Creamy Sausage Potato Soup That'll Warm Your Heart
A warm, creamy Sausage Potato Soup perfect for autumn nights, combining savory sausage, tender potatoes, and fresh veggies for a comforting meal.
Equipment
- Large pot
- Small pot
- spatula
- whisk
Ingredients
For the Soup Base
- 1 pound Italian Sausage Provides rich flavor; substitute with chicken sausage for a leaner option.
- 2 tablespoons Unsalted Butter Adds depth and creaminess; use salted butter if preferred, but reduce added salt.
- 2 tablespoons Olive Oil Prevents sticking and adds flavor when sautéing vegetables; can replace with canola oil.
- 1 cup Mirepoix (Carrots, Celery, Onion) Base flavor for the soup; pre-chopped mirepoix can save time.
- 2 cloves Minced Garlic Enhances aroma and flavor; fresh garlic is preferred over powdered for better taste.
For the Heartiness
- 4 cups Chopped Baby Gold Potatoes Provides substance to the soup without peeling; substitute with Russet potatoes if desired.
- 1 teaspoon Dried Parsley Seasoning for added herbal flavor; fresh herbs can be substituted as needed.
- 1 teaspoon Dried Basil Seasoning for added herbal flavor; fresh herbs can be substituted as needed.
- 6 cups Chicken Stock/Broth The main liquid base; use vegetable broth for a vegetarian version.
For Creaminess
- ¼ cup Flour Thickens the soup; gluten-free flour can be used for a gluten-free option.
- 2 cups Milk (1%, 2%, or Whole) Adds creaminess; substitute with non-dairy milk for a lactose-free option.
- 1 cup Heavy Cream Increases richness of the soup; skip for a lighter version or use half-and-half.
Seasoning Essentials
- to taste Salt Essential seasoning; adjust based on dietary needs.
- to taste Pepper Essential seasoning; adjust based on dietary needs.
For the Finale
- 1 cup Extra-Sharp Cheddar Cheese Provides distinct flavor; freshly shredded cheese is recommended for smooth melting.
- 1 cup Sour Cream Adds creaminess and tang; optional but recommended for serving alongside the soup.
- 1 loaf Hearty Buttered Bread A suggested accompaniment for serving; perfect for dipping into the soup.
Instructions
Step-by-Step Instructions
- Brown the Italian sausage in a large pot over medium-high heat for 5-7 minutes until crispy, then drain excess grease.
- Sauté mirepoix with 2 tablespoons of unsalted butter for 5-7 minutes until softened; add minced garlic for another minute.
- Add chopped baby gold potatoes, seasonings, and chicken stock, bringing to a boil then reducing to a simmer.
- Cover and simmer for 15-20 minutes until potatoes are fork-tender.
- In a separate pot, melt 2 tablespoons of unsalted butter and whisk in ¼ cup of flour. Gradually add 2 cups of milk and stir until thick.
- Combine the creamy mixture with the soup, adding back the sausage and shredded cheddar until melted.
- Adjust seasoning, heat through for 2-3 minutes, and serve warm with sour cream and buttered bread.
Notes
Ensure uniform cuts on vegetables for even cooking. Use fresh cheese for best results.