Be sure to try my Lentil Sausage Soup and Pork Stew recipes next!
Sausage Potato Soup
This soup has definitely earned a spot on my top favorite list of soup recipes. The broth is so flavorful with just the right amount of cream and a perfect mix of seasonings. There is plenty of savory broth with onions, carrots and celery along with perfectly cooked potatoes and juicy sausage.
What Makes It Different
The mustard powder, hot sauce, and soy sauce in this recipe act as flavor enhancers that take this soup to the next level. They can’t be tasted outright and the hot sauce doesn’t make this soup hot/spicy. The combination of basil, oregano, parsley, and pepper also add the best flavor to the broth. The sausage is cooked over medium heat as opposed to medium-high, this keeps it extra juicy and gives you enough drippings to add to the roux, which also adds a lot of flavor.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the sausage over medium heat. Reserve 1 Tbsp. drippings and set aside. Sauté the onions, carrots, and celery in the reserved drippings and butter until softened. Add garlic and cook for 1 more minute, then add the flour and cook for 2 minutes.
Add the chicken broth in splashes. Use a silicone spatula to “clean” the bottom of the pot. Then add the heavy cream, hot sauce, soy sauce, and seasonings. Bring to a boil, then reduce to a simmer.
Add the cubed potatoes and simmer uncovered until fork tender. Add the sausage back and stir to combine. Reduce heat to low and sprinkle in the cheddar cheese if desired. Garnish with red pepper flakes and serve!
Crock Pot Method
Note: The drippings, butter, and flour are not used for the Crock Pot Method. Drain the grease well from the sausage after you cook it. Since the sausage will continue to heat in the Crock Pot for several hours, you may need to skim grease off of the top at the end of cooking. Cook and crumble the sausage in a large skillet over medium heat on the stove top. Add the onions, carrots, celery, and garlic halfway through cooking. Once the sausage is cooked through and the vegetables are softened, drain excess grease and transfer it to the Crock Pot. Add all remaining ingredients to the Crock Pot except the heavy cream and cheddar cheese. Cook on low for 6 hours or on high for 4. Reduce heat to low (if needed) and slowly stir in the heavy cream until combined. Turn heat off. If desired, sprinkle in the cheese and stir until combined, then serve.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just ensure the potatoes aren’t overcooked or they won’t reheat as well.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
4-Quart Dutch Oven– this is the perfect size for this soup. Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out ingredients ahead of time. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
