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Sausage Potato Soup Recipe

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4.7 from 11 reviews

Sausage Potato Soup is a rich and comforting dish featuring Italian sausage, tender baby potatoes, and a blend of sautéed vegetables in a creamy, cheesy broth. This hearty soup is perfect for cozy dinners and pairs wonderfully with buttered bread.

Ingredients

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 and Herbs

  • 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
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil

Pantry

  • 4 cups chicken stock or broth
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. 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 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 the grease is insufficient, add 1 tablespoon of olive oil.
  2. Sauté the vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion (mirepoix) and sauté for 7 minutes, or up to 10 minutes if the vegetables are large. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
  3. Add potatoes and herbs: 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. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
  4. Prepare the creamy base: While the potatoes cook, melt the remaining 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the milk while whisking to prevent lumps, and cook until the mixture thickens and comes to a gentle boil. Stir in the heavy cream, then remove from heat.
  5. Combine and finish soup: Once the vegetables are tender, stir the milk and cream mixture into the soup pot. Turn off the heat and gradually add the shredded cheddar cheese, stirring gently until fully melted. Stir in the sour cream and return the cooked sausage to the pot. Adjust seasoning with additional salt and pepper to taste.
  6. Serve: Ladle the soup into bowls and serve warm with hearty buttered bread, if desired.

Notes

  • Use mild or hot Italian sausage depending on your spice preference.
  • Peeled potatoes are not necessary since baby gold potatoes have thin skins that become tender when cooked.
  • Mirepoix is a classic combination of diced carrots, celery, and onion and forms the flavor base of the soup.
  • For a thicker soup, you can add an additional tablespoon of flour to the roux.
  • Substitute vegetable broth for chicken stock to make it suitable for vegetarians if you use plant-based sausage and cheese.
  • Serve with crusty bread or buttery garlic toast for a complete meal.

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