This soup will chase away the chill of any blustery day. Rich, creamy and SO DELICIOUS.
I prefer to use turkey sausage, especially now that you can get it in Italian sausage. The flavor is fantastic.
Start by browning the sausage. Use cooking spray if you are using turkey. If using pork sausage, drain well when cooking is completed. Remove sausage from pan and set aside.

Add olive oil and butter to pan and saute diced veggies.

Melt 1/4 cup of butter in veggies and then stir in flour. Cook and stir a couple of minutes and stir in chicken broth.



Stir and cook until mixture bubbles and thickens.
Add potatoes, simmer for 8-10 minutes.


Stir in half n half, sausage, Worcestershire sauce and hot pepper flakes if you want. Salt and pepper to taste.

DISH UP AND ENJOY!
Also try Cheddar Cheese Soup – Most Delicious Life | Sharing Generations of Family and Fun

Creamy Sausage and Potato Soup
Ingredients
- 1 pound turkey or pork Italian sausage
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, diced
- 2 stalks celery, diced
- ½-1 cup carrots, diced
- 1 pound potatoes, cut into bite-sized chunks
- 2 tsp minced garlic
- ¼ cup butter
- 6 Tbsp flour
- 4 cups chicken broth
- 2 tsp salt
- ½ tsp pepper
- 1 tsp basil
- 1 tsp oregano
- 2 cups half n half
- 1 tsp Worcestershire Sauce
- ½ tsp red pepper flakes
Instructions
- Brown sausage in soup pot or Dutch oven. Spray pan with cooking spray if necessary, Remove cooked meat and set aside.
- In same pot, heat olive oil and 1 Tbsp butter. Saute onion, celery, carrots and garlic. Stir and cook until veggies are softened, 4-5 minutes.
- In medium saucepan, heat salted water to boiling and add potato chunks. Turn to medium and cook for 15 minutes until tender. Drain and set aside.
- Turn heat to medium-high. Add ¼ cup butter to cooked veggies and heat until melted. Stir in flour. Stir and cook for 2 minutes,
- Stir in chicken broth. Cook and stir until mixture thickens.
- Cover pot and simmer over low heat 8-10 minutes stirring regularly to prevent burning. Add potatoes.
- Add the browned sausage back in. Stir in half n half. Cook and stir until heated through.
- Stir in Worcestershire sauce and red pepper flakes if desired. Salt and pepper to taste.
Can’t wait to try this soup!! Thanks for the great recipe ❤️
This instructions say to cook carrots with other veggies. The recipe makes no mention of carrots. How many carrots need to be added to the recipe. Thanks
Thanks! We will update that right away! Add as many carrots as you like, I do about 1 cup.
You forgot to add carrots in your recipe list lol
Thanks! We will update that right away!
Absolutely loved this!!! Thank you!!
Can this be frozen? Everything I know about milk in a recipe tells me, no.
Milk freezes great! Other dairy products change texture, such as sour cream and cottage cheese, but in a soup that is fine, because you will stir it as you heat it up. In this recipe the Potatoes will be the problem when it comes to freezing. You could freeze it and just expect that the potatoes will turn to mush. OR try making it with the cubed hash browned potatoes from the freezer. OR make it with no potatoes, freeze it, and add the potatoes in when you thaw and warm it.
I made this recipe and it tasted so good. I’m keeping the recipe!
Do you add the sausage back in when you add the potatoes. Recipe doesn’t mention the sausage after you’ve browned, removed and set aside. Thanks!!
Yes! I will edit the recipe. Thanks for asking.
Still missing the sausage step for adding the cooked meat back in to the soup, so I just did it at the end.
When do you add spices? When do you add the potatoes back in? Do you have to parboil them or can they cook in the soup?
You could cook them in the soup; however, we add them at the end to make sure they do not overcook. The spices can be added in with the half and half.
When do you add the cooked potatoes into the soup?
I add them when I put in the half & half.Dint want them to overcook.
When do you add the sausage in!
Towards the end, after the potatoes are cooked.
This has been my go-to soup since I first saw it on TikTok. I’ve made it 6 times already and it’s my absolute favorite!!
So easy and tasty!! I double the recipe so I have some to freeze for another time. Freezes nicely.
I am excited to try this recipe tonight but I am concerned about the timeline given it takes to sauté the vegetables, especially the carrots. Four to five minutes to me to sauté these vegetables until soft does not seem like enough time. I don’t want crunchy vegetable in this soup. Has this been an issue with anyone else that has made this recipe? And would I be better off making it in the crockpot and adding the sausage, potatoes and half and half maybe a half hour to an hour before serving? Just want to be sure and make this so that it turns out as yummy as it sounds and looks!! Thanks!
The carrots cook twice and have never been crunchy for me. They are sauteed and then simmered in the soup till soft.