Description
This hearty Sausage Potato Soup combines savory Italian sausage with tender baby gold potatoes and a creamy cheddar cheese broth. Enhanced with classic herbs and a rich roux, this comforting soup is perfect for warming up on chilly days and serves well with buttered bread.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage mild or hot
- 1 tablespoon olive oil
- 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
Liquid and Thickener
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
Dairy and Finishers
- 5 tablespoons unsalted butter divided
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
Optional
- Hearty buttered bread for serving
Instructions
- Cook 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, cooking until deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there is not enough grease, add 1 tablespoon of olive oil before proceeding.
- Sauté the Vegetables: In the same pot, melt 1 tablespoon of butter over medium heat. Add diced carrots, celery, and onion (mirepoix). Sauté for 5–7 minutes until softened, or 7–10 minutes if the vegetable pieces are larger. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Potatoes and Seasonings: Stir in chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Once boiling, 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 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 the mixture is smooth. Continue whisking and cooking until the mixture thickens and begins to gently boil. Stir in the heavy cream, then remove from heat.
- Combine and Finish the Soup: Once the vegetables are tender, stir the milk and cream mixture into the pot with the potatoes and vegetables. Turn off the heat. Gradually add the shredded extra-sharp cheddar cheese, stirring gently to melt the cheese smoothly. Stir in the sour cream, then return the browned sausage to the soup. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the soup warm, optionally paired with hearty buttered bread for a complete meal.
Notes
- Cut the vegetables and potatoes into even pieces to ensure they cook evenly and deliver consistent texture in the soup.
- Use freshly shredded extra-sharp cheddar cheese for best flavor and smooth melting; pre-shredded cheese often contains additives that can affect melting quality.
- Store leftover soup cooled to room temperature in an airtight container in the refrigerator for 3–4 days.
- To freeze, transfer soup to a freezer-safe bag laid flat. Thaw overnight in the refrigerator before reheating gently.
- Adjust the heat level by choosing mild or hot Italian sausage depending on your spice preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg
