Description
This Sausage Potato Soup is a hearty and comforting dish perfect for chilly days. Creamy and flavorful, it’s loaded with Italian sausage, tender potatoes, vegetables, and a blend of cheeses.
Ingredients
Units
Scale
Ingredients for Sausage Potato Soup:
- 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
- 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 for serving, optional
Instructions
- Prepare the Sausage: In a large pot over medium-high heat, brown the Italian sausage, breaking it into crumbles. Remove sausage and set aside.
- Sauté Vegetables: In the same pot, sauté mirepoix and garlic in butter until tender.
- Cook Potatoes: Add potatoes, herbs, salt, pepper, and chicken stock. Simmer until potatoes are cooked.
- Make Cream Base: In a separate pot, make a roux with butter and flour, then whisk in milk and cream until thickened.
- Combine Ingredients: Stir cream mixture into the soup, add cheese, sour cream, and cooked sausage. Adjust seasoning.
- Serve: Ladle the soup into bowls and serve with hearty buttered bread.
Notes
- Cut vegetables and potatoes uniformly for even cooking.
- Use freshly shredded extra-sharp Cheddar for best melting results.
- Store leftovers in the fridge for 3-4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 1250mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 95mg
