Sausage Potato Soup

Ingredients

• 454 g (1 lb)sweet Italian sausage
• 150 g (1 cup)onion, diced
• 128 g (1 cup)carrot, diced
• 300 g (2 cups), diced into 6–13 mm piecesrusset potato, peeled
• 7.5 g (1 1/2 tsp), dividedkosher salt
• 60 ml (1/4 cup)dry sherry
• 30 g (1/4 cup)flour
• 355 ml (1 1/2 cups)low-sodium chicken broth
• 355 ml (1 1/2 cups)half-and-half
• 113 g (1 cup)sharp cheddar cheese, shredded
• A pinchnutmeg
• To tasteblack pepper

Instructions

1. 1

   Brown the sausage

   Heat a large soup or stock pot over medium heat. Once the base is hot, add the sausage and break it into small pieces with a wooden spoon. Leave it undisturbed for a few minutes so the underside browns and develops crusty bits.

2. 2

   Soften the vegetables

   When the sausage is browned, stir in the carrot, onion and 1 teaspoon salt. Sauté for 3–4 minutes, until the vegetables begin to soften. Add the sherry and scrape the browned bits from the bottom of the pot. Bring to a boil, then lower to a simmer and reduce the liquid by half or more.

3. 3

   Cook the flour

   Once the sherry has reduced, stir in the flour and cook for 1 minute to help thicken the soup.

4. 4

   Simmer the soup

   Turn the heat to low and whisk in about 1 cup of broth, making sure the sausage and vegetables are free of lumps. Slowly whisk in the remaining broth, then the half-and-half. Add the potatoes and remaining 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook for about 15 minutes, until the broth thickens and the potatoes are fork-tender.

5. 5

   Melt in cheese

   Once the soup has thickened and the potatoes are fork-tender, turn the heat to low and stir in the cheddar and a pinch of nutmeg until the cheese melts. Taste and season with salt and pepper as needed. Serve with crusty bread.

What is sausage potato soup?

Sausage potato soup is a hearty American-style bowl built around browned sausage, tender potatoes and a creamy broth. This version borrows the familiar savoury, cheesy appeal of broccoli-cheddar soup, without the broccoli.

The combination works because the sausage browns in the pot before the vegetables and liquids go in. Its browned bits add flavour to the broth, while cheddar and a little nutmeg give the finished soup a rich, rounded taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 20g protein, 22g carbs, 38g fat.

Potatoes and flour provide most of the carbohydrates, while the sausage and cheddar contribute protein. Much of the fat comes from the sausage, half-and-half and cheese; serve a bowl with a crisp salad or other fresh vegetables for a more balanced plate.

Brown the sausage well

Sausage: Give it a few minutes undisturbed before stirring so it can brown against the hot pot. Those browned pieces help flavour the liquid later.

Vegetables: Add the diced onion and carrot only after the sausage has coloured. Their brief sauté softens them without making them disappear during the simmer.

Reduce the sherry first

Scrape the base: After adding the sherry, loosen the browned bits with a wooden spoon. They contribute savoury flavour throughout the soup.

Reduce: Let the sherry simmer until at least half has evaporated before adding flour. This keeps the soup from tasting overly sharp and gives the flour a chance to coat the sausage and vegetables.

Build a smooth broth

Flour: Stir it into the reduced mixture and cook for a minute before adding liquid. This helps it thicken the soup evenly.

Broth: Start by whisking in about 1 cup, then gradually add the rest and the half-and-half. Adding the liquids in stages makes it easier to avoid lumps.

Check the potatoes

Cut: Keep the peeled potato pieces around 6–13 mm so they cook in the time given. Pieces of similar size are more likely to become tender together.

Test: After about 15 minutes of simmering, pierce a piece with a fork. It should be tender without falling apart; give the soup a little longer if it still feels firm.

Finish gently with cheese

Cheddar: Lower the heat before stirring in the cheese and keep the soup from boiling. Gentle heat helps it melt into the broth smoothly.

Seasoning: Taste at the end before adding more salt, since the sausage, broth and cheese all bring their own saltiness. A pinch of nutmeg adds warmth without dominating.

What to serve alongside

Bread: Crusty bread is a simple match for the thick, creamy broth and makes it easy to scoop up the last spoonfuls.

Fresh contrast: A crisp green salad or lightly dressed vegetables can balance the richness of the soup. Serve them alongside rather than stirring them into the pot.

Recipe notes & tips

• Let the sausage brown before stirring so its flavour develops against the base of the pot.
• Scrape the bottom well after adding the sherry to release the browned bits.
• Whisk the first cup of broth in gradually to help prevent lumps.
• Cut the potatoes into evenly sized pieces so they cook at a similar rate.
• Keep the heat low when adding cheddar and avoid boiling the soup after it goes in.
• Taste before adding extra salt, as the sausage and cheese can already be salty.

Variations

• Add broccoli: Stir in small florets during the potato simmer for a broccoli-cheddar style variation.
• Change the sausage: Use hot Italian sausage for a spicier bowl.
• Use another cheese: Swap in a similarly melty cheese for a different flavour.
• Add herbs: Finish with chopped parsley or chives for a fresh note.
• Make it gluten-free: Use a suitable gluten-free flour blend in place of the flour.

Common mistakes to avoid

• Stirring too soon: The sausage may not brown well; leave it in contact with the hot pot for a few minutes first.
• Skipping the scrape: Browned bits stay stuck to the pot; loosen them with the sherry before it reduces.
• Adding all the broth at once: The flour mixture can turn lumpy; whisk in the first cup before adding the rest gradually.
• Uneven potato pieces: Small pieces may break down before large ones soften; cut them to a similar size.
• Boiling after adding cheese: The broth may become less smooth; melt the cheddar over low heat.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally; avoid boiling so the creamy broth stays smooth.

Frequently asked questions