Description
A hearty and creamy Sausage Potato Soup featuring Italian sausage, baby gold potatoes, and a rich blend of cheddar cheese and cream. This comforting soup combines sautéed vegetables and savory herbs in a flavorful chicken broth base, perfect for a satisfying family meal.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage mild or hot
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 2-1/4 cups mirepoix or 3/4 cup each: 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
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquids and Dairy
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk 1%, 2%, or whole
- 1/2 cup heavy cream
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
Serving
- Hearty buttered bread for serving, optional
Instructions
- Cook the 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 it and cook until deeply browned. Transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon grease in the pot. If there is less than 1 tablespoon of grease, add 1 tablespoon olive oil to the pot.
- Sauté Vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and yellow onion. Sauté for 5–7 minutes until the vegetables soften, or 7–10 minutes if the pieces are larger. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Potatoes and Herbs: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Make the Cream Mixture: While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to form a roux. Slowly pour in the milk while whisking continuously until smooth. Cook and whisk until the mixture thickens and gently boils. Stir in the heavy cream and remove from heat.
- Combine and Finish Soup: When the potatoes are tender, stir the milk and cream mixture into the soup pot. Turn off the heat and add the shredded extra-sharp Cheddar cheese, a handful at a time, stirring gently until melted. Stir in the sour cream. Return the cooked sausage to the pot. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve with hearty buttered bread if desired. Enjoy warm for a comforting meal.
Notes
- Cut the vegetables and potatoes into even pieces to ensure they cook evenly and provide a consistent texture throughout the soup.
- Use freshly shredded extra-sharp Cheddar cheese for the best flavor and smooth melting; pre-shredded cheese may not melt as well.
- Store leftover soup in an airtight container in the fridge for 3–4 days after cooling to room temperature.
- For freezing, place the soup in a freezer-safe bag laid flat and thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
