When the weather turns cool, we love having a comforting bowl of sausage potato soup waiting for dinner. This creamy soup combines savory ground sausage, tender potatoes, sweet carrots, aromatic onion, garlic, rich broth, and a silky dairy base into one satisfying meal. The addition of sour cream gives the soup a subtle tang while helping create the thick, creamy texture that makes every spoonful especially comforting.
Whether we serve it with crusty bread, a simple green salad, or enjoy it on its own, this sausage potato soup is the kind of cozy dinner that quickly becomes a family favorite.
Table of Contents
Why We Love This Sausage Potato Soup
- Simple vegetables: Onion and carrots add sweetness and extra flavor.
- Creamy texture: Half-and-half and sour cream create a rich, smooth broth.
- Easy one-pot meal: Everything comes together in one pot with minimal cleanup.
- Easy to customize: We can use mild or hot sausage depending on our preference.
- Great toppings: Cheddar, chives, green onions, or bacon make delicious additions.
- Perfect for fall: Its warm, creamy flavors make it ideal for chilly evenings.
- Weeknight-friendly: The recipe uses simple ingredients and comes together quickly.
For more fall soup recipes try our Southwestern Chicken Soup, Chicken Lemon Rice Soup, or Creamy Chicken Enchilada Soup.
Ingredients for Sausage Potato Soup
For our creamy sausage potato soup, we use simple ingredients that are easy to find:
- 🍖 1 lb ground sausage, mild or hot
- 🥔 2 lbs Russet or Yukon Gold potatoes, diced into bite-sized pieces
- 🧅 1 medium yellow onion, diced
- 🥕 ½ cup carrots, finely diced
- 🧈 2 tablespoons salted butter
- 🧄 4 cloves garlic, minced
- 🍗 4 cups low-sodium chicken broth
- 🥛 2 cups half-and-half, or 1 cup heavy cream mixed with 1 cup whole milk
- 🥣 1 cup sour cream
- 🧂 1 teaspoon salt, adjusted to taste
- 🌶️ ½ teaspoon freshly ground black pepper
- 🧀 Shredded sharp cheddar cheese, optional for serving
- 🌿 Fresh chopped chives or green onions, optional for serving
Using low-sodium chicken broth gives us more control over the final seasoning. Since sausage can already contain a considerable amount of salt, we prefer to taste the soup before adding additional salt.
How to Make Creamy Sausage Potato Soup
1. Brown the Sausage
We begin by heating a large heavy-bottomed pot or Dutch oven over medium heat. We add the ground sausage and cook it until browned and fully cooked, breaking it into small pieces with a wooden spoon as it cooks.
Allowing the sausage to brown properly is important because those browned pieces add deep savory flavor to the finished soup.
Once the sausage is cooked, we transfer it to a plate and carefully drain excess grease if necessary. We leave a small amount behind because it can add flavor to the vegetables.
2. Cook the Onion and Carrots
We add the butter to the same pot and let it melt. Then we add the diced yellow onion and finely diced carrots.
We cook the vegetables for several minutes, stirring occasionally, until the onion becomes soft and translucent and the carrots begin to tenderize.
Cooking the vegetables in the same pot used for the sausage allows them to absorb the flavorful browned bits left behind.
3. Add the Garlic
Next, we add the minced garlic and cook it briefly, usually for about 30 seconds to 1 minute.
We avoid cooking the garlic for too long because it can become bitter. As soon as it becomes fragrant, we move on to the next step.
4. Add Potatoes and Chicken Broth
We return the cooked sausage to the pot and add the diced potatoes.
Then we pour in the chicken broth and season with black pepper. We bring the mixture to a gentle boil before reducing the heat to maintain a steady simmer.
We cook the soup until the potatoes are fork-tender. Depending on the size of the potato pieces, this generally takes around 15 to 20 minutes.
We recommend cutting the potatoes into similar-sized pieces so they cook evenly.
5. Add the Creamy Ingredients
Once the potatoes are tender, we reduce the heat before adding the half-and-half.
If we want an even richer soup, we can use the suggested combination of heavy cream and whole milk instead.
The dairy should be heated gently rather than boiled aggressively. This helps maintain the smooth consistency of the soup.
6. Stir in the Sour Cream
For the final creamy element, we add the sour cream.
To make incorporation easier, we can first place the sour cream in a small bowl and mix it with a little of the hot soup. Once loosened, we gradually stir it back into the pot.
This technique helps the sour cream blend smoothly into the soup.
We taste the soup and adjust the salt and black pepper as needed.
7. Finish and Serve
Once everything is hot, creamy, and well combined, we remove the pot from the heat.
We ladle the sausage potato soup into bowls and finish each serving with optional shredded sharp cheddar, fresh chives, or sliced green onions.
For the best experience, we serve it immediately with warm crusty bread.
How to Make the Soup Extra Creamy
Our combination of half-and-half and sour cream already produces a rich consistency, but several techniques can make the soup even creamier.
We can allow some of the potatoes to cook slightly longer so that they naturally break down into the broth. We can also gently mash a small portion of the cooked potatoes against the side of the pot before adding the dairy.
For a richer version, we can substitute heavy cream for part of the half-and-half.
However, we recommend adding dairy toward the end of cooking rather than boiling it for an extended period.
What to Serve With Sausage Potato Soup
Although this soup is hearty enough to serve as a complete meal, we can pair it with a few simple sides.
- Crusty Bread – A slice of toasted sourdough, French bread, or rustic artisan bread is perfect for soaking up the creamy broth.
- Green Salad – A crisp green salad provides a fresh contrast to the rich soup and creates a balanced dinner.
- Roasted Vegetables – Roasted broccoli, Brussels sprouts, or green beans can add color and texture to the meal.
- Garlic Bread – For an especially comforting fall dinner, warm garlic bread makes an excellent companion to creamy sausage and potatoes.
How to Store Leftover Sausage Potato Soup
If we have leftovers, we allow the soup to cool before transferring it to an airtight container. We refrigerate it and use it within a few days.
Because this soup contains dairy, we reheat it gently over low to medium heat. We stir frequently and avoid bringing it to a vigorous boil.
If the soup becomes thicker after refrigeration, we can add a small splash of chicken broth or milk while reheating until the desired consistency returns.
Easy Variations for This Sausage Potato Soup
We can easily customize the recipe depending on what we have available.
Add spinach: We can stir fresh spinach into the soup near the end of cooking.
Add kale: Chopped kale works particularly well with sausage and potatoes. We simply allow it a few extra minutes to soften.
Make it spicy: Hot sausage and a pinch of red pepper flakes can create a spicy version.
Add bacon: Crispy cooked bacon makes a delicious garnish alongside cheddar and green onions.
Add more vegetables: Celery, corn, mushrooms, or additional carrots can be added to make the soup more vegetable-forward.
Use different cheese: Monterey Jack, Colby, or Parmesan can provide a different flavor profile.
Creamy Sausage Potato Soup
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Small bowl
Ingredients
- 1 lb ground sausage
- 2 lbs Russet or Yukon Gold potatoes diced
- 1 medium yellow onion diced
- 1/2 cup carrots finely diced
- 2 tablespoons salted butter
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 cups half-and-half
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese for serving
- 2 tablespoons chopped fresh chives or green onions for serving
Instructions
- Brown the ground sausage in a large pot over medium heat, breaking it into small pieces as it cooks. Cook until fully browned, then remove it from the pot and set aside.
- Melt the butter in the same pot. Add the diced onion and carrots and cook for 4 to 5 minutes, until the vegetables begin to soften.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Return the cooked sausage to the pot and add the diced potatoes.
- Pour in the chicken broth and add the salt and black pepper. Bring the soup to a gentle boil.
- Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce the heat to low and stir in the half-and-half. Heat gently without bringing the soup to a vigorous boil.
- Add the sour cream and stir until completely incorporated and the soup is creamy.
- Taste and adjust the seasoning if needed.
- Remove the pot from the heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and top with shredded cheddar cheese and chopped chives or green onions.
Notes
- Calories: 500 kcal
- Protein: 22 g
- Carbohydrates: 39 g
- Fat: 29 g
- Saturated Fat: 14 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 950 mg
FAQs
What potatoes are best for sausage potato soup?
Both Russet and Yukon Gold potatoes work well. Russets create a thicker, starchier soup, while Yukon Gold potatoes remain creamy and buttery while holding their shape.
Can we use pre-cooked sausage for soup?
Yes. If using fully cooked sausage, we can slice or crumble it and warm it in the soup. However, browning fresh ground sausage first gives the soup more depth of flavor.
Can we make sausage potato soup without sour cream?
Yes. The sour cream contributes tanginess and thickness, but we can omit it if necessary. The soup will still be creamy from the half-and-half.
Can we use milk instead of half-and-half?
Yes. We can use whole milk, although the soup will be less rich. For a creamier result, the recipe uses half-and-half or a combination of heavy cream and whole milk.
Can We Freeze Sausage Potato Soup?
Cream-based soups can change texture after freezing and thawing because dairy may separate slightly. For that reason, this particular sausage potato soup is best enjoyed fresh or refrigerated.
If we know ahead of time that we want to freeze portions, we can prepare the sausage, vegetables, potatoes, and broth first, freeze that base, and add the dairy and sour cream after thawing and reheating.
This approach generally gives us a smoother final texture.
This creamy sausage potato soup brings together everything we want from an easy fall dinner: hearty sausage, tender potatoes, flavorful vegetables, creamy broth, and simple preparation. By cooking the sausage and vegetables in the same pot and adding the dairy toward the end, we create a soup with layers of savory flavor and a smooth, comforting finish.
For a cozy weeknight meal, we can serve it with warm bread and a simple salad. For gatherings, we can prepare a large pot and set out cheddar, green onions, chives, and crispy bacon so everyone can customize their bowl.
Once the temperatures begin to drop, this sausage potato soup recipe is an easy way to bring a warm, homemade dinner to the table without complicated ingredients or lengthy preparation.
