Description
This Sausage Potato Soup is cozy comfort in a bowl creamy, savory, and loaded with flavor. Crumbled Italian sausage, golden potatoes, and a velvety cheddar broth make this a go-to for chilly evenings.
Ingredients
Units
Scale
- 1 lb Italian sausage (mild or hot)
- 5 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2 1/4 cups mirepoix (or 3/4 cup each: diced carrots, celery, yellow onion)
- 1 tsp minced garlic
- 4 cups chopped baby gold potatoes (no need to peel)
- 1 tsp dried parsley
- 1 tsp dried basil
- 4 cups chicken stock or broth
- 6 tbsp flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Optional: Hearty buttered bread for serving
Instructions
- Heat a large pot over medium-high heat. Add sausage and sear for 1 minute. Crumble and cook until browned. Transfer to a paper towel-lined plate, leaving 1 tbsp grease in pot (add olive oil if needed).
- Melt 1 tbsp butter in pot. Add mirepoix and sauté 5–7 minutes until softened. Add garlic and cook for 30 seconds more.
- Add potatoes, parsley, basil, salt, and pepper. Pour in chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes until potatoes are tender.
- In a separate saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, cooking until thickened. Stir in cream and remove from heat.
- Stir the milk mixture into the soup pot. Turn off heat. Gradually add cheddar, stirring until melted. Stir in sour cream and return sausage to the pot. Adjust seasoning to taste.
- Ladle into bowls and serve warm with optional crusty bread.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave with a splash of milk or broth. For a twist, stir in baby spinach or sprinkle with red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg