Sausage Potato Soup
This sausage potato soup is a cozy and delicious comfort food perfect for chilly days, featuring hearty ingredients and rich flavors.
Equipment
- large pot
- medium pot
- Wooden spoon
Ingredients
- 1 pound Italian sausage mild or hot
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 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 unpeeled
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk 1%, 2%, or whole
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Hearty buttered bread optional, for serving
Instructions
- Sear the sausage in a large pot, crumble it, and cook until browned; transfer to a paper towel-lined plate.
- Melt 1 tablespoon of butter, sauté the mirepoix for 5–7 minutes, then add garlic and cook for an additional 30 seconds.
- Add potatoes, herbs, salt, and pepper, pour in chicken stock, bring to a boil, then cover and simmer until potatoes are tender.
- In a separate pot, melt 4 tablespoons of butter, whisk in flour, then gradually add milk until thickened, and stir in heavy cream.
- Combine the milk mixture with the soup, add cheese until melted, mix in sour cream, and return sausage to the pot.
- Serve warm with hearty buttered bread if desired.
Notes
For best flavor, use freshly shredded extra-sharp cheddar cheese. Allow the sausage to sear properly before crumbling for richer flavor; avoid excessive stirring. Cut potatoes into uniform pieces for even cooking and consistent texture.