Description
This comforting sausage potato soup combines savory Italian sausage, tender baby gold potatoes, and a creamy cheese sauce enriched with sharp cheddar and sour cream. Sautéed mirepoix forms the flavorful base, enhanced by herbs and garlic, making it an ideal hearty soup perfect for chilly days. Served warm with buttery bread, it’s a satisfying meal for family and friends.
Ingredients
Sausage and Fats
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Vegetables & Herbs
- 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)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
Liquids
- 4 cups chicken stock (or broth)
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
Thickening and Flavor
- 6 tablespoons flour
- 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
- 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 and cook until it is deeply browned. Transfer the cooked sausage to a plate lined with paper towels to drain excess fat, leaving about 1 tablespoon of grease in the pot. If there is not enough grease, add 1 tablespoon of olive oil to the pot.
- Sauté Veggies: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and yellow onion (mirepoix). Sauté the vegetables for 5 to 7 minutes (or 7 to 10 minutes if the pieces are larger) until softened. Add minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add Potatoes and Herbs: Stir in the chopped baby gold potatoes along with dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 15 to 20 minutes or until the potatoes are fork-tender.
- Make Cream Sauce: While the potatoes are cooking, melt the remaining 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 form a roux. Slowly pour in the milk while whisking continuously until the mixture is smooth. Continue to cook and whisk until the sauce thickens and gently boils. Stir in the heavy cream, then remove from heat.
- Add Cheese: When the vegetables are tender, stir the prepared milk/cream sauce into the soup pot. Turn off the heat and gradually add the shredded extra-sharp Cheddar cheese in handfuls, stirring gently until the cheese is fully melted and incorporated. Stir in the sour cream and then return the browned sausage to the pot. Adjust seasoning with additional salt and pepper to taste.
- Serve Soup: Serve the sausage potato soup warm, optionally accompanied by hearty buttered bread for dipping. Enjoy this creamy, savory soup as a wholesome meal perfect for any occasion.
Notes
- You can prepare mirepoix ahead of time by dicing equal parts carrots, celery, and yellow onion for ease of use.
- Using extra-sharp Cheddar cheese provides the soup with a pronounced cheesy flavor, but mild or sharp Cheddar could also be used based on preference.
- The baby gold potatoes do not require peeling, which saves time and preserves nutrients.
- If you prefer a spicier soup, opt for hot Italian sausage instead of mild.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
