This Creamy Sausage Potato Soup is the ultimate comfort food—rich, hearty, and loaded with tender potatoes, juicy sausage, and flavorful vegetables. Whether you make it on the stove top or in the Crock Pot, this recipe delivers a thick, creamy broth with just the right balance of seasonings. Add cheddar cheese at the end for an extra indulgent touch!
Be sure to also try my Lentil Sausage Soup and Pork Stew recipes next—they’re just as cozy and satisfying.
Why You’ll Love This Soup
- Flavor-packed broth: The combination of mustard powder, hot sauce, and soy sauce enhances the savory flavor without adding heat.
- Perfectly tender potatoes: Red potatoes hold their shape beautifully for soups and stews, but Yukon Golds or Russets work too.
- Juicy sausage: Cooking the sausage over medium heat keeps it tender and allows the drippings to add extra richness to the soup.
- Versatile cooking methods: Enjoy this soup on the stove top for a quicker option or use the Crock Pot for a hands-off approach.
Ingredients
Seasonings
- 1 tsp dried basil
- ½ tsp each: dried parsley, oregano, mustard powder
- ¼ tsp black pepper
Soup
- 1 lb ground Italian sausage (hot or mild)
- 2 tbsp butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tbsp flour
- 1 tsp soy sauce
- 1 tsp hot sauce
- 5 cups chicken broth
- 1 cup heavy cream
- 1¼ lbs red potatoes (about 6 small), cubed
- 2 cups shredded cheddar cheese (optional)
Instructions
Stove Top Method
- Cook the sausage: Remove casings if using links. In a large pot over medium heat, crumble and cook the sausage until halfway done. Cover partially and cook 10–12 minutes more, stirring occasionally. Set aside and reserve 1 Tbsp drippings (or use butter if needed).
- Cook the vegetables: In the same pot, melt 2 Tbsp butter with the reserved drippings. Sauté onions, carrots, and celery for 5 minutes. Add garlic and cook 1 minute.
- Make the roux: Sprinkle in flour and cook 2 minutes, stirring constantly. Slowly add chicken broth in splashes, scraping up any browned bits from the bottom of the pot.
- Add cream and seasonings: Stir in heavy cream, soy sauce, hot sauce, and seasonings. Bring to a boil, then reduce to a simmer.
- Cook the potatoes: Add cubed potatoes and simmer uncovered for 20–25 minutes, until tender.
- Finish the soup: Stir the cooked sausage back in. Reduce heat to low, add cheddar cheese if desired, and serve hot.
Crock Pot Method
- Cook sausage in a skillet over medium heat, adding onions, carrots, celery, and garlic halfway through. Drain excess grease.
- Transfer sausage and vegetables to the Crock Pot. Add chicken broth, seasonings, and potatoes (reserve cream and cheese).
- Cook on low for 6 hours or high for 4 hours.
- Reduce heat to low and stir in heavy cream. Add cheese if desired and serve.
Pro Tips
- Flavor enhancers: Mustard powder, hot sauce, and soy sauce elevate the broth without making it spicy.
- Potatoes: Red potatoes hold their shape best; Yukon Golds are a great alternative. Avoid overcooking to prevent mushy results.
- Add-ins: Corn, peas, or other vegetables can be added at the end for variety.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
This Creamy Sausage Potato Soup is perfect for cozy weeknight dinners, chilly evenings, or meal prepping for the week. Serve it with a slice of crusty bread and enjoy a bowl of comfort in every spoonful!