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Sausage Potato Soup Recipe

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3.9 from 22 reviews

This hearty Sausage Potato Soup is a creamy, flavorful dish combining browned Italian sausage, tender baby potatoes, and a rich cheese sauce. Enhanced with aromatic vegetables like carrots, celery, and onion, it’s a comforting meal perfect for chilly days. Finished with sharp cheddar and a touch of sour cream, this soup pairs wonderfully with buttered bread for a satisfying family dinner.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 1 pound Italian sausage (mild or hot)

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 & Seasonings

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

Dairy & Fats

  • 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

Other

  • 4 cups chicken stock (or broth)
  • 6 tablespoons flour

Serving Suggestion

  • Hearty buttered bread (optional)

Instructions

  1. Brown Sausage: Heat a large pot over medium-high heat. Add Italian sausage and sear it for 1 minute, then crumble it using a wooden spoon. Cook until the sausage is deeply browned. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of grease in the pot. If grease is insufficient, add 1 tablespoon olive oil.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion (mirepoix). Sauté for 5 to 7 minutes (7 to 10 minutes if veggies are larger) until softened. Add minced garlic and cook for an additional 30 seconds.
  3. Add Potatoes and Simmer: Stir in chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and cook for 15 to 20 minutes until potatoes are fork-tender.
  4. Make Cream Sauce: While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and whisk constantly for 1 minute to form a roux. Slowly pour in milk while whisking continuously until smooth. Continue cooking and whisking until the sauce thickens and gently boils. Stir in heavy cream, then remove from heat.
  5. Add Cheese to Cream Sauce: When the veggies and potatoes are tender, stir the prepared milk and cream mixture into the soup pot. Remove the pot from heat and gradually add shredded cheddar cheese in handfuls, stirring gently until melted and smooth.
  6. Finish Soup: Stir in sour cream, then return the browned sausage to the soup. Adjust seasoning with additional salt and pepper to taste.
  7. Serve: Serve the soup warm. Optionally, accompany with hearty buttered bread for a complete meal.

Notes

  • You can customize the spice level by choosing mild or hot Italian sausage.
  • The mirepoix can be made fresh by combining equal parts diced carrots, celery, and onion.
  • Using baby gold potatoes means there’s no need to peel them, saving prep time.
  • Sharp cheddar cheese gives the soup its signature rich flavor; avoid pre-shredded cheese as it may not melt as smoothly.
  • This soup reheats well and flavors improve the next day.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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