Sausage Potato Soup
This creamy Sausage Potato Soup is packed with Italian sausage, golden potatoes, vegetables, and cheddar cheese. A warm, hearty dish perfect for any night of the week.
Ingredients
- 1 pound Italian sausage mild or hot
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 ¼ cups mirepoix or ¾ cup each: diced carrots, celery, 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
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- ¼ cup sour cream
- Buttered bread for serving optional
Instructions
- Brown sausage in a large pot. Remove and set aside.
- Add 2 tablespoon butter and olive oil. Sauté mirepoix for 6–8 mins. Add garlic and cook 1 more min.
- Add potatoes, herbs, and broth. Simmer 10–12 mins until tender.
- In a separate pan, melt 3 tablespoon butter and whisk in flour. Cook 2–3 mins.
- Gradually whisk in milk and cream. Stir until thickened.
- Add creamy mixture to soup. Return sausage. Stir in cheese, salt, pepper, and sour cream.
- Simmer 5 mins. Serve with extra cheese or chives.
Notes
- Use freshly shredded cheese for best texture.
- Add red pepper flakes or hot sausage for extra heat.
- Blend some of the soup for a thicker consistency.
- Store in fridge up to 4 days or freeze for 2 months.