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Creamy Sausage Potato Soup – Easy & Hearty Comfort Food
Jenna Parker

Creamy Sausage Potato Soup

This soul-warming, creamy sausage potato soup combines savory turkey Italian sausage with tender red potatoes in a velvety, rich broth. By using lean poultry sausage and aromatic vegetables, this hearty dish delivers restaurant-quality comfort without the heavy saturated fats. Perfect for busy weeknights, it is a nutritional powerhouse that is as satisfying as it is easy to prepare, making it a go-to favorite for cozy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb ground Italian turkey or chicken sausage
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 tsp soy sauce
  • 1/2 tsp hot sauce
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp mustard powder
  • 1/2 tsp black pepper
  • 1.5 lbs red potatoes, cubed
  • 1 cup heavy cream

Method
 

  1. Brown the ground poultry sausage in a large Dutch oven over medium-high heat until fully cooked; remove and set aside.
  2. In the same pot, melt the butter and sauté the onion, carrots, and celery for 5-7 minutes until softened.
  3. Stir in the minced garlic and flour, cooking for 1 minute to remove the raw flour taste.
  4. Whisk in the chicken broth, soy sauce, and hot sauce, then stir in the basil, parsley, oregano, mustard powder, and black pepper.
  5. Bring the liquid to a gentle boil.
  6. Add the cubed red potatoes and simmer for 15-20 minutes until the potatoes are fork-tender.
  7. Return the cooked sausage to the pot.
  8. Stir in the heavy cream and heat through before serving.

Notes

Red potatoes are essential as they hold their shape well during simmering. For a lighter version, half-and-half can be substituted for heavy cream, though the soup will be slightly thinner. Store leftovers in an airtight container in the refrigerator for up to 3 days.