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Sausage Potato Soup Recipe

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★★★★★

4.2 from 38 reviews

This comforting Sausage Potato Soup combines hearty Italian sausage with tender baby gold potatoes, aromatic vegetables, and a creamy cheddar cheese sauce. Rich and flavorful, it’s a perfect warm meal for chilly days, served best with buttered bread for dipping.

Ingredients

Scale

Sausage and Fat

  • 1 pound Italian sausage (mild or hot)
  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil

Vegetables and Herbs

  • 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)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil

Liquids and Dairy

  • 4 cups chicken stock (or broth)
  • 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

Seasonings

  • 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 Italian sausage and let it sear for 1 minute. Use a wooden spoon to crumble the sausage as it cooks. Continue cooking until the sausage is deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there is not enough grease, add 1 tablespoon of olive oil.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion (mirepoix). Sauté for 5 to 7 minutes, or 7 to 10 minutes if the vegetable pieces are larger, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Potatoes and Herbs: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock. Increase heat to bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and simmer for 15 to 20 minutes or until the potatoes are fork-tender.
  4. Make Cream Sauce: While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook while whisking constantly for 1 minute to create a roux. Slowly pour in the milk, whisking continuously until the mixture is smooth. Continue cooking and whisking until the sauce thickens and just begins to boil. Remove from heat and stir in the heavy cream.
  5. Add Cheese and Combine: Once the potatoes are tender, stir the cream sauce into the vegetable and potato mixture. Turn off heat. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until melted and incorporated. Stir in the sour cream, then return the browned sausage to the pot. Taste and adjust the seasoning with additional salt and pepper if needed.
  6. Serve Soup: Ladle the hot sausage potato soup into bowls. Serve immediately with hearty buttered bread on the side, if desired, to soak up the rich flavors.

Notes

  • For mirepoix, you can use pre-diced carrots, celery, and yellow onion or dice equal parts yourself for optimal freshness.
  • Use extra-sharp Cheddar cheese for the best cheesy flavor and melt quality in the soup.
  • Baby gold potatoes do not require peeling; their skins add texture and nutrients.
  • This soup keeps well and can be refrigerated for 3-4 days or frozen for up to 2 months.
  • Adjust the amount of sausage or the spice level by choosing mild or hot Italian sausage according to preference.

Keywords: sausage potato soup, creamy potato soup, Italian sausage soup, cheesy potato soup, comfort food soup

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