This decadent but easy-to-make Creamy Sausage Potato Soup is made with Italian ground sausage and loaded up with potatoes and vegetables.
Want to make your own chicken broth for this soup? Make sure to read Chicken Stock vs. Chicken Broth beforehand for tips! Looking for a way to use any leftover Italian Sausage you might have? Why not try this delicious Penne with Vodka & Italian Sausage recipe?
Creamy Sausage Potato Soup
We are all in need of some good comfort food now and again.
Whether that is something thick and cheesy, or just plain carby and filling, something warm and cozy is what we all need as the colder weather starts approaching.
That’s why this creamy sausage potato soup is the perfect recipe for every household. Not only is it nourishing and filling, but it is also warmly comforting and filled with all of those aromatic herbs and comfy ingredients that you associate with comfortability and sitting by an open fire.
Could You Use Other Types Of Sausage For This Recipe?
This recipe makes use of the always-fantastic Italian sausage, whether hot or mild, to provide the meaty backbone of this soup.
While Italian sausage is a classic for a reason, not everyone is completely in love with it, and it might be helpful to have a few alternatives for those times when you really don’t feel like the distinctive flavor of paprika and fennel seed.
So, instead of Italian sausage, feel free to use any other kind of sausage you like!
You want something that has a mild yet noticeable flavor – you don’t want it to take over the dish entirely, but it needs to be flavorful enough to be recognizable above all of the other ingredients.
For example, plain, unflavored sausage meat wouldn’t be good here because a lot of the flavors would probably be lost.
Conversely, however, something like a breakfast sausage, which is nothing more than plain sausage meat combined with nutmeg and a few other spices, would work really well.
Just use whatever you feel like, or even change up the animal entirely and use something like beef mince instead, so long as it is fatty, rich, and provides a delicious meaty backdrop.
What Is The Best Cheese For This Recipe?
When it comes to warming, comforting recipes, cheese is always a great ingredient to reach for.
Not only is it fatty and nourishing, but practically everyone has positive associations with cheese – it just feels comfy.
For this recipe, you should definitely veer towards whatever your favorite cheeses are, as long as you don’t go too strong or intensely flavored.
Something like a sharp cheddar would work really well, but something with a ton of fruity flavor, like a stilton, would probably drown out all of the other flavors present in this dish.
If you really want to lean into the comforting aspects of this dish, you should use something like Velveeta.
While most people would probably consider it almost sacrilege to use such a lesser quality cheese, Velveeta melts really well and has the added benefit of having tons of sodium citrate in it, a chemical that helps to thicken and emulsify your soup, giving everything a warm, dense, and comforting thickness that can’t be beaten.
What Should You Use If You Can’t Find Baby Yellow Potatoes?
This recipe calls for using some baby yellow potatoes, which are these sweet, satisfying little waxy potatoes that mash up really well and really help to thicken your soup.
If you can’t find them, though, feel free to substitute other kinds of potatoes instead.
Anything particularly waxy would work well here, so small red potatoes or spring new potatoes would all work equally well.
If you are really struggling to find any kind of waxy potatoes, though, you can just use regular white potatoes. Just expect that the extra starchiness of those potatoes might conflict a little bit and make the texture of the soup that little bit worse.
This won’t be a problem if you are using a cheese like Velveeta, however, as the emulsifying agents in the cheese will help everything stay nice and smooth.
In fact, why not try adding a bit of Velveeta, no matter what cheese you use? Even if you hate it, you will barely taste it amongst all of the other cheese, and it will thicken your soup just the same.
Looking for more delicious meaty Soup recipes? Try these out:
Happy Cooking
Love,
Karlynn
PIN THIS RECIPE to your SOUP RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Creamy Sausage Potato Soup
Ingredients
- 1 pound ground Italian sausage hot or mild
- 2 tablespoons butter
- 1 yellow onion diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen corn
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 5 cups chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 pound baby yellow potatoes
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese or 8 ounces of cubed Velveeta
- Fresh Parsley
Instructions
- In a large soup pot over medium heat, add the sausage. Cook and break apart into smaller pieces.
- Once done, remove the sausage and place in a bowl and set aside. Drain the drippings, reserving a tablespoon or two for sauteing the vegetables.
- Add the diced onions, carrots, celery and corn and cook for 4 minutes. Add the garlic and saute until lightly browned and fragrant.
- Sprinkle the flour over the vegetables mixture and cook for 2 minutes until it smells nutty.
- Pour in the chicken broth slowly, deglazing the bottom of the pan by scraping it with your spatula, making sure to scraped all the browned bits into the soup.
- Add in the basil, parsley, quartered potatoes and the sausage.
- Simmer uncovered for around 25 minutes, or until the potatoes are fork tender and starting to fall apart.
- Reduce the heat to low and stir in the cream and cheddar cheese/Velveeta.
- Garnish with parsley and serve.
Princess says
Delicious! Made it pretty much as stated, served with warm homemade bread.
Excellent flavor!
Pam says
OMG!! This chowder is very addictive!!! I’ll definitely be making this again and again
Served this with homemade bread, would also be delicious with beer batter bread. Thank you so much for sharing. I’m sharing this recipe with family and friends. They will absolutely l9ve it!!
cindy says
didnt see what to do with cream and butter butter i used to saute veges didnt drain sausage was nothing to drain iam also going to add cream at the end with the cheese
Ann marie Ikoma says
Fabulous, soul warming soup! I am making it again today. Used spicy Italian sausage and it had just the perfect “heat” and seasoning and not to salty.
Thank you
Ann marie Ikoma
June M Pike says
I added the butter to the veggies just before sprinkling on the flour. Then I added the cream when the soup was almost finished cooking. It turned out delicious.
June M Pike says
Help!! What am I supposed to do with the butter and cream. THey are in the ingredient list but not in the instructions.
carol says
No response to question of when to add heavy cream. Nice to know when to add each and every ingredient listed.
Merri says
same question as above??? cream and butter 🧈??
Carol says
What can you use instead of heavy cream
Honeyhazel says
what to do with butter and heavy cream were not on instruction while the follow your ingredients.
Carol says
Last week I asked what could be substituted for heavy cream. No response