Go Back
–+ servings
A creamy soup with chunks of vegetables and ground meat is being served from a green Dutch oven with a white ladle. A blue and white plaid kitchen towel is beside the pot.

Creamy Sausage and Potato Soup

Print Recipe
This sausage and potato soup is rich, creamy, and comforting with tender Yukon gold potatoes, savory sausage, and melted cheddar in every spoonful. It’s the kind of hearty, crowd-pleasing soup that fills your home with warmth and makes entertaining stress-free. Serve with warm bread for a cozy Southern-style meal everyone will love.
Course Dinner
Cuisine American, Southern
Keyword comfort food, creamy, hearty, one-pot
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 878
Author Gina Dickson

Equipment

  • Large heavy pot (6-quart or larger)

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
    A green Dutch oven on a stove contains cooked and browned ground meat, being broken up with a black spatula.

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
    A large green Dutch oven on a stovetop contains diced carrots, celery, and onions being sautéed. The vegetables are partially cooked and starting to soften.
  • 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
    A green Dutch oven sits on a stove, filled with chopped potatoes, carrots, celery, onions, and herbs, ready to be cooked for a soup or stew.

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
    A whisk with a green handle stirs a creamy white sauce in a large black pot on a stovetop.

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
    A green Dutch oven on a stovetop contains soup with diced vegetables and broth. A generous dollop of sour cream or cream is being stirred in with a metal spoon.

Serve

  • Ladle soup into bowls and serve warm with a sprinkle of shredded cheese on top.

Notes

Recipe Notes
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.

Nutrition

Serving: 1serving | Calories: 878kcal | Carbohydrates: 51g | Protein: 34g | Fat: 60g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1432mg | Potassium: 1399mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4039IU | Vitamin C: 35mg | Calcium: 499mg | Iron: 3mg
QR Code linking back to recipe