Description
Sausage Potato Soup is a comforting, hearty dish featuring flavorful Italian sausage, tender baby gold potatoes, and a creamy broth enriched with sharp cheddar cheese and sour cream. Perfect for cooler days, this soup combines rustic ingredients with a smooth, cheesy finish for a satisfying meal.
Ingredients
Scale
Meat
- 1 pound Italian sausage mild or hot
Vegetables
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 3/4 cup diced yellow onion
- 4 cups chopped baby gold potatoes no need to peel
- 1 teaspoon minced garlic
Herbs and Spices
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquids and Dairy
- 4 cups chicken stock or broth
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 6 tablespoons flour
- 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
Optional
- Hearty buttered bread for serving
Instructions
- Cook 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 and cook until deeply browned. Transfer cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of grease in the pot. If grease is insufficient, add 1 tablespoon olive oil to the pot.
- Sauté the vegetables: In the same pot, melt 1 tablespoon butter over medium heat. Add diced carrots, celery, and yellow onion. Sauté for 7 minutes until vegetables soften. Add minced garlic and cook for an additional 30 seconds, stirring frequently.
- Add potatoes and seasonings: Stir in 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, and simmer for 20 minutes or until potatoes are fork-tender.
- Prepare the milk and cream base: While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Whisk in flour continuously and cook for 1 minute to form a roux. Slowly pour in milk, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
- Combine and finish the soup: Once the vegetables are tender, stir the milk and cream mixture into the pot with potatoes and vegetables. Turn off heat, add shredded cheddar cheese in handfuls, stirring gently until completely melted. Fold in sour cream, then return cooked sausage to the pot. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup warm into bowls and serve with hearty buttered bread if desired.
Notes
- Cut vegetables and potatoes into even pieces to ensure they cook evenly and yield a consistent texture.
- Use freshly shredded extra-sharp cheddar for the best melting quality and flavor; pre-shredded cheese may not melt as smoothly.
- Store leftover soup in an airtight container in the fridge for 3–4 days after it cools to room temperature.
- To freeze, place soup in a freezer-safe bag laid flat and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
