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sausage potato soup

Creamy Sausage Potato Soup

This hearty sausage potato soup combines Italian sausage, tender potatoes, and vegetables in a rich, creamy broth. Perfect comfort food that's ready in just 45 minutes and tastes like it simmered all day. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
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Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage casings removed
  • 2 lbs Yukon gold potatoes diced into 1-inch cubes
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese plus extra for topping
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1/2 teaspoon fresh rosemary chopped, or 1/4 teaspoon dried
  • 1/4 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • 4 slices bacon cooked crispy, crumbled, for garnish
  • 3 green onions sliced, for garnish

Method
 

  1. In large stockpot over medium-high heat, brown Italian sausage, breaking into bite-sized pieces. Cook 8-10 minutes until deeply browned and crispy. Remove sausage with slotted spoon, set aside.
  2. Reduce heat to medium. Leave 2 tablespoons sausage fat in pot (drain excess if needed). Add butter to melt.
  3. Add diced onion, celery, and carrots. Sauté 5-6 minutes until vegetables soften. Add garlic and cook 1 minute until fragrant.
  4. Sprinkle flour over vegetables. Stir constantly for 2 minutes to cook out raw flour taste.
  5. Slowly pour in chicken broth while stirring, scraping up any browned bits from pot bottom. Bring to a simmer.
  6. Add diced potatoes, thyme, rosemary, and red pepper flakes. Partially cover and simmer 15-20 minutes until potatoes are fork-tender.
  7. Return cooked sausage to pot. Pour in heavy cream, stirring gently to combine.
  8. Add shredded cheese gradually, stirring constantly until melted. Season with salt and pepper to taste.
  9. Simmer gently for 5 minutes (do not boil). Remove from heat.
  10. Ladle into bowls. Top with extra cheese, crispy bacon, and green onions. Serve with crusty bread.

Notes

For lighter version, use turkey sausage and half-and-half instead of cream
Mash a few potatoes against pot side for thicker soup
Can be made 2 days ahead; add cream when reheating
Freezes for up to 3 months (potatoes may become slightly grainy)
For slow cooker: Brown sausage first, then cook everything except dairy on low 6-8 hours, add cream and cheese last 30 minutes
Spice level adjustable with hot vs mild sausage

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