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Sausage Potato Soup Recipe

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4.4 from 5 reviews

A comforting and hearty Sausage Potato Soup featuring Italian sausage, tender baby gold potatoes, and a creamy cheese-infused broth. This rustic soup is flavored with aromatic vegetables, herbs, and a rich cream sauce, perfect for a cozy meal.

Ingredients

Meat

  • 1 pound Italian sausage (mild or hot)

Vegetables

  • 2-1/4 cups mirepoix (or 3/4 cup each diced carrots, celery, and yellow onion)
  • 1 teaspoon minced garlic
  • 4 cups chopped baby gold potatoes (no need to peel)

Dairy

  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil
  • 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

Pantry & Seasonings

  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 4 cups chicken stock (or broth)
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Optional

  • Hearty buttered bread (for serving)

Instructions

  1. Brown Sausage: Heat a large pot over medium-high heat. Add the sausage and sear for 1 minute, then crumble it with a wooden spoon. Cook until the sausage is deeply browned. Transfer sausage to a paper towel-lined plate, leaving about 1 tablespoon of grease in the pot. If grease is insufficient, add 1 tablespoon olive oil.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion, sauté for 5-7 minutes (7-10 minutes if veggies are larger) until softened. Add minced garlic and cook for 30 seconds more.
  3. Add Potatoes and Herbs: Stir in chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  4. Make Cream Sauce: Meanwhile, in a separate medium pot, melt 4 tablespoons butter over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking until smooth. Continue cooking and whisking until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
  5. Combine and Melt Cheese: Once the vegetables are tender, stir in the milk and cream mixture into the soup pot. Turn off the heat and gradually add shredded Cheddar cheese, stirring gently until fully melted. Stir in sour cream.
  6. Finish and Serve: Return the browned sausage to the soup and mix well. Adjust seasoning with additional salt and pepper if needed. Serve warm, optionally accompanied by hearty buttered bread.

Notes

  • Using mirepoix (a mix of diced carrots, celery, and yellow onion) evenly enhances the soup's base flavor.
  • Baby gold potatoes retain their shape and contribute a creamy texture without peeling.
  • Extra-sharp Cheddar cheese offers a robust cheesy flavor that melts smoothly into the creamy base.
  • Hearty buttered bread complements this soup perfectly for a satisfying, filling meal.

Find it online: https://cookedbygrace.com/sausage-potato-soup-recipe/