Description
This rich and comforting Sausage Potato Soup combines Italian sausage, tender baby gold potatoes, and a medley of sautéed vegetables in a creamy, cheesy broth. Perfect for chilly days, this hearty soup is enhanced with sharp Cheddar cheese and a touch of sour cream for extra richness, served best with hearty buttered bread.
Ingredients
Scale
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
- 4 cups chopped baby gold potatoes (no need to peel)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquid Base and Thickener
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
Finishing Touches
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Hearty buttered bread for serving (optional)
Instructions
- Cook Sausage: Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then crumble with a wooden spoon. Cook until deeply browned, about 7-8 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon grease in the pot. If needed, add 1 tablespoon olive oil.
- Sauté Vegetables: Melt 1 tablespoon butter in the same pot. Add diced carrots, celery, and onion. Sauté for 5–7 minutes until softened; add garlic and cook for 30 seconds more.
- Simmer Potatoes and Herbs: Stir in chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat to medium-low. Cover and cook for 15–20 minutes until potatoes are fork-tender.
- Make Roux and Cream Mixture: In a separate medium pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, whisking constantly, until thickened and gently boiling. Stir in heavy cream, then remove from heat.
- Combine and Finish Soup: Once potatoes are tender, stir in the milk and cream mixture into the main pot. Turn off heat and gradually add shredded Cheddar cheese, stirring gently until fully melted. Stir in sour cream and then return the cooked sausage to the soup. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve warm with hearty buttered bread if desired.
Notes
- Cut vegetables and potatoes into even-sized pieces to ensure they cook evenly and achieve a consistent texture.
- Use extra-sharp Cheddar cheese for the best flavor and melting qualities. Avoid pre-shredded cheese as it contains anti-caking agents that can affect melting.
- Store leftover soup cooled to room temperature in an airtight container in the fridge for 3–4 days.
- To freeze, place soup in a freezer-safe bag laid flat and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
