If you’ve ever had one of those days when the chill seems to settle right into your bones, this sausage and potato soup is the kind of meal that warms you from the inside out. I first started making it years ago on a Sunday afternoon when our small group from church stayed for lunch. Before I knew it, friends were asking for seconds, then the recipe, and now it’s one of my go-to dishes whenever we’re feeding a crowd.
Creamy Sausage and Potato Soup
This creamy sausage and potato soup is everything you want in a cozy bowl, rich, flavorful, and deeply satisfying. It’s made with simple, wholesome ingredients that don’t require fancy techniques or equipment. The hearty sausage gives each bite a savory depth while the potatoes melt into the broth, creating a silky texture without needing too much cream. Whether it’s a church potluck, a weeknight family dinner, or a quiet night at home, this soup has a way of gathering everyone around the table.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
Soup Base
- Sausage: Choose mild sausage or spicy Italian sausage depending on your family’s preference. I love the flavor of pork sausage, but turkey sausage also works beautifully.
- Olive Oil: You will need this only if your sausage doesn’t have enough fat to saute the veggies.
- Carrots, Celery, and Onion: This classic trio creates a flavorful base. Pre-diced mirepoix works if you’re short on time.
- Garlic: Freshly minced garlic gives the soup a deep, comforting aroma.
- Yukon Gold Potatoes: These hold their shape well and make the soup velvety and buttery without peeling. You can peel them or opt to leave the skins on.
Creamy Sauce
- Butter and Flour: Together, they make a simple roux that thickens the broth.
- Whole Milk and Heavy Cream: Combine for a silky, rich texture without feeling heavy.
- Cheddar Cheese: Use freshly shredded cheese for the smoothest melt and best flavor.
- Sour Cream: Adds a little tang that balances the richness.
Add an extra splash of heavy cream or stir in a little cream cheese before serving for a velvety finish.
How to Make Southern Sausage and Potato Soup
Brown the Sausage and Saute the Veggies
Heat a large pot over medium-high heat. Add sausage and cook until browned and no longer pink, breaking it up with a spoon or meat chopper. Transfer to a plate lined with paper towels, leaving about a tablespoon of drippings
In the same pot, add a splash of olive oil if needed, then the carrots, celery, and onion.
Add the Potatos, seasonings, and Broth
Add diced potatoes, parsley, Italian seasoning, salt, and pepper. Pour in the chicken stock and bring it to a gentle boil. Reduce the heat, cover, and simmer for about 15–20 minutes until the potatoes are fork-tender.
Make the Cream Base
In a medium saucepan, melt butter over medium heat. Whisk in flour to make a smooth paste, then slowly whisk in the milk until creamy. Continue whisking until it thickens slightly and bubbles gently. Stir in the heavy cream, then remove from heat.
Pro Tip: For the creamiest texture, add the milk slowly and whisk constantly. This keeps the sauce silky and lump-free.
Combine the Cream Base
Pour the cream base into the pot with the vegetables and potatoes. Stir gently, then slowly add shredded cheddar cheese a handful at a time until melted. Stir in sour cream.
Add the Sausage
Finally, return the sausage to the pot. Taste and adjust seasoning with salt and pepper.
Pro Tip: If you want extra richness, top each bowl with a sprinkle of cheese and a few fresh chives before serving.
Variations, Substitutions, and Recipe Tips
Dietary Modifications:
Use gluten-free flour to thicken or swap heavy cream for coconut milk if you’re dairy-free.
Flavor Enhancements:
Add a pinch of red pepper flakes or smoked paprika for a hint of spice and warmth.
Add-In Options:
Toss in baby spinach or kale for color, corn for sweetness, or even a handful of crispy bacon pieces on top.
Simple Substitutions:
Use turkey sausage for a leaner option or half-and-half instead of heavy cream for a lighter soup.
Tips for Recipe Success:
Shred your own cheese for smooth melting. Don’t overcook the potatoes or they’ll lose their shape. Also, be careful not to cook the soup too long after adding the creamy ingredients. You just need to add them and gently heat them all before serving.
Hospitality Challenge
Host a simple Fall soup night with your creamy sausage and potato soup as the star. Invite one neighbor you barely know and one friend from church, and set out a small toppings bar with shredded cheddar, chives, and red pepper flakes, plus a basket of warm biscuits. Before serving, offer a welcome and a short prayer for your guests by name. As you eat, guide the table with two gentle questions: What has encouraged you this week, and how can we pray for you? Then send each person home with a mason jar of leftover soup and a printed recipe card that includes this reminder: they are welcome at your table, “Therefore welcome one another as Christ has welcomed you, for the glory of God.” (Romans 15:7, ESV)
More Creamy Dinner Recipe
- If you like comforting, creamy soups, you might also enjoy Slow Cooker Chicken Pot Pie Soup: Creamy, Cozy, and Comforting, it has that same southern-style warmth and heartiness that makes a cold evening feel special.
- Want a hearty potato recipe? Crock Pot Pork Chops with Potatoes and Creamy Gravy is another comforting option.
This southern sausage and potato soup brings comfort, connection, and that cozy welcome-home feeling with every spoonful. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Creamy Sausage and Potato Soup
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Ingredients
Soup
- 1 pound sausage, mild or hot
- 1 tablespoon olive oil
- ¾ cup carrots, peeled and diced small
- 3/4 cup celery, diced small
- 3/4 cup onion, diced small
- 1 teaspoon minced garlic
- 4 cups Yukon gold potatoes, no need to peel, diced in even bite sized cubes
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cups chicken stock, or broth
Thickener For Soup and Creamy Sauce
- 5 tablespoons unsalted butter, divided
- 6 tablespoons all-purpose flour
- 3 cups milk, whole
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups Cheddar cheese, shredded extra-sharp
- 1/3 cup sour cream
Instructions
Cook the Sausage
- Heat a large pot over medium-high heat. Add the sausage and break it up using a meat chopper or spoon. Cook until browned and no longer pink. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add enough olive oil to equal one tablespoon.1 pound sausage, 1 tablespoon olive oil
Sauté the Vegetables
- Turn the heat back on to medium. Add the carrots, celery, and onion. Sauté for 5–7 minutes until the vegetables soften.¾ cup carrots, 3/4 cup celery, 3/4 cup onion
- Add minced garlic and cook for 30 seconds until fragrant.1 teaspoon minced garlic
Cook the Potatoes
- Stir in the chopped potatoes, Italian seasoning, dried parsley, salt, and pepper. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low, cover, and cook for 15–20 minutes, or until potatoes are fork-tender.4 cups Yukon gold potatoes, 1 teaspoon dried parsley, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 4 cups chicken stock
Make the Cream Base
- While the potatoes cook, melt the remaining 4 tablespoons butter in a medium pot over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly whisk in the milk until smooth and creamy. Continue whisking until the mixture thickens and begins to bubble gently. Stir in the heavy cream, then remove from heat.5 tablespoons unsalted butter, 6 tablespoons all-purpose flour, ½ cup heavy cream, 3 cups milk
Combine and Finish
- Pour the cream mixture into the pot with the vegetables and potatoes. Turn off the heat, then slowly add the shredded cheese, one handful at a time, stirring until melted and smooth. Stir in sour cream, then return the cooked sausage to the pot. Taste and adjust seasoning with salt and pepper as needed.2 cups Cheddar cheese, 1/3 cup sour cream
Serve
- Ladle soup into bowls and serve warm with a sprinkle of shredded cheese on top.
Gina’s Notes and Tips
Cut potatoes and vegetables into even pieces so they cook evenly and create a smooth texture.
Variations
- Dietary Modifications:
Use gluten-free flour to thicken or swap heavy cream for coconut milk if you’re dairy-free. - Flavor Enhancements:
Add a pinch of red pepper flakes or smoked paprika for a hint of spice and warmth. - Add-In Options:
Toss in baby spinach or kale for color, corn for sweetness, or even a handful of crispy bacon pieces on top. - Simple Substitutions:
Use turkey sausage for a leaner option or half-and-half instead of heavy cream for a lighter soup. - Tips for Recipe Success:
Shred your own cheese for smooth melting. Don’t overcook the potatoes or they’ll lose their shape. Also, be careful not to cook the soup for too long after adding the creamy ingredients. You only need to add them and gently heat them all before serving.
Storage and Reheating
Room Temperature: Let the soup cool completely before storing.Fridge: Store in airtight containers for up to 4 days.
Freezer: Freeze flat in freezer-safe bags for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm slowly over low heat, adding a splash of milk or stock to refresh the creaminess.
Equipment
