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Sausage Potato Soup Recipe

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4.2 from 11 reviews

This comforting Sausage Potato Soup features Italian sausage, tender baby gold potatoes, and a rich creamy broth enhanced with sharp Cheddar cheese and a blend of aromatic herbs. Perfect for cozy dinners, this hearty soup combines sautéed vegetables, a creamy cheese sauce, and savory sausage for a satisfying meal.

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 peeling needed)

Herbs & Seasonings

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

Liquids

  • 4 cups chicken stock or broth
  • 3 cups milk (1%, 2%, or whole)
  • 1/2 cup heavy cream

Dairy

  • 5 tablespoons unsalted butter (divided)
  • 6 tablespoons flour
  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • 1/4 cup sour cream

Oils

  • 1 tablespoon olive oil

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, then crumble it using a wooden spoon. Cook until the sausage is deeply browned. Transfer the browned sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there’s insufficient grease, add 1 tablespoon of olive oil.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes until softened (or 7 to 10 minutes if the vegetables are larger). Add minced garlic and cook for an additional 30 seconds to release its aroma.
  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. Reduce heat to medium-low, cover the pot, and simmer for 15 to 20 minutes or 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 cook, whisking constantly, for about 1 minute to form a roux. Slowly pour in the milk, whisking continuously until smooth. Continue cooking and whisking until the sauce thickens and gently boils. Stir in the heavy cream, then remove the pot from heat.
  5. Add Cheese: Once the vegetables are tender, stir the milk and cream mixture into the soup pot. Turn off the heat and gradually add the shredded Cheddar cheese, a handful at a time, stirring gently until melted and evenly incorporated. Stir in the sour cream, then return the cooked sausage to the soup. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve Soup: Ladle the warm soup into bowls and serve with hearty buttered bread on the side, if desired, for a complete comforting meal.

Notes

  • You can use mirepoix (a mix of diced carrots, celery, and yellow onion) or prepare each vegetable separately.
  • Using extra-sharp Cheddar cheese provides a robust flavor; feel free to adjust the cheese type or amount to your preference.
  • Baby gold potatoes do not require peeling, which saves preparation time and adds texture.
  • For a richer soup, whole milk is preferable, but 1% or 2% milk can also be used.
  • Serve the soup with rustic, buttered bread for a fulfilling meal.

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