Family Favorite Creamy Soup

This hearty Sausage Potato Soup has become our family's ultimate comfort food during cold evenings. The creamy broth, tender potatoes, and savory Italian sausage create the perfect balance that satisfies even the pickiest eaters at my table.

I first made this soup on a snowy weekend when we were stuck indoors, and it's now requested at least twice a month by my teenagers. Something about the rich, velvety texture paired with hearty potatoes makes everyone feel instantly cozy.

Ingredients

• Italian sausage adds deep flavor and protein. Choose mild for family friendly meals or hot for a warming kick
• Unsalted butter creates richness while allowing you to control salt levels
• Mirepoix provides essential aromatics that form the flavor foundation
• Fresh garlic intensifies the savory profile. Always prefer fresh over jarred for best results
• Baby gold potatoes hold their shape beautifully and have a naturally buttery taste
• Dried herbs infuse the broth with Italian inspired warmth
• Chicken stock forms the liquid base. Choose low sodium if watching salt intake
• Flour works as a thickening agent for that perfect creamy consistency
• Milk and cream create the silky texture that makes this soup so comforting
• Extra sharp cheddar adds complexity and a subtle tang that balances the richness

Step-by-Step Instructions

Brown the Sausage

Cook Italian sausage in a large pot over medium high heat until completely browned, breaking it into crumbles with a wooden spoon. This takes about 5 7 minutes. The caramelization that happens during browning contributes significant depth to the final flavor. Once browned, remove the sausage and drain excess fat, leaving just a thin coating in the pot.

Sauté the Aromatics

Add 1 tablespoon butter to the same pot and melt completely. Add mirepoix and cook until vegetables soften and onions become translucent, stirring occasionally for about 5 7 minutes. The vegetables should slightly caramelize but not brown. Add minced garlic and cook just until fragrant, about 30 seconds. Overcooked garlic becomes bitter, so watch carefully.

Build the Base

Add potatoes, dried parsley, dried basil, salt, and pepper to the pot. Pour in chicken stock and stir to combine all ingredients. Bring mixture to a gentle boil, which should take about 5 minutes. The herbs will begin releasing their flavors into the stock.

Simmer to Tenderness

Reduce heat to medium low, cover the pot with a lid, and simmer until potatoes are fork tender, approximately 15 20 minutes. Test by piercing a potato piece with a fork it should slide through easily but not fall apart completely.

Create the Creamy Element

In a separate medium pot, melt remaining tablespoon of butter over medium heat. Whisk in flour to create a roux, cooking for about one minute until it smells slightly nutty but remains pale. Gradually add milk while continuously whisking to prevent lumps. Continue whisking until mixture thickens enough to coat the back of a spoon, about 3 5 minutes. Stir in heavy cream and heat through without boiling.

Combine and Finish

Pour the creamy mixture into the potato soup, stirring gently to incorporate. Add shredded cheddar cheese in small handfuls, stirring between additions until completely melted. Return browned sausage to the pot and stir to distribute evenly. Allow flavors to meld for 5 minutes over low heat, then taste and adjust seasoning with additional salt and pepper if needed.

Serve and Enjoy

Ladle hot soup into bowls and serve immediately. For an extra special touch, top with a small dollop of sour cream and serve alongside slices of hearty buttered bread for dipping.

Bookmark

This soup reminds me of Sunday dinners at my grandmother's house, where food was always plentiful and meant to be shared. The potatoes are my favorite part they act like little flavor sponges, soaking up all the savory goodness from the sausage and herbs.

Storage and Reheating

This soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers something to look forward to. When reheating, do so gently over medium low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or broth if the soup has thickened too much during storage. I don't recommend freezing this soup as the dairy components can separate when thawed, affecting the creamy texture.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Turkey or chicken sausage works well for a lighter option. Russet potatoes can substitute for gold potatoes, though they'll break down more and create a thicker soup. For a dairy free version, use coconut milk and omit the cheese, adding nutritional yeast for a similar savory quality. Vegetable stock and plant based sausage make this soup accessible for vegetarians. Fresh herbs can replace dried at a ratio of 3:1 fresh to dried for brighter flavor.

Serving Suggestions

This hearty soup shines as a standalone meal, but pairing options can elevate it further. A simple green salad with vinaigrette provides bright contrast to the rich soup. Crusty sourdough or garlic bread offers perfect dipping opportunities. For dinner parties, serve in hollowed out bread bowls for an impressive presentation. During autumn, I love serving this alongside a glass of dry white wine like Chardonnay or Pinot Grigio that cuts through the creaminess beautifully.

Your Questions Answered About This Recipe

→ Can I make this soup with a lighter alternative to heavy cream?

Yes, you can omit the heavy cream completely for a lighter version, or substitute with half-and-half or additional milk. The soup will be slightly less rich but still delicious. The flour roux will still provide thickness and body to the soup.

→ How can I make a vegetarian version of this soup?

For a vegetarian adaptation, substitute the Italian sausage with plant-based sausage or additional vegetables like mushrooms for umami flavor. Use vegetable broth instead of chicken stock, and ensure your cheese is made with vegetarian rennet if strict vegetarian compliance is needed.

→ What's the best way to store and reheat leftovers?

Store cooled soup in airtight containers in the refrigerator for 3-4 days. When reheating, warm gently over medium-low heat on the stovetop, stirring occasionally to prevent scorching. You may need to add a splash of milk or broth as the soup tends to thicken when stored.

→ Can I freeze this sausage potato soup?

While possible to freeze, cream-based soups can sometimes separate when thawed. If freezing, do so before adding the dairy components. When ready to serve, thaw completely, heat the soup base, and then add freshly made cream mixture and cheese for best results.

→ What can I serve with this soup for a complete meal?

Beyond the suggested hearty buttered bread, this soup pairs beautifully with a simple green salad dressed with vinaigrette to balance the richness. Garlic bread, rosemary focaccia, or warm pretzel rolls also make excellent accompaniments for dipping into the creamy broth.

→ How can I adjust the thickness of the soup?

For a thicker soup, increase the flour to 1/3 cup or mash some of the potatoes against the side of the pot. For a thinner consistency, add additional chicken broth or milk until reaching your desired texture. The soup will naturally thicken as it cools.