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A bowl of creamy sausage and potato soup garnished with chopped chives, showing browned sausage pieces, potato chunks, and smooth broth — warm and inviting.
Maria Canilssom

Creamy Sausage & Potato Soup

A hearty, comforting soup made with savory Italian sausage, tender potatoes, aromatic vegetables, and a rich, creamy broth. Cozy, flavorful, and perfect for family dinners, meal prep, or chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage (mild or spicy), casings removed
  • 2 tbsp butter or olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 5 cups chicken broth
  • 1.25 lbs red or gold potatoes, cubed
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika (optional)
  • salt and black pepper, to taste
  • 1 cup heavy cream
  • 1.5 cups shredded sharp cheddar cheese (optional)
  • fresh chives or parsley, chopped (for garnish)

Equipment

  • Dutch oven or heavy pot
  • wooden spoon or spatula
  • chef's knife and cutting board
  • ladle

Method
 

  1. Cook the sausage in a Dutch oven over medium heat, breaking it apart until browned. Drain excess grease, leaving about 1 tablespoon, and set sausage aside.
  2. Add butter or oil if needed, then sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook 1 minute more.
  3. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in chicken broth until smooth.
  4. Add potatoes, thyme, parsley, smoked paprika (optional), salt, and pepper. Bring to a boil, then simmer 20–25 minutes until potatoes are tender.
  5. Return cooked sausage to the pot. Stir in heavy cream. Add cheddar cheese if using and stir over low heat until melted and smooth.
  6. Ladle soup into bowls and garnish with chopped chives or parsley. Serve warm with crusty bread.

Notes

Use waxy potatoes so they keep their shape. Make the roux to ensure a smooth broth. Drain excess sausage grease to prevent the soup from becoming oily. Add cheese for extra richness or omit it for a lighter soup.