A creamy, hearty soup featuring Italian sausage, potatoes, and vegetables in a cheesy broth. This comfort classic blends the rich flavor of seared sausage with tender potatoes and velvety cheese—perfect for chilly nights or when I just want something warm and satisfying in a bowl.

Why I Love This Recipe

I love how this soup hits every craving I have—rich, cheesy, savory, and filling. The Italian sausage brings the perfect depth of flavor, while the potatoes add body and heartiness. It’s all balanced by a creamy, cheesy base that makes it feel indulgent without being overwhelming. I can make this ahead, reheat it easily, and even freeze portions for later. It’s a dinner-time win in every way.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound Italian sausage (hot or mild)
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
2¼ cups mirepoix (or ¾ cup each: diced carrots, celery, and yellow onion)
1 teaspoon minced garlic
4 cups chopped baby gold potatoes (skins on)
1 teaspoon dried parsley
1 teaspoon dried basil
4 cups chicken stock (or broth)
6 tablespoons flour
3 cups milk (1 %, 2 %, or whole)
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
2 cups freshly shredded extra‑sharp Cheddar cheese
¼ cup sour cream

Directions

I start by heating a large pot over medium-high heat. I add the sausage and let it sear for a minute before crumbling it. Once it’s browned deeply, I transfer it to a paper towel-lined plate, keeping about 1 tablespoon of the grease in the pot. If there’s not enough, I add olive oil.
In the same pot, I melt 1 tablespoon of butter and toss in my mirepoix mix—carrots, celery, and onion. I sauté them for about 5–7 minutes until they’re soft and fragrant, then I add the garlic and cook for another 30 seconds.
Next, I stir in the chopped potatoes along with dried basil, parsley, salt, and pepper. I pour in the chicken stock, bring it to a boil, then reduce the heat to medium-low. I cover the pot and let it simmer for 15–20 minutes until the potatoes are fork-tender.
While that simmers, I grab a separate medium pot and melt the remaining 4 tablespoons of butter over medium heat. I whisk in the flour and cook it for 1 minute, constantly stirring. Then, I slowly pour in the milk, whisking to avoid lumps. I cook it until it thickens and starts to gently boil, then stir in the heavy cream and remove it from the heat.
Once the potatoes are done, I stir in the creamy milk mixture into the soup. I turn off the heat and gradually add the shredded cheese, stirring until it melts completely. Then I mix in the sour cream and return the cooked sausage to the pot. I give it a final taste and adjust the seasoning if needed.
I serve this soup warm—usually with thick, buttered bread on the side.

Servings and Timing

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

For a lighter version, I skip the cream and use only milk with reduced-fat cheese.
I’ve added chopped spinach or kale for extra greens.
Sometimes I mix in a little smoked paprika or red pepper flakes to boost the flavor depth.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for 3–4 days. When reheating, I do it gently on the stovetop over low heat, adding a splash of broth or milk if it’s too thick.

To freeze, I let the soup cool completely, then ladle it into a freezer-safe bag and lay it flat. When I’m ready to eat, I thaw it in the fridge overnight and reheat gently on the stove.

FAQs

How do I keep the cheese from clumping in the soup?

I always use freshly shredded cheese instead of pre-shredded—this melts much more smoothly. I also make sure the heat is off before I stir it into the soup.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. It reheats beautifully and the flavors deepen overnight.

What type of sausage works best?

I usually go with mild or hot Italian sausage depending on my mood. Both work great, but the hot one gives a nice little heat to balance the creaminess.

Can I use russet potatoes instead of baby gold?

I can, but I prefer baby gold potatoes because they hold their shape better and have a creamier texture. Russets tend to break down more.

Is there a dairy-free version of this soup?

Yes, I’ve made a version using plant-based butter, milk, and dairy-free cheese. The flavor is slightly different, but still delicious and creamy.

Conclusion

This creamy sausage and potato soup is everything I want in a comforting meal—rich, hearty, and soul-warming. Whether I’m making it for my family or just looking to cozy up with a bowl after a long day, it never disappoints. With flexible ingredients and easy reheating, it’s become one of my go-to recipes for fall and winter.

Creamy Sausage and Potato Soup

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Author: Sue
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American / Comfort
Diet: Halal

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Description

A creamy, hearty soup featuring Italian sausage, potatoes, and vegetables in a cheesy broth.

Instructions

Heat a large pot over medium‑high heat. Add the sausage and let it sear for 1 minute, then crumble it. Cook until deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If needed, add 1 tablespoon olive oil.
In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion (the mirepoix). Sauté 5–7 minutes (or 7–10 if veggies are larger). Add garlic and cook 30 seconds more.
Stir in the potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat to medium‑low. Cover and cook 15–20 minutes, or until potatoes are fork‑tender.
Meanwhile, in a separate medium pot over medium heat, melt the remaining 4 tablespoons butter. Whisk in the flour and cook 1 minute, stirring constantly. Slowly pour in milk, whisking constantly until smooth. Cook (whisking) until thickened and gently boiling. Stir in heavy cream, then remove from heat.
Once potatoes are tender, stir in the milk/cream mixture into the soup pot. Turn off heat and add shredded cheese gradually, stirring until melted. Stir in sour cream, then return the browned sausage to the soup. Adjust seasoning with salt and pepper to taste.
Serve the soup warm, optionally with hearty buttered bread.

Notes

Cut the veggies and potatoes into even pieces so they cook uniformly.
Extra‑sharp cheddar gives better flavor; freshly shredded melts more smoothly than pre‑shredded.
Soup can be stored in the refrigerator 3–4 days. Reheat gently, adding stock if too thick.
To freeze: place in a freezer‑safe bag laid flat, thaw overnight in fridge.