There are few weeknight meals as comforting and forgiving as a steaming bowl of sausage potato soup. This simple one-pot recipe turns pantry staples — sausage, potatoes, onion, garlic, broth and a touch of cream — into a rich, velvety bowl that feeds a crowd or leaves you with great leftovers. It’s perfect when you want something cozy fast: set the pot, simmer, and you’ll have a bowl-ready comfort dinner in under an hour.
Why you’ll love this dish
This soup hits a lot of home-cooking sweet spots: quick to make, inexpensive, and wildly satisfying. The sausage adds savory depth without long braising, potatoes bring body and comfort, and the cream and cheese finish make it spoonable and indulgent.
- Weeknight winner: minimal hands-on time and one pot to clean.
- Budget-friendly: store-cupboard ingredients turn into a hearty meal.
- Customizable: mild or spicy sausage, any melting cheese, extra veg if you like.
"I made this on a rainy Tuesday and it felt like the coziest hug — simple ingredients, big flavor. The leftovers tasted even better." — happy home cook
If you want a playful crunchy-sweet finish after dinner, try pairing this savory bowl with a small portion of chocolate-covered potato chips for dessert — that salty-sweet contrast is oddly delightful.
How this recipe comes together
Short preview of the flow so you know what to expect:
- Brown the sausage to develop caramelized flavor.
- Sweat onion and garlic to soften and sweeten.
- Add diced potatoes and broth, simmer until tender.
- Stir in cream and shredded cheese off low heat until smooth and creamy.
- Season, garnish, and serve.
This sequence keeps textures right: brown meat first for flavor, then simmer potatoes in liquid so they absorb flavor without falling apart, and add dairy at the end to prevent curdling.
What you’ll need
- 1 lb sausage (bulk or links, remove casings) — pork, chicken, or turkey sausage all work. For a smokier touch, use kielbasa or andouille.
- 4 medium potatoes, peeled or scrubbed and diced (Yukon Gold or russet are best; Yukon gives a creamier finish).
- 1 medium onion, chopped.
- 2 cloves garlic, minced.
- 4 cups chicken or vegetable broth (use low-sodium if you plan to adjust salt later).
- 1 cup heavy cream (or half-and-half for lighter soup; see substitutions below).
- 1 cup shredded cheese (sharp cheddar melts well; Monterey Jack or Gruyère are great alternatives).
- Salt and pepper to taste.
- Crusty bread or a side salad for serving.
Ingredient notes: Swap in plant-based sausage and vegetable broth for a vegetarian-ish version. If you prefer to freeze, consider leaving out the cream and cheese until reheating for best texture.
Step-by-step instructions
- Heat a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon. Cook 6–8 minutes until well browned and no pink remains. Transfer excess fat if there’s more than 1–2 tablespoons.
- Add the chopped onion to the pot and sauté 3–4 minutes until softened and translucent. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Return any browned bits to the pot (deglazing helps flavor). Add the diced potatoes and pour in the 4 cups of broth. Bring to a boil, then reduce heat to low and simmer, uncovered, about 15–20 minutes or until potatoes are fork-tender.
- Reduce heat to low. Stir in the heavy cream, then add the shredded cheese a handful at a time, stirring until melted and fully incorporated. Keep the soup on low — do not boil after adding dairy to avoid separation.
- Taste and season with salt and freshly cracked black pepper. If you want a thicker texture, mash a few potato chunks against the side of the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer a minute.
- Ladle into bowls and serve hot with crusty bread or a simple side salad.
Timing: Active prep ~15 minutes. Simmering ~15–20 minutes. Total ~35–45 minutes.
Best ways to enjoy it
Serve this soup steaming with a crisp, buttery slice of crusty bread for dunking or a light, tangy side salad to cut the richness. Garnish ideas: chopped parsley, sliced green onions, a squeeze of lemon, or a shower of extra shredded cheese.
If you like classic, brothy comfort soups, you might also enjoy Grandma’s chicken soup as another go-to for chill evenings — same cozy vibe, different flavor profile.
Plating tip: For a restaurant-style look, ladle soup into warm bowls, top with a small mound of cheese, scallions, and a drizzle of olive oil or chili oil for heat.
Storage and reheating tips
- Refrigeration: Cool within 2 hours and store in airtight containers. Keeps 3–4 days in the fridge.
- Freezing: Soup freezes well for up to 3 months. For best texture, freeze before adding cream and cheese. Thaw overnight in the fridge and finish with dairy when reheating.
- Reheating: Gently rewarm on the stovetop over low heat, stirring often. If microwave reheating, use medium power and stir every 60–90 seconds to prevent hot spots. Add a splash of broth to loosen if it thickened in the fridge.
Food safety note: Reheat leftovers to 165°F (74°C) before eating.
Pro chef tips
- Brown for flavor: Don’t rush the sausage browning — those browned bits (fond) add big savory notes.
- Potato choices: Yukon Gold gives a creamier mouthfeel; russets break down a bit more and can thicken the broth naturally.
- Avoid dairy separation: After adding cream and cheese, keep the heat low. Boiling can make dairy grainy.
- Cheese melts: Grate your own from a block for smoother melting; pre-shredded cheese often contains anti-caking agents that can affect texture.
- Thickness control: Mash a few potatoes for natural thickening or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) for quick control.
- Make it silky: If you prefer a uniform texture, blend ~1–2 cups of the soup and stir back in.
Creative twists
- Spicy chorizo kick: Use chorizo and smoked paprika for a bold, smoky soup.
- Veg-forward: Add diced carrots and celery with the onion for a more stew-like bowl.
- Greens boost: Stir in chopped kale or spinach during the last 5 minutes of simmering.
- Vegetarian swap: Use plant-based sausage or mushrooms and vegetable broth, finish with dairy-free cream.
- Low-fat option: Substitute half-and-half or evaporated milk for heavy cream; reduce cheese or use a lower-fat melting cheese.
- Instant Pot/pressure cooker: Brown sausage using sauté, add remaining ingredients, seal and cook at high pressure 6–8 minutes; quick-release and stir in cream and cheese off heat.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15 minutes. Simmering takes 15–20 minutes, so plan on 35–45 minutes total.
Q: Can I use leftover cooked potatoes?
A: Yes. Add diced leftover potatoes in the final 5–10 minutes just to heat through. They won’t need the full simmer and will keep from falling apart.
Q: Will the cream separate if I freeze the soup?
A: Cream-based soups can change texture after freezing. To avoid graininess, freeze before adding cream and cheese, then add dairy when you reheat the thawed soup.
Q: What are good cheese options?
A: Sharp cheddar is classic. Gruyère, Monterey Jack, or smoked gouda all melt nicely and add distinct flavors.
Q: How can I make it lighter?
A: Use half-and-half or evaporated milk instead of heavy cream, reduce the cheese, and choose lean turkey or chicken sausage.
If you have more questions about adapting this to dietary needs or converting it for a slow cooker/pressure cooker, ask and I’ll walk you through the adjustments.
Sausage Potato Soup
Ingredients
Main Ingredients
- 1 lb sausage (bulk or links, remove casings) Pork, chicken, or turkey sausage works; kielbasa or andouille for a smokier touch.
- 4 medium potatoes, peeled or scrubbed and diced Yukon Gold or russet are best; Yukon gives a creamier finish.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use low-sodium if adjusting salt later.
- 1 cup heavy cream Half-and-half for a lighter soup.
- 1 cup shredded cheese Sharp cheddar melts well; Monterey Jack or Gruyère are great alternatives.
- Salt and pepper to taste
- Crusty bread or a side salad for serving
Instructions
Preparation
- Heat a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon. Cook 6–8 minutes until well browned and no pink remains. Transfer excess fat if there's more than 1–2 tablespoons.
- Add the chopped onion to the pot and sauté 3–4 minutes until softened and translucent. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Return any browned bits to the pot. Add the diced potatoes and pour in the 4 cups of broth. Bring to a boil, then reduce heat to low and simmer, uncovered, about 15–20 minutes or until potatoes are fork-tender.
Cooking
- Reduce heat to low. Stir in the heavy cream, then add the shredded cheese a handful at a time, stirring until melted and fully incorporated. Keep the soup on low; do not boil after adding dairy to avoid separation.
- Taste and season with salt and freshly cracked black pepper. For a thicker texture, mash a few potato chunks against the side of the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer a minute.
- Ladle into bowls and serve hot with crusty bread or a simple side salad.