There is something incredibly comforting about a warm bowl of soup, especially one packed with hearty flavors and creamy texture. The Creamy Potato & Sausage Soup Recipe is an absolute favorite for chilly evenings when you crave something both filling and soul-soothing. With tender potatoes, savory Italian sausage, and a velvety broth enriched by cream, this soup blends simple ingredients into a dish that feels like a warm hug from the inside. Whether you’re a seasoned home cook or new to making soups, this recipe offers a delicious way to bring friends and family to the table.
Ingredients You’ll Need
This recipe uses straightforward ingredients that each play a key role in building flavor, texture, and color. From the spicy kick of Italian sausage to the natural sweetness of carrots and bell pepper, every component complements one another perfectly.
- 16 ounces ground Italian sausage: Adds bold, savory flavor and a spicy depth to the soup.
- 1 cup small-diced onion: Provides sweet and aromatic base notes when sautéed.
- 1/2 cup small-diced celery: Offers a subtle crunch and freshness balancing richer ingredients.
- 1/2 cup small-diced carrots: Brings natural sweetness and bright color to the dish.
- 1/2 cup small-diced red bell pepper: Adds a pop of vibrant red and a mild sweetness.
- 1 1/2 pounds little yellow potatoes, cut into chunks: Creates the creamy, hearty texture central to the soup’s soul.
- 3 cloves garlic, minced: Infuses the soup with aromatic warmth and depth.
- 1 tablespoon vegetable oil: Used to sauté the vegetables and sausage, helping develop rich flavors.
- 3 tablespoons all-purpose flour: Thickens the broth for that luscious, velvety consistency.
- 4 cups vegetable broth: Provides the flavorful liquid backbone of the soup.
- 1 1/2 cups heavy cream: Adds richness and smoothness, making every spoonful indulgent.
How to Make Creamy Potato & Sausage Soup Recipe
Step 1: Brown the Sausage and Sauté the Vegetables
Start by heating the vegetable oil in a large pot over medium heat. Add the ground Italian sausage and cook until it’s browned and cooked through, breaking it up as it cooks. Remove the sausage and set it aside, leaving the flavorful rendered fat in the pot. Next, add the diced onion, celery, carrots, and red bell pepper to the pot. Sauté these together until they soften and release their delicate sweetness, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Stir in the Flour and Build the Base
Sprinkle the all-purpose flour over the softened vegetables and stir well to coat everything evenly. This step is crucial because the flour will help thicken your soup later. Cook for 2 minutes to get rid of the raw flour taste, stirring constantly.
Step 3: Add Broth and Potatoes
Pour in the vegetable broth gradually, stirring constantly to prevent lumps from forming. Then, add the potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer it covered until the potatoes are fork-tender, about 15-20 minutes. This is where your soup starts to become wonderfully hearty and satisfying.
Step 4: Blend and Add Cream
Once the potatoes are soft, use an immersion blender to partially puree the soup, leaving some chunks for texture. This technique creates that signature creamy consistency without losing the soup’s heartiness. Stir in the browned sausage and heavy cream, warming everything through gently without boiling. The cream enriches the soup, giving it that irresistible smooth mouthfeel.
How to Serve Creamy Potato & Sausage Soup Recipe
Garnishes
Garnishing your soup adds a lovely visual appeal and extra flavor. Freshly chopped parsley or chives work beautifully, adding a bright, herby freshness that contrasts the rich creaminess. For a bit of indulgence, consider a sprinkle of shredded cheddar cheese or crispy bacon bits to elevate the experience.
Side Dishes
This soup pairs wonderfully with crusty bread or buttery garlic rolls—perfect for dipping and soaking up every last bit. A simple mixed green salad with a light vinaigrette helps balance the richness, making this meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or rustic mason jars. This adds a charming, casual vibe ideal for gatherings. You can also top each serving with a dollop of sour cream or a drizzle of smoky paprika oil for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it will keep well for up to 3 days. The flavors actually deepen overnight, making the next-day taste even better!
Freezing
This soup freezes beautifully, making it a perfect option for meal prep. Use freezer-safe containers, leaving space at the top for expansion. Freeze for up to 3 months. Note that cream-based soups can sometimes separate slightly after freezing, but a good stir after reheating usually resolves this.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen. Warm it gently over medium-low heat, stirring frequently to avoid scorching. If the soup thickens too much, add a splash of broth or cream to loosen it back up.
FAQs
Can I use a different type of sausage in this soup?
Absolutely! While Italian sausage adds a nice spicy kick, feel free to swap in breakfast sausage, chorizo, or even a vegetarian sausage alternative to suit your taste.
Is there a way to make this soup gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup without gluten.
Can I use regular potatoes instead of little yellow potatoes?
Definitely. Russet or red potatoes work well, but cut them into smaller chunks so they cook evenly within the same time frame.
How can I make the soup less creamy or lighter?
Reduce the amount of heavy cream or substitute it with half-and-half or whole milk for a lighter version. Keep in mind it will lose some richness but still remain delicious.
Can this soup be made in a slow cooker?
Yes! Brown the sausage and sauté the veggies first, then transfer everything into a slow cooker with broth and potatoes. Cook on low for about 6 hours, then stir in cream just before serving.
Final Thoughts
If you are looking for a soup that delivers big on comfort and flavor, the Creamy Potato & Sausage Soup Recipe is exactly what you need. It’s a fulfilling dish that comes together with simple ingredients but makes a memorable impact. Whether served for a family dinner or brought to a potluck, this soup always brings smiles and seconds. Give it a try, and you might just find your new go-to recipe for cozy nights in.
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Creamy Potato & Sausage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy potato and sausage soup is a hearty, comforting dish perfect for chilly days. Featuring tender chunks of yellow potatoes, spicy Italian sausage, and a medley of diced vegetables, all simmered in a rich cream-based broth. It’s an easy, one-pot meal that comes together in just 35 minutes and yields six generous servings.
Ingredients
Protein and Vegetables
- 16 ounces ground Italian sausage
- 1 cup small-diced onion
- 1/2 cup small-diced celery
- 1/2 cup small-diced carrots
- 1/2 cup small-diced red bell pepper
- 1 1/2 pounds little yellow potatoes, cut into chunks
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups heavy cream
Instructions
- Cook the sausage: Heat the vegetable oil in a large pot over medium heat. Add the ground Italian sausage and cook, breaking it apart with a spoon until it is browned and cooked through, about 6-8 minutes.
- Sauté the vegetables: Add the diced onion, celery, carrots, and red bell pepper to the pot with the sausage. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add garlic and flour: Stir in the minced garlic and cook for 1 minute. Sprinkle the all-purpose flour over the mixture, stirring constantly, to create a roux that will thicken the soup. Cook for another 2 minutes to remove the raw flour taste.
- Pour in broth and potatoes: Slowly pour in the vegetable broth while stirring to prevent lumps. Add the chopped potatoes, bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Finish with cream: Stir in the heavy cream and simmer for an additional 5 minutes until the soup is heated through and creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve hot, optionally garnished with fresh herbs or shredded cheese.
Notes
- For a spicy kick, choose hot Italian sausage instead of mild.
- You can substitute heavy cream with half-and-half for a lighter version.
- If you prefer a thicker soup, mash some of the potatoes before adding the cream.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- Make sure to adjust seasoning at the end as sausage and broth can be salty.
