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Sausage Potato Soup Recipe

Sausage Potato Soup Recipe
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★★★★★

4.8 from 18 reviews

This hearty Sausage Potato Soup combines Italian sausage, tender baby gold potatoes, and a rich creamy base made from milk and heavy cream, enhanced with sharp cheddar cheese and a flavorful mirepoix blend. Perfect for chilly days, this comforting soup offers a delightful balance of savory sausage and creamy, cheesy texture served best with buttered bread.

Ingredients

Scale

Meat and Fats

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

Vegetables and Herbs

  • 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
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil

Liquids

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

Thickening and Seasoning

  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Dairy and Cheese

  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • 1/4 cup sour cream

Optional

  • Hearty buttered bread for serving

Instructions

  1. Cook the Sausage: Heat a large pot over medium-high heat. Add the Italian sausage and sear for 1 minute. Use a wooden spoon to crumble the sausage and continue cooking until it is deeply browned. Transfer the cooked sausage onto a plate lined with paper towels. Leave about 1 tablespoon of the sausage grease in the pot; if there isn’t enough grease, add 1 tablespoon of olive oil.
  2. Sauté the Mirepoix: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and yellow onion. Sauté for 5 to 7 minutes (or 7 to 10 minutes if the vegetable pieces are larger) until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  3. Add Potatoes and Seasonings: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock or broth. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and cook for 15 to 20 minutes, or until potatoes are fork-tender.
  4. Prepare the Creamy Base: 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 while whisking continuously to avoid lumps. Continue cooking and whisking until the mixture thickens and gently boils. Stir in the heavy cream and then remove the pot from heat.
  5. Combine and Melt Cheese: Once the vegetables are tender, stir the milk and cream mixture into the soup pot with the vegetables. Turn off the heat. Add the shredded sharp cheddar cheese gradually, a handful at a time, stirring gently until the cheese has fully melted into the soup.
  6. Finish the Soup: Stir in the sour cream to add richness and smoothness. Return the cooked sausage back to the pot and mix well. Adjust salt and pepper to taste.
  7. Serve: Serve the soup warm in bowls. Optionally, pair with hearty buttered bread for a satisfying meal.

Notes

  • Use baby gold potatoes unpeeled for added texture and nutrients.
  • Freshly shred the extra-sharp cheddar cheese for best melting and flavor, pre-shredded cheese often contains anti-caking agents that affect melt quality.
  • Mirepoix is a classic combination of diced carrots, celery, and yellow onions used as a flavor base.
  • You can adjust the heat level by choosing mild or hot Italian sausage according to your preference.
  • If you want a thicker soup, reduce some stock or cook the soup uncovered for a few minutes to evaporate some liquid.

Nutrition

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

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