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Soup bowl with sausage potato soup topped with oyster saltine crackers, fresh parsley and grated cheese.

Sausage Potato Soup

Yield: 6 to 7 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 12 ounces ground pork sausage, casings removed, if needed (see note)
  • 1 tablespoon butter
  • 1 cup diced carrots
  • ½ cup diced onions
  • ½ cup diced celery
  • 1 tablespoon chicken bouillon paste or 1 chicken bouillon cube (see note)
  • 3 cloves garlic, finely minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 4 cups diced potatoes (about 1/2-inch) - (see note)
  • 4 cups low-sodium chicken broth or stock (see note)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ½ cups milk (preferably 1%, 2% or whole milk)
  • ⅓ cup all-purpose flour
  • 1 ½ cups freshly shredded sharp cheddar cheese
  • Oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)

Instructions 

  • In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. With a slotted spoon, remove the sausage to a paper-towel lined plate leaving about 1 tablespoon drippings in the pot.
  • Set the pot over medium heat and add the butter. Once melted, add the carrots, onions and celery. Cook until the onions begin to turn translucent, 3 to 4 minutes.
  • Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring constantly.
  • Add the potatoes, broth, salt and pepper. Stir to combine (scrape the bottom of the pot thoroughly). Bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender, stirring often.
  • In a blender, combine the milk and flour. Process until smooth.
  • Pour the milk mixture into the soup. Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.
  • Add the cooked sausage to the soup and stir to combine.
  • Reduce the heat to medium-low. Stir in the cheese a handful at a time, and warm through until the cheese is melted. Season to taste with additional salt and pepper, if needed.
  • Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired. The soup will thicken more as it cools.

Notes

Sausage: Many different flavors of sausage could be used in this soup, depending on preference. For a delicious but neutral-flavored option, Jimmy Dean's regular pork sausage (in the gold-wrapped roll) works great. 
Potatoes: I use Yukon gold (yellow) potatoes, but russet or red potatoes could also be used with good results (russet potatoes will produce a slightly starchier soup). 
Chicken bouillon: Adding a scoop of chicken bouillon paste (I always use Better Than Bouillon) or bouillon cube adds a great boost of flavor. It can easily be left out if you don't have it on hand. Season to taste with additional salt. 
Chicken broth or stock: If using full-salt broth or stock, reduce the salt in the recipe to 1/2 teaspoon and add additional at the end, if needed.