Sausage Potato Soup

Name: Creamy Sausage Potato Soup with Italian Sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Italian sausage; 1 tbsp olive oil; 1/2 yellow onion, diced; 1/2 cup celery, diced; 3/4 cup shredded carrots; 1 tsp dried parsley flakes; 1 tsp dried basil; 1 tbsp minced garlic; 4 cups chicken broth; 4 cups potatoes, peeled and diced; 4 tbsp salted butter; 3 tbsp all-purpose flour; 2 cups whole milk; salt, to taste; black pepper, to taste; 1/2 cup heavy cream; 2 cups shredded cheddar cheese

This creamy sausage potato soup combines browned Italian sausage, tender diced potatoes, and aromatic vegetables in a rich chicken broth base, delivering restaurant-quality comfort food in a single pot.

🌍American 🏷️Sausage potato soup 🏷️Creamy soup 🏷️Cheesy soup 🏷️Comfort food Italian sausage

🏷️

🏷️Potato

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TikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb Italian sausage
1 tbsp olive oil
1/2 yellow onion, diced
1/2 cup celery, diced
3/4 cup shredded carrots
1 tsp dried parsley flakes
1 tsp dried basil
1 tbsp minced garlic
4 cups chicken broth
4 cups potatoes, peeled and diced
4 tbsp salted butter
3 tbsp all-purpose flour
2 cups whole milk
salt, to taste
black pepper, to taste
1/2 cup heavy cream
2 cups shredded cheddar cheese

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Instructions

1
In a large pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon.
2
Once cooked, remove the sausage from the pot and set it aside.
3
In the same pot, add the olive oil. Then add the diced yellow onion, diced celery, and shredded carrots. Sauté until the onion is translucent.
4
Stir in the parsley flakes, basil, and minced garlic until fragrant.
5
Pour in the chicken broth and add the peeled, diced potatoes. Stir to combine.
6
Bring the soup to a simmer, then cover and cook for about 15 minutes, or until the potatoes are fork-tender.
7
While the soup is simmering, make the cheese sauce in a separate pan. Melt the salted butter over medium heat.
8
Whisk in the all-purpose flour and cook for about a minute to form a roux.
9
Slowly pour in the milk while stirring continuously until the sauce is smooth. Season with salt and pepper to taste.
10
Stir in the heavy cream, followed by the shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is thick and creamy.
11
Add the cooked sausage back into the soup pot.
12
Pour the cheese sauce into the soup pot and stir everything together until well combined.
13
Serve the soup hot and enjoy.

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Tips & Notes

Pro tips

Brown the sausage fully before adding vegetables to develop deep flavor and render fat for sautéing.
Dice potatoes to 1/2-inch cubes so they cook evenly and remain tender without falling apart.
Taste and adjust salt after adding broth—sausage and chicken broth both contribute saltiness.
Don't skip browning the aromatics after sausage removal; this builds the flavorful base for the broth.

Substitutions

Italian sausage → ground Italian turkey or chicken (reduces fat; cook until no pink remains)
Chicken broth → vegetable broth (milder flavor, fully vegetarian)
Yellow onion → white or sweet onion (white is sharper, sweet is milder)
Dried basil and parsley → 1 tbsp fresh basil + 2 tbsp fresh parsley (add in last 2 minutes to preserve flavor)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container up to 4 days. Freeze up to 3 months; thaw overnight and reheat gently on the stove over medium heat, stirring occasionally.

Common Questions

Can I use a different type of sausage?

Yes. Hot Italian sausage adds spice, mild works for a gentler flavor, and sweet Italian sausage is a mild alternative. Adjust seasoning to taste.

How do I make this soup creamier?

Stir in heavy cream or half-and-half in the final 5 minutes of cooking, or blend 1 cup of cooked soup and return it to the pot for body without dairy.