Can I use a different type of potato?

Absolutely! Russet potatoes will give you a softer, more melt-in-your-mouth texture, while red potatoes hold their shape better. Yukon golds are a happy medium with a buttery flavor. Just adjust cooking time as needed – waxier potatoes may take a bit longer to soften.

How can I make this soup gluten-free?

Simply replace the all-purpose flour with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Add this slurry after the broth has come to a simmer and cook until thickened. Also, check that your sausage and broth are certified gluten-free, as some brands contain hidden gluten.

Can I make this soup in a slow cooker?

Yes! Brown the sausage and sauté the vegetables and garlic on the stovetop first, then transfer everything to your slow cooker. Add the potatoes and broth and cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking time.

My soup isn't thick enough. How can I fix it?

If your soup seems too thin, you have a few options. The simplest is to let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can create a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering soup until it thickens to your liking.

Creamy Potato & Sausage Soup Recipe

Name: Creamy Potato & Sausage Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 16 ounces ground Italian sausage; 1 cup small-diced onion; 1/2 cup small-diced celery; 1/2 cup small-diced carrots; 1/2 cup small-diced red bell pepper; 1 1/2 pounds little yellow potatoes, cut into chunks; 3 cloves garlic, minced; 1 tablespoon vegetable oil; 3 tablespoons all-purpose flour; 4 cups vegetable broth; 1 1/2 cups heavy cream

This Creamy Potato & Sausage Soup is the ultimate comfort food that will warm your soul on even the chilliest evenings. Ready in just 35 minutes from start to finish, this hearty soup combines the savory goodness of Italian sausage with tender potatoes and fresh vegetables, all swimming in a rich, creamy broth. It’s the perfect one-pot wonder that’s simple enough for busy weeknights yet impressive enough for weekend gatherings!

Why You’ll Love This Recipe

Quick and Satisfying: From cutting board to table in just 35 minutes – perfect for those evenings when you want something homemade but don’t have hours to spend in the kitchen.
One-Pot Wonder: Everything cooks in a single pot, meaning less cleanup and more time enjoying your delicious creation.
Hearty and Filling: This isn’t your average thin soup – it’s substantial enough to stand alone as a complete meal that will keep you full for hours.
Flavor Powerhouse: The combination of browned sausage, aromatic vegetables, and creamy broth creates layers of flavor that taste like they took hours to develop.
Family-Friendly: This soup has a way of bringing everyone to the table with smiles – it’s comfort food that appeals to all ages.

Ingredients You’ll Need

Italian Sausage: Provides a rich, savory foundation with perfectly seasoned meat that infuses the entire soup with flavor. Use mild or hot depending on your preference.
Vegetable Oil: Just a touch helps brown the sausage beautifully and ensures nothing sticks to the pot.
Onion: Adds sweetness and depth as it softens and releases its aromatic compounds into the soup.
Celery: Contributes a subtle earthiness and slight crunch that complements the softer textures in the soup.
Carrots: Bring natural sweetness, beautiful color, and nutritional value to balance the richness of the soup.
Red Bell Pepper: Adds vibrant color, sweet flavor, and a hint of freshness that brightens the whole dish.
Garlic: An aromatic powerhouse that transforms the flavor profile with just a brief sauté – don’t skip it!
All-Purpose Flour: Works as a thickening agent that helps create that perfect, silky texture without making the soup gloppy.
Vegetable Broth: Forms the liquid base of the soup while adding depth of flavor. Choose a good quality broth as it really matters here.
Yellow Potatoes: The star of the show! These buttery little gems hold their shape while becoming tender and absorbing all the wonderful flavors around them.
Heavy Cream: Creates that luxurious, velvety texture that makes this soup truly special and indulgent.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Spicier

Kick things up by using hot Italian sausage and adding a pinch of red pepper flakes or a dash of cayenne pepper. A few dashes of hot sauce stirred in at the end works wonders too!

Lighter Version

Substitute half-and-half or whole milk for some or all of the heavy cream. You’ll still get creaminess with fewer calories. You can also use turkey Italian sausage for a leaner protein option.

Vegetable Boost

Add a couple handfuls of fresh spinach or kale during the last few minutes of cooking for added nutrition and color. Mushrooms are another great addition – sauté them with the other veggies.

Herb It Up

Fresh herbs make a big difference – try adding thyme while cooking, or finish with fresh chopped parsley or chives before serving for a burst of color and flavor.

How to Make Creamy Potato & Sausage Soup

Step 1: Brown the Sausage

In a large soup pot, heat the vegetable oil over medium-high heat. Add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook until the sausage is nicely browned and cooked through, about 5-7 minutes. Those crispy browned bits are flavor gold, so don’t rush this step!

Step 2: Add the Vegetables

Add the diced onion, celery, carrots, and red bell pepper to the pot with the sausage. Stir everything together and cook for about 5 minutes until the vegetables start to soften and the onions become translucent. The vegetables will release their moisture and help pick up those tasty browned bits from the bottom of the pot.

Step 3: Add Garlic and Flour

Toss in the minced garlic and stir continuously for about 30 seconds until fragrant – be careful not to burn it! Sprinkle the flour over everything and stir well to coat the meat and vegetables. Cook for another minute to remove the raw flour taste.

Step 4: Add Broth and Potatoes

Pour in the vegetable broth, stirring constantly to incorporate the flour and prevent any lumps from forming. Add the potato chunks and give everything a good stir. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are fork-tender but not falling apart.

Step 5: Finish with Cream

Once the potatoes are cooked through, pour in the heavy cream and stir gently. Let the soup warm through for another 2-3 minutes, but don’t let it boil. Taste for seasoning and adjust with salt and pepper as needed. Serve immediately in warmed bowls for the best experience!

Pro Tips for Making the Recipe

Brown That Sausage: Take your time with the sausage browning step – those caramelized bits are where much of your flavor comes from. Don’t stir too frequently; let it develop some color.
Uniform Vegetable Cuts: Try to dice all your vegetables to roughly the same size so they cook evenly. Aim for pieces about 1/4 to 1/2 inch in size.
Watch Your Potatoes: Test them frequently during simmering with a fork. You want them tender enough to eat but still holding their shape. Overcooking will turn them to mush.
Don’t Boil After Adding Cream: Once you add the cream, keep the heat low and don’t let the soup return to a boil, or the cream might separate and give the soup a grainy texture.
Season in Layers: Add a little salt and pepper after browning the sausage, again after softening the vegetables, and finally adjust to taste at the end. This builds flavor throughout cooking.

How to Serve

This soup truly shines when served with complementary sides and toppings that enhance its creamy, savory goodness.

Perfect Pairings:

Serve with a slice of crusty bread, garlic bread, or a warm dinner roll for dipping into that creamy broth. For a complete meal, add a simple side salad with a vinaigrette dressing to balance the richness of the soup.

Toppings:

Elevate your soup with toppings like shredded cheddar cheese, crispy crumbled bacon, sliced green onions, or a dollop of sour cream. A sprinkle of fresh herbs like chives or parsley adds color and freshness.

Serving Suggestion:

For an extra-special presentation, serve the soup in bread bowls made from hollowed-out round sourdough loaves. The combination of the creamy soup soaking into the bread is absolutely incredible!

Make Ahead and Storage

Storing Leftovers

This soup actually gets better overnight as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably when chilled – this is completely normal.

Freezing

You can freeze this soup, but be aware that cream-based soups can sometimes separate when thawed. For best results, freeze the soup before adding the cream, then add fresh cream when reheating. If freezing the finished soup, reheat gently and whisk well to recombine. Freeze for up to 2 months in freezer-safe containers.

Reheating

Reheat leftover soup gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or milk to thin it back to your desired consistency. Microwave reheating works too – use medium power and stir every 30 seconds until heated through.

FAQs

Can I use a different type of potato?

Absolutely! Russet potatoes will give you a softer, more melt-in-your-mouth texture, while red potatoes hold their shape better. Yukon golds are a happy medium with a buttery flavor. Just adjust cooking time as needed – waxier potatoes may take a bit longer to soften.
How can I make this soup gluten-free?

Simply replace the all-purpose flour with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Add this slurry after the broth has come to a simmer and cook until thickened. Also, check that your sausage and broth are certified gluten-free, as some brands contain hidden gluten.
Can I make this soup in a slow cooker?

Yes! Brown the sausage and sauté the vegetables and garlic on the stovetop first, then transfer everything to your slow cooker. Add the potatoes and broth and cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking time.
My soup isn’t thick enough. How can I fix it?

If your soup seems too thin, you have a few options. The simplest is to let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can create a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering soup until it thickens to your liking.

Final Thoughts

This Creamy Potato & Sausage Soup is truly one of those recipes that delivers incredible flavor with minimal effort. There’s something magical about the combination of savory sausage, tender potatoes, and that silky cream broth that just speaks to the soul. I love how versatile it is – whether it’s a quick weeknight dinner or a cozy weekend lunch, this soup never disappoints. Give it a try the next time you’re craving comfort food that’s both satisfying and simple. I promise your kitchen will smell amazing, and your family will be asking for seconds!