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Square overhead image of cheesy sausage potato soup in a blue and white bowl.
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5 from 1 vote

Sausage Potato Soup

This cheesy sausage potato soup is a hearty, flavorful, and easy meal!
Course Dinner, Lunch
Cuisine American
Keyword potato sausage soup, sausage and potato soup, sausage potato soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 14 cups
Calories 245kcal
Author Blair Lonergan


  • 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


  • 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.
    Browning sausage and vegetables in a Dutch oven for soup.
  • 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.
    Process shot showing how to make sausage potato soup.
  • Ladle into bowls and garnish with chopped fresh herbs.
    Overhead image of cheesy sausage and potato soup on a table with cornbread on the side.


  • 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.


Serving: 1cup | Calories: 245kcal | Carbohydrates: 18g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 764mg | Potassium: 531mg | Fiber: 1g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 20mg | Calcium: 205mg | Iron: 1mg