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This easy sausage potato soup includes loads of fresh veggies like bell peppers, corn, and broccoli in a flavorful, cheesy broth. Pair each cozy bowl with a kale apple salad and a hot skillet of cornbread, a basket of 3-ingredient buttermilk biscuits, or a tray of soft pretzels!
Table of Contents
Zesty sausage, tender vegetables, and a cheesy broth make this sausage and potato soup recipe the absolute best! On a cool fall evening, nothing compares to a warm bowl served with plenty of cornbread, Aunt Bee’s 3-ingredient buttermilk biscuits, homemade soft pretzels, or a loaf of crusty no-knead Dutch oven bread for dipping.
If you love homemade soups as much as we do, be sure to try my grandmother’s hamburger soup, this healthy Crock Pot vegetable soup, or a classic chicken noodle soup, too!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pot of sausage potato soup. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground sausage: I use Jimmy Dean country mild sausage, but any similar brand or variety will work. Try spicy or hot sausage if you like. Turkey sausage or chicken sausage are also good options.
- Onion and sweet bell pepper: fresh veggies that add flavor and texture to the soup.
- All-purpose flour: to create a roux that thickens the broth.
- Low-sodium chicken broth: use homemade broth if you have it, or pick an unsalted or low-sodium store-bought variety. The cheese adds plenty of salt to the soup, so you might not want much more.
- Potatoes: I use peeled and diced russet potatoes. You can use red potatoes or Yukon gold potatoes if you prefer. If using the thin-skinned red or gold potatoes, you don’t need to peel them first.
- Frozen corn and frozen baby broccoli florets: the frozen veggies can be added later, since they soften quickly in the hot broth.
- Velveeta cheese: I know it’s controversial, so if you don’t like to use American cheese, you can sub with a combination of a block of cream cheese and 8 ounces of grated cheddar cheese. There’s just nothing quite like the smooth, creamy mouthfeel that you get from Velveeta, though!
- Kosher salt and ground black pepper: to enhance the other flavors in the soup. Use these sparingly, and taste before adding them to the pot. You might not need any extra salt, since the cheese adds quite a bit of sodium.
The Best Dutch Oven for Soup
We rounded up the best Dutch ovens you can buy, including 3 (yes, 3!) that I personally own and love! It was difficult to choose my favorite, but the Staub Cast Iron Dutch Oven (5.5 quarts) earned the top spot. You can buy it on Amazon for $311.50 or at Walmart for $359.95. That said, the Le Creuset Enameled Cast Iron Dutch oven was a close second that’s just a little bit larger (7.5 quarts). It’s available on Amazon for $459.95, and that’s what you see in these photos.
How to Make Sausage and Potato Soup
This creamy potato soup comes together easily on the stovetop in less than 1 hour. I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Saute the sausage, onion, and bell pepper.
- Add the flour, broth, potatoes, corn, and broccoli.
- Simmer for about 10 minutes, or until the potatoes are fork tender.
- Stir in the cheese.
- Ladle into bowls and garnish with fresh herbs.
What to Serve with Creamy Sausage Potato Soup
Pair each cozy bowl of potato sausage soup with any of these easy sides:
- Kale Apple Salad with Bacon, Feta, and Creamy Poppy Seed Dressing (shown here), Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, House Salad with Candied Pecans, or Classic Caesar Salad
- Homemade Soft Pretzels
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
- Cast Iron Cornbread (shown here), Sour Cream Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Broccoli Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Butter Cornbread
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or One-Bowl Cranberry Orange Muffins
- Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette
- Fried Apples or Baked Apple Slices
Preparation and Storage Tips
- Properly stored in an airtight container, the soup will last in the fridge for 3-4 days.
- To Reheat: Place the soup in a pot and warm over a low flame on the stovetop, just until heated through. Be careful not to let the soup boil, or the cheese may curdle. You can also reheat individual portions in the microwave for 1-2 minutes on high.
- I do not recommend freezing these leftovers. Dairy-based soups tend to separate or curdle after freezing, resulting in an undesirable texture.
- If you’d like to freeze this soup to use another day, you’ll need to do so before adding the cheese. Allow the mixture to cool to room temperature. Package in an airtight container and freeze for up to 3 months. When ready to serve, thaw the soup in the fridge overnight. Warm the mixture over low heat. Proceed with the recipe, being careful not to let the mixture boil.
Recipe Variations
- If you don’t want to use Velveeta cheese, you can sub with a block of cream cheese (diced into cubes and softened at room temperature) and a block of grated cheddar cheese. The texture and flavor won’t quite be the same, but it should still work!
- Just about any variety of ground sausage is fine. I use pork sausage, but turkey sausage, Italian sausage, spicy sausage, or chicken sausage are all nice options.
- Include some minced garlic or a dash of garlic powder if you like. Mustard powder is a nice addition, too.
- If you like a little bit of a spicy kick, stir in cayenne pepper or hot sauce.
- Try adding a stalk or two of celery or carrots to the pot with the onions and peppers. In lieu of the broccoli, you can stir in chopped fresh kale or collard greens. Fresh spinach will work as well, but you’ll want to wait to add the more delicate spinach at the very end.
Tips for the Best Sausage Potato Soup Recipe
- This recipe yields about 14 cups of soup, or enough for approximately 6-8 people. If you’re feeding a smaller family, cut all of the ingredients in half to make a smaller batch.
- Start with low-sodium chicken broth or unsalted broth. The cheese adds a good amount of salt, so you might not need much more. Just taste and season as you go!
- Do not boil the soup after you stir in the cheese, or the soup may curdle.
- For an even richer, thicker, creamier broth, stir in 8 ounces of sour cream or a splash of heavy cream at the same time that you add the cheese.
- Garnish each bowl of soup with fresh herbs such as parsley, thyme, or rosemary for bright, fresh, earthy flavor and color.
More Potato Soup Recipes to Try
Crockpot Potato Soup
4 hours hrs 45 minutes mins
Ham and Potato Soup
55 minutes mins
Creamy Vegetable Soup
1 hour hr
Sausage Potato Soup
Ingredients
- 1 lb. ground sausage
- 1 small onion, diced (about 1 cup)
- 1 green or red sweet bell pepper, diced (about 1 cup)
- ¼ cup all-purpose flour
- 2 (32 ounce) cartons low-sodium chicken broth
- 1 lb. russet potatoes, peeled and diced into ¼-inch cubes (about 2 medium potatoes)
- 1 cup frozen corn
- 1 cup frozen baby broccoli florets
- 16 ounces Velveeta cheese, cubed
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, thyme, chives, or other herbs
Instructions
- In a large Dutch oven, brown sausage, onion, and bell pepper over medium heat until the sausage is no longer pink and the vegetables are tender, about 7-9 minutes. Drain off excess grease.
- Add flour, and cook over medium heat for 2 minutes, stirring constantly. Gradually add the broth. Stir in the potatoes, corn, and broccoli. Bring to a boil. Once the broth boils, reduce the heat and simmer until the potatoes are tender, about 10 minutes. Remove from the heat. Add the cheese, stirring until completely combined. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with chopped fresh herbs.
Notes
- This recipe yields about 14 cups of soup, or enough for approximately 6-8 people. If you’re feeding a smaller family, cut all of the ingredients in half to make a smaller batch.
- Start with low-sodium chicken broth or unsalted broth. The cheese adds a good amount of salt, so you might not need much more. Just taste and season as you go!
- Do not boil the soup after you stir in the cheese, or the soup may curdle.
- For an even richer, thicker, creamier broth, stir in 8 ounces of sour cream or a splash of heavy cream at the same time that you add the cheese.
- Garnish each bowl of soup with fresh herbs such as parsley, thyme, or rosemary for bright, fresh, earthy flavor and color.
