Description
Cheesy Sausage Potato Soup is a creamy, hearty, and flavorful dish made with Italian sausage, tender baby potatoes, vegetables, and a rich cheesy broth. Perfect for family dinners or cozy nights at home—make it tonight and enjoy!
Ingredients
1 pound Italian sausage (mild or hot)
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 ¼ cups mirepoix (or ¾ cup each of 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
4 cups chicken stock or broth
6 tablespoons all-purpose flour
3 cups milk (1%, 2%, or whole)
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
2 cups freshly shredded extra-sharp Cheddar cheese
¼ cup sour cream
Hearty buttered bread for serving (optional)
Instructions
- Brown the Sausage: In a large 6-quart pot over medium-high heat, add the sausage and sear briefly. Break it apart with a wooden spoon and cook until browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of drippings in the pot. Add olive oil if necessary.
- Cook the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the carrots, celery, and onion, cooking for 5–7 minutes until tender. Stir in the garlic and cook for another 30 seconds.
- Simmer the Potatoes: Stir in potatoes, parsley, basil, salt, and pepper. Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes until potatoes are fork-tender.
- Make the Cream Base: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in the heavy cream and remove from heat.
- Combine Everything: Pour the creamy mixture into the pot with the potatoes. Remove from heat, gradually stir in the cheese until melted, then mix in the sour cream and sausage. Adjust seasonings to taste.
- Serve: Ladle into bowls and enjoy with buttered bread.
Notes
Freshly grated cheese melts more smoothly than pre-shredded.
Cut potatoes and vegetables evenly for consistent cooking.
This soup tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 533
- Carbohydrates: 23.8 g
- Protein: 18.6g