There’s something truly comforting about a bowl that combines spicy sausage and tender potatoes into a warm hug of flavor. If you want a hearty meal that’s easy to make and packed with rich, cozy vibes, this Spicy Sausage Potato Soup Recipe is exactly what you need on your weeknight menu.
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Why You'll Love This Recipe
I have to say, this soup quickly became my go-to comfort food anytime I’m craving something warm, filling, and a little spicy without being overwhelming. It’s one of those recipes you can make with simple ingredients but end up with restaurant-quality flavor that comforts everyone in the family.
- Perfect Balance of Flavors: The combination of spicy Italian sausage, creamy broth, and tender potatoes creates a rich, satisfying taste that isn’t just about heat — it’s about depth.
- Simple, Everyday Ingredients: You probably have most of these in your fridge or pantry already, making it an effortless meal with minimal shopping needed.
- Flexible Preparation: Whether you prefer cooking it on the stove or in a Crock Pot, this soup adapts to your schedule and kitchen setup.
- Family-Friendly and Crowd-Pleasing: It’s hearty enough for dinner but also great for leftovers or batch cooking, perfect for busy weeknights or cozy weekends.
Ingredients & Why They Work
This Spicy Sausage Potato Soup Recipe brings together ingredients that not only play well together but also create a hearty, layered flavor that warms you up from the inside out. Here’s why each one is an essential piece of the puzzle.
- Ground Italian Sausage: The star of the dish, providing a spicy, savory base. Don’t skip the drippings — they add so much flavor to the soup’s aromatics.
- Red Potatoes: Their waxy texture holds up beautifully during simmering, giving you tender, chunky bites without the soup turning mushy.
- Yellow Onion: Adds sweetness and depth when sautéed with the other veggies.
- Carrots & Celery: Classic soup veggies that bring in subtle sweetness and crunch.
- Garlic: A must for aromatic, punchy flavor that complements the sausage’s richness.
- Flour: Acts as a thickener for the broth, creating that creamy, velvety texture you crave in a potato soup.
- Chicken Broth: The liquid base that balances the richness of the cream and sausage.
- Heavy Cream: Adds luxurious creaminess without overpowering the other flavors.
- Soy Sauce & Hot Sauce: These sneak in umami and a subtle kick — they don’t make it spicy-hot but elevate the overall taste complexity.
- Cheddar Cheese (optional): Melts into the soup for an extra layer of cheesy comfort.
Make It Your Way
I love making this Spicy Sausage Potato Soup Recipe my own by mixing up the spice level or adding extra veggies. Feel free to tweak the ingredients and cooking method depending on your mood or what’s in your pantry — it’s forgiving and flexible.
- Variation: When I want a bit more heat, I add a pinch of cayenne or swap the hot sauce for a more fiery version. It brightens up the flavors without masking the soup’s heartiness.
- Vegetarian Twist: I’ve experimented by substituting sausage with plant-based alternatives and using vegetable broth — not quite the same, but still tasty and comforting.
- Texture Swap: Sometimes I add corn or even kale toward the end of cooking for a fresh pop of color and extra nutrition.
Step-by-Step: How I Make Spicy Sausage Potato Soup Recipe
Step 1: Brown the Sausage to Lock in Flavor
Start by removing the casings if you bought sausage links. In a large pot over medium heat, cook and crumble the sausage until it’s halfway done. Then partially cover the pot and cook it through while stirring occasionally — about 10-12 minutes total. Set the sausage aside but don’t throw away the drippings! Reserve a tablespoon of them for the next step, or substitute with butter if needed. These drippings are flavor gold.
Step 2: Sauté the Veggies in the Sausage Drippings
Using the sausage drippings and butter, sauté diced onions, celery, and carrots for five minutes until they soften and start to release their sweetness. Add minced garlic last and cook for just one minute — you don’t want it to burn, just bring out its aroma.
Step 3: Build the Creamy Base
Sprinkle the flour over the veggies and cook for two minutes to toast it slightly, which helps thicken the soup and remove any raw flour taste. Now splash in the chicken broth bit by bit, using a spatula to scrape the bottom of the pot as you stir — that releases all those tasty browned bits. Slowly stir in heavy cream, soy sauce, hot sauce, and your seasonings. Bring everything to a boil, then reduce the heat for a gentle simmer.
Step 4: Cook the Potatoes Perfectly
Cut your red potatoes into roughly 1-inch cubes and add them to the simmering soup. They’ll need about 20–25 minutes to get fork tender. Keep the pot uncovered during this step so the soup thickens slightly, concentrating the flavors.
Step 5: Bring It All Together with Sausage and Cheese
Once the potatoes are tender, add the browned sausage back into the pot and stir to combine. Turn the heat down to low and mix in shredded cheddar cheese if you’re using it — it melts right into that creamy broth, making it extra comforting. Now it’s ready to serve!
Top Tip
I’ve learned over time that paying attention to the sausage drippings and properly simmering the potatoes makes all the difference in this soup. With a few simple tricks, your Spicy Sausage Potato Soup Recipe turns out rich and perfectly textured every time.
- Reserve Sausage Drippings: Don’t drain all the grease after cooking the sausage; keep a tablespoon to sauté the veggies. It boosts flavor more than butter alone.
- Gently Toast the Flour: Cooking the flour for at least two minutes before adding liquid helps eliminate that “floury” taste and thickens the broth beautifully.
- Simmer Potatoes Uncovered: Keeping the pot uncovered while they cook lets some liquid evaporate, concentrating the soup's flavor and preventing it from becoming too watery.
- Use Red Potatoes: They hold their shape better, so your chunks stay intact and tender instead of turning to mush.
How to Serve Spicy Sausage Potato Soup Recipe
Garnishes
I like topping my bowl with a sprinkle of extra shredded cheddar cheese and some freshly chopped parsley or green onions—they add a fresh pop of color and a mild bite that balances the creamy richness. Sometimes, a dollop of sour cream or a little crispy bacon on top takes it to another level.
Side Dishes
Because this soup is so filling, I usually keep sides simple—think crusty bread or warm cornbread to soak up every last drop. A light green salad with a tangy vinaigrette gives a fresh contrast that pairs nicely too.
Creative Ways to Present
For a crowd, I’ve served this soup in hollowed-out small bread bowls—it’s perfect for a cozy winter gathering or a casual dinner party. Adding a sprinkle of crushed red pepper flakes or a few drops of your favorite hot sauce at the table lets guests customize their spice level.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the fridge for up to 3 days. I always give it a good stir before serving to evenly redistribute the cream and cheesy goodness.
Freezing
Freezing this soup works well, but I’ve found that potatoes can turn a bit watery when frozen and reheated. To avoid that, make sure the potatoes are just tender and not overcooked before freezing. Portion into freezer-safe containers and label with the date; it’s good for about 3 months.
Reheating
When reheating, warm up the soup slowly on the stove over low to medium heat, stirring frequently to prevent scorching and ensure it heats evenly. If it seems too thick, add a splash of chicken broth or water to loosen it up. Avoid microwaving in large portions to keep that creamy consistency.
Frequently Asked Questions:
The ‘spicy’ in this recipe refers more to the flavorful heat from the Italian sausage and a touch of hot sauce that adds warmth without overwhelming your palate. It’s not fiery hot, so even those sensitive to spice should enjoy it. You can adjust the heat by choosing mild or hot sausage and adding more hot sauce if you like.
Red potatoes are preferred because they hold their shape during cooking, but you can use Yukon Golds as a good alternative. Russets are starchier and might break down more, making the soup thicker and less chunky. If you use Russets, keep an eye on the cooking time to avoid mushiness.
Yes! The recipe includes a Crock Pot method that skips the flour and butter steps. You brown the sausage and veggies first, then add everything except the cream and cheese into the slow cooker. Cook on low for 6 hours or high for 4 hours, then stir in the cream and cheese at the end. It’s perfect for busy days when you want dinner waiting for you.
If your soup gets too thick after simmering, you can thin it with a splash of chicken broth or water when reheating. To avoid it being too thin, simmer uncovered to let some liquid evaporate and use the flour properly to thicken the base. Adding cheese also helps add body without watering down the soup.
Final Thoughts
This Spicy Sausage Potato Soup Recipe is one of those simple, no-fuss meals that still feels like a special treat. It’s warm, hearty, and packed with flavors that bring a little extra comfort to any day. I always feel like sharing this recipe is like inviting friends over for a cozy meal that brings everyone together around the table. Give it a try—you’ll see why it’s become a favorite in my kitchen!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Sausage Potato Soup featuring flavorful Italian sausage, tender red potatoes, and a creamy broth enhanced with herbs and spices. Perfect for cozy dinners, this stovetop soup blends savory sausage, fresh vegetables, and a touch of cheddar cheese for richness.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 0.5 teaspoon mustard powder
- 0.25 teaspoon black pepper
Soup
- 1 pound ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- 0.5 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (e.g., Texas Pete)
- 5 cups chicken broth
- 1 cup heavy cream
- 1.25 pounds red potatoes (about 6 small potatoes), cut into 1-inch cubes
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove casings if using sausage links. Preheat a large pot over medium heat. Add sausage and crumble it while cooking. Once halfway cooked, partially cover and continue stirring occasionally until fully cooked, about 10-12 minutes. Set sausage aside and reserve 1 tablespoon drippings; if unavailable, use butter.
- Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onion, celery, and carrots; cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Make Roux: Sprinkle in flour and cook, stirring constantly, for 2 minutes to remove raw flour taste.
- Add Liquids and Seasonings: Gradually add chicken broth, stirring and scraping the pot bottom with a silicone spatula to release flavorful browned bits. Slowly stir in heavy cream, hot sauce, soy sauce, and the dried seasonings (basil, parsley, oregano, mustard powder, pepper).
- Cook Potatoes: Bring soup to a boil, then reduce heat to a simmer. Add the cubed red potatoes and cook uncovered until tender, about 25 minutes.
- Combine and Finish: Return cooked sausage to the pot and stir to combine. Reduce heat to low and, if desired, stir in shredded cheddar cheese until melted and incorporated. Serve hot.
Notes
- Mustard powder, hot sauce, and soy sauce act as subtle flavor enhancers without adding spiciness.
- Red potatoes hold their shape better in soups due to lower starch content; Yukon Gold potatoes can be used as an alternative.
- Corn can be added near the end of cooking for added sweetness and texture.
- For Crock Pot preparation: cook sausage and vegetables in skillet without flour, drain excess grease, transfer everything into crock pot, add remaining ingredients except cream and cheese, cook on low for 6 hours or high for 4 hours, then stir in cream and cheese off heat.
- Store soup in airtight containers; refrigerate up to 3 days or freeze up to 3 months. Avoid overcooking potatoes to ensure better reheating results.
- Nutrition information is estimated per 1 cup serving; recipe yields approximately 11 cups.
- This recipe is featured in The Cozy Cookbook on page 40.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 65 mg
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