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If your family craves comfort on chilly evenings this creamy sausage potato soup answers every wish. Velvety broth, rich sausage, and buttery potatoes make each bite the perfect hug in a bowl. It comes together quickly yet tastes like you spent the whole afternoon cooking.
I still remember the first time I served this on a rainy Saturday, everyone went silent after their first spoonful. It is one of those rare recipes every person in the house requests again and again.
Gather Your Ingredients
- Italian sausage: Use spicy or sweet as you like. Italian sausage brings depth and body to the soup. Choose good quality links and remove the casing for best texture.
- Unsalted butter: Builds the creamy flavor base. Swap in olive oil for a lighter option. Look for real butter for the richest taste.
- Olive oil: Helps brown the sausage for more flavor. Pick a fresh bottle with rich color and aroma.
- Minced garlic: Use fresh cloves or high-quality pre-chopped. Fresh garlic will give the soup a brighter, full flavor.
- Baby gold potatoes: These give a creamy, buttery bite without falling apart. Red potatoes work too. Choose small, firm potatoes with unblemished skins.
- Dried parsley: Brings a gentle herbal note. Fresh parsley will brighten it nicely. Use leaves with great color and aroma.
- Dried basil: Gives warmth and a hint of sweetness. Fresh basil offers more fragrance. Use fragrant green leaves.
- Chicken stock or broth: Lends body and savory base. Vegetable or homemade broth work for variety. Use low sodium for control over seasoning.
- Flour: Thickens the broth. Look for all-purpose or use gluten-free if needed.
- Milk: Adds silkiness. Whole milk gives the most richness. Dairy free milks like almond or oat also work.
- Heavy cream: Makes the soup lush and creamy. Coconut cream gives a similar effect for dairy free diets. Make sure it is full fat.
- Salt: Essential for flavor balance. Taste as you go for perfect seasoning.
- Pepper: Brings brightness and a slight bite. Freshly cracked pepper is best.
- Extra-sharp cheddar cheese: Adds rich tang and beautiful melt. Mild cheddar or dairy free cheese can be used. Pick a block and shred for best results.
- Sour cream: Brings tang and extra silkiness. Greek yogurt gives a protein boost with similar texture. Choose thick and full fat for creaminess.
- Hearty buttered bread: For serving. Any crusty country loaf will do. Toast before serving for a wonderful crunch.
How to Make It
- Brown the Sausage:
- Cook sausage over medium heat in a large soup pot, letting it get crispy around the edges. Break it up into crumbles as it cooks for plenty of golden bits. Remove sausage but leave any flavorful oils in the pot.
- Sauté Aromatics:
- Add olive oil and butter into the same pot over medium-low heat. Drop in minced garlic. Stir often for two to three minutes until the kitchen smells amazing and the garlic is just turning golden.
- Add Potatoes and Herbs:
- Tumble in diced baby potatoes and sprinkle with dried parsley and basil. Stir so every piece is coated in the garlicky oil. Mixture should sizzle softly. Let cook for four to five minutes to start softening potatoes.
- Pour in Stock:
- Raise heat to medium-high and pour in chicken stock or broth. Bring to a gentle simmer so potatoes continue to soften. This is when all the flavors start melding.
- Make the Roux:
- In a small bowl, whisk together flour and milk until very smooth. Slowly pour this into the simmering soup while stirring constantly. This step is the secret to getting a perfectly thick and velvety broth.
- Stir in Cream and Cheese:
- Lower heat to medium. Gently pour in heavy cream and sprinkle over the extra-sharp cheddar. Stir well until cheese is melted and the soup is rich and creamy.
- Season to Taste:
- Add back in the browned sausage. Taste carefully, then adjust salt and pepper for balance. A final stir makes sure every bite is seasoned just right.
- Finish with Sour Cream:
- Turn off the heat and swirl in sour cream. This gives extra richness and lovely body without any grease.
- Serve with Bread:
- Ladle generous portions into bowls and serve hot with thick slices of hearty buttered bread. The bread is perfect for soaking up the last drops.
The potatoes in this recipe might be my favorite part. They soak up all the flavorful broth and remind me of winters spent inside with my sisters, trading stories around the dinner table. This is the kind of meal that sparks those cozy memories again and again.
Flavor Boosters
Let the soup cool completely before refrigerating. Store in an airtight container for up to four days. Gently reheat on the stove over low heat—add a splash of broth or milk if it gets too thick. The flavors deepen after a day so leftovers are absolutely delicious.
Serving Suggestions
Top with extra cheese, crispy crumbled bacon, or a scattering of fresh herbs. Serve as a main dish with green salad or offer it as a crowd-pleasing starter at a potluck. Thick slices of hearty toasted bread are a must for dunking.
Creative Twists
Switch out Italian sausage for ground turkey or chicken for a lighter version. Red potatoes add a subtle sweetness. Gluten free or dairy free versions work beautifully. Almond or oat milk plus coconut cream keep things rich and creamy for non-dairy eaters.
No matter how you serve it, this sausage potato soup promises pure cozy satisfaction with every spoonful. Make a big batch—you might not have any leftovers.
Frequently Asked Questions About This Dish
- → Can I use a different type of sausage?
Yes, turkey sausage or a milder sausage variant can be substituted for Italian sausage for a lighter flavor.
- → What can I use instead of heavy cream?
Coconut cream or a dairy-free alternative like almond or oat milk can be used for a lighter or plant-based option.
- → Are there gluten-free options for thickening?
Gluten-free flour works well as a substitute to thicken the soup while keeping it gluten-free.
- → Can I prepare this ahead of time?
Absolutely! The soup can be made in advance and gently reheated; add a bit of broth if it thickens upon standing.
- → What bread pairs well with this dish?
Crusty buttered bread or any hearty loaf is delicious for dipping and complementing the creamy texture.