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Sausage Potato Soup Recipe

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4.1 from 72 reviews

A comforting, creamy Sausage Potato Soup loaded with tender baby potatoes, Italian sausage, aromatic vegetables, and sharp cheddar cheese. This hearty soup combines savory flavors with a smooth, cheesy broth, perfect for cozy dinners and serving with buttered bread.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Sausage and Oils

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

Vegetables and Aromatics

  • 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 Seasonings

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

Liquid Ingredients

  • 4 cups chicken stock (or broth)
  • 3 cups milk (1%, 2%, or whole)
  • 1/2 cup heavy cream

Thickening and Dairy

  • 6 tablespoons flour
  • 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 grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil to the pot.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and yellow onion (mirepoix) to the pot and sauté for 5 to 7 minutes, or 7 to 10 minutes if the vegetable pieces are larger. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  3. Add Potatoes and Herbs: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock, bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Make Cream Sauce: While the 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 to form a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and reaches a gentle boil. Stir in the heavy cream and then remove the pot from the heat.
  5. Add Cheese and Combine: Once the vegetables are tender, stir the prepared milk and cream mixture into the soup pot. Turn off the heat and add the shredded extra-sharp Cheddar cheese in handfuls, stirring gently until fully melted. Stir in the sour cream for added creaminess. Return the browned sausage to the soup and mix well. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve Soup: Serve the warm sausage potato soup immediately with hearty buttered bread on the side, if desired, for a complete comforting meal.

Notes

  • This recipe uses baby gold potatoes which do not need to be peeled, saving prep time.
  • For best flavor, use freshly shredded extra-sharp Cheddar cheese rather than pre-shredded varieties.
  • Mirepoix consists of equal parts diced carrots, celery, and yellow onion; chopping uniformly ensures even cooking.
  • You can adjust the sausage to mild or hot depending on your spice preference.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently on the stovetop.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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