sausage potato soup

Cheesy, creamy, and comforting Sausage Potato Soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base.

Sausage Potato Soup

sausage

unsalted butter, (divided)

olive oil

mirepoix: (3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion)

garlic, (minced)

baby gold potatoes

EACH: dried basil, dried parsley flakes

chicken stock ((or chicken broth))

all-purpose flour

1% milk

heavy cream

salt and 1/2 teaspoon pepper

Cheddar cheese

sour cream ((fat free is great))

SAUSAGE: Line a large plate with paper towels and set aside. Heat a very large pot (I recommend cast iron), over medium-high heat. Once hot, add in the sausage. Let stand without touching for 30 seconds to a minute. Then stir and chop the meat until you have sausage crumbles. Transfer to prepared plate and drain off any grease except for 1 tablespoon. If there is no grease, add 1 tablespoon olive oil to the pot.

VEGGIES: In the same pot with 1 tablespoon sausage grease or olive oil, melt 1 tablespoon of the butter. Add the diced carrots, celery and onion and sauté 5-7 minutes or until tender (if not diced small, you may need 7-10 minutes). Add garlic and sauté 30 seconds more.

POTATOES AND SEASONING: Stir in the chopped potatoes, dried basil, dried parsley, salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper, but add to preference and don&#039;t forget to taste and adjust at the end!). Stir. Add in chicken stock or broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork tender (easily pierced with a fork).

CREAM SAUCE: Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until smooth). Cook, stirring constantly, until mixture begins to gently boil and thicken; stir in the heavy cream.

FINISHING: Remove sauce from heat and once all soup veggies are tender, pour the milk/cream mixture into the soup and stir. Lower heat to low and stir in the shredded cheese. Heat until cheese is melted. Stir in sour cream, return the sausage into the soup and season to taste with salt and pepper. Serve warm with freshly chopped parsley or thyme and bread!

https://embed.mediavine.com/videos/ft8snx4et3chsoeddklk

This cheesy, creamy, and comforting sausage potato soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base. My take on the famous "cheeseburger soup"

This hearty soup combines the well known flavors of sausage and potato soup with the very classic Wisconsin beer cheese soup.

Beer Cheese Potato Soup with Sausage

spicy turkey sausage

butter

white onion, diced

carrots

celery

garlic,

oregano

thyme

flour

chicken broth

can of your favorite beer

lbs. russet potatoes, diced in 1/2" pieces

sharp cheddar cheese, shredded

white balsamic vinegar

Kosher salt

cracked pepper

green onion

cheddar cheese

Heat a large pot over medium heat. Add turkey sausage and brown, crumbling with a spatula until cooked through. Remove from pan and set aside.

Heat butter in the same large pot (no need to wipe it out) over medium high heat.

Add onion, carrots, celery and a large pinch of salt and pepper. Cook, stirring frequently for 10-12 minutes.

Turn heat to medium and add garlic, oregano and thyme and cook for another minute.

Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Stir in beer, chicken broth, and diced potatoes along with another pinch of salt and pepper.

Cover, turn heat up to medium high and bring to a simmer.

Once it begins to simmer, turn heat to low, cover and simmer 10-12 minutes or until potatoes are fork tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot. 

Remove soup from heat. Transfer half of the soup mixture to a high speed blend. Blend until smooth and creamy. Pour back into pot. 

Stir in heavy cream and shredded cheese. Then add white balsamic vinegar.

Add cooked sausage back into the pot. Heat the soup over medium heat for a couple minutes, until sausage is heated through. 

Garnish with green onions and shredded cheddar cheese and enjoy!

This recipe is fantastic! Very forgiving, also. I had to stop a couple of times mid-recipe and it still turned out great! I

Best beer cheese soup I ever made! I will make it again.

Excellent recipe! I doubled the recipe and swapped the Turkey sausage for smoked sausage, kielbasa and andouille sausages. It turned out sooo good and it wasn’t difficult to make at all.  Thank you for sharing!

Honestly.. great recipe! Soup is delicious. But its extremely difficult to review this site! Can't even get a print of the recipe as the advertisements kill the experience.

Definitely a keeper, so delicious and easy to make. I read the reviews and tried it with andouille and mild Italian sausage. I also used Fosters lager. Will be making again. Does this freeze well?

YUM! Thanks for sharing this hearty and delicious soup recipe. Perfect for a cold winter night. My husband is already asking when can I make this one again. He ate 3 bowls at dinner! I didn’t have white balsamic vinegar but I will pick some up for next batch.

This was such a delicious and easy make! Made it exactly as recipe called and it definitely didn’t disappoint…at all! Thank you for sharing. 

Next time, I’m going to swap the sausage out for bacon. 🖤

This is my first time making this soup, but it won’t be the last. It’s cold and snowy today, and this is the perfect satisfyingly flavorful soup.  I used my immersion blender instead of transferring the soup into a blender.  Thanks for a yummy recipe!

Hey, Kylie!
I made your potato beer cheese soup today…it went really well!  This stuff is waaay tasty!!
I used turkey bacon and white wine and a Stella.
Thank you for making this recipe and most of all, for sharing with all of us😁😁

https://content.jwplatform.com/videos/PKCi7b9T.mp4

Beer_Cheese_Sausage

Sausage Potato Soup is hearty, creamy and delicious. The soup is perfect cooked on the stovetop but you can easily cook in your slow cooker.

ground italian sausage

onion (chopped)

garlic

Russet Potatoes (peeled and diced)

salt

pepper

heavy whipping cream

Tablespoons Cornstarch

parmesan cheese (for serving)

Brown the sausage with the diced onion in a large pot over medium high heat until the sausage is no longer pink and is cooked through.  Drain off any excess grease.

Then add in the minced garlic and cook for 1 minute until the garlic is aromatic.

Slowly add the chicken broth to the pot and use a wooden spoon or spatula to clean the bottom of the pan to get the brown bits off the bottom of the pan and add more flavor to the soup.

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The most viewed sausage potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine