This creamy sausage and root veggie soup is my favorite way to start fall as it becomes soup season. It is a hearty and warming dish, with the perfect amount of heat if you decide to add a little spicy sausage to it too. My husband raved about this dish, which is definitely a huge compliment in my book. I hope you give this dish a try with your family!

Ingredients (Serves 4–6)

1 lb ground sausage (mild or spicy)
2 medium carrots, diced
1 medium sweet potato, peeled & cubed
2 medium potatoes, peeled & cubed
1 medium onion, chopped
3 cloves garlic, minced
1 tsp smoked paprika (or regular)
4 Tbsp unsalted butter (for roux)
4 Tbsp all-purpose flour (for roux)
4 cups bone broth (or water)
1 cup heavy cream
Salt & pepper to taste
Optional: fresh parsley for garnish

Instructions

1. Cook the Sausage

In a large pot or Dutch oven, brown the sausage over medium heat until fully cooked. Remove with a slotted spoon and set aside.

2. Sauté Vegetables

In the same pot (with leftover fat), add onion and carrots. Sauté 4–5 minutes until softened.
Add garlic and cook for 1 minute more.

3. Make the Roux

Push veggies to the side, melt butter in the pot. Whisk in flour to form a roux. Cook 1–2 minutes until slightly golden.

4. Build the Base

Slowly whisk in the bone broth (or water) until smooth.
Add sweet potatoes, potatoes, and paprika. Bring to a simmer and cook until veggies are tender (about 15–20 minutes).

5. Finish the Soup

Return sausage to the pot. Stir in heavy cream. Simmer on low for 3–5 minutes—do not boil after adding cream.
Taste and adjust seasoning with salt and pepper.

6. Serve & Garnish

Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread!

🔥 Optional Add-Ins: spinach or kale for extra greens, red pepper flakes for heat, or grated Parmesan for extra richness.

FAQ: Creamy Sausage & Root Vegetable Soup

1. Can I use a different type of sausage for this soup?

Yes! You can use mild, spicy, Italian, or even chicken sausage. Each type adds a unique flavor to the soup.

2. Can I make this soup dairy-free?

Absolutely! Replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Use a plant-based butter for the roux.

3. How do I thicken the soup if it’s too thin?

If your soup is too thin, make a quick slurry by mixing 1 tablespoon of flour or cornstarch with 2 tablespoons of water. Stir it into the simmering soup until it thickens.

4. Can I make this soup ahead of time?

Yes! This soup stores well in the fridge for 3–4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.

5. Can I freeze creamy sausage soup?

You can freeze it, but note that soups with cream may separate slightly when thawed. To minimize this, cool the soup completely before freezing and reheat slowly while stirring.

6. What sides go well with creamy sausage soup?

Crusty bread, garlic bread, or a light side salad pairs perfectly with this hearty soup.

7. Can I add other vegetables to this recipe?

Yes! Greens like kale or spinach, or other root veggies like parsnips, work well in this soup.

Creamy Sausage & Root Vegetable Soup