Creamy Sausage Potato Soup

Creamy Sausage Potato Soup is truly one of our favorites. What makes this soup special is it’s creamy, velvety texture from the half and half and the lightly mashed russet potatoes. You’re going to love this cold-weather favorite soup!

Pair this soup with our Rapid-Rise Skillet Rolls for a quick and easy option!

As the cold, winter months roll on, 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. When we made this one at the office, people couldn’t stop gobbling it up! Serve this up with some homemade french bread, and you are in for a delightful, savory treat.

Ingredient Notes

• Ground Pork Sausage: Can be substituted with spicy sausage to add a mild kick, ground chicken sausage, or a plant-based ground sausage alternative.
• Russet Potatoes: Higher in starch content, this naturally thickens the stew.
• Onion: Use a yellow or white onion. Dice it into small pieces.
• Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
• Chicken Broth: Using a low-sodium option allows you to best control the flavor—it’s a great chef tip.
• Half and Half: Makes the sauce extra creamy without being too heavy. If you prefer a lighter sauce, you could substitute whole milk, but the sauce will be thinner. You could also go all out and use heavy cream.
• Sour Cream: This along with the heavy cream makes the sauce super rich and creamy.
• Cheddar Cheese: Freshly shredded cheese melts better than pre-shredded, which contains anti-caking agents. Feel free to experiment with Monterey Jack or a Mexican blend.

Sausage Options

We love the flavor of a good country sausage in this soup, but there are other options too. Mild or Hot Italian Sausage is good if you like a little kick, go for the hot version! Breakfast Sausage can work if you love that slightly sweet, sage-forward flavor. Turkey or Chicken Sausage are also great options if you don’t want to use pork.

Chunky vs Smooth

You 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.

Slow Cooker Instructions

Brown the sausage and onions first. In a skillet over medium heat, cook the sausage until browned. Remove and set aside. Then, sauté the onions in the same pan until soft and translucent. (This step adds extra flavor, but if you’re short on time, you can skip it and add them straight to the slow cooker.)

Load up the slow cooker. Add the diced potatoes, browned sausage, onions, garlic, salt, pepper, and chicken broth to the slow cooker. Stir to combine.

Cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should be fork-tender.

Mash and stir. Lightly mash some of the potatoes to thicken the soup. Then, stir in the half-and-half and sour cream. Let it heat through for about 10 minutes then serve.