5.0 from 12 votes
Sausage Potato Soup Recipe
Rich, hearty, and packed with flavor, this soup is the ultimate comfort food for soup season. Tender potatoes, savory Italian sausage, and a velvety, creamy broth make it a family favorite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 767 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 1 pound Italian Ground Sausage hot or mild
- 3 tablespoons butter
- 1 medium yellow onion chopped
- ¼ cup carrots petite diced
- ¼ cup celery petite diced
- 2-3 large garlic cloves finely chopped
- ⅓ cup all-purpose flour
- 4 large Russet potatoes or 8 small potatoes, scrubbed and dried
- A bit of oil for rubbing on potato skins
- 4 cups chicken broth
- 3 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅔ cup sour cream
For Topping:
- shredded cheddar cheese
- parsley finely chopped
- extra sour cream
Instructions
- Cook Sausage: While potatoes are baking, heat a large pot or Dutch oven pot over medium heat. Add the sausage, smashing with a wooden spoon, and cook until crispy. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the grease in the pot.
- Sauté Onions and Garlic: In the same pot, add butter. Once melted, add the chopped onion, carrots, and celery. Cook until soft, about 5-7 minutes. Add the garlic and cook for an additional minute.
- Thicken with Flour: Sprinkle the flour over the vegetables, stirring to coat. Cook for about 2 minutes.
- Add Liquids: Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer.
- Add Potatoes: Add the chopped baked potatoes to the pot. Bring back to a simmer, then reduce heat to low and let simmer for 10-15 minutes minutes, allowing flavors to meld. Season: Add salt and pepper, adjusting seasoning to taste.
- Finish with Sour Cream: Stir in sour cream and most all of the cooked sausage, reserving a bit for topping each bowl. Heat through until combined.
- Serve: Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped parsley, extra sour cream, and reserved sausage bits. Enjoy!
Cup of Yum
Notes
- Bake Potatoes Until Tender: Make sure the potatoes are fully tender before adding them to the soup. This will ensure a creamy texture and make it easier to blend into the soup.
- Keep Some Potato Skins: Leaving some potato skins on can add a rustic texture and extra flavor to the soup. Just be sure to scrub the potatoes well before baking.
- Use the Sausage Grease: Cooking the onions and garlic in the leftover sausage grease infuses the soup with extra savory flavor. Don’t skip this step!
Nutrition Information
Calories
767kcal
(38%)
Carbohydrates
61g
(20%)
Protein
24g
(48%)
Fat
48g
(74%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
135mg
(45%)
Sodium
1842mg
(77%)
Potassium
1558mg
(45%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1838IU
(37%)
Vitamin C
18mg
(20%)
Calcium
259mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 767
% Daily Value*
| Calories | 767kcal | 38% |
| Carbohydrates | 61g | 20% |
| Protein | 24g | 48% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 135mg | 45% |
| Sodium | 1842mg | 77% |
| Potassium | 1558mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1838IU | 37% |
| Vitamin C | 18mg | 20% |
| Calcium | 259mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.