Creamy Sausage Potato Soup with Toasted Halloumi has a creamy, flavorful broth, chunks of potatoes, and ground sausage. This is an easy and comforting soup recipe that’s perfect for those cool nights when you want a cozy, healthy dinner.
The thing about sharing recipes with you all is I work 4 to 8 weeks ahead. This means I’ve been making and testing fall recipes during the heat of summer. Now, I’m not really one to complain. However, my kitchen gets extremely hot. Cooking soup over a hot stove on a hot afternoon in the south with a west-facing wall of windows is not ideal.
More than once my kitchen has felt like a sauna while the rest of the house feels like an igloo! 😏 My electric bill proves this too.
Nevertheless, I have persevered and now have delicious content on the horizon for you! I’m so excited. I hope you are as well.
CREAMY SAUSAGE POTATO SOUP WITH TOASTED HALLOUMI
First up is sausage and potato soup. It’s reminiscent of my Zuppa Toscana recipe that I shared a few weeks back. This soup is full of potatoes and sausage. It’s hearty, comforting, and delicious. All the hands-on time is, in the beginning, browning the sausage and cutting the veggies.
WHAT DO I NEED TO MAKE SAUSAGE POTATO SOUP?
- Italian sausage. ground, hot or mild. Remove the casings if necessary, cook and crumble.
- Onion. yellow or white onion, diced.
- Red bell pepper. I dislike green bell peppers but you can sub green, yellow, or orange bell peppers for the red.
- All-purpose flour.
- Worcestershire Sauce.
- Chicken broth.
- Dried parsley.
- Dried oregano.
- Mustard powder.
- Ground black pepper
- Cayenne pepper. As well, you can use hot sauce like Texas Pete Hot Sauce or Frank’s hot sauce.
- Heavy cream.
- Potatoes. I prefer Yukon gold potatoes that you don’t have to peel.
- Halloumi. Or sub any creamy melting cheese.
- Green onion for garnish, if desired.
WHAT IS HALLOUMI?
Halloumi is a salty grilling cheese commonly used in Mediterranean cooking. It’s so good when pan-fried.
HOW DO I TOAST HALLOUMI?
Heat 1/2 tablespoon of avocado oil in a large skillet over medium heat. Cut the halloumi cheese into small cubes. When the oil shimmers, add the halloumi and cook until golden. It only takes 4 to 5 minutes. Toss as the cheese cooks to toast all sides. When toasted, remove from the heat and place the cheese on a platter to add to the soup later.
CAN I SUBSTITUTE ANOTHER CHEESE FOR HALLOUMI?
Yes, absolutely. You can sub Colby, Monterrey, cheddar, or any creamy melting cheese.
CREAMY SAUSAGE POTATO SOUP WITH TOASTED HALLOUMI PRO TIPS
The mustard powder, cayenne pepper, and Worcestershire sauce are flavor enhancers. As well, the cayenne pepper or hot sauce doesn’t make this soup hot or spicy. You really can’t taste them in this recipe.
Yukon Gold Potatoes are great for soups. Red Potatoes are a good backup, Russets would be the last option.
As well, you can add celery and/or jalapeno along with the vegetables to the soup.
You can also add corn to this soup. You can add it at the end of cooking.
SLOW COOKER COOKING METHOD
First, because you brown the sausage, onions, carrots, pepper, and garlic on the stovetop, it really doesn’t save time to cook this soup in a slow cooker.
Furthermore, I don’t make a roux with the drippings, butter, and flour when I make this in the slow cooker.
Cook and crumble the sausage in a large skillet over medium heat on the stovetop. Add the onions, carrots, pepper, and garlic after 3 to 4 minutes. Once the sausage is cooked through and the vegetables are softened, drain the grease well and transfer it to the Slow cooker.
Since the sausage will continue to heat in the Crock Pot for several hours, you may need to skim the grease off of the top of the soup at the end of cooking.
Add the remaining ingredients to your slow cooker except for the heavy cream and cheddar cheese. Next, cook on low for 6 hours or on high for 4.
Turn the heat off and stir in the heavy cream until combined. Next, add the toasted halloumi and green onions to garnish. Or, if you are subbing grated cheese, instead of halloumi, sprinkle it on top and serve.
HOW TO STORE LEFTOVER SAUSAGE POTATO SOUP
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. I don’t prefer to freeze foods that have potatoes but you can. You will need to make sure the potatoes aren’t overcooked. Otherwise, they’ll be mushy when reheated.
If you like Creamy Sausage Potato Soup, you’ll love these too!
- Beef Macaroni Goulash Soup
- Pasta Meatball Soup Recipe
- Skinny Turkey Meatball Tortellini Soup
- Beefy Tomato Soup Recipe
- Chicken Pot Pie Lasagna Soup Recipe
- Healthy Slow Cooker Tex Mex Chicken Soup
- Hash Brown Slow Cooker Potato Soup
Shop this post
- These bowls are fun and festive
- I adore soup crocks with handles
- Add a little elegance
- Beautiful ladle
- If rustic is more your style
Last But Not Least… I love hearing from you, so please leave a rating and a comment. And don’t forget to follow me on Instagram. I’d love a tag on a photo if you make and post one of my recipes.
CREAMY SAUSAGE POTATO SOUP WITH TOASTED HALLOUMI
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- 1 pound ground Italian sausage mild or hot
- 2-3 tablespoons butter or oil if you don't have enough sausage drippings
- ½ cup onion diced, yellow or white
- 1 cup carrots diced
- ⅓ cup red bell pepper diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 to 1 ½ teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ⅛ teaspoon ground cayenne pepper
- 5 cups chicken broth
- 1 cup heavy cream
- 1 and ½ pounds Yukon gold potatoes cute into chunks
- 4 ounces halloumi cheese
- Cook the sausage. If your sausage has casings, remove them from the sausage. Preheat a large soup pot over medium heat. Cook and crumble the sausage. It’ll take 10-12 minutes. Remove the sausage from the pan and reserve the drippings. Ideally, you'll have 2 to 3 tablespoons of drippings from the sausage. If not, you may need to add butter or oil.
- To the drippings in the po,t add the diced onions, bell pepper, and carrots to the pan. Cook for 4 minutes. Add the garlic and cook for 1 minute.
- Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Bring it to a boil, then reduce it to simmer. Simmer uncovered for about 40 minutes, or until potatoes are fork tender. Stir the sausage and heavy cream in and stir to combine. Simmer for 10 minutes while you cook the cheese.
- Toast the halloumi cheese 10 to 15 minutes prior to serving the soup. Heat ½ tablespoon of avocado oil in a large skillet over medium heat. Cut the halloumi cheese into small cubes. When the oil shimmers, add the halloumi and cook until golden. It only takes 4 to 5 minutes. Toss as the cheese cooks to toast all sides. When toasted, remove from the heat and place the cheese on a platter to add to the soup later.
- Ladle soup into bowls and add green onion slivers and toasted halloumi to the top. Serve.