Creamy sausage potato soup is savory, creamy, and full of amazing sausage. You’re going to love this cold-weather favorite soup!
We are solidly into Fall in the midwest, and that means only one thing: soup season. We can’t bring ourselves to make hot soup in the middle of summer, and we miss it in those warmer months. The return of cooler weather and stormy season means we are living for these chunky, creamy soups. We like to make them at the start of the week and then eat them for lunch throughout the week. Serve this up with some homemade french bread, and you are in for a delightful, savory treat.
Frequently Asked Questions
We highly recommend you use russet potatoes in this recipe. You need all of that starch that a russet has to offer.
We love the flavor of a good country sausage in this soup, but we understand that not everyone eats pork. You can always substitute with ground chicken or turkey, however, you will miss out on the amazing spices and flavor present in the country sausage.
*You can also swap out the meat for your favorite plant-based sausage if desired.
Absolutely! You will simply need to swap out any dairy with your favorite plant-based substitutes for the butter, half and half, sour cream, and cheese. Check your local grocery store next to their dairy counterparts, or in their specialty vegetarian/vegan section.
While we prefer to leave this soup really chunky, you really can make this soup as creamy or as chunky as you like. Really go to town and mash those potatoes as much as possible, or give it just a light mash to retain most of the chunks.
Unfortunately, no. Cream based soups tend to separate when frozen, giving them a grainy texture.
Half and half can be found at most grocery stores in the dairy section. It is simply a 1:1 mixture of whole milk and heavy cream.
If you don’t have access to this at your local grocery store, you can instead use 1 cup whole milk and 1 cup heavy cream.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
More Fall Soup Favorites
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
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