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Sausage Potato Soup Recipe

Sausage Potato Soup Recipe
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★★★★★

5.3 from 29 reviews

Sausage Potato Soup is a rich and comforting dish combining savory Italian sausage, tender baby gold potatoes, and a creamy cheesy broth. Perfect for chilly days, this hearty soup is loaded with fresh vegetables, herbs, and sharp cheddar cheese, creating a delicious blend of flavors and textures that will satisfy the whole family.

Ingredients

Scale

Meat and Fats

  • 1 pound Italian sausage (mild or hot)
  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil

Vegetables

  • 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 (no need to peel)

Herbs and Seasonings

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

Liquids and Dairy

  • 4 cups chicken stock (or broth)
  • 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

  1. Brown 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 it is deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of the grease in the pot. If there is not enough grease, add 1 tablespoon of olive oil to the pot.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon of butter over medium heat. Add diced carrots, celery, and yellow onion (the mirepoix) and sauté for 5 to 7 minutes, or 7 to 10 minutes if the vegetables are cut larger. Add minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Potatoes: 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 the heat to medium-low, cover the pot, and cook for 15 to 20 minutes or until the potatoes are fork-tender.
  4. Make Cream Sauce: While the potatoes are cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to create a roux. Slowly pour in the milk, whisking constantly to avoid lumps, and continue cooking and whisking until the mixture thickens and gently boils. Stir in the heavy cream, then remove this cream sauce from heat.
  5. Add Cheese: Once the potatoes and vegetables are tender, stir the milk and cream mixture into the main soup pot. Turn off the heat and add the shredded extra-sharp Cheddar cheese gradually, stirring gently until fully melted. Stir in the sour cream, then return the browned sausage to the soup. Adjust the seasoning with additional salt and pepper as needed.
  6. Serve Soup: Serve the sausage potato soup warm, optionally accompanied by hearty buttered bread, perfect for dipping and soaking up the creamy broth.

Notes

  • Mirepoix is a classic flavor base made from diced carrots, celery, and yellow onion in equal amounts. Fresh ingredients are best for flavor but frozen mirepoix can be used as a substitute.
  • Use freshly shredded extra-sharp Cheddar cheese for best melting quality and sharp flavor.
  • You can substitute chicken broth for stock if preferred; low-sodium broth is recommended to better control salt level.
  • This recipe can be made with mild or hot Italian sausage depending on your spice preference.
  • Potatoes do not need to be peeled since baby gold potatoes have thin skins that soften when cooked.
  • Adjust milk fat content to your preference: whole milk gives richer texture, while 1% or 2% milk will lighten it.

Nutrition

Keywords: sausage potato soup, creamy potato soup, Italian sausage soup, comfort food soup, cheesy sausage soup

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