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. 
• 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

1. 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!).
2. Cook the vegetables for a few minutes until the onions start to soften.
3. Add the tasty seasonings and aromatics, like garlic. Let them sizzle for a second to enhance the flavor.
4. Stir in the potatoes and broth and simmer until the vegetables are tender.
5. Blend the flour and milk together until smooth and stir into the soup. Simmer gently until the soup has thickened slightly.
6. Over low heat, stir in the cheese a handful at a time until melted.
7. 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.

Sausage Potato Soup

Yield: 6 to 7 servings

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

5 stars (11 ratings)

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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) – (see note)
• 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)
• ⅓ cup all-purpose flour
• 1 ½ cups freshly shredded sharp cheddar cheese
• Oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)

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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.
• Add the cooked sausage to the soup and stir to combine.
• 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. 

Potatoes: 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). 

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. 

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. 

Author: Mel Gunnell

Course: Main Course, Soup

Cuisine: American

Method: Stovetop

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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