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Sausage Potato Soup Recipe

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4 from 11 reviews

This comforting Sausage Potato Soup combines the rich flavors of Italian sausage with a creamy potato base, enhanced by a medley of sautéed mirepoix vegetables and sharp cheddar cheese. Perfect for a hearty meal, this soup is easy to prepare on the stovetop and features a smooth cream sauce that adds luscious texture and depth.

Ingredients

Meat

  • 1 pound Italian sausage (mild or hot)

Vegetables

  • 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)

Herbs & Spices

  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Liquids & Dairy

  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil
  • 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

Optional

  • Hearty buttered bread (for serving)

Instructions

  1. Brown Sausage: Heat a large pot over medium-high heat. Add the Italian sausage and let it sear for 1 minute without stirring. Use a wooden spoon to crumble the sausage and continue cooking until it is deeply browned. Transfer the sausage to a plate lined with paper towels to drain excess fat, leaving about 1 tablespoon of the grease in the pot. If there isn’t enough grease left, add 1 tablespoon of olive oil.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon of butter over medium heat. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5 to 7 minutes until the vegetables soften. Add minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
  3. Add Potatoes: 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 simmer for 15 to 20 minutes until the potatoes are fork-tender.
  4. 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 form a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens and gently comes to a boil. Stir in the heavy cream, then remove the pot from heat.
  5. Add Cheese: Once the potatoes and vegetables are tender, stir the prepared milk and cream mixture into the main pot with the vegetables. Turn off the heat, then gradually add the shredded sharp cheddar cheese in handfuls, stirring gently until the cheese is fully melted and incorporated. Stir in the sour cream until smooth, then return the cooked sausage to the soup. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve Soup: Ladle the hot soup into bowls and serve immediately. For an extra hearty meal, accompany the soup with slices of buttery bread.

Notes

  • The mirepoix can be prepped by dicing equal parts carrots, celery, and yellow onion, about 3/4 cup each, totaling 2-1/4 cups.
  • Use extra-sharp Cheddar cheese for a pronounced cheesy flavor that complements the sausage and potatoes.
  • Baby gold potatoes don’t require peeling, keeping prep simple and providing a creamy texture to the soup.
  • The soup can be made mild or spicy depending on whether you choose mild or hot Italian sausage.
  • Adding sour cream at the end contributes to the soup’s creamy texture and slight tang.
  • Hearty buttered bread is recommended to enjoy alongside to soak up the delicious broth.

Find it online: https://bitezly.com/sausage-potato-soup-recipe-2/