Description
Sausage Potato Soup is a hearty, creamy, and cheesy dish featuring savory sausage, tender potatoes, and a rich broth. Perfect for weeknight dinners, meal prep, or cozy evenings.
Ingredients
1 pound of Italian sausage, either mild or hot based on your taste
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
2¼ cups mirepoix (¾ cup each 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
Heat a large pot over medium-high. Add the Italian sausage and let it sear for one minute undisturbed, then break it up with a wooden spoon. Continue cooking until deeply browned. Place the browned sausage onto a paper towel-lined plate to drain. Leave about one tablespoon of grease in the pot; if there isn’t enough, add one tablespoon olive oil.
In the same pot, melt 1 tablespoon butter. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes (or 7 to 10 minutes if your pieces are larger) until softened and translucent. Add the minced garlic and sauté for 30 more seconds, until fragrant.
Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock (or broth). Turn the heat to high to bring everything to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and let simmer for 15 to 20 minutes, until the potatoes are fork-tender.
Meanwhile, in a separate saucepan over medium heat, melt 4 tablespoons butter. Whisk in the 6 tablespoons of flour and cook for one minute, stirring constantly. Slowly add the milk, whisking continuously until the mixture is smooth. Continue whisking until it gently boils and thickens. Stir in the heavy cream, then remove from heat.
Once the potatoes and veggies are tender, pour the milk/cream mixture into the soup pot. Turn off the heat. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until fully melted and the soup is smooth. Stir in the sour cream. Return the cooked sausage to the pot. Taste and adjust salt and pepper as needed.
Ladle the Sausage Potato Soup into bowls and serve hot, with hearty buttered bread on the side if desired.
Notes
Cut vegetables and potatoes evenly for consistent cooking. Freshly shredded cheese melts better than pre-shredded. For a lighter version, use turkey sausage and low-fat dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 533
- Carbohydrates: 23.8g
- Protein: 18.6g