Cheesy Sausage Potato Soup

There’s something about a bowl of soup that just makes everything feel right. Whether it’s a rainy Tuesday or a hectic weekend, I find myself reaching for my soup pot more than any other dish in my kitchen. And when I need something that feels like a warm hug but also fills everyone up, I make this sausage potato soup.

I love that it hits all the comfort food notes without being complicated. You’ve got hearty potatoes, savory sausage, and a creamy broth that’s loaded with flavor. The best part? Most of these ingredients are things I already have on hand. No special trips to fancy grocery stores or hunting down weird spices.

This soup has become my go-to when I need dinner on the table fast but still want it to taste like I put in real effort. It’s filling enough that my family doesn’t ask what else is for dinner, and the leftovers somehow taste even better the next day.

What Kind of Sausage Should I Use?

For this soup, you’ll want to use a good quality ground sausage that has plenty of flavor since it’s really the star of the show here. Italian sausage works great – you can go with sweet or hot depending on your preference, though I usually reach for the hot to give the soup a nice kick. If you can’t find ground sausage, you can always buy link sausage and just remove the casings yourself. Breakfast sausage is another solid option if that’s what you have on hand, and it’ll give the soup a slightly different but still delicious flavor profile.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients around:

• Sausage: You can use any type of sausage you like – Italian, breakfast, or even turkey sausage if you want something lighter. Ground beef or ground turkey also work, though you might want to add a bit more seasoning.
• Red potatoes: Yukon golds or russets are fine substitutes. Just keep in mind that russets will break down more and make the soup thicker and creamier.
• Cream: Half-and-half works great if you want to cut some calories, or try whole milk with a tablespoon of butter for a lighter version. For dairy-free, use full-fat coconut milk or cashew cream.
• Cheddar cheese: Feel free to use whatever cheese you have – Monterey Jack, Colby, or even a Mexican blend all melt nicely into the soup.
• Chicken broth: Vegetable broth works just as well, or you can use beef broth for a richer flavor.
• Flour: If you need a gluten-free option, cornstarch works for thickening – use about 2 tablespoons mixed with cold water instead of the flour.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sausage potato soup is adding the cheese while the soup is still boiling, which causes it to separate and become grainy – always remove the pot from heat and let it cool for a minute before stirring in the cheddar.

Another common error is cutting your potatoes too small, as they’ll break apart and turn mushy during the 20-25 minute simmer time, so aim for 3/4-inch cubes that hold their shape.

Don’t skip cooking the flour for the full 2 minutes after adding it to the vegetables, since this step removes the raw flour taste and helps thicken your soup properly.

Finally, if your soup seems too thick after adding the cheese, thin it out with a bit more chicken broth rather than cream, which can make it overly heavy.

What to Serve With Sausage Potato Soup?

This hearty soup is pretty filling on its own, but I love serving it with a warm baguette or some crusty bread rolls for dipping into all that creamy, cheesy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds a nice fresh crunch. If you want to make it a full meal, cornbread or buttermilk biscuits are perfect for soaking up the broth, and they complement the savory sausage flavors really well. You could also add some extra toppings to the soup itself, like crumbled bacon, extra shredded cheddar, or chopped green onions for added flavor and texture.

Storage Instructions

Store: Keep your leftover sausage potato soup in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two, so it’s great for meal prep. Just give it a good stir when you reheat it since the cream might separate a bit.

Freeze: This soup freezes pretty well for up to 3 months, though the potatoes might get a slightly different texture. Let it cool completely first, then freeze in portions so you can grab just what you need. Leave a little room at the top of your container since it’ll expand as it freezes.

Reheat: Warm it up gently on the stove over medium-low heat, stirring often to keep the cream from separating. You can also microwave individual portions, but use 50% power and stir every minute or so. Add a splash of broth or cream if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 120-140 g
• Fat: 260-290 g
• Carbohydrates: 180-210 g

Ingredients

For the soup base and vegetables:

• 1 large onion (finely diced into 1/4-inch pieces)
• 3/4 cup carrots
• 2 ribs celery
• 4 garlic cloves
• 3 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 3 tbsp flour
• 6 cups chicken broth
• 1 1/2 lb red potatoes (cut into 1/2-inch cubes for even cooking)
• 1 tsp soy sauce
• 1 1/2 tsp hot sauce

For the seasoning blend:

• 1 1/4 tsp basil
• 3/4 tsp parsley
• 3/4 tsp oregano
• 1/2 tsp mustard powder
• 1/2 tsp pepper
• 1/4 tsp smoked paprika

For the protein and finishing:

• 1 lb sausage (I use Johnsonville mild Italian sausage)
• 1 1/4 cup cream (heavy cream makes it extra creamy and rich)
• 2 1/4 cups cheddar cheese (freshly shredded from a block melts better than pre-shredded)

Step 1: Prepare Mise en Place and Cook Sausage

• 1 large onion, finely diced
• 3/4 cup carrots, chopped
• 2 ribs celery, chopped
• 4 garlic cloves, minced
• 1 1/2 lb sausage
• 1 1/2 lb red potatoes, cubed

Finely dice the onion into 1/4-inch pieces, chop the carrots and celery into bite-sized pieces, and mince the garlic cloves.

Cube the red potatoes into 1/2-inch pieces and set aside in a bowl.

In a large pot over medium-high heat, brown the sausage for 10-12 minutes, breaking it into small crumbles as it cooks.

Once cooked through, transfer the sausage to a paper towel-lined plate to drain, leaving about 1 tablespoon of the rendered fat in the pot.

I like using Italian sausage here because it has enough fat to flavor the broth without being greasy.

Step 2: Build the Aromatic Base with Roux

• 2 tablespoons butter
• 1 tablespoon sausage fat
• sautéed onions, carrots, and celery from Step 1
• minced garlic from Step 1
• 3 tablespoons flour

Add 2 tablespoons butter to the sausage fat in the pot and melt over medium heat.

Add the diced onions, carrots, and celery, stirring occasionally and cooking for 5 minutes until the vegetables begin to soften and release their aromatics.

Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a light roux.

This roux will help thicken the soup and give it a velvety texture.

Step 3: Build the Broth and Season

• 6 cups chicken broth
• 1 1/4 cup heavy cream
• 1 tsp soy sauce
• 1 1/2 tsp hot sauce
• 1 1/4 tsp basil
• 3/4 tsp parsley
• 3/4 tsp oregano
• 1/2 tsp mustard powder
• 1/2 tsp pepper
• 1/4 tsp smoked paprika

Slowly pour the chicken broth into the pot while stirring to prevent lumps from forming in the roux.

Add the heavy cream, soy sauce, and hot sauce, stirring until well combined.

Add all the dried seasonings: basil, parsley, oregano, mustard powder, pepper, and smoked paprika.

Stir thoroughly to dissolve the seasonings and distribute them evenly throughout the liquid.

I find adding soy sauce gives the soup an extra savory depth that makes people ask what the secret ingredient is!

Step 4: Cook Potatoes Until Tender

• potatoes from Step 1
• broth mixture from Step 3
• 2 1/4 cups cheddar cheese

Increase heat to bring the broth to a gentle boil, then immediately reduce heat to medium-low and maintain a steady simmer.

Add the cubed potatoes from Step 1, stirring gently to distribute them evenly throughout the pot.

Simmer for 20-25 minutes until the potatoes are completely tender when pierced with a fork.

The potatoes should break apart easily but still hold their shape.

While the potatoes cook, shred the cheddar cheese from a block using a box grater or microplane if you haven’t already—freshly shredded cheese melts much more smoothly than pre-shredded varieties.

Step 5: Finish and Serve

• cooked sausage from Step 1
• soup from Step 4
• 2 1/4 cups freshly shredded cheddar cheese

Once the potatoes are tender, stir in the cooked sausage from Step 1, heating it through for about 1-2 minutes.

Remove the pot from heat and gradually add the freshly shredded cheese, stirring gently and constantly until it’s completely melted and the soup is smooth and creamy.

Taste and adjust seasonings if needed.

Ladle the soup into bowls and serve hot.

I recommend removing the pot from heat before adding cheese so it melts evenly without becoming stringy or separating.

Cheesy Sausage Potato Soup

Delicious Cheesy Sausage Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 servings

Calories 3900 kcal

Ingredients

  

For the soup base and vegetables::

• 1 large onion (finely diced into 1/4-inch pieces)
• 3/4 cup carrots
• 2 ribs celery
• 4 garlic cloves
• 3 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 3 tbsp flour
• 6 cups chicken broth
• 1 1/2 lb red potatoes (cut into 1/2-inch cubes for even cooking)
• 1 tsp soy sauce
• 1 1/2 tsp hot sauce

For the seasoning blend::

• 1 1/4 tsp basil
• 3/4 tsp parsley
• 3/4 tsp oregano
• 1/2 tsp mustard powder
• 1/2 tsp pepper
• 1/4 tsp smoked paprika

For the protein and finishing::

• 1 lb sausage (I use Johnsonville mild Italian sausage)
• 1 1/4 cup cream (heavy cream makes it extra creamy and rich)
• 2 1/4 cups cheddar cheese (freshly shredded from a block melts better than pre-shredded)

Instructions

 

• Finely dice the onion into 1/4-inch pieces, chop the carrots and celery into bite-sized pieces, and mince the garlic cloves. Cube the red potatoes into 1/2-inch pieces and set aside in a bowl. In a large pot over medium-high heat, brown the sausage for 10-12 minutes, breaking it into small crumbles as it cooks. Once cooked through, transfer the sausage to a paper towel-lined plate to drain, leaving about 1 tablespoon of the rendered fat in the pot. I like using Italian sausage here because it has enough fat to flavor the broth without being greasy.
• Add 2 tablespoons butter to the sausage fat in the pot and melt over medium heat. Add the diced onions, carrots, and celery, stirring occasionally and cooking for 5 minutes until the vegetables begin to soften and release their aromatics. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a light roux. This roux will help thicken the soup and give it a velvety texture.
• Slowly pour the chicken broth into the pot while stirring to prevent lumps from forming in the roux. Add the heavy cream, soy sauce, and hot sauce, stirring until well combined. Add all the dried seasonings: basil, parsley, oregano, mustard powder, pepper, and smoked paprika. Stir thoroughly to dissolve the seasonings and distribute them evenly throughout the liquid. I find adding soy sauce gives the soup an extra savory depth that makes people ask what the secret ingredient is!
• Increase heat to bring the broth to a gentle boil, then immediately reduce heat to medium-low and maintain a steady simmer. Add the cubed potatoes from Step 1, stirring gently to distribute them evenly throughout the pot. Simmer for 20-25 minutes until the potatoes are completely tender when pierced with a fork. The potatoes should break apart easily but still hold their shape. While the potatoes cook, shred the cheddar cheese from a block using a box grater or microplane if you haven't already—freshly shredded cheese melts much more smoothly than pre-shredded varieties.
• Once the potatoes are tender, stir in the cooked sausage from Step 1, heating it through for about 1-2 minutes. Remove the pot from heat and gradually add the freshly shredded cheese, stirring gently and constantly until it's completely melted and the soup is smooth and creamy. Taste and adjust seasonings if needed. Ladle the soup into bowls and serve hot. I recommend removing the pot from heat before adding cheese so it melts evenly without becoming stringy or separating.