Description
This Sausage Potato Soup is a creamy, cheesy, and comforting dish perfect for cozy meals. Made with Italian sausage, tender potatoes, savory mirepoix, and a rich cheesy broth, it brings warmth and heartiness to any table. The soup is finished with sour cream and served best alongside hearty buttered bread.
Ingredients
Scale
Meat
- 1 pound Italian sausage (mild or hot)
Vegetables
- 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)
Herbs & Spices
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquids & Dairy
- 4 cups chicken stock or broth
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 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
- Cook the sausage: Heat a large pot over medium-high heat. Add the Italian sausage and sear for 1 minute. Using a wooden spoon, crumble the sausage and cook until it is deeply browned throughout. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of sausage grease in the pot. If needed, add 1 tablespoon olive oil to the pot.
- Sauté the mirepoix: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes until vegetables soften (7–10 minutes if pieces are larger). Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add potatoes and seasonings: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 15–20 minutes or until the potatoes are fork-tender.
- Prepare the roux and creamy base: While the potatoes are cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to form a roux. Slowly whisk in the milk until smooth. Continue to cook the mixture, whisking often, until it thickens and just begins to boil. Stir in the heavy cream, then remove the pot from heat.
- Combine creamy base with vegetables: Once the potatoes and vegetables are tender, stir the milk and cream mixture into the soup pot. Turn off the heat. Gradually add the shredded Cheddar cheese, a handful at a time, stirring gently after each addition until the cheese is fully melted and incorporated.
- Finish the soup: Stir in the sour cream until smooth. Return the cooked sausage to the pot and mix well. Taste the soup and adjust salt and pepper as needed for seasoning.
- Serve: Ladle the soup into bowls and serve warm. Accompany with hearty buttered bread if desired for a complete, comforting meal.
Notes
- You can use mild or hot Italian sausage depending on your spice preference.
- Baby gold potatoes do not need peeling, which saves prep time and adds texture.
- The mirepoix (carrots, celery, onion) provides a rich flavor base and can be prepared ahead.
- Use freshly shredded extra-sharp Cheddar for the best flavor and melting quality.
- Adjust thickness of the soup by varying the amount of chicken stock or milk mixture.
- For a lower-fat option, use 1% milk and reduce or omit heavy cream.
- Leftovers refrigerate well and reheat gently to maintain creaminess.
- Optional hearty buttered bread complements the creamy soup perfectly.
