Getting a comforting, hearty meal on the table doesn’t have to take forever. This Spicy Sausage Potato Soup Recipe is exactly what you need—easy to throw together, bursting with flavor, and perfect for warming up on chilly nights.
Jump to:
Why You'll Love This Recipe
I stumbled onto this soup one evening when I wanted something cozy but not boring, and it blew me away. It’s got that perfect spicy kick without overwhelming you and the potatoes add just the right touch of heartiness.
- Balanced Flavor: The blend of spicy sausage and subtle herbs creates a depth that’s satisfying without being too intense.
- Simple Ingredients: No complicated shopping trips needed—most are pantry staples you likely already have.
- Flexible Cooking: Whether you prefer stove-top or crock pot, it’s easy to adapt and still get amazing results.
- Comfort Food Winner: This soup is like a warm hug in a bowl, making it your go-to on busy or lazy days alike.
Ingredients & Why They Work
This soup is all about balance—the rich, spicy sausage, creamy potatoes, and just the right hit of herbs and heat. Each ingredient plays a role in delivering that full-bodied flavor you’ll crave.
- Ground Italian Sausage: It’s the star providing spice and savory depth; I prefer hot sausage but mild works if you want less heat.
- Red Potatoes: They hold their shape beautifully during simmering so your soup doesn’t turn mushy.
- Yellow Onion, Carrots & Celery: Classic soup aromatics that add sweetness and texture.
- Garlic: A must for flavor, but just enough so it doesn’t overpower.
- Butter & Flour: These help create that silky, thick base everyone loves in a good chowder-style soup.
- Chicken Broth & Heavy Cream: The broth lends a savory backbone while cream smooths it out perfectly.
- Soy Sauce & Hot Sauce: Sneaky umami and subtle heat enhancers—don’t worry, the hot sauce won’t overwhelm.
- Seasonings (Basil, Parsley, Oregano, Mustard Powder, Pepper): These herbs round out the soup’s flavor, making it layered and interesting.
- Cheddar Cheese (Optional): Adds a melty, cheesy richness if you’re feeling indulgent.
Make It Your Way
One of the things I adore about this Spicy Sausage Potato Soup Recipe is how easy it is to tweak. Feel free to turn up the heat, sneak in extra veggies, or even swap the sausage for a plant-based alternative.
- Variation: I often add corn for a subtle sweetness and extra texture—it’s a surprising but delightful addition.
- Spice Level: If you want it hotter, toss in a pinch of cayenne or serve with a drizzle of your favorite hot sauce on top.
- Dairy-Free Option: Replace heavy cream with coconut milk or cashew cream for a creamy, allergen-friendly twist.
- Extra Hearty: Add cooked white beans or diced ham for a more filling, protein-packed meal.
Step-by-Step: How I Make Spicy Sausage Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating your pot over medium and cooking the sausage until it’s nicely browned and crumbled. Don’t rush here—letting it brown properly develops that rich, savory flavor we want. Once cooked, scoop it out and save a tablespoon of the drippings (or use butter) for the veggies.
Step 2: Sauté the Veggies
In the same pot, add the onion, celery, and carrots to the sausage drippings. Cook for about 5 minutes until they soften up and the onions turn translucent, then toss in the garlic for the last minute. This brings out their sweetness and builds your soup’s flavor base.
Step 3: Create the Roux and Add Liquids
Sprinkle in the flour to coat the veggies, stirring constantly for two minutes. This thickens the soup later. Gradually pour in chicken broth, scraping the pot’s bottom with a spatula to get all that browned flavor off into your soup. Then stir in soy sauce, hot sauce, and seasonings for a subtle kick and extra umami.
Step 4: Cook the Potatoes
Cube the red potatoes (about 1-inch pieces) and add them to the pot. Bring everything to a boil, then lower the heat to a simmer. Let the potatoes cook uncovered for 20–25 minutes, or until tender when poked with a fork.
Step 5: Combine & Finish
Stir your cooked sausage back into the soup. Reduce heat to low and slowly whisk in the heavy cream. If you like, melt in some shredded cheddar cheese for that extra creamy, cheesy goodness. Then it’s ready to serve!
Top Tip
From my experience making this soup multiple times, a few little tweaks really helped me nail the perfect bowl every time. Here’s what I’ve learned to make your cooking foolproof.
- Don’t Overcook Potatoes: Keeping your potatoes just fork-tender prevents that mushy texture and keeps your soup looking and tasting fresh.
- Use Red Potatoes: Their waxy texture means they hold shape better than Russets or Yukon Golds, which makes a big difference in soup!
- Brown Sausage Well: Taking your time here adds flavor depth, so don’t skip the browning step or rush it.
- Adjust Heat Post-Cooking: If you want more spice, adding hot sauce at the table means everyone can customize their bowl perfectly.
How to Serve Spicy Sausage Potato Soup Recipe
Garnishes
I love topping mine with a sprinkle of chopped green onions and a few dashes of extra hot sauce. Sometimes, if I have it on hand, crispy bacon bits or a dollop of sour cream add that final touch of indulgence.
Side Dishes
A warm crusty bread or some buttery garlic rolls are my favorites to serve alongside, perfect for dunking. For a lighter side, a simple green salad with a bright vinaigrette balances the richness nicely.
Creative Ways to Present
For special dinners, I like serving this soup in mini bread bowls—everyone loves the extra fun of edible containers! You can also offer a little “toppings bar” with cheese, green onions, and hot sauces so guests tailor their bowls.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to three days. This soup keeps its flavors beautifully, and I usually find it tastes even better the next day once everything has had time to mingle.
Freezing
This soup freezes well if you’re careful not to overcook the potatoes initially. I let it cool completely before portioning into freezer-safe containers. It’s my favorite way to have a quick, tasty meal at hand for busy weeks.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally. Adding a splash of broth or water helps loosen the soup if it feels thick. Avoid microwaving at high heat or the potatoes can get mushy.
Frequently Asked Questions:
Yes! Mild Italian sausage works perfectly if you prefer a gentler heat; the soup will still have great flavor from the seasonings and hot sauce.
Red potatoes are ideal because they hold their shape well, but Yukon Golds are a good substitute. Avoid Russets if possible since they tend to break down too much.
Absolutely. Brown the sausage and cook the veggies on the stove, then transfer everything to your crock pot with the broth and seasonings. Cook low for 6 hours or high for 4, then stir in cream and cheese at the end.
Not really. The hot sauce is added more for flavor complexity than heat. You can always add more at the table if you want it spicier.
Final Thoughts
This Spicy Sausage Potato Soup Recipe feels like a secret weapon in my kitchen, especially when I want something both comforting and quick. I hope you’ll find it as satisfying and versatile as I do—perfect for sharing or savoring all to yourself on a chilly evening. Give it a try, and let me know how you customize it to make it your own!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Sausage Potato Soup is a comforting blend of Italian sausage, tender red potatoes, fresh vegetables, and a creamy broth enhanced with seasonings and optional cheddar cheese. Perfect for a cozy meal, it can be made on the stovetop or in a slow cooker with minimal effort.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 lb. ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 cup heavy cream
- 1 ¼ lbs. red potatoes, about 6 small potatoes, cut into 1-inch cubes
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove casings from sausage links if needed. Preheat a large pot over medium heat. Add the sausage and cook, crumbling to break apart. Cover partially once halfway cooked and stir occasionally until fully cooked, about 10-12 minutes. Set aside, reserving 1 tablespoon drippings. If no drippings, use butter.
- Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot. Over medium heat, cook diced onions, celery, and carrots for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Add Flour and Liquids: Stir in the flour and cook for 2 minutes. Gradually add chicken broth while scraping the pot bottom with a spatula to release flavor. Slowly stir in heavy cream, hot sauce, soy sauce, and the dried seasonings.
- Simmer and Add Potatoes: Bring the soup to a boil, then reduce to a simmer. Add the cubed red potatoes and cook uncovered until potatoes are fork-tender, about 25 minutes. Return cooked sausage to the pot and stir well.
- Finish and Serve: Lower heat to low, stir in shredded cheddar cheese if desired until melted. Serve hot and enjoy!
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor subtly without noticeable heat.
- Red potatoes hold shape best; Yukon Gold is a good substitute. Russets can be used but are starchier and may break down more.
- Add corn at the end of cooking for a sweet variation.
- This soup freezes well for up to 3 months; avoid overcooking potatoes to maintain good reheating texture.
- For a Crock Pot version, omit butter and flour. Cook sausage and vegetables first, drain grease, then combine all ingredients except cream and cheese in slow cooker. Cook on low for 6 hours or high for 4. Stir in cream and cheese before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
Leave a Reply