Sausage Potato Soup

Name: Sausage Potato Soup with Cream Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground sausage; salt, to taste; black pepper, to taste; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 2.5 lbs Yukon gold potatoes, quartered; 1 tsp dried thyme; 32 oz chicken broth; 8 oz cream cheese, softened; 1 cup heavy cream; 2 cups shredded cheddar cheese; 14 oz sour cream; crusty bread, for serving

This sausage potato soup is a thick, creamy comfort dish built on browned sausage, aromatic vegetables, and tender potatoes bound with softened cream cheese for richness and body.

🌍American 🏷️Sausage potato soup 🏷️Soup 🏷️Creamy soup 🏷️Comfort food Potato soup

🏷️

🏷️Cheesy

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TikTok

Total

50 min

Servings

6

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb ground sausage
salt, to taste
black pepper, to taste
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
2.5 lbs Yukon gold potatoes, quartered
1 tsp dried thyme
32 oz chicken broth
8 oz cream cheese, softened
1 cup heavy cream
2 cups shredded cheddar cheese
14 oz sour cream
crusty bread, for servingoptional

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Instructions

1
In a large pot or Dutch oven, brown the ground sausage with salt and pepper until cooked through.
2
Remove the cooked sausage from the pot and set aside, leaving the drippings.
3
Add the diced onion, carrots, and celery to the pot and sauté until softened.
4
Add the quartered potatoes, dried thyme, and chicken broth to the pot. Stir to combine.
5
Bring the soup to a simmer, then cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
6
In a separate bowl, whisk together the softened cream cheese and heavy cream to create a smooth slurry.
7
Pour the cream cheese mixture into the soup and stir until fully incorporated.
8
Stir in the shredded cheddar cheese until it has melted into the soup.
9
Add the sour cream and stir until combined.
10
Return the cooked sausage to the pot and stir everything together.
11
Serve hot, with crusty bread on the side if desired.

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Tips & Notes

Pro tips

Brown the sausage fully and break it into small pieces for even distribution and better flavor; drain excess fat if needed to avoid greasiness.
Cut potatoes into uniform ½–¾ inch pieces so they cook evenly and don't disintegrate into the broth.
Stir in cream cheese off heat or on low heat in small spoonfuls to avoid breaking it apart; it will melt smoothly into the hot broth.
Taste and season with salt and pepper at the end, after cream cheese is incorporated, since sausage and broth already contribute salt.

Substitutions

Cream cheese → heavy cream or sour cream (use ½ cup to 1 cup for similar richness)
Yukon gold potatoes → red potatoes (similar texture and flavor)
Chicken broth → vegetable broth or beef broth (adjust flavor profile accordingly)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally and thinning with additional broth if needed.

Common Questions

Can I use Italian sausage instead of ground sausage?

Yes. Italian sausage (bulk or removed from casings) works well and adds more herbs and fennel flavor to the soup.

What type of potatoes work best?

Yukon gold potatoes are ideal because they're buttery and hold their shape when cooked. Red potatoes are a good substitute; avoid russets as they break down too easily.

Can I freeze sausage potato soup?

Yes. Cool completely, transfer to freezer bags or airtight containers, and freeze up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop, adding broth if needed to restore consistency.

How do I make this soup thicker or thinner?

For thicker soup, simmer uncovered longer to reduce liquid or mash some potatoes against the pot side. For thinner soup, add more chicken broth in ½-cup increments.