Sausage Potato Soup
This sausage potato soup is a one-pot, easy recipe loaded with sausage and vegetables. It is hearty, creamy, and delicious!
My family raves over this soup! The sausage gives it a unique flavor that everyone loves. It is an excellent soup for a weeknight meal, especially during these cozy, chilly months of the year.
Main Ingredients for Sausage Potato Soup
Don’t let the ingredient list deter you; this soup comes together really quickly! Here are the main ingredients in this soup. I’m guessing you may have most of them on hand already!
- Sausage: Many different flavors of sausage could be used in this soup, depending on preference. For a delicious but neutral-flavored option, Jimmy Dean’s regular pork sausage (in the gold-wrapped roll) works great.Â
- Vegetables: Carrots, onions, celery, and potatoes make up the veggie portion of this soup. I use Yukon gold (yellow) potatoes, but russet or red potatoes could also be used with good results (russet potatoes will produce a slightly starchier soup).
- Pantry seasonings: Such as, dried parsley, dried basil and dried oregano.
- Chicken broth or stock: I always use low-sodium chicken broth or stock. If using full-salt broth, decrease the salt in the recipe to 1/2 teaspoon and add additional salt at the end, by taste, if needed.
- Milk: Preferably 1%, 2% or whole milk for a creamier soup.
- Flour: The milk and flour are blended together and added to the soup to cook and thicken.
- Cheese: Freshly grated cheese will melt better than pre-shredded cheese (which is often coated in a powdery substance to prevent clumping – but this also prevents the cheese from melting well). The cheese adds a salty punch of flavor as well as enhances the creaminess of the soup.
How to Make Sausage Potato Soup
- Brown the sausage in the soup pot. Remove to a paper-towel lined plate (but leave a small bit of drippings in the pot #flavor!).
- Cook the vegetables for a few minutes until the onions start to soften.
- Add the tasty seasonings and aromatics, like garlic. Let them sizzle for a second to enhance the flavor.
- Stir in the potatoes and broth and simmer until the vegetables are tender.
- Blend the flour and milk together until smooth and stir into the soup. Simmer gently until the soup has thickened slightly.
- Over low heat, stir in the cheese a handful at a time until melted.
- Serve the soup with oyster saltine crackers, fresh parsley, and additional cheese – but only if you want!
The soup will thicken even more as it cools. YUM! It is so tasty!
A Few Additional Helpful Tips
- Make-Ahead: This soup can be made several days in advance and reheated when needed. It will thicken as it cools but will loosen up a bit upon reheating. You can also stir in a bit of broth or milk to thin, if desired. Reheat in a slow cooker set to low or on the stovetop.
- Slow Cooker: The prepared soup will keep very well on low heat/warm setting in a slow cooker for up to 8 hours. (I haven’t made this soup start-to-finish in a slow cooker, but you could experiment.)
- Freezer: Due to the high dairy content, this soup may not freeze well…but in my world, it’s always worth a try. Just keep in mind that the thawed and reheated soup may be slightly more grainy (due to the dairy/cheese) and the potatoes might be a bit softer.
I have been really excited to get this sausage potato soup in front of you! At first glance, it may look pretty similar to the lightened up cheeseburger soup I posted recently. But it is actually quite unique – in flavor and in some key ingredients.
Brian, who isn’t always a huge sausage fan, absolutely raved over how delicious this soup is and asked me to keep it on the menu rotation. It has become a solid family favorite! I hope you love it as much as we do.
What to Serve With This:
- Additional shredded cheese
- Oyster crackers or saltine crackers (or homemade breadsticks)
- Fresh fruit, like apple or orange slices
Sausage Potato Soup
Ingredients
- 12 ounces ground pork sausage, casings removed, if needed (see note)
- 1 tablespoon butter
- 1 cup diced carrots
- ½ cup diced onions
- ½ cup diced celery
- 1 tablespoon chicken bouillon paste or 1 chicken bouillon cube (see note)
- 3 cloves garlic, finely minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 4 cups diced potatoes (about 1/2-inch)
- 4 cups low-sodium chicken broth or stock (see note)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups milk (preferably 1%, 2% or whole milk)
- â…“ cup all-purpose flour
- 1 ½ cups freshly shredded sharp cheddar cheese
- Oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)
Instructions
- In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. With a slotted spoon, remove the sausage to a paper-towel lined plate leaving about 1 tablespoon drippings in the pot.
- Set the pot over medium heat and add the butter. Once melted, add the carrots, onions and celery. Cook until the onions begin to turn translucent, 3 to 4 minutes.
- Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring constantly.
- Add the potatoes, broth, salt and pepper. Stir to combine (scrape the bottom of the pot thoroughly). Bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender, stirring often.
- In a blender, combine the milk and flour. Process until smooth.
- Pour the milk mixture into the soup. Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.
- Reduce the heat to medium-low. Stir in the cheese a handful at a time, and warm through until the cheese is melted. Season to taste with additional salt and pepper, if needed.
- Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired. The soup will thicken more as it cools.
Notes
Sausage: Many different flavors of sausage could be used in this soup, depending on preference. For a delicious but neutral-flavored option, Jimmy Dean’s regular pork sausage (in the gold-wrapped roll) works great.Â
Chicken bouillon: Adding a scoop of chicken bouillon paste (I always use Better Than Bouillon) or bouillon cube adds a great boost of flavor. It can easily be left out if you don’t have it on hand. Season to taste with additional salt.Â
Chicken broth or stock: If using full-salt broth or stock, reduce the salt in the recipe to 1/2 teaspoon and add additional at the end, if needed.Â
Serving: 1 serving (about 2 cups soup), Calories: 366kcal, Carbohydrates: 35g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 50mg, Sodium: 754mg, Fiber: 4g, Sugar: 7g
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Recipe Source: from Mel’s Kitchen Cafe
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