Creamy sausage potato soup has been my go-to on hectic weeknights when I need something warm and satisfying without the stress. When I moved to the U.S., I missed comforting flavors but needed quick recipes. This sausage potato soup recipe, rich with smoky bacon and velvety potatoes, is perfect for fall and winter; it’s simple, cozy, and exactly what I reach for to fuel my family.
Table of Contents
Why You’ll Love This Sausage Potato Soup Recipe
- Fully customizable so you can adjust seasonings and ingredients to your taste.
- Includes step-by-step instructions for three cooking methods: stovetop, slow cooker, and Instant Pot.
- Bursting with flavor thanks to smoked beef bacon and a balance of herbs and sauces.
- Combines creamy texture from heavy cream with hearty potatoes for the ultimate comfort meal.
The Key Ingredients for the Best Sausage Potato Soup
This recipe for best sausage potato soup brings together smoky, savory, and creamy flavors. Smoked beef bacon creates rich depth. Yellow onions, carrots, and celery form the classic mirepoix base, adding natural sweetness. Garlic adds an aromatic punch. Flour helps thicken the soup, and the combination of chicken broth, hot sauce, soy sauce, and spices builds layered complexity. Red potatoes hold their shape perfectly, making each bite satisfying. Lastly, cheddar cheese adds melty richness if you choose.
What Potatoes are Best for Soup?
For soup, waxy potatoes like red or Yukon Gold are ideal. They stay firm when simmered, giving your soup great texture. Starchy potatoes such as Russets tend to break down quickly and make the broth thicker and cloudier. I recommend red potatoes as the perfect balance for this sausage potato soup.
Choosing Your Sausage
While this recipe uses ground smoked beef bacon for a unique smoky flavor, you can experiment with Italian sausage, kielbasa, or chicken sausage depending on your preference. Each will bring different flavors and spice levels, so pick what fits your taste and dietary needs.
Ingredient List
- 1 teaspoon dried basil
- ½ teaspoon each: dried parsley, oregano, mustard powder
- ¼ teaspoon pepper
- 1 lb. ground smoked beef bacon (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)
- 2 cups shredded cheddar cheese (optional)
Easy Substitutions & Variations
| To Make it Dairy-Free | Replace heavy cream with full-fat coconut milk or cashew cream for creamy texture without dairy. |
|---|---|
| To Make it Spicier | Increase hot sauce or add crushed red pepper flakes to taste for extra heat. |
| To Add More Veggies | Toss in chopped spinach, kale, or bell peppers for added color and nutrition. |
| To Make it Lighter | Use low-fat milk instead of heavy cream and swap butter for olive oil or a light cooking spray. |
How to Make Sausage Potato Soup (Step-by-Step)
- Cook the smoked beef bacon: Remove casings if using links. Heat a large pot over medium and add beef bacon. Crumble and cook halfway through; then cover partially and cook another 10-12 minutes, stirring occasionally. Set aside, reserving 1 tablespoon drippings. Use butter if no drippings.
- Sauté vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots; cook 5 minutes. Stir in minced garlic and cook 1 minute.
- Make roux and add liquids: Stir in flour and cook 2 minutes. Slowly add chicken broth, using a silicone spatula to scrape the bottom of the pot to release browned bits. Stir in heavy cream, hot sauce, soy sauce, and seasonings.
- Cook potatoes: Bring to a boil, then reduce to a simmer. Wash and dry potatoes, cut into 1-inch cubes, and add to soup. Simmer uncovered 20-25 minutes until fork tender. Return smoked beef bacon to pot and stir.
- Finish with cheese: Reduce heat to low, stir in cheddar cheese if using, and serve warm.
Cooking Method Variations: Stovetop, Slow Cooker, & Instant Pot
This sausage potato soup adapts wonderfully to your schedule. Whether stovetop for quick comfort, slow cooker for set-it-and-forget-it ease, or Instant Pot when you want it done fast, this recipe delivers.
Slow Cooker (Crock Pot) Sausage Potato Soup
- Brown the smoked beef bacon on the stovetop first to develop flavor.
- Transfer bacon and drippings to slow cooker. Add diced onions, carrots, celery, garlic, flour, broth, hot sauce, soy sauce, seasonings, and potatoes.
- Cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender.
- Stir in heavy cream and cheddar cheese at the end before serving.
Instant Pot Sausage Potato Soup
- Use “Sauté” mode to cook and crumble smoked beef bacon in the Instant Pot. Remove half the bacon, then add butter with onions, celery, carrots, and garlic; sauté until softened.
- Stir in flour and cook 2 minutes on Sauté, scraping the bottom well.
- Pour in chicken broth slowly while stirring. Add hot sauce, soy sauce, basil, oregano, parsley, mustard powder, pepper, and potatoes.
- Seal lid and cook on “Manual” or “Pressure Cook” at high pressure for 10 minutes. Use natural release for 10 minutes, then quick release remaining pressure.
- Open lid carefully, stir in reserved bacon, heavy cream, and shredded cheese. Use Sauté if needed to melt cheese. Serve warm.
Pro Tips for Perfect Soup Every Time
- Toast the flour in the butter and bacon drippings before adding liquid to create a roux, which adds a nutty depth and thickens the soup perfectly.
- To avoid cream curdling, temper by slowly whisking a small amount of hot broth into the heavy cream before stirring it into the pot.
- Dry potatoes thoroughly before adding to soup to avoid excess starch clouding the broth.
- Don’t rush the simmer; it lets flavors deepen and the potatoes cook evenly.
- Use a silicone spatula to scrape browned bits from the bottom of the pot after adding broth, enhancing flavor.
What to Serve With Sausage Potato Soup
- Crusty bread, perfect for dipping and soaking up that creamy broth.
- A crisp green salad with simple vinaigrette for a refreshing balance.
- Garlic bread for extra indulgence and flavor contrast.
- Roasted seasonal vegetables can add extra warmth and nutrition.
- For a delightful appetizer to serve alongside, consider savory turkey cranberry pinwheels.
How to Store, Freeze, and Reheat Your Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For freezing, cool the soup completely and portion into freezer-safe bags or containers. Freeze the soup base before adding heavy cream and cheese for best texture. When reheating, warm soup on the stovetop first and add dairy last, stirring gently until creamy and hot.
Sausage Potato Soup
Ingredients
Equipment
Method
- Preheat a large pot over medium heat; remove casings, then cook and crumble the smoked beef bacon until browned and cooked through (10–12 minutes). Transfer to a plate and reserve 1 tablespoon drippings in the pot.
- Add the drippings and 2 tablespoons butter; sauté onion, celery, and carrots for 5 minutes, then add garlic and cook 1 minute.
- Stir in flour and cook 2 minutes. Gradually add chicken broth while scraping up any browned bits, then stir in heavy cream, hot sauce, soy sauce, and all seasonings.
- Bring to a boil, reduce to a simmer, add 1-inch potato cubes, and cook uncovered until fork-tender, 20–25 minutes. Stir the cooked smoked beef bacon back in.
- Reduce heat to low and stir in cheddar until melted (if using). Ladle into bowls and serve.
Notes
Frequently Asked Questions (FAQ)
How do I make sausage potato soup thicker or thinner?
To thicken, simmer uncovered longer to reduce liquid or add a slurry of flour and water. To thin, add more chicken broth or water to reach your preferred consistency.
How do I keep the cream from curdling in my soup?
Temper the cream by whisking some hot broth into it before adding to the pot. Also, add it at low heat and avoid boiling after adding cream.
Can I use a different type of sausage?
Yes! Italian sausage, kielbasa, or chicken sausage all work well. Just adjust cooking times if needed based on the sausage type.
Can I make this soup dairy-free?
Absolutely. Swap heavy cream for full-fat coconut milk or cashew cream. Use dairy-free cheese or omit cheese to keep it light and creamy.
What other vegetables can I add to this soup?
Try adding spinach, kale, bell peppers, or corn for extra flavor and nutrients. Add them towards the end of cooking to keep texture.
Conclusion
This creamy sausage potato soup is a keeper for busy nights when you want something cozy and comforting without fuss. The smoky bacon, tender potatoes, and rich broth hit all the right notes. Now it’s your turn: What’s your favorite way to enjoy sausage potato soup—spicy, extra cheesy, or loaded with greens? I’d love to hear your ideas in the comments below!
