Description

This Sausage Potato Soup is a creamy, cheesy, and comforting dish featuring savory Italian sausage, tender baby gold potatoes, and a rich blend of dairy. Enhanced with aromatic vegetables, herbs, and a homemade creamy base, this soup offers hearty satisfaction perfect for chilly days. Serve it warm with buttered bread for a delicious meal that’s simple to prepare and packed with flavor.

Ingredients

Scale

Meat & Dairy

1 pound Italian sausage (mild or hot)
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
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

Vegetables & Herbs

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

Pantry

4 cups chicken stock or broth
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper

Optional

Hearty buttered bread, for serving

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Instructions

Cook the sausage: Heat a large pot over medium-high heat. Add the Italian sausage and sear for 1 minute, then crumble it with a wooden spoon. Continue cooking until the sausage is deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. Add 1 tablespoon of olive oil if needed for sautéing the vegetables.
Sauté the vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5–7 minutes (or 7–10 minutes if the pieces are larger) until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Cook the potatoes: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Then reduce the heat to medium-low, cover the pot, and cook for 15–20 minutes or until the potatoes are fork-tender.
Make the creamy base: 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, whisking continuously until the mixture is smooth. Continue cooking until the mixture thickens and gently starts to boil. Stir in the heavy cream, then remove from heat.
Combine soup and cream mixture: Once the vegetables are tender, stir the milk and cream mixture into the pot with potatoes and vegetables. Turn off the heat and gradually add the shredded cheddar cheese, stirring gently until the cheese is fully melted and incorporated.
Finish the soup: Stir in the sour cream, then return the cooked sausage to the soup. Adjust the seasoning with additional salt and pepper to taste.
Serve: Ladle the soup into bowls and serve warm. Optionally, accompany with hearty buttered bread for a comforting meal.

Notes

Use baby gold potatoes unpeeled for texture and ease, but feel free to peel if preferred.
For a spicier kick, use hot Italian sausage instead of mild.
The soup can be thickened or thinned with extra milk or broth to your desired consistency.
Leftovers refrigerate well for up to 3 days and reheat gently on the stovetop or microwave.
Substitute chicken stock with vegetable broth for a slightly different flavor profile.
Cheddar cheese can be swapped for other melting cheeses like Gouda or Monterey Jack.