Description
This comforting Sausage Potato Soup combines savory Italian sausage, tender baby gold potatoes, and a rich, creamy broth infused with herbs and sharp cheddar cheese. Perfect for chilly days, this hearty soup is easy to make and serves 6 people, providing a warm and satisfying meal.
Ingredients
Scale
Meat
- 1 pound Italian sausage (mild or hot)
Vegetables & Aromatics
- 2-1/4 cups mirepoix (diced carrots, celery, and onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes
Herbs & Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquids & Dairy
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 4 cups chicken stock
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
Optional
- Hearty buttered bread (for serving)
Instructions
- Brown the Sausage: In a large pot over medium-high heat, cook the Italian sausage until fully browned and cooked through. Once done, transfer the sausage to a paper towel-lined plate to drain excess grease.
- Sauté the Mirepoix: In the same pot, melt one tablespoon of butter. Add the diced carrots, celery, and onion (mirepoix) and cook for about 5 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the Potatoes: Stir in the chopped baby gold potatoes, dried parsley, dried basil, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Prepare the Cream Base: While the potatoes cook, in a separate pot, melt the remaining four tablespoons of butter. Whisk in the flour and cook for one minute to make a roux. Gradually whisk in the milk until smooth, then stir in the heavy cream. Keep stirring over low heat until the mixture is warm and slightly thickened.
- Combine Soup and Cream Base: Pour the cream mixture into the soup pot with the cooked vegetables and potatoes. Stir in the shredded cheddar cheese until fully melted, then return the browned sausage to the pot. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and add a dollop of sour cream on top if desired. Serve warm with hearty buttered bread on the side for a complete meal.
Notes
- You can choose mild or hot Italian sausage depending on your spice preference.
- Using baby gold potatoes ensures they cook evenly and quickly while adding a creamy texture.
- For a thicker soup, allow it to simmer longer or add a bit more flour when making the roux.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lower-fat version, use 1% milk and omit the heavy cream or substitute with half-and-half.
- Serve with crusty buttered bread to soak up the creamy broth and enhance the meal.
