Creamy Italian Sausage Potato Soup 🥔
As a content creator, influencer, and recipe creator I am always in competition. With whom you ask… with me. I’m constantly trying to create better and better recipes for me and my family and for you and yours. Creamy Chicken Noodle Soup has been the number one recipe on my website since I posted it four months ago. So, I challenged myself to create a soup recipe even more savory and delicious than that one.
I created the most delicious creamy Italian sausage and potato soup imaginable! It’s made with petite potatoes, Italian sausage, mirepoix, and the perfect blend of seasonings and savory ingredients to satisfy anyone’s taste buds. Now, it’s up to you to decide which soup deserves the number one spot on my website! Let’s make it!
This is my favorite Martha Stewart Cast Iron 7 Quart Dutch Oven to use when making soups! I love using this dutch oven because it distributes and retains heat evenly when cooking any recipe.
To your pot add in 2 tbsp butter, 3 tbsp olive oil, and 1 lb Italian bulk sausage.
Break the sausage up using a Meat Masher and sauté it until browned.
For this Creamy Italian Sausage Potato Soup we are using a a mirepoix which includes: chopped carrots, onions, and celery.
The delicious seasoning blend that takes this soup to the next level includes: 1 tsp Dried Basil, 1 tsp Garlic Powder, 1 tsp Oregano, 1 tsp Smoked Paprika, 1/2 tsp Ground Mustard, 1/4 tsp Cayenne Pepper, 1/2 tsp Crushed Red Pepper Flakes.
Add in the mirepoix, seasoning blend, and salt & cracked black pepper (to taste).
Sauté for a few minutes until veggies are translucent.
Add in 10 chopped garlic cloves.
Sauté for 7-10 minutes until veggies are translucent and fragrant.
Add in 5 tsp of Better Than Bouillon Roasted Chicken Base and more salt & cracked black pepper (layer the salt & pepper as you go). Stir everything together.
Shake in 4 tbsp flour and begin whisking continuously for a few minutes until it gets thick.
Stir in 5 cups of water.
You can slice the potatoes in half for a more rustic soup or if you would like it more traditional you can cut them in quarters or even eighths.
I sliced mine into halves because I prefer bigger chunks of potatoes.
Add in the sliced potatoes, put the lid on the pot leaving it slightly ajar, and bring the pot to a boil. While stirring occasionally, let let the potatoes boil until they are soft and tender.
When the potatoes are soft, add in 2 cups heavy cream and lower the heat. Let that simmer together for a couple of minutes.
At the end add in a 1/4 cup of chopped fresh parsley.
Serve with some shredded cheddar cheese and more fresh parsley.
🗒 More Delicious Soup Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Italian sausage is best for this soup. You can use either mild or spicy, depending on your preference.
Yes! Yukon Gold or red potatoes work well, but avoid starchy potatoes like Russets, as they can make the soup too thick and mushy.
🎥 Outfit Featured in the Video
Creamy Italian Sausage Potato Soup
Ingredients
- 2 tbsp butter
- 3 tbsp olive oil
- 1 lb mild bulk italian sausage
- 2 carrots peeled & chopped
- 2 celery stalks chopped
- 2 small white onions chopped
- Salt and cracked black pepper to taste
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/4 tsp cayenne
- 1/2 tsp crushed red pepper flakes
- 10 garlic cloves chopped
- 5 tsp better than bouillon roasted chicken base
- 5 tbsp flour
- 5 cups water
- 24 oz bag petite gold potatoes sliced into halves or quarters
- 2 cup heavy cream
- ¼ fresh parsley chopped
- For garnish: shredded cheddar cheese optional
Instructions
- In a pot add in butter and olive oil on medium-high heat. Then, add in the italian sausage and break it up using a meat masher or wooden spoon. Saute that until browned.
- Once the sausage is nice and browned add in the carrots, celery, onions, salt, cracked black pepper, dried basil, garlic powder, oregano, smoked paprika, ground mustard, cayenne, and crushed red pepper flakes. Give that a stir and let that saute for a few minutes. Then add in the chopped garlic and let that saute on medium-low for about 7-10 minutes until the veggies are translucent and fragrant.
- Next, add in the better than bouillon chicken base and more salt & cracked black pepper. Mix everything together. Then, shake in the flour and whisk continuously for about 2-3 minutes.
- Pour in the water and stir everything together. Then add in the sliced potatoes, pop the lid on the pot leaving it slightly ajar, and bring the pot to a boil. Let that boil until the potatoes are soft, stirring it occasionally.
- Once the potatoes are soft, lower the heat to medium, and stir in the heavy cream. (Add more salt & cracked black pepper if needed). Let that simmer for about 5 minutes and then add in the chopped fresh parsley towards the end. Garnish with some shredded cheddar cheese and enjoy!
Video
Notes
- While you are sauteing your sausage, veggies, and seasonings, if you notice it’s looking a little dry just add in some more olive oil.
- In any soup recipe or any recipe for that matter, you should always layer your salt & pepper after each step.
- You can slice the potatoes in half for a more rustic soup or if you would like it more traditional you can cut them in quarters or even eighths depending on how small you want them.
Nutrition
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Excellent Soup!
So happy you enjoyed ❤️
From one Melissa Jo to another this soup is amazing!
Hi Melissa Jo =-) Thank you =-))