This creamy Sausage Potato Soup recipe is not only easily made in one pot, it’s also delicious and heartwarming. Italian sausage, red baby potatoes and other vegetables pack this soup with flavor.
Sausage Potato Soup Ingredients
To make this cheesy potato soup recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- Italian sausage: Spicy Italian sausage is a great alternative for those that enjoy more heat. You can also use sweet Italian sausage.
- Celery: If you would like to add another vegetable or two, like broccoli, cauliflower, or squash, feel free to include it.
- Onion: Yellow onion tends to be the best type of onion for this recipe, but you can use any kind.
- Red baby potatoes: Any smaller potato that holds its shape under heat well is going to be the best type of potato for this recipe. Make sure to keep the skin on.
- Chicken broth: You can also use chicken stock. You can try this with a beef or vegetable broth instead.
- Garlic salt: If you don’t have garlic salt, you can use some garlic powder and salt instead. 1 teaspoon of garlic powder and ½ teaspoon of salt will yield similar results.
- Bay leaf
- Half and half: Either use more whole milk for a thinner soup or heavy cream for a creamier soup.
- Cheddar cheese: Sharp cheddar cheese is going to add the most flavor to this recipe, but medium or mild will also work. You can try another melty type of cheese as well, like pepper jack or Monterey jack.
How to Make Potato and Sausage Soup
- In a large pot or dutch oven over medium heat cook together celery, carrots, and onion until almost softened, about 3-4 minutes.
- Add in the Italian sausage and garlic salt and brown the sausage. Drain any grease.
- Pour in chicken broth, bay leaf, and red potatoes. Stir and bring mixture to a boil. Once boiling, turn heat down to low and cover. Simmer for 10-15 minutes or until potatoes are fork tender.
- Whisk together the half and half and cornstarch until no lumps remain before pouring into the sausage mixture. Stir on medium-low until thickened.
- Take the pan off heat and add in cheddar cheese until melted.
- Garnish with black pepper and chopped parsley, optional. Best when served warm.
Place any leftovers of this soup in an airtight container in the refrigerator for 3-4 days. You can also freeze this soup for 2-3 months.
This soup is great for a cold winter day. It’s warm and comforting. It can be eaten alongside garlic bread, fresh rolls, crusty bread, or even toast. You might like my Cheesy Quick Bread. It has plenty of vegetables in it, but you can add a side of steamed vegetables such as broccoli, asparagus, carrots, or parsnips.
Can I Make this if I Don’t Have a Dutch Oven?
Dutch ovens are ideal for soup because of how heavy they are – heat gets distributed evenly, preventing burning. If you don’t have a dutch oven, use the thickest pot you have and keep an eye on the soup, stirring frequently. You don’t have to spend hundreds of dollars for a good dutch oven. I use this Lodge Cast Iron Dutch Oven and it is great.