Creamy Sausage Potato Soup That Warms Your Soul
This creamy Sausage Potato Soup is your go-to comfort dish for chilly evenings, delivering warmth and satisfaction in every bite.
Equipment
- Large pot
- Small saucepan
- whisk
Ingredients
For the Soup
- 1 lb Italian Sausage or chicken sausage
- 2 Tbsp Unsalted Butter use salted if preferred
- 2 Tbsp Olive Oil can replace with canola oil
- 2 cups Mirepoix (Carrots, Celery, Onion) pre-chopped can save time
- 3 cloves Minced Garlic fresh preferred
- 2 cups Chopped Baby Gold Potatoes or Russet potatoes
- 1 Tbsp Dried Parsley or fresh herbs
- 1 Tbsp Dried Basil or fresh herbs
- 4 cups Chicken Stock/Broth or vegetable broth for vegetarian version
- 1 Tbsp Flour gluten-free option available
- 1 cup Milk 1%, 2%, or whole
- 1 cup Heavy Cream or half-and-half for lighter version
- to taste Salt
- to taste Pepper
For the Finish
- 1 cup Extra-Sharp Cheddar Cheese freshly shredded recommended
- 1/2 cup Sour Cream optional for serving
- 1 loaf Hearty Buttered Bread for dipping
Instructions
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.