Sausage Potato Soup with Cheddar and Cream Recipe
Sausage Potato Soup is a rich, cheesy, and comforting dish featuring Italian sausage, tender baby potatoes, and a medley of sautéed vegetables in a creamy broth. Perfect for a hearty meal, this soup combines the savory flavors of browned sausage with the smoothness of sharp cheddar cheese and a touch of herbs.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Sausage and Vegetables
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2–1/4 cups mirepoix (3/4 cup each diced carrots, celery, and yellow onion)
- 1 teaspoon minced garlic
Soup Base
- 4 cups chopped baby gold potatoes (no need to peel)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
Finishing Ingredients
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- 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. Crumble the sausage with a wooden spoon and cook until deeply browned. Transfer sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon olive oil.
- Sauté the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion, and sauté for 5–7 minutes (or 7–10 minutes for larger veggies) until softened. Add the minced garlic and cook for an additional 30 seconds.
- Cook the Potatoes: Stir in chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock and bring the mixture to a boil. Reduce heat to medium-low, cover the pot, and cook for 15–20 minutes until potatoes are fork-tender.
- Prepare the Cream Sauce: While the potatoes cook, melt 4 tablespoons of butter in a medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to form a roux. Slowly whisk in the milk until smooth, then continue cooking and whisking until the mixture thickens and gently boils. Stir in heavy cream and remove from heat.
- Combine and Finish the Soup: Once the potatoes and veggies are tender, stir in 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 the sour cream, then return the browned sausage to the soup. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Enjoy: Serve the sausage potato soup warm with hearty buttered bread if desired. Enjoy the comforting blend of creamy cheese, savory sausage, and tender potatoes.
Notes
- Cut the veggies and potatoes into even pieces to ensure they cook evenly and maintain a consistent texture throughout the soup.
- Use extra-sharp cheddar cheese for the best flavor and melting quality. Avoid pre-shredded cheese as it may not melt as smoothly.
- Storage: Allow soup to cool to room temperature before storing in an airtight container in the fridge for 3–4 days. For longer storage, freeze the soup in a freezer-safe bag laid flat and thaw overnight in the refrigerator.
