Description
Sausage Potato Soup is rich, creamy, and comforting, made with savory Italian sausage, tender baby potatoes, vegetables, and plenty of cheese in a velvety broth. This hearty soup is perfect for cozy nights and family dinners.
Ingredients
- 1 lb Italian sausage (mild or hot)
- 5 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2¼ cups mirepoix (diced carrots, celery, and yellow onion)
- 1 tsp minced garlic
- 4 cups chopped baby gold potatoes
- 1 tsp dried parsley
- 1 tsp dried basil
- 4 cups chicken stock or broth
- 6 tbsp flour
- 3 cups milk (1%, 2%, or whole)
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- 2 cups freshly shredded extra-sharp cheddar cheese
- ¼ cup sour cream
- Hearty buttered bread, for serving (optional)
Instructions
- Heat a large pot over medium-high heat. Add sausage and sear for 1 minute, then crumble and cook until deeply browned. Transfer to a plate, leaving about 1 tbsp grease in the pot. Add olive oil if needed.
- Melt 1 tbsp butter in the same pot. Add carrots, celery, and onion. Sauté 5–7 minutes until softened. Add garlic and cook 30 seconds.
- Stir in potatoes, basil, parsley, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until potatoes are tender.
- In a separate pot, melt remaining 4 tbsp butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth and thickened. Stir in heavy cream and remove from heat.
- Stir milk mixture into the soup. Turn off heat and add cheese gradually, stirring until melted.
- Stir in sour cream and return sausage to the pot. Adjust seasoning as needed.
- Serve warm with buttered bread if desired.
Notes
- Cut vegetables and potatoes evenly for consistent cooking.
- Extra-sharp cheddar provides the best flavor and melting quality.
- Store leftovers in the fridge for 3–4 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American