Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Brown the Italian sausage in a large pot over medium-high heat for 5-7 minutes. Remove and drain.
- Sauté the mirepoix in the same pot with remaining drippings and butter for 5-7 minutes, then add garlic and cook for 1-2 minutes.
- Add chopped potatoes, parsley, basil, salt, and pepper. Pour in the chicken stock and bring to gentle boil for 5 minutes.
- Reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- In a small saucepan, melt the remaining butter, whisk in flour, then milk, cooking until thickened and add heavy cream.
- Combine the creamy mixture into the soup pot and stir in cheese until melted.
- Return sausage to the pot, adjust seasoning, and serve warm garnished with sour cream alongside bread.
Notes
Cut vegetables evenly for consistent cooking and use freshly shredded cheese for best melting.