This creamy Sausage Potato Soup is an easy, one-pot meal that’s both comforting and flavorful. Ground Italian sausage, red baby potatoes and a mix of vegetables come together in a rich, cheesy broth for a satisfying family dinner.
Sausage Potato Soup Ingredients
Gather the following ingredients to make this cheesy potato soup. Exact amounts are listed in the recipe card below.
- Italian sausage: Mild or spicy Italian sausage both work. Use spicy if you prefer more heat.
- Celery: Adds subtle savory flavor; you can also include other vegetables such as broccoli or squash if desired.
- Carrots
- Onion: Yellow onion is preferred, but any onion can be used.
- Red baby potatoes: Small waxy potatoes hold their shape well—keep the skins on for texture and color.
- Chicken broth: Chicken stock is fine too; vegetable or beef broth may be used as alternatives.
- Garlic salt: If unavailable, substitute 1 teaspoon garlic powder + ½ teaspoon salt.
- Bay leaf
- Half and half: Use whole milk for a lighter soup or heavy cream for a richer finish.
- Cornstarch
- Cheddar cheese: Sharp cheddar gives the best flavor, though medium or mild cheddar and other melty cheeses like Monterey Jack or pepper jack will work.
How to Make Potato and Sausage Soup
- Heat a large pot or Dutch oven over medium. Cook chopped celery, carrots and onion until they begin to soften, about 3–4 minutes.
- Add the Italian sausage and garlic salt. Brown the sausage, breaking it up as it cooks. Drain any excess grease.
- Pour in the chicken broth, add the bay leaf and the red potatoes. Bring to a boil, then reduce heat to low, cover and simmer 10–15 minutes or until potatoes are fork-tender.
- Whisk the half and half with the cornstarch until smooth, then stir it into the pot. Cook on medium-low, stirring, until the mixture thickens.
- Remove from heat and stir in shredded cheddar until melted and fully incorporated.
- Season with coarse black pepper and chopped parsley if desired. Serve warm.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze the soup for 2–3 months. Thaw in the refrigerator before reheating and stir gently to recombine ingredients.
Serving Suggestions
This hearty soup is perfect on a chilly day. Serve it with garlic bread, fresh rolls, crusty bread or toast. A side of steamed vegetables like broccoli, asparagus, or carrots pairs well for added color and nutrients.
Can I Make this if I Don’t Have a Dutch Oven?
Yes. A Dutch oven helps because it distributes heat evenly, but a heavy-bottomed pot will work too. Use the thickest pot you have and stir more frequently to prevent sticking. Quality Dutch ovens are useful but not required to make this soup successfully.
More Hearty Soup Recipes
- Turkey and Wild Rice Soup
- Cream of Mushroom Soup
- Sausage Gnocchi Soup
Sausage Potato Soup
Pin Recipe
SaveSaved!
Ingredients
- 2 stalks celery chopped
- 2 medium carrots chopped
- 1 small onion chopped
- 1 pound mild Italian sausage
- 1.5 pounds red baby potatoes halved or quartered (~4-5 cups)
- ½ teaspoon garlic salt
- 4 ½ cups chicken broth
- 1 bay leaf
- 1 cup half and half
- ¼ cup cornstarch
- 1 cup cheddar cheese shredded
- coarse black pepper optional garnish
- minced parsley optional garnish
Instructions
-
In a large pot or Dutch oven over medium heat, cook celery, carrots and onion until nearly softened, about 3–4 minutes.
-
Add the Italian sausage and garlic salt, then brown the sausage and drain excess grease.
-
Stir in chicken broth, bay leaf and potatoes. Bring to a boil, reduce to low, cover and simmer 10–15 minutes until potatoes are tender.
-
Whisk half and half with cornstarch until smooth, then add to the pot and cook on medium-low until thickened.
-
Remove from heat and stir in cheddar until melted.
-
Garnish with black pepper and parsley if desired. Serve warm.
Nutrition
Nutrition figures are estimates provided as a general guide.
The recipe and photos are the property of Emily Enchanted© and may not be copied.