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Sausage Potato Soup Recipe

Sausage Potato Soup Recipe
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★★★★★

4.7 from 16 reviews

This Sausage Potato Soup is a comforting and hearty dish featuring flavorful Italian sausage, tender baby gold potatoes, and a creamy cheese-enriched broth. Perfect for chilly days, it combines sautéed mirepoix vegetables with a rich milk and cream base, finished with sharp cheddar and a touch of sour cream for extra creaminess. Serve it with buttered bread for a satisfying meal.

Ingredients

Scale

Meat and Dairy

  • 1 pound Italian sausage (mild or hot)
  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil
  • 3 cups milk (1%, 2%, or whole)
  • 1/2 cup heavy cream
  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • 1/4 cup sour cream

Vegetables

  • 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)

Herbs and Spices

  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Liquids and Thickening

  • 4 cups chicken stock or broth
  • 6 tablespoons flour

Optional

  • Hearty buttered bread for serving

Instructions

  1. Brown the 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 as it cooks. Continue cooking until the sausage is deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil.
  2. Sauté Vegetables: In the same pot, melt 1 tablespoon of butter. Add diced carrots, celery, and yellow onion (mirepoix) and sauté for 5–7 minutes, or 7–10 minutes if the vegetable pieces are larger. Add minced garlic and cook for an additional 30 seconds until fragrant.
  3. Cook Potatoes and Simmer: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce heat to medium-low, cover the pot, and cook for 15–20 minutes until potatoes are fork-tender.
  4. Prepare Cream Base: While the vegetables and potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute. Slowly pour in the milk, whisking continuously until smooth. Continue to cook and whisk until the mixture thickens and gently boils. Stir in the heavy cream, then remove from heat.
  5. Combine and Finish Soup: Once the potatoes are tender, stir the milk and cream mixture into the vegetable mixture in the large pot. Turn off the heat, then gradually add the shredded sharp Cheddar cheese, stirring gently until melted. Stir in the sour cream, then return the browned sausage to the soup. Adjust seasoning with additional salt and pepper to taste.
  6. Serve: Serve the soup warm, optionally accompanied by hearty buttered bread for a complete meal.

Notes

  • Use baby gold potatoes to avoid peeling and maintain a tender texture in the soup.
  • Extra-sharp Cheddar cheese adds a robust flavor and melts smoothly for a creamy consistency.
  • Sour cream adds tanginess and richness; substitute with Greek yogurt for a lighter option if desired.
  • Adjust the spiciness by choosing mild or hot Italian sausage according to your preference.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in a microwave.

Nutrition

Keywords: Sausage Potato Soup, creamy sausage soup, Italian sausage soup, cheddar potato soup, comforting soup recipe

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