Creamy Loaded Potato Soup with Sausage

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Creamy Loaded Potato Soup with Sausage This creamy potato soup starts with breakfast sausage, diced yellow onions, and russet potatoes simmered in chicken bone broth. Sage, garlic powder, bay leaves, salt, and black pepper are added with the potatoes, giving the soup its seasoning while the potatoes cook until fork-tender.

Once the simmering step is complete, softened cream cheese and shredded Parmesan are stirred into the pot over low heat. The broth amount is adjustable from the start: add enough to cover the potatoes by about 1 inch, then use as much bone broth as needed for the consistency you want.

Why You'll Love This Recipe

The cooking order keeps the process organized in a single large pot or Dutch oven. The sausage is browned first and broken up as it cooks, and any excess grease can be removed before the onions are added.

The onions cook for about 5 minutes, until soft and translucent, before the potatoes, broth, and seasonings go in. From there, the soup comes to a boil, then cooks covered over medium-low heat for 15 to 20 minutes.

The potatoes are ready for the next step when they are fork-tender. Reducing the heat to low before adding the dairy gives the cream cheese time to melt and combine fully, followed by Parmesan stirred in until the soup is creamy and smooth.

The final steps are simple but important: remove both bay leaves, taste the soup, and adjust the salt, pepper, and seasonings as needed. Serve it hot, with a splash of heavy cream stirred in for extra richness or with the listed finishing additions on top.

Ingredients You'll Need

Use 3 large russet potatoes, peeled and diced. The diced potatoes are added after the onions have softened, then simmer in the bone broth with the sage, garlic powder, bay leaves, salt, and black pepper.

The sausage base uses 1 lb of breakfast sausage. Cook it over medium heat in a large pot or Dutch oven, breaking it up as it browns and cooks through. If there is excess grease after cooking the sausage, remove it as needed before continuing with the onions.

You will also need 2 medium yellow onions, diced. They cook directly in the pot after the sausage and need about 5 minutes to become soft and translucent.

Chicken bone broth is used according to the consistency you want. Start by adding enough broth to cover the potatoes by about 1 inch. The ingredient amount is intentionally flexible, so use as much broth as needed for your desired consistency.

For the creamy finish, use 1 softened 8-ounce block of cream cheese and 1/2 cup shredded Parmesan cheese. The cream cheese is added first over low heat and stirred until melted and fully combined. The Parmesan follows and is stirred in until the soup is creamy and smooth.

Season the pot with sage, garlic powder, salt, and black pepper, all to taste, along with 2 bay leaves. The bay leaves go in with the potatoes and broth, but they are removed before serving.

A splash of heavy cream is an optional addition for extra richness. Extra Parmesan, cracked pepper, and green onions are also listed as finishing options for the served soup.

How To Make It

For extra richness, stir in a splash of heavy cream or top with extra Parmesan, cracked pepper, or green onions. In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through.

Break up the sausage as it cooks. Remove excess grease if needed.

Add the diced onions and cook until soft and translucent, about 5 minutes. Add the diced potatoes, bone broth (enough to cover by about 1 inch), sage, garlic powder, bay leaves, salt, and pepper.

Stir to combine. Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender. Reduce heat to low.

Add the softened cream cheese and stir until melted and fully combined. Sprinkle in the Parmesan cheese and stir until the soup is creamy and smooth.

Remove bay leaves before serving. Taste and adjust salt, pepper, and seasonings as needed. Serve hot.

Serving & Variations

Serve the soup hot after removing the bay leaves and making the final seasoning adjustment. The finishing options can be used as listed: a splash of heavy cream may be stirred in for extra richness, while extra Parmesan, cracked pepper, and green onions can be added on top.

Because the chicken bone broth is added according to the consistency you want, begin with enough to cover the potatoes by about 1 inch. Use as much broth as needed within that guidance.

Wrapping Up

This soup follows a clear sequence of browning sausage, softening onions, simmering potatoes in seasoned bone broth, and stirring in cream cheese and Parmesan at the end. Remove the bay leaves, adjust the seasoning to taste, and serve hot with any of the optional finishing additions.

Recipe created by Blue Collar Chef for Trust Me Try It.

Creamy Loaded Potato Soup with Sausage

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 6

Ingredients

• 3 large russet potatoes, peeled and diced
• 1 lb breakfast sausage
• 1 block cream cheese, softened 8 oz
• Chicken bone broth use as much as needed for desired consistency
• 2 medium yellow onions, diced
• 1/2 cup Parmesan cheese, shredded
• Salt and black pepper, to taste
• Sage, to taste
• Garlic powder, to taste
• 2 bay leaves
• Heavy cream, a splash
• Extra Parmesan
• Cracked pepper
• Green onions

Instructions

• For extra richness, stir in a splash of heavy cream or top with extra Parmesan, cracked pepper, or green onions.
• In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through.
• Break up the sausage as it cooks.
• Remove excess grease if needed.
• Add the diced onions and cook until soft and translucent, about 5 minutes.
• Add the diced potatoes, bone broth (enough to cover by about 1 inch), sage, garlic powder, bay leaves, salt, and pepper.
• Stir to combine.
• Bring to a boil, then reduce heat to medium-low.
• Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Reduce heat to low.
• Add the softened cream cheese and stir until melted and fully combined.
• Sprinkle in the Parmesan cheese and stir until the soup is creamy and smooth.
• Remove bay leaves before serving.
• Taste and adjust salt, pepper, and seasonings as needed.
• Serve hot.