SAUSAGE POTATO SOUP

Sausage Potato Soup is what I make when I want classic potato soup with a little more personality. The Italian sausage adds incredible flavor and turns this from a simple side dish into a hearty main course that satisfies everyone at the table. I discovered this recipe about four years ago when I had leftover sausage from making pasta, and it’s been in regular rotation ever since.

The key to this soup is browning the sausage really well at the beginning. I learned this after making a bland version my first time when I rushed through that step. Those browned bits stuck to the bottom of the pot are pure flavor gold, and deglazing with the chicken broth lifts all that deliciousness into the soup. This sausage potato soup comes together easily on the stovetop, but I’ve also included slow cooker instructions for those days when you want to set it and forget it. The creamy, savory broth with chunks of tender potatoes and flavorful sausage makes this the kind of soup people request by name.

Everything You Need for This Hearty Soup

I always use bulk Italian sausage (not links) for this recipe because it’s easier to crumble and distribute throughout the soup. Pro tip: using russet potatoes creates a creamier soup because they break down slightly and release starch naturally.

• 1 lb ground Italian sausage (mild or hot, based on preference)
• 1/2 onion, chopped (about 1/2 cup)
• 1 tbsp minced garlic (about 3 cloves)
• 4 cups chicken broth
• 4 Russet potatoes, peeled and diced into 1/2 to 3/4-inch cubes
• 1 tsp salt (adjust to taste)
• 1 tsp pepper (adjust to taste)
• 1 cup heavy whipping cream
• 2 tbsp cornstarch
• 1/4 cup parmesan cheese, for serving

When choosing sausage, I prefer the kind with fennel and Italian seasonings for the most flavor. If you can only find links, squeeze the meat out of the casings. For the potatoes, russet (Idaho) potatoes are best because their high starch content creates that naturally creamy texture. Yukon gold potatoes work too but won’t thicken the soup as much.

Simple Steps to Make Sausage Potato Soup on the Stovetop

Step 1: Heat a large pot over medium-high heat. Add 1 lb ground Italian sausage and the chopped onion. Cook for 8 to 10 minutes, breaking up the sausage with a wooden spoon into small crumbles as it cooks. Continue until the sausage is completely browned and no longer pink, and the onions have softened. Drain off any excessive grease, leaving about 1 to 2 tablespoons in the pot for flavor.

Step 2: Add 1 tablespoon minced garlic to the pot with the cooked sausage. Sauté for 30 seconds to 1 minute, stirring constantly, until the garlic becomes fragrant and aromatic. Don’t let it burn or the soup will taste bitter.

Step 3: Slowly add the chicken broth to the pot, using a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These browned bits (called fond) add tremendous flavor to the soup. Make sure to get them all incorporated.

Step 4: Add the diced potatoes, 1 teaspoon salt, and 1 teaspoon pepper to the pot. Stir everything together to combine.

Step 5: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to maintain a simmer. Cover the pot and let it simmer for about 20 to 25 minutes, or until the potatoes are fork-tender. They should break apart easily when pressed gently.

Step 6: While the soup is simmering, prepare the cream mixture. In a small bowl, whisk together 1 cup heavy whipping cream and 2 tablespoons cornstarch until the cornstarch is completely dissolved and the mixture is smooth with no lumps. Set aside.

Step 7: Once the potatoes are tender, increase the heat to medium-high. Pour the cream-cornstarch mixture into the hot soup while stirring continuously. The soup will begin to thicken within 3 to 5 minutes as it heats through. Keep stirring to prevent any lumps from forming.

Step 8: Let the soup heat through for about 3 to 5 minutes until the cream is fully incorporated and heated, and the soup has thickened to a nice, creamy consistency.

Step 9: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, topped with freshly grated Parmesan cheese.

Pro tip: If your soup is too thick, thin it with a bit more chicken broth or milk. If it’s too thin, let it simmer uncovered for an additional 5 minutes to reduce and thicken naturally, or make another small cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in.

How to Make This Soup in a Slow Cooker

For a hands-off approach, this sausage potato soup works beautifully in the slow cooker with a few adjustments.

Step 1: Brown the sausage ahead of time in a skillet over medium-high heat, breaking it up as it cooks. This step is important for flavor. You can cook the onion with the sausage or add it raw to the slow cooker. Drain any excessive grease.

Step 2: Place the cooked sausage, onion (if not already cooked), minced garlic, diced potatoes, chicken broth, salt, and pepper in the slow cooker. Do not add the heavy cream yet.

Step 3: Close the lid and cook on LOW for 6 hours or on HIGH for 4 hours. The potatoes should be very tender and starting to break apart.

Step 4: About 15 minutes before serving, add the heavy cream directly to the slow cooker (no need to mix with cornstarch for the slow cooker method since the potatoes will have thickened it naturally). Turn the slow cooker to LOW if it isn’t already. Stir to combine with the other ingredients.

Step 5: Let the soup sit for 10 to 15 minutes to heat the cream through. Serve hot, topped with Parmesan cheese.

What to Serve with Sausage Potato Soup

This sausage potato soup is hearty and filling, making it a complete meal with just a few simple sides.

Crusty French Bread: Warm, crusty French bread is perfect for dipping into the creamy broth and soaking up every drop. The chewy texture provides great contrast to the smooth soup.

Garlic Bread: Buttery garlic bread takes this comfort meal to the next level and adds even more savory garlic flavor that complements the Italian sausage perfectly.

Simple Side Salad: A fresh green salad with light vinaigrette cuts through the richness of the soup and adds brightness and crunch. This balances the meal nicely.

Breadsticks: Soft or crispy breadsticks are perfect for dunking and make this feel like a special restaurant meal at home.

More Hearty Comfort Soups

This sausage potato soup delivers Italian-inspired comfort with its flavorful sausage and creamy broth, and there are other satisfying soup options to explore. When you want chicken instead of sausage, the Creamy Chicken and Potato Soup offers similar richness with bacon and tender chicken in a velvety broth. For a lighter option with fresh herbs, the Chicken Potato Soup combines chicken with vegetables and cheddar cheese.

If you’d like to add vegetables to the mix, try the Broccoli Potato Cheese Soup for vibrant broccoli florets in sharp cheddar broth, or the indulgent Loaded Creamy Broccoli Potato Soup topped with crispy bacon and extra cheese for ultimate comfort food.

Storing Your Leftover Sausage Potato Soup

Store this sausage potato soup in an airtight container in the refrigerator for up to 5 days. The flavors deepen overnight as everything marinates together, making leftovers taste even better the next day.

When reheating, I recommend the stovetop method over medium-low heat, stirring frequently. The soup will thicken as it sits, so add a splash of chicken broth or milk to return it to the right consistency. Microwave reheating works too, using 90-second intervals and stirring between each round.

Pro tip: This soup can be frozen for up to 3 months, though the potatoes may be slightly softer after thawing. Cool the soup completely before freezing in airtight containers or freezer bags. Thaw overnight in the refrigerator, then reheat gently on the stovetop, stirring frequently.

Common Questions About Sausage Potato Soup

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