Sausage Potato Soup
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.
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.
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In a large pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon.
Once cooked, remove the sausage from the pot and set it aside.
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.
Stir in the parsley flakes, basil, and minced garlic until fragrant.
Pour in the chicken broth and add the peeled, diced potatoes. Stir to combine.
Bring the soup to a simmer, then cover and cook for about 15 minutes, or until the potatoes are fork-tender.
While the soup is simmering, make the cheese sauce in a separate pan. Melt the salted butter over medium heat.
Whisk in the all-purpose flour and cook for about a minute to form a roux.
Slowly pour in the milk while stirring continuously until the sauce is smooth. Season with salt and pepper to taste.
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.
Add the cooked sausage back into the soup pot.
Pour the cheese sauce into the soup pot and stir everything together until well combined.
Serve the soup hot and enjoy.
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.
Yes. Hot Italian sausage adds spice, mild works for a gentler flavor, and sweet Italian sausage is a mild alternative. Adjust seasoning to taste.
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.
Yes. Cool completely and refrigerate up to 4 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat.
About 35–40 minutes total: 5 minutes to brown the sausage, 5 minutes to sauté aromatics, then 25–30 minutes for potatoes to become tender.
Yes, if your sausage is certified gluten-free. Check the label, as some brands include fillers with gluten.
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