed, add 1 tablespoon olive oil to the pot.
- Sauté the mirepoix: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes until vegetables soften (7–10 minutes if pieces are larger). Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add potatoes and seasonings: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 15–20 minutes or until the potatoes are fork-tender.
- Prepare the roux and creamy base: While the potatoes are cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to form a roux. Slowly whisk in the milk until smooth. Continue to cook the mixture, whisking often, until it thickens and just begins to boil. Stir in the heavy cream, then remove the pot from heat.
- Combine creamy base with vegetables: Once the potatoes and vegetables are tender, stir the milk and cream mixture into the soup pot. Turn off the heat. Gradually add the shredded Cheddar cheese, a handful at a time, stirring gently after each addition until the cheese is fully melted and incorporated.
- Finish the soup: Stir in the sour cream until smooth. Return the cooked sausage to the pot and mix well. Taste the soup and adjust salt and pepper as needed for seasoning.
- Serve: Ladle the soup into bowls and serve warm. Accompany with hearty buttered bread if desired for a complete, comforting meal.
Notes
- You can use mild or hot Italian sausage depending on your spice preference.
- Baby gold potatoes do not need peeling, which saves prep time and adds texture.
- The mirepoix (carrots, celery, onion) provides a rich flavor base and can be prepared ahead.
- Use freshly shredded extra-sharp Cheddar for the best flavor and melting quality.
- Adjust thickness of the soup by varying the amount of chicken stock or milk mixture.
- For a lower-fat option, use 1% milk and reduce or omit heavy cream.
- Leftovers refrigerate well and reheat gently to maintain creaminess.
- Optional hearty buttered bread complements the creamy soup perfectly.
