Description
This hearty and comforting Sausage Potato Soup combines flavorful Italian sausage, tender baby potatoes, and a creamy cheese-infused broth. Perfect for family dinners or cozy nights, this soup is rich with fresh veggies and a smooth cream sauce, topped with sharp cheddar and served best with buttery bread.
Ingredients
Sausage and Fats
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Vegetables and Herbs
- 2-1/4 cups mirepoix (or 3/4 cup each of diced carrots, celery, and yellow onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes (no need to peel)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
Liquids and Thickener
- 4 cups chicken stock (or broth)
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
Seasonings and Cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
Optional
- Hearty buttered bread (for serving)
Instructions
- Brown Sausage: Heat a large pot over medium-high heat. Add the Italian sausage and let it sear for 1 minute. Use a wooden spoon to crumble the sausage and cook until it is deeply browned. Once cooked, transfer the sausage to a paper towel-lined plate, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease left, add 1 tablespoon of olive oil to the pot.
- Sauté Veggies: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion (the mirepoix) and sauté for 5 to 7 minutes until softened. If veggies are larger, cook 7 to 10 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Potatoes and Herbs: Stir in the chopped baby gold potatoes along with dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it cook for 15 to 20 minutes or until the potatoes are fork-tender.
- Make Cream Sauce: While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and whisk constantly for 1 minute to cook out the raw flour taste. Slowly pour in the milk while continuously whisking to avoid lumps. Continue cooking and whisking until the mixture thickens and starts to gently boil. Stir in the heavy cream, then remove the cream sauce from heat.
- Add Cheese and Combine: When the vegetables and potatoes are tender, stir the prepared cream sauce into the soup pot. Turn off the heat and add the shredded sharp Cheddar cheese a handful at a time, stirring gently until melted. Stir in the sour cream, then return the cooked sausage to the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve Soup: Serve the sausage potato soup warm. For extra comfort, accompany with hearty buttered bread if desired.
Notes
- You can substitute mirepoix with equal parts diced carrots, celery, and yellow onion if you don’t have pre-made mirepoix.
- Use extra-sharp Cheddar for the best flavor and melt quality.
- Baby gold potatoes do not need peeling, simplifying prep time.
- This soup can be made milder or spicier by choosing mild or hot Italian sausage.
- Sour cream adds richness and a slight tang that complements the cheese and sausage flavors perfectly.
- Leftovers reheat well and often taste better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
