Ultimate Creamy Sausage Potato Soup

This Ultimate Creamy Sausage Potato Soup is hands down one of the coziest dinners you can make in a single pot. It’s loaded with savory Italian sausage, tender gold potatoes, and a velvety cream base that warms you from the inside out. Perfect for weeknights when you want something hearty without hours of work.

I first made this soup on a particularly chilly autumn evening when I needed comfort food fast. The kitchen filled with the aroma of browned sausage and garlic, and my family gathered around the pot before it even hit the bowls. What makes this creamy sausage potato soup truly special is how the baby gold potatoes break down just enough to thicken the broth naturally, while the sharp cheddar and sour cream create that restaurant-quality richness. It’s become my go-to recipe for meal prep, and honestly, it tastes even better the next day. This one-pot wonder checks all the boxes: filling, flavorful, and surprisingly simple to pull together.

What You’ll Need for This Creamy Sausage Potato Soup

Start with quality Italian sausage for the best flavor. I always recommend using baby gold potatoes because they create a naturally creamy texture without turning mushy. Here’s what you’ll gather:

• 1 pound Italian sausage (mild or hot based on preference)
• 1 tablespoon olive oil
• 1 cup mirepoix (or diced carrots, celery, onion)
• 2 cloves garlic, minced
• 4 cups baby gold potatoes, diced
• 4 cups chicken stock or broth
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• Salt to taste
• Pepper to taste
• 2 tablespoons unsalted butter
• ¼ cup flour (or gluten-free flour blend)
• 2 cups milk (whole milk works best)
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• ½ cup sour cream
• 1 loaf hearty buttered bread for serving

Pro tip: I prefer sharp cheddar over mild because it adds more depth to the creamy broth. If you want extra greens, have a handful of kale or spinach ready to stir in during the last few minutes.

How to Make the Best Sausage Potato Soup

I recommend having all your ingredients prepped before you start cooking. This creamy sausage potato soup comes together quickly once you begin.

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook for 6-8 minutes, breaking it up with a wooden spoon until browned and cooked through. The sausage should have crispy edges and no pink remaining. Remove sausage and set aside, leaving about 1 tablespoon of drippings in the pot for flavor.

Step 2: Add mirepoix (diced carrots, celery, and onion) to the same pot and sauté for 5-7 minutes until vegetables are softened and onions turn translucent. Add minced garlic and cook for another minute until fragrant. Don’t let the garlic burn or it will taste bitter.

Step 3: Add diced baby gold potatoes, chicken stock, dried basil, dried parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. You’ll know they’re ready when a fork slides through easily but the potatoes still hold their shape.

Step 4: While the potatoes simmer, make your roux. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly until it smells slightly nutty. This cooks out the raw flour taste. Gradually whisk in milk, stirring constantly until the mixture thickens and becomes smooth, about 3-4 minutes.

Step 5: Pour the roux mixture into the soup pot and stir well to combine. Add heavy cream and bring back to a gentle simmer. The soup will start to thicken noticeably at this point.

Step 6: Return cooked sausage to the pot. Stir in shredded sharp cheddar cheese until completely melted and incorporated into the creamy base. The cheese should disappear into the broth rather than clump.

Step 7: Remove from heat before adding sour cream. This is important because boiling sour cream can cause it to curdle. Stir in sour cream until smooth. Taste and adjust seasoning with additional salt and pepper as needed.

Step 8: Ladle your ultimate creamy sausage potato soup into bowls and garnish with fresh herbs if desired. Serve immediately with hearty buttered bread for dipping.

Perfect Pairings for Your Sausage Potato Soup

This soup is incredibly satisfying on its own, but the right sides make it a complete meal.

Crusty Garlic Bread: The crispy exterior and soft interior are perfect for soaking up every drop of creamy broth. The garlic complements the Italian sausage beautifully.

Simple Green Salad: A fresh salad with vinaigrette cuts through the richness of this creamy sausage potato soup and adds a refreshing crunch. I like arugula with lemon dressing.

Roasted Brussels Sprouts: The caramelized edges and slightly bitter flavor balance the soup’s creaminess while adding extra nutrition.

Crusty Sourdough Toast: Toasted sourdough adds a tangy contrast and holds up well to dunking without getting soggy.

Caesar Salad: The romaine, parmesan, and anchovy-based dressing provide a savory counterpoint that pairs wonderfully with the ultimate creamy sausage potato soup.

More Rich and Satisfying Soup Recipes to Try

This Italian sausage potato soup pairs wonderfully with other hearty options that showcase different proteins and flavors. For a Cajun-spiced alternative with smoky sausage, the Hearty Cajun Potato Soup brings Louisiana heat and andouille sausage for bold, satisfying flavor. If preferring beef, both the Crockpot Cheeseburger Soup and Crockpot Creamy Potato Hamburger Soup offer ground beef and melted cheese in creamy, comforting bases.

For bacon lovers, the Best Crockpot Potato Soup features crispy bacon and sharp cheddar in a velvety broth. These potato-based soups provide excellent variety for meal prep while maintaining that rich, creamy texture that makes cold evenings feel cozy and warm.

Storing and Reheating Your Soup

This creamy sausage potato soup stores beautifully and makes excellent leftovers. I recommend letting it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making day-two soup even more delicious.

For reheating, use the stovetop over medium-low heat, stirring frequently. You may need to add a splash of milk or chicken broth to thin it out since the soup thickens as it sits. Never microwave at full power as this can cause the cream to separate. Use 50% power and stir every minute for best results.

Pro tip: This soup freezes well for up to 2-3 months. Just know that dairy-based soups sometimes need to be whisked vigorously when reheating to re-emulsify the cream. Some texture change is normal but the flavor remains fantastic.

Your Sausage Potato Soup Questions Answered

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