This one-pot cheesy sausage potato soup is creamy, hearty, and packed with flavor from Italian sausage, tender potatoes, and sharp cheddar. A comforting, family-friendly soup perfect for busy weeknights or cold days.

A white ironstone bowl filled with cheesy sausage potato soup with crackers and a spoon resting in the soup.

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When the weather turns chilly, nothing beats a bowl of rich, loaded soup that warms you from the inside out. That’s exactly why this cheesy sausage potato soup has become a go-to at our house. It’s creamy, hearty, and packed with flavor, everything you want in comfort food. And yes, that thick cheddar broth paired with savory sausage and tender potatoes? Totally worth it.

Whether you’re planning a weeknight dinner, feeding a crowd, or just in the mood for something satisfying, this recipe has you covered. Simple ingredients, minimal fuss, maximum flavor.

Why I Love This Version of Cheesy Sausage Potato Soup

Savory Italian sausage + tender potato chunks = the perfect duo.
Thick, creamy cheddar-rich broth that clings to every bite.
Foolproof stovetop method with everyday ingredients.
Great for feeding the family—and leftovers reheat beautifully.
Customizable: hot or mild sausage, swap potatoes, add veggies… it’s flexible.

Ingredients You’ll Need

Italian sausage (mild or hot, your choice)
Onion & garlic (to build flavor)
Flour
Chicken broth (low-sodium recommended)
Russet potatoes (peeled & diced)
Cream cheese
Sharp cheddar cheese (grate your own for best melt)
Salt & pepper
Spices

How to make Cheesy Sausage Potato Soup

1. Brown the sausage

In a large soup pot, crumble the Italian sausage and cook over medium high heat until browned. Use a slotted spoon to transfer it to a plate leaving most of the fat in the pot.

ground sausage and onions being browned in a pot.

2. Saute

Use the grease from the sausage to start a slurry for thickening. (If you have more than 3 tablespoons of grease in the pot remove excess until you only have 3 tablespoons of grease in the pot.) Add in the chopped onion, minced garlic, and the flour. Stir. Cook the flour, onion, and garlic on low heat for a few minutes stirring continuously to prevent burning.

3. Thicken the soup

Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir continuously to prevent burning while you bring to a boil over high heat. Once it begins to boil reduce the heat.

4. Simmer

Add the potatoes, ground sausage, basil, Italian seasoning, salt, and pepper to the soup base. Simmer until the potatoes are fork tender (about 15-20 minutes.)

Sausage and potatoes in a dutch oven submerged in chicken broth.

5. Cheese

Turn off the heat and stir in the grated cheddar cheese and cream cheese. Stir until it is melted and smooth. Ladle the soup into bowls. Top with extra cheddar cheese, chives or serve with crackers for dipping.

A white ironstone bowl filled with sausage potato soup with a spoonful of it being dipped out.

Pro Tips for the Best Cheesy Sausage Potato Soup

Grate your own cheese: Bagged pre-shredded cheese often contains anti-clumping agents that affect melt and texture.
Potato size matters: Dice your potatoes roughly the same size so they cook evenly.
Don’t rush the roux: Cooking the flour into the onion/grease mix before adding broth helps avoid a raw flour taste.
Adjust the heat: Use hot sausage or add red pepper flakes if you like bold flavor.
Leftovers reheat well: Store in an airtight container in the fridge for up to 3 days. Warm gently on the stove before serving.

Storage & Reheating Instructions

How to Store:
Keep leftovers in the fridge in an airtight container for up to 3-4 days. Because this is a rich, cream-based soup, freezing isn’t ideal—the texture may change.

When storing soups that contain sausage and dairy, I always follow the USDA’s recommended guidelines for keeping soups safe in the refrigerator. You can read more about proper soup storage here.

How to Reheat:
Slowly warm on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth to loosen it.

Variations & Add-Ons

Swap in potato varieties like Yukon Gold for a slightly different texture.
Add chopped bacon or crispy pancetta on top for extra flavor.
Stir in some spinach or kale right before serving for a veggie boost.
Use cheddar-jack or smoked cheddar for a flavor twist.

FAQs

What kind of sausage is best for this soup?

Mild Italian sausage is great for a family-friendly version; hot Italian sausage or adding extra red pepper flakes will give it a kick.

Can I use frozen or pre-diced potatoes?

You can, but fresh potatoes diced into uniform pieces cook more evenly and deliver the best texture.

Can I make this ahead of time?

Yes! Make it a day ahead, refrigerate overnight, then gently reheat the next day, it actually tastes better as flavors meld.

How do I avoid a gritty or separated cheese texture?

Lower the heat before you add the cheese, and stir until fully melted. Also grate your cheese fresh for the best melt and creamy texture.

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