Creamy Sausage and Potato Soup
A hearty stovetop soup made with browned Italian sausage, tender baby potatoes, vegetables, Cheddar, and a creamy broth.
Print Pin Servings: 6
Ingredients
- 1 pound Italian sausage, mild or hot
- 5 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2 1/4 cups mirepoix, or 3/4 cup each: diced carrots, celery, and yellow onion
- 1 tsp minced garlic
- 4 cups chopped baby gold potatoes, no need to peel
- 1 tsp dried parsley
- 1 tsp dried basil
- 4 cup chicken stock, or broth
- 6 tbsp flour
- 3 cups milk, 1%, 2%, or whole
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Hearty buttered bread, for serving, optional
Instructions
- Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it. Cook until sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If there’s not enough grease, add 1 tablespoon olive oil.
- In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add garlic and cook for 30 seconds more.
- Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
- While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking constantly until smooth. Cook, continuing to whisk, until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
- Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm with hearty buttered bread, if desired.
