Creamy sausage potato soup is savory, creamy, and full of amazing sausage. You’re going to love this cold-weather favorite soup!
We are solidly into Fall in the midwest, and that means only one thing: soup season. We can’t bring ourselves to make hot soup in the middle of summer, and we miss it in those warmer months. The return of cooler weather and stormy season means we are living for these chunky, creamy soups. We like to make them at the start of the week and then eat them for lunch throughout the week. Serve this up with some homemade french bread, and you are in for a delightful, savory treat.
Frequently Asked Questions
We highly recommend you use russet potatoes in this recipe. You need all of that starch that a russet has to offer.
We love the flavor of a good country sausage in this soup, but we understand that not everyone eats pork. You can always substitute with ground chicken or turkey, however, you will miss out on the amazing spices and flavor present in the country sausage.
*You can also swap out the meat for your favorite plant-based sausage if desired.
Absolutely! You will simply need to swap out any dairy with your favorite plant-based substitutes for the butter, half and half, sour cream, and cheese. Check your local grocery store next to their dairy counterparts, or in their specialty vegetarian/vegan section.
While we prefer to leave this soup really chunky, you really can make this soup as creamy or as chunky as you like. Really go to town and mash those potatoes as much as possible, or give it just a light mash to retain most of the chunks.
Unfortunately, no. Cream based soups tend to separate when frozen, giving them a grainy texture.
Half and half can be found at most grocery stores in the dairy section. It is simply a 1:1 mixture of whole milk and heavy cream.
If you don’t have access to this at your local grocery store, you can instead use 1 cup whole milk and 1 cup heavy cream.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
More Fall Soup Favorites
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
We have made large batches and vacuum sealed them in portions in our freezer. We even shipped some frozen to a family member. We use bratwurst instead of sausage. Reheated it was still amazing!
Can this be frozen? If so, think I should slightly undercook the potatoes for better texture when thawed snd heated?
Because it has a cream base, it won’t reheat with a desired texture. If you did want to freeze this, do so before the adding in the milk and sour cream. -Cayt
Could you use sweet potatoes?
We haven’t tested it with sweet potatoes. It would definitely give a different end result and not be as savory and the texture would also be different. If you try it, let us know!
I love your new site. Awesome job. I can hardly wait to try this recipe. It looks so scrumptious.
Excellent recipe! I made it and everyone loved it. I had mild sausage, next time I will try the medium.
I made it exactly to the recipe,
It was easy to prepare and wonderful to eat on a cold winter day.
Made this tonight – a big hit!
If I use Italian sausage should I remove the sausage meat from the casing before browning?
Yes most definitely!
Can I use vegetable broth instead of chicken?
It will affect the flavor a bit, but yes, you can substitute with vegetable broth.
First time making potato soup and I was very skeptical about the sausage but this was so delicious! I didn’t do a great job measuring and added in a bit too much milk because I shorted the amount of half and half so I added a couple ounce of cream cheese at the end. Family loved it!