Sausage Potato Soup

Sausage Potato Soup

A creamy, hearty and comforting sausage potato soup that’s as easy to make as it is delicious!

The sausage potato soup served in a white bowl with a blue linen and a spoon on the side..

 

Loaded with Italian sausage, russet potatoes, vegetables and a creamy white sauce, this soup is totally satisfying. It comes together in less than an hour making it perfect for busy weeknights. So you can make a warming and nourishing soup that will please the whole family.

 

Like this sausage potato soup this cabbage sausage soup and this creamy broccoli cauliflower soup are wonderful soups made with easy to find, affordable ingredients.

 

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A close up image of the potato sausage soup served in a white bowl with a spoon on the side.

 

What type of potatoes to use?

We want to use potatoes that will break down to give the soup body. Russet potatoes are a good option. They break down with a short cooking time and give the soup a thick and creamy texture without getting gluey.

 

Ingredients for the sausage potato soup

  • 1 teaspoon Olive Oil
  • 1 pound Mild Italian Sausage, casing removed and torn into pieces (or use bulk sausage)
  • 1 Medium Onion, finely diced
  • 1 Large Carrot, diced – if the carrot is on the smallish side, use two
  • 1 Celery Rib, diced
  • 3-4 Garlic Cloves, minced
  • ¼ teaspoon Black Pepper
  • 4 cups Chicken Broth
  • 2 pounds Russet Potatoes, peeled and cut into roughly 1 inch cubes
  • 3 tablespoons Butter
  • 3 tablespoon Flour, all purpose
  • 1 cup Milk, whole
  • 1 cup Cheddar Cheese, for serving
  • 2 tablespoons Chopped Parsley, for garnish
  • Salt, to taste if needed at the end – we used kosher salt

 

Prep Work

The prep work for this potato sausage soup is easy, but there is a little chopping and dicing required. A homemade soup is going to take some work, but boy is it worth it! To make prep work a little easier I like using glass nesting bowls. They keep everything separated, organized and ready to go.

  • Remove the sausage from their casings and tear them into small pieces. This will make it much easier to break down any large pieces once the sausage hits the hot pan.
  • Dice the onions, carrots and celery. They’re going into the pot at the same time so keep them in the same bowl. Finely dice the onions so they basically disappear in the soup. But do a larger dice for the carrots and celery, so that they hold their shape.
  • Mince the garlic.
  • Next, peel and dice the potato into approximately 1 inch cubes. Make sure to keep peeled and cut potatoes covered with cold water if you’re not using them right away. Potatoes brown quickly once they’re peeled; keeping them in water slows this down a lot. Just remember to drain them completely before adding to the soup.
  • Shred the cheddar cheese if not using pre-shredded
  • Chop the parsley
  • Measure out the remaining ingredients.

The ingredients for the soup, prepped and separated in glass bowls all arranged on a white table.

 

Brown the sausage

Heat the olive oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the sausage. Cook the Italian sausage for approximately 3-4 minutes until it’s browned. Stir the sausage occasionally while breaking up any large pieces with a wooden spoon or spatula.

Browned Italian sausage in a pot.

 

How to drain excess oil rendered

It’s very possible that the sausage will render more oil than needed. We only want about 1 tablespoon for the soup. So we need to drain any extra. An easy way to do this is to:

  • Take the pot off the heat; slide it over to an empty burner.
  • Mound the sausage on one side of the pot.
  • Then, gently tip the pot so that the excess oil pools on the other side of the sausage.
  • Use a ladle or a large spoon to scoop out some of the excess oil.
  • Place the pot back over the heat and safely dispose of the oil.

 

Start the soup

  • Place the pot back over medium heat (or lower the heat to medium) and add the onions, carrots and celery. Cook the vegetables with the sausage for 2-3 minutes until the onions are translucent, stirring frequently.

Browned sausage, diced onions, carrots and celery in a large pot.

  • Add the garlic and black pepper to the pot and cook for 1 minute, stir frequently.
  • Add the potatoes and the chicken broth. If you were keeping the potatoes in water remember to drain them before adding them in. Raise heat to high and bring the broth to a boil (this will take about 4-5 minutes). Once it’s boiling lower the heat to medium-low and cover the pot. Cook the soup for 20 minutes or until the potatoes are fall-apart tender. They should break easily when pierced with a fork or knife.

 

While the soup cooks make the white sauce

This is a simple white sauce made with butter, flour and milk. It’s going to add creaminess to the sausage potato soup and help thicken it.

 

Add the butter to a saucepan over medium heat. When the butter melts add the flour and stir until incorporated. Gently cook the mixture for 1½ -2 minutes to get the raw taste out of the flour. Stir almost constantly.

 

Next, slowly add the milk while stirring with a large fork or whisk. Continue stirring until the sauce is smooth. Cook the sauce for 4-5 minutes, stirring occasionally. Once it starts simmering, lower the heat to medium-low and stir often.

 

Important: Do not leave the sauce unattended. Milk can boil over very quickly, keep an eye on it and don’t leave the stove’s side. Finally, take the white sauce off the heat and give it a stir every so often while you wait for the potato sausage soup to finish cooking.

 

Finish the soup

When the potatoes are super tender, take the pot off the heat and add the prepared white sauce. Use a rubber spatula to get every last bit out. Stir well until the sauce is completely incorporated in soup.

 

The more you stir, the more the potatoes will tumble and break down to thicken the soup. Taste the sausage potato soup and add salt if needed. As a reference we added 1 teaspoon to ours.

 

Serve the potato sausage soup with 1 or 2 tablespoons of shredded cheddar cheese and garnish with parsley, if desired.

The finished soup served in a white bowl with a blue linen.

 

You may also like these soup recipes

 

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The sausage potato soup served in a white bowl with a blue linen and a spoon on the side..
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Sausage Potato Soup

A creamy, hearty and comforting sausage potato soup that’s as easy to make as it is delicious!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: Italian sausage, potatoes
Servings: 6
Calories: 575kcal
Author: Elizabeth

Ingredients

  • 1 teaspoon Olive Oil
  • 1 pound Mild Italian Sausage casing removed and torn into pieces (or use bulk sausage)
  • 1 Medium Onion finely diced
  • 1 Large Carrot
  • 1 Celery Rib diced
  • 3-4 Garlic Cloves minced
  • ¼ teaspoon Black Pepper
  • 4 cups Chicken Broth
  • 2 pounds Russet Potatoes peeled and cut into roughly 1 inch cubes
  • 3 tablespoons Butter
  • 3 tablespoon Flour all purpose
  • 1 cup Whole Milk
  • 1 cup Cheddar Cheese for serving
  • 2 tablespoons Chopped Parsley for garnish
  • Salt to taste if needed at the end – we used kosher salt

Instructions

Brown the sausage

  • Heat the olive oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the sausage. Cook the Italian sausage for approximately 3-4 minutes until browned. Stir occasionally while breaking up any large pieces with a wooden spoon or spatula.
  • Drain excess oil if necessary. Leave only about 1 tablespoon in the pot.

Start the soup

  • Lower the heat to medium and add the onions, carrots and celery. Cook the vegetables with the sausage for 2-3 minutes until the onions are translucent, stirring frequently.
  • Add the garlic and black pepper to the pot and cook for 1 minute, stir frequently.
  • Add the potatoes and the chicken broth. If you were keeping the potatoes in water remember to drain them before adding them in.
  • Raise heat to high and bring the broth to a boil. Once it’s boiling lower the heat to medium-low and cover the pot.
  • Cook the soup for 20 minutes or until the potatoes are fall-apart tender. They should break easily when pierced with a fork or knife.

While the soup cooks make the white sauce

  • Add the butter to a saucepan over medium heat.
  • When the butter melts add the flour and stir until incorporated.
  • Gently cook the mixture for 1½ -2 minutes to get the raw taste out of the flour. Stir almost constantly.
  • Next, slowly add the milk while stirring with a large fork or whisk. Continue stirring until the sauce is smooth.
  • Cook the sauce for 4-5 minutes, stirring occasionally. Once it starts simmering, lower the heat to medium-low and stir often.
  • Take the white sauce off the heat and give it a stir every so often while you wait for the potato sausage soup to finish cooking.

Finish the soup

  • When the potatoes are super tender, take the pot off the heat and add the prepared white sauce. Stir well until the sauce is completely incorporated in soup.
  • Taste the soup and add salt if needed. As a reference we added 1 teaspoon to ours.
  • Serve the potato sausage soup with 1 or 2 tablespoons of shredded cheddar cheese and garnish with parsley, if desired.

Notes

When making the white sauce, do not leave the sauce unattended. Milk can boil over very quickly, keep an eye on it and don’t leave the stove’s side.
The more you stir the soup, the more the potatoes will tumble and break down and thicken the soup.

Nutrition

Calories: 575kcal | Carbohydrates: 37g | Protein: 22g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 1332mg | Potassium: 1109mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2270IU | Vitamin C: 26mg | Calcium: 241mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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