Creamy Italian Sausage Potato Soup
This Creamy Italian Sausage Potato Soup is made with Italian sausage, red potatoes, carrots, celery, garlic, chicken broth, heavy cream, and shredded cheddar cheese. This soup is easy to make in one pot, and it is a hearty soup recipe to make for busy weeknights.
WANT TO SAVE THIS FOR LATER?
We'll email this collection to you, so you can come back to it later!
Soup is comfort food for chilly evenings, fall and winter dinners, or when you want a warm meal to share with the family. It also works well for casual family gatherings, weekend lunches, or a cozy dinner at home when everyone wants something filling and comforting.
And for more soup recipes, the recipes below are worth trying:
- Crockpot Ham and Potato Soup
- Creamy Kielbasa Potato Soup
- Velveeta Cheese Broccoli Soup
- Slow Cooker Chicken Minestrone Soup
Ingredients You’ll Need:
- 1 lb. ground Italian sausage
- 2 tbsp. butter
- 1/2 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 ribs of celery, diced
- 3 cloves of garlic, minced
- 3 tbsp. all purpose flour
- 1 tsp. hot sauce
- 5 1/2 cups chicken broth
- 1/2 tsp. parsley
- 1/2 tsp. Italian seasoning
- 1/2 tsp. ground mustard
- 1/4 tsp. pepper
- 1 1/4 lb. red potatoes, cut into small cubes
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
How to Make Creamy Italian Sausage Potato Soup
Step 1: Brown the sausage. In a large pot, cook the Italian sausage until browned and fully cooked. Remove it from the pot and set it aside.
Step 2: Cook the vegetables. Add the butter to the same pot and let it melt. Add the carrots and celery, then cook for 6–8 minutes until softened. Stir in the diced onion and cook for another 2–3 minutes.
Step 3: Add the garlic and flour. Stir in the minced garlic and cook for 1 minute. Add the flour and stir well, cooking for another 1–2 minutes.
Step 4: Pour in the broth. Add a splash of chicken broth and stir to loosen the mixture. Slowly add the remaining broth, stirring until everything is well combined.
Step 5: Add the potatoes and seasonings. Stir in the cubed red potatoes, parsley, Italian seasoning, ground mustard, pepper, and hot sauce. Bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the potatoes are fork-tender.
Step 6: Make it creamy. Return the cooked sausage to the pot. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and everything is well combined.
Step 7: Serve. Ladle the soup into bowls and serve warm with your favorite bread or salad.
Important Recipe Notes
- Cook the sausage thoroughly: Brown the Italian sausage completely before removing it from the pot. This adds flavor to the soup and ensures the sausage is fully cooked.
- Cut the red potatoes into small, similar-sized cubes so they cook evenly and become tender at the same time.
- Add the broth slowly: Pour in the chicken broth a little at a time while stirring to help the flour blend smoothly into the soup and prevent lumps.
- If the soup is too thick, add a little more chicken broth. For a thicker soup, mash a few cooked potato cubes into the broth.
- Lower the heat before adding the heavy cream and shredded cheddar cheese. Stir until the cheese melts, and avoid boiling the soup to help keep the broth smooth.
- Add more or less hot sauce depending on how spicy you like your soup.
- Allow the soup to rest for a few minutes before serving so the flavors can settle and the broth can thicken slightly.
Creamy Italian Sausage Potato Soup
Ingredients
- 1 lb. ground Italian sausage
- 2 tbsp. butter
- 1/2 large yellow onion diced
- 2 large carrots peeled and diced
- 2 ribs of celery diced
- 3 cloves of garlic minced
- 3 tbsp. all purpose flour
- 1 tsp. hot sauce
- 5 1/2 cups chicken broth
- 1/2 tsp. parsley
- 1/2 tsp. Italian seasoning
- 1/2 tsp. ground mustard
- 1/4 tsp. pepper
- 1 1/4 lb. red potatoes cut into small cubes
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Brown the sausage. In a large pot, cook the Italian sausage until browned and fully cooked. Remove it from the pot and set it aside.
- Cook the vegetables. Add the butter to the same pot and let it melt. Add the carrots and celery, then cook for 6–8 minutes until softened. Stir in the diced onion and cook for another 2–3 minutes.
- Add the garlic and flour. Stir in the minced garlic and cook for 1 minute. Add the flour and stir well, cooking for another 1–2 minutes.
- Pour in the broth. Add a splash of chicken broth and stir to loosen the mixture. Slowly add the remaining broth, stirring until everything is well combined.
- Add the potatoes and seasonings. Stir in the cubed red potatoes, parsley, Italian seasoning, ground mustard, pepper, and hot sauce. Bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the potatoes are fork-tender.
- Make it creamy. Return the cooked sausage to the pot. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and everything is well combined.
- Serve. Ladle the soup into bowls and serve warm with your favorite bread or salad.
