Sausage Potato Soup is a hearty, comforting bowl of goodness that’s perfect for chilly days or whenever I need a satisfying meal. Made with tender potatoes, savory sausage, and a creamy broth, this soup is simple to make but full of flavor. It’s a one-pot wonder that always leaves me full and happy.

Why You’ll Love This Recipe

I love how this soup brings together rich, savory flavors with just a few ingredients. The sausage adds a bold, smoky taste, while the potatoes make the soup thick and filling. It’s easy to prepare, makes great leftovers, and is the kind of cozy meal I crave during fall and winter. Plus, it’s flexible enough to adjust based on what I have in the kitchen. Sausage Potato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground or sliced sausage (Italian, smoked, or breakfast sausage work well)
Potatoes (I like using russet or Yukon gold)
Onion
Garlic
Carrots (optional, for extra sweetness and color)
Chicken broth
Heavy cream or milk
Olive oil or butter
Salt and pepper
Fresh or dried herbs (like thyme, parsley, or rosemary)

Directions

I start by heating olive oil or butter in a large pot over medium heat. I add the sausage and cook until it’s browned, breaking it into pieces if using ground sausage.
Next, I add the chopped onions and cook for a few minutes until they’re soft and translucent.
I stir in minced garlic and cook for about a minute until fragrant.
Then I add peeled and diced potatoes (and carrots, if using), followed by the chicken broth. I bring everything to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender — usually around 15–20 minutes.
Once the veggies are soft, I lower the heat and stir in the cream or milk to make the soup rich and creamy. I season it with salt, pepper, and herbs to taste.
I let it simmer for another few minutes, then serve it hot with a sprinkle of parsley or shredded cheese on top, if I feel like adding something extra.

Servings and timing

This recipe serves about 6 people and takes around 35–45 minutes to make from start to finish, including prep and simmering time.

Variations

When I want a lighter version, I swap out the heavy cream for milk or a dairy-free alternative. I’ve also used turkey sausage or even plant-based sausage to fit different diets. For a spicy twist, I use hot Italian sausage and add crushed red pepper flakes. If I’m looking for a thicker texture, I mash a few potatoes right into the soup before serving.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much after chilling, I just add a splash of broth or milk to loosen it up while reheating. Sausage Potato Soup

FAQs

Can I freeze sausage potato soup?

Yes, I let it cool completely, then freeze it in containers for up to 2 months. I avoid adding the cream before freezing and stir it in after reheating for the best texture.

What kind of sausage works best?

I usually go with Italian sausage, but smoked sausage or even breakfast sausage tastes great too.

Can I make this soup in a slow cooker?

Absolutely. I brown the sausage first, then add all ingredients (except cream) to the slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, then stir in the cream at the end.

How do I make it dairy-free?

I use unsweetened almond milk or coconut milk instead of cream, and the soup still turns out creamy and delicious.

What’s the best potato to use?

I like using russet potatoes for a soft texture or Yukon gold for a slightly buttery, firmer bite.

Conclusion

Sausage Potato Soup is one of those meals I can always count on to warm me up and keep me full. It’s simple, flavorful, and endlessly adaptable. Whether I’m making it for a family dinner or prepping a few days’ worth of lunches, this soup never fails to hit the spot.