Sausage and potato soup

Sausage and potato soup: Loaded with flavour. Photo credit: Carla Zinkfontein.

Sausage and potato soup – Aromatic and rich

This sausage and potato soup is creamy and a seductive fusion of strong flavours.

Sausage and potato soup

Sausage and potato soup: Loaded with flavour. Photo credit: Carla Zinkfontein.

A rich, luxurious soup is a “must-have” dish from time to time irrespective of the season. This sausage and potato soup is flavour-packed and loaded with taste. Although soups are often associated with starters, this soup contains so many delicious and filling ingredients that you would most likely opt to serve it as a main meal.

This sausage and potato soup is creamy and a seductive fusion of strong flavours. The combination of potatoes and sausage makes this soup very filling and satisfying. The addition of cream adds another dimension of richness to this dish. Not to forget about the veggies adding a punch of nutrients to this recipe.

Although it seems as if this recipe contains multiple steps, this sausage and potato soup comes together really easily. In less than an hour, you can have this mouth-watering soup ready to serve. Enjoy with crusty bread that can soak up all the goodness.

Let us know in the comments section of this recipe if you love it as much as we do.

Sausage and potato soup recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 450 g 450 spicy Italian sausage (can use mild)

  • 5 tablespoons 5 unsalted butter, divided

  • 1 tablespoon 1 olive oil

  • cups mirepoix: ¾ cup diced carrots, ¾ cup diced celery, ¾ cup diced yellow onion

  • 2 cloves 2 garlic, minced

  • 4 cups 4 chopped baby gold potatoes

  • 1 teaspoon 1 of each dried basil, dried parsley flakes

  • 4 cups 4 chicken stock (or chicken broth)

  • ¼ cup ¼ + 2 tablespoons all-purpose flour

  • 1 cups 1 1% milk

  • ½ cup ½ heavy cream

  • 1 teaspoon 1 salt

  • ½ teaspoon ½ pepper

  • 2 cups 2 freshly grated Colby Jack or extra-sharp Cheddar cheese

  • ¼ cup ¼ sour cream (fat-free is great)


  • Sausage
  • Line a large plate with paper towels and set it aside. Heat a very large pot (I recommend cast iron), over medium-high heat. Once hot, add in the sausage. Let stand without touching for 30 seconds to a minute.
  • Then stir and chop the meat until you have sausage crumbles. Transfer to the prepared plate and drain off any grease except for 1 tablespoon. If there is no grease, add 1 tablespoon olive oil to the pot.
  • Veggies
  • In the same pot with 1 tablespoon sausage grease or olive oil, melt 1 tablespoon of the butter.
  • Add the diced carrots, celery and onion and sauté 5 – 7 minutes or until tender (if not diced small, you may need 7 – 10 minutes). Add garlic and sauté 30 seconds more.
  • Potatoes and seasoning
  • Stir in the chopped potatoes, dried basil, dried parsley, salt and pepper to taste. Stir.
  • Add in chicken stock or broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with a lid and cook 15 – 20 minutes or until the potatoes are fork-tender (easily pierced with a fork.
  • Cream sauce
  • Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute.
  • While whisking vigorously, slowly pour in milk (whisk well until smooth). Cook, stirring constantly until mixture begins to gently boil and thicken; stir in the heavy cream.
  • Finishing
  • Remove the sauce from heat and once all soup veggies are tender, pour the milk/cream mixture into the soup and stir. Lower heat to low and stir in the shredded cheese. Heat until cheese is melted.
  • Stir in sour cream, return the sausage into the soup and season to taste with salt and pepper.
  • Serve warm with freshly chopped parsley or thyme and bread.


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