Description
Sausage Potato Soup is a rich, cheesy, and comforting dish featuring Italian sausage, baby potatoes, and a medley of vegetables simmered in a creamy broth. Perfect for cozy meals, this hearty soup combines savory sausage with tender potatoes and sharp cheddar cheese for a deliciously satisfying bowl.
Ingredients
Sausage and Vegetables
- 1 pound Italian sausage (mild or hot)
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 2-1/4 cups mirepoix (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
Broth 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
- Brown the Sausage: Heat a large pot over medium-high heat. Add the Italian sausage and sear for 1 minute. Use a wooden spoon to crumble the sausage and cook until deeply browned. Transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of grease in the pot. If there is insufficient grease, add 1 tablespoon olive oil.
- Sauté Vegetables: In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion, sautéing for 5–7 minutes until softened (7–10 minutes if the vegetables are larger). Add minced garlic and cook for an additional 30 seconds.
- Simmer Potatoes and Herbs: Stir in chopped baby potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer for 15–20 minutes until potatoes are fork-tender.
- Prepare the Roux and Cream Mixture: While the potatoes cook, melt 4 tablespoons butter in a medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute to form a roux. Slowly whisk in the milk until smooth. Continue whisking and cooking until the mixture thickens and gently boils. Stir in heavy cream and remove from heat.
- Combine and Finish Soup: Once the potatoes and vegetables are tender, stir the milk and cream mixture into the large pot. Turn off the heat, then gradually add the shredded cheddar cheese, stirring gently until melted. Stir in sour cream and return the browned sausage to the soup. Adjust seasoning with additional salt and pepper to taste.
- Serve: Serve the soup warm with hearty buttered bread on the side, if desired.
Notes
- Cut vegetables and potatoes into even pieces to ensure uniform cooking and a consistent texture.
- Use freshly shredded extra-sharp cheddar for the best flavor and smooth melting; avoid pre-shredded cheese as it may not melt as well.
- Storage: Cool soup to room temperature before refrigerating in an airtight container for 3–4 days. To freeze, place soup in a freezer-safe bag laid flat and thaw overnight in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
