Creamy Italian Sausage And Potato Soup

This Creamy Sausage Potato Soup is easy to prepare on the stove top or in the Crock Pot. It has a rich, flavorful broth, a perfect blend of simple seasonings, and the option to add cheddar cheese for an extra touch of indulgence.

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This soup is simple, comforting, and packed with flavorful Italian sausage and potatoes. It’s a cozy, hearty meal that’s ready in under an hour!

Our Creamy Potato Soup with Italian Sausage is a favorite year-round—so comforting, it’s a staple on our dinner menu. We love hearty soups like this one any time of the year! Be sure to check out our popular Beefy Tomato Soup and the creamy Chicken Pot Pie Soup too!

In our home, soup for dinner is a tradition. Our boys have grown up with homemade soups, from Turkey Soup to thick Split Pea and Ham Soup—they love it all, and so do we. There’s no “soup season” here; we make everything from brothy soups to creamy chowders all year long. Truly, there’s a soup for every season!

It’s definitely one of my top favorite soup recipes. The broth is rich and creamy, with just the right balance of seasonings. It’s filled with savory broth, tender onions, carrots, celery, perfectly cooked potatoes, and juicy sausage—truly a comforting bowl of goodness!

Why You’ll Love This Creamy Italian Sausage And Potato Soup

This Italian sausage and potato soup is the ultimate comfort food—rich, hearty, and full of flavor. The crumbled Italian sausage adds a special touch to every bite, making it a true delight. I love making this soup on the chilliest winter days; it always lifts my spirits.

It’s simple to prepare using everyday ingredients—no fancy extras, just pure goodness! Basic ingredients like garlic and half-and-half take the spotlight, making this potato soup feel like an upgrade. You’ll love how delicious and wholesome it is!

Ingredients for Creamy Italian Sausage And Potato Soup

• Italian sausage – Choose mild for a classic flavor or hot if you want to add some extra spice.
• Butter and olive oil – This timeless combination is perfect for sautéing the aromatics.
• Onion, celery, and garlic – These ingredients create a flavorful base for the soup.
• Flour – Used to thicken the broth to the perfect consistency.
• Chicken broth – Provides a rich, savory depth to the soup’s flavor.
• Half-and-half – A mix of whole milk and heavy cream that gives the soup its creamy, luxurious texture.
• Worcestershire sauce – My secret ingredient for a savory boost; it blends in so well you won’t even know it’s there, but it makes a difference. Don’t skip it!
• Crushed red pepper flakes – Optional, but they add a gentle warmth without overpowering the soup.
• Potatoes – I prefer Russet potatoes for soups as they hold up well and provide a hearty texture.

How To Make This Creamy Italian Sausage And Potato Soup

Step 1:
Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes), breaking it up with your spoon as it cooks. Transfer the sausage to a paper towel-lined plate. Leave the fat in the pot, but if it’s more than about a tablespoon, drain some of it out.

Step 2:
Add the butter to the pot. Once melted, add the onion and celery. Sauté for 4-5 minutes, scraping up any brown bits from the bottom of the pot.

Step 3:
Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon and stirring as you go along. This step cooks out the raw flour flavor.

Step 4:
Slowly whisk in the chicken broth until all the flour has dissolved and there are no lumps.

Step 5:
Stir in the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil. Then, reduce the heat so it’s bubbling but not boiling vigorously (medium-low heat works with a cast iron pot and gas stove). Cover the pot with the lid slightly open.

Step 6:
Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened to your liking. Stir occasionally to ensure nothing sticks and that the stove’s temperature remains consistent.

Step 7:
Season with salt and pepper if needed.

Storage Options

• Store this soup in an airtight container in the fridge for 3-4 days.
• Due to the high dairy content, freezing is not recommended, as it may alter the texture.
• To reheat, warm it on the stove over low heat. If the soup has thickened, you may need to add a bit more chicken broth to reach the desired consistency.

Variations and Substitutions

– If it’s more convenient, you can use ground sausage meat. I prefer to buy a pack of Italian sausages and remove the meat from the casings.
– I chose Russet potatoes because they work well in soups, becoming soft and breaking down nicely. However, other varieties will work too.
– The crushed red pepper flakes add just a hint of spice, so you can adjust the amount to your taste or omit them entirely. For extra heat, you can also use hot Italian sausage.

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Creamy Italian Sausage And Potato Sou

Ingredients

• 16 ounces Italian sausage
• 1/4 cup butter half a stick
• 1/2 medium onion finely chopped
• 2 celery sticks finely chopped
• 2 garlic cloves minced
• 6 tablespoons flour
• 4 cups low-sodium chicken broth
• 2 cups half-and-half
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon crushed red pepper flakes optional
• 1 pound Russet potatoes peeled and diced into small cubes
• Salt and pepper to taste

Instructions

• In a soup pot, cook the sausage over medium-high heat until browned (about 10 minutes), breaking it apart as it cooks. Transfer the cooked sausage to a plate lined with paper towels, leaving the fat in the pot. If there’s more than a tablespoon of fat, drain the excess.
• Add the butter to the pot. Once melted, sauté the onion and celery for 4-5 minutes, scraping up any browned bits from the bottom of the pot.
• Stir in the garlic and flour, cooking for about 2 minutes while stirring to eliminate the raw flour taste.
• Gradually whisk in the chicken broth until the flour is fully dissolved and the mixture is smooth.
• Add the half-and-half, Worcestershire sauce, red pepper flakes (if using), potatoes, and the cooked sausage back into the pot. Increase the heat to high, bringing the soup to a boil, then reduce the heat to medium-low (adjust as needed for your stove) to maintain a gentle simmer. Leave the lid slightly ajar.
• Simmer for about 15 minutes, or until the potatoes are tender and the soup has thickened to your preference. Stir occasionally to prevent sticking and to check the temperature.
• Taste and adjust seasoning with salt and pepper if necessary.