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Sausage Potato Soup Recipe

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★★★★

3.9 from 171 reviews

This hearty Sausage Potato Soup combines savory Italian sausage, tender baby gold potatoes, and a creamy cheese sauce for a comforting meal perfect for chilly days. Loaded with flavorful herbs, aromatic mirepoix, and finished with extra-sharp cheddar cheese and sour cream, this soup is both rich and satisfying. Serve it with warm buttered bread for a wholesome family dinner.

Ingredients

Scale

Meat and Fats

  • 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 Thickening Agents

  • 4 cups chicken stock (or broth)
  • 6 tablespoons flour
  • 3 cups milk (1%, 2%, or whole)
  • 1/2 cup heavy cream

Seasonings and Dairy

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • 1/4 cup sour cream

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 to develop color. Use a wooden spoon to crumble the sausage as it cooks. Continue cooking until the sausage is deeply browned and cooked through. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease. Leave about 1 tablespoon of sausage grease in the pot; if there’s not enough, add 1 tablespoon of olive oil.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon unsalted butter over medium heat. Add the diced carrots, celery, and yellow onion (the mirepoix). Sauté for 5 to 7 minutes until the vegetables are softened, or 7 to 10 minutes if larger pieces were used. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  3. Add Potatoes and Herbs: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock. Bring the mixture to a boil, then reduce the 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 the remaining 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 pour in the milk while whisking continuously until the mixture is smooth. Continue to cook and whisk until the mixture thickens and gently boils. Remove from heat and stir in the heavy cream.
  5. Add Cheese and Combine: Once the potatoes and veggies are tender, stir the milk and cream sauce into the soup pot with the vegetables. Turn off the heat. Gradually add the freshly shredded extra-sharp cheddar cheese, stirring gently after each addition until fully melted. Stir in the sour cream for added creaminess. Return the browned sausage to the soup and mix well. Adjust seasoning by adding more salt and pepper if needed.
  6. Serve Soup: Ladle the warm soup into bowls and serve immediately. Accompany with hearty buttered bread if desired for a complete, satisfying meal.

Notes

  • Cut the veggies and potatoes into even pieces to ensure they cook uniformly, resulting in a consistent texture throughout the soup.
  • Extra-sharp cheddar cheese provides the best flavor and melts smoothly. Avoid pre-shredded cheese as it often contains anti-caking agents that affect melting.
  • Let the soup cool to room temperature before storing. Refrigerate in an airtight container for 3 to 4 days.
  • To freeze, place the soup in a freezer-safe bag laid flat. Thaw overnight in the refrigerator before reheating.

Keywords: sausage potato soup, creamy soup, Italian sausage soup, cheddar cheese soup, hearty soup recipe, comfort food soup

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