Creamy Sausage Potato Soup
This creamy sausage potato soup is the ultimate cozy comfort food. Loaded with Italian sausage, baby potatoes, veggies, cheddar, and a dreamy broth it’s your new cold-weather favorite.
Equipment
- Large soup pot
- Wooden spoon
- Whisk
- Measuring cups
- Cutting board and knife
Ingredients
- 1 lb Italian sausage
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1½ lb baby gold potatoes, diced
- 1 tsp dried parsley
- ½ tsp dried basil
- 4 cups chicken stock or broth
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sour cream
- 1½ cups sharp cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- In a large soup pot, cook the sausage over medium heat until browned and crumbly. Use a slotted spoon to remove and set aside.
- Add butter and olive oil to the same pot. Stir in onion, carrots, and celery. Cook until soft and fragrant, about 5–7 minutes. Stir in garlic.
- Add potatoes, parsley, basil, and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
- In a separate pan, melt butter and whisk in flour. Slowly add milk and cream, whisking constantly, until thick and smooth. Remove from heat.
- Stir the creamy mixture into the soup. Add sour cream and cheddar, stirring until melted and smooth. Return sausage to the pot and stir to combine.
- Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or cheesy wraps.
Notes
• Use sharp cheddar for extra flavor
• Shred your own cheese for the best melt
• Add red pepper flakes for a little kick
• Make it gluten-free with cornstarch instead of flour
• Store leftovers in fridge up to 4 days or freeze flat for 1 month
• Shred your own cheese for the best melt
• Add red pepper flakes for a little kick
• Make it gluten-free with cornstarch instead of flour
• Store leftovers in fridge up to 4 days or freeze flat for 1 month