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A rich and comforting creamy sausage potato soup made with Italian sausage, tender red potatoes, aromatic vegetables, and a flavorful broth enhanced with mustard powder, soy sauce, and hot sauce. Can be made on stovetop or in a Crock Pot.

Ingredients

Scale
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 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), cut into 1-inch cubes
  • 2 cups shredded cheddar cheese (optional)

Instructions

  1. If using sausage links, remove casings; heat a large pot over medium heat, add sausage and crumble, cook until fully browned (about 10–12 minutes), reserve 1 tablespoon drippings and set sausage aside.
  2. Add reserved drippings and 2 tablespoons butter to the pot over medium heat.
  3. Add diced onion, celery, and carrots; cook until softened, about 5 minutes.
  4. Add minced garlic and cook 1 minute.
  5. Stir in 3 tablespoons flour and cook 2 minutes.
  6. Gradually pour in chicken broth while scraping browned bits from the pot bottom.
  7. Stir in heavy cream, soy sauce, hot sauce, and seasonings (basil, parsley, oregano, mustard powder, pepper).
  8. Bring to a boil, then reduce heat to a simmer.
  9. Add potato cubes to the pot.
  10. Simmer uncovered until potatoes are fork-tender, about 20–25 minutes.
  11. Stir cooked sausage back into soup and warm through.
  12. Reduce heat to low, gently stir in shredded cheddar cheese until melted (optional).
  13. For Crock Pot method: Brown and crumble sausage in skillet over medium heat (remove casings if using links).
  14. About halfway through browning, add onions, carrots, celery, and garlic; cook until softened.
  15. Drain excess grease from sausage and vegetable mixture.
  16. Transfer mixture to Crock Pot and add all other ingredients except heavy cream and cheddar cheese.
  17. Cook on low for 6 hours or on high for 4 hours until potatoes are tender.
  18. Set Crock Pot to warm, slowly stir in heavy cream, then turn off heat.
  19. Stir in shredded cheddar cheese until melted (optional).

Notes

Cook sausage over medium heat to keep it juicy and to retain flavorful drippings for the roux., Reserve about 1 tablespoon of drippings for sautéing vegetables; use butter if none available., Cut potatoes into uniform 1-inch cubes for even cooking., When adding cream, reduce heat to low and stir slowly to prevent curdling., Drain excess fat from sausage mixture before adding to Crock Pot to avoid greasy soup., Add cheddar cheese off heat or at very low heat, stirring gently., Freeze soup without cheese for best results; add cheese after reheating., Reheat leftovers gently over low heat, adding broth or water if soup is too thick., Cornstarch slurry (1-2 tablespoons cornstarch mixed with cold water) can be used as a gluten-free thickener instead of flour.

Nutrition

Find it online: https://mamapantry.com/sausage-potato-soup/