One Pot Sausage Potato Soup
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This Sausage Potato Soup is loaded with Italian sausage, simple vegetables and of course cheese. Perfect for a busy weeknight meal or when you need a full belly of comfort food!
Looking for other simple soup recipes? Check out my recipes for: Butternut Squash Soup, Chicken and Dumplings Soup, Potato Corn Chowder.
Sausage Potato Soup
This super tasty sausage and potato soup recipe comes from my good friend, Heather. This is the soup her family makes every year for Halloween and they affectionately call this ‘Halloween Soup.’ I can definitely see why this hearty Sausage Potato Soup is a tradition for their family, who wouldn’t want to warm up with a big bowl of this before heading out Trick or Treating?
This creamy potato and sausage soup is perfect for this time of year when it is starting to get colder outside and is a great way to feed a crowd. Serve with a simple salad or some crusty bread to make it the perfect meal.
Ingredients for Sausage Potato Soup Recipe
- mild Italian sausage– ground sausage, or you can buy in the casing, just remove the casing before cooking. Substitute hot Italian sausage if you want it spicier.
- yellow onion– white onion can also be used
- carrots– this recipe calls for fresh, peeled and diced carrots, but frozen diced carrots can be used as a substitute
- celery– one of the trifecta of onion, carrots and celery that make up the base of all good soups
- garlic– fresh or jarred, minced garlic
- basil– dried
- parsley– dried
- salt– for that balanced flavor
- black pepper
- potatoes– peeled and diced. Can use Russet, Golden, or even Red Potatoes.
- chicken broth– adds a rich flavor to the broth
- milk
- cornstarch– used to thicken the soup
- sharp cheddar cheese– this gives the richest cheese flavor
How to Make Sausage and Potato Soup
Creamy Sausage Potato Soup can be made all in one pot, making it quick to make and simple to clean up.
To make this sausage and soup in one pot, start with a large, heavy bottom pot. I like to use my enameled cast iron 6 quart dutch oven to make soups.
- Cook the sausage– Start by cooking your sausage over medium high heat. Let’s take a second here to talk about the kind of sausage you can use in this soup recipe. Personally, I like to use a mild Italian sausage, but you have options for using sweet Italian sausage or hot Italian sausage instead and adding a bit more spice to your soup. It’s up to you.
- Add the vegetables-next, to the same pot, add in the onion, celery and carrots. Cook and stir those for about 2-3 minutes just until the onions start to become a bit translucent. Add in the garlic and seasonings and give it all a good stir to combine.
- Add broth and potatoes-next add in the chicken broth and sliced potatoes. For this recipe I just use Russet potatoes, but you could also substitute red potatoes or even golden potatoes, either would be delicious.
- Cook the potatoes-bring the soup up to a boil over medium heat, place the lid on the pan and allow the soup to cook for 10-12 minutes, until the potatoes are tender. You can test them by poking with a fork to make sure it is soft, or take one out and give it a taste.
How to Thicken Soup
- Thicken the soup-to thicken soup and add a creamy texture, I like to combine the milk with a few tablespoons of cornstarch, so for this recipe, I mixed together 1 1/2 cups of cold milk with 3 tablespoons of cornstarch. This is a quick and easy way to add a smooth, thickened texture to any soup.
Pour the milk and cornstarch mixture into the soup as you stir it. As the milk mixture heats up it will begin to thicken the soup.
- Add the cheese-now that the soup is all cooked, thickened and creamy, it is time to add some cheese. Turn off the heat from the stove and mix in the shredded sharp cheddar cheese, continue to stir until all the cheese has melted into the liquid.
Sausage Potato Soup Recipe FAQs
I like to use a mild Italian sausage, but you can use hot Italian sausage or plain ground sausage and add in Italian seasonings.
Grated sharp cheddar adds the most flavor to this soup. I recommend grating your own cheese.
This recipe can be made a day ahead and reheated on a low heat to serve.
Yes, this soup can be placed into a zip top bag or air tight container and frozen for up to 3 months. Heat over low heat, stirring frequently until heated through.
Storage
- Store any leftover soup in an airtight container for up to 3 days
- Reheat in the microwave in 30 second increments until heated through
- Freeze in an airtight container for up to 3 months
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Other Soup Recipes to try:
Sausage Potato Soup
Equipment
Ingredients
- 1 pound mild Italian sausage
- 3/4 cup yellow onion chopped
- 3/4 cup carrots diced
- 3/4 cup celery sliced
- 1 tablespoon garlic minced
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups potatoes peeled and diced
- 4 cups chicken broth
- 1 1/2 cups milk
- 3 tablespoons cornstarch
- 1 1/2 cups sharp cheddar cheese shredded
Instructions
- In a large 6 quart pot over medium high heat brown the sausage for 2-3 minutes.
- Add in the onions, carrots and celery. Continue to cook and stir until the onion is just translucent about another 2-3 minutes.
- Add in the garlic, basil, parsley, salt and black pepper and stir to combine.
- Next, add in the potatoes and pour in the chicken broth. Bring the soup to a boil and cover with a lid. Cook over medium heat, stirring occasionally, until the potatoes are tender, about 10-12 minutes.
- In a separate bowl combine the milk and cornstarch. Pour into the soup while stirring. Bring the soup back to a slow boil and continue to stir until the soup thickens.
- Turn off the heat and add in the cheese, stirring until melted and combined.
- Keep the soup warm over very low heat, stirring occasionally to keep the cheese and milk from burning.
Notes
- Nutrition facts are just an estimate
- If you feel that you need more grease in the pan to cook the vegetables, you can add an additional tablespoon of oil or butter to the pan before adding the vegetables.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Watch as I make this recipe step by step in the video below
Sausage Potato Soup is so easy to make, creamy and delicious. This Potato and Sausage Soup is loaded with Italian sausage, simple vegetables and of course cheese. Perfect for a busy weeknight meal or when you need a full belly of comfort food!
I used less meat and cheese and for the milk I split it between 1 percent milk and half & half. This soup was delicious! I will definitely make again. .
I just made this soup and it was easy and delicious!!
Unfortunately I did not have any Italian Sausage, so I used pork sausage and added some crushed red pepper flakes. Served it with toasted Italian house bread…and it was fantastic!! Thank you for sharing the recipe.
I’m so happy you enjoyed it! Thanks so much for taking the time to come back and leave a comment!!
Could I substitute vegetable broth for the chicken broth?
Absolutely, that would work great!
Another great recipe! Thanks!
Love this soup! I like the Zappa Toscana Soup at Olive Garden which I’ve made, but this has more flavor and not as expensive to make. Give it a try, you won’t be disappointed.