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    Home » Recipes » Soups and Stews

    Sausage Potato Soup

    Published: Oct 26, 2020 · Modified: Apr 11, 2022 by Elizabeth · Leave a Comment

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    Two images of the finished soup with a graphic in the center in gray with white letters with the title.

    A creamy, hearty and comforting sausage potato soup that’s as easy to make as it is delicious! Loaded with Italian sausage, russet potatoes, vegetables and a creamy white sauce, this soup is satisfying and comes together in less than an hour. Perfect for busy weeknights.

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

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

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    The ingredients for the soup, prepped and separated in glass bowls all arranged on a white table.
    • 1 teaspoon Olive Oil
    • 1 pound Mild Italian Sausage – 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.
    • 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 – 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. Just remember to drain them completely before adding to the soup.
    • 3 tablespoons Butter
    • 3 tablespoon Flour, all purpose
    • 1 cup Milk, whole
    • 1 cup Shredded Cheddar Cheese, for serving
    • 2 tablespoons Chopped Parsley, for garnish
    • Salt, to taste if needed at the end – we used kosher salt
    A close up image of the potato sausage soup served in a white bowl with a spoon on the side.

    Instructions

    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.

    Depending on the fat content of the sausage used it may be necessary to drain some of the oil from the pot after browning.

    The easiest way to do this is to take the pot off the heat, arrange the sausage on one side of the pot and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop the excess oil and add it to a small bowl, can, etc.

    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. 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.

    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.

    Cooks note: Do not leave the white 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 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:

    • Chicken and Rice Soup
    • Tortellini Tomato Soup
    • Chicken Egg Noodle Soup
    • Chickpea Soup
    • Chicken Meatball Soup

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    The sausage potato soup served in a white bowl with a blue linen and a spoon on the side.
    Print Recipe
    5 from 1 vote

    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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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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