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Sausage Potato Soup

Sausage Potato Soup
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Sausage Potato Soup is rich, cheesy, and incredibly comforting. Made with savory Italian sausage, tender baby potatoes, and classic vegetables simmered in a creamy broth, this soup is hearty enough to serve as a full meal. It’s perfect for cozy evenings, family dinners, or anytime you want a warm bowl of homemade comfort food.

Ingredients

Scale

  • 1 lb Italian sausage (mild or hot)

  • 5 tablespoons unsalted butter, divided

  • 1 tablespoon olive oil (if needed)

  • 2¼ cups mirepoix (or ¾ cup each diced carrots, celery, and yellow onion)

  • 1 teaspoon minced garlic

  • 4 cups baby gold potatoes, chopped (no need to peel)

  • 1 teaspoon dried parsley

  • 1 teaspoon dried basil

  • 4 cups chicken stock or broth

  • 6 tablespoons all-purpose flour

  • 3 cups milk (1%, 2%, or whole)

  • ½ cup heavy cream

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 cups freshly shredded extra-sharp Cheddar cheese

  • ¼ cup sour cream

  • Hearty buttered bread, for serving (optional)

Instructions

  1. Brown the sausage:
    Heat a large pot over medium-high heat. Add the sausage and let it sear for 1 minute, then crumble with a wooden spoon. Cook until deeply browned. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon of grease in the pot. If needed, add olive oil.

  2. Cook the vegetables:
    Melt 1 tablespoon butter in the same pot. Add carrots, celery, and onion. Sauté 5–7 minutes, until softened. Add garlic and cook for 30 seconds more.

  3. Simmer the soup:
    Stir in potatoes, parsley, basil, salt, and pepper. Pour in chicken stock and bring to a boil. Reduce heat to medium-low, cover, and simmer 15–20 minutes, until potatoes are fork-tender.

  4. Make the creamy base:
    In a medium pot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth. Cook, whisking, until thickened and gently bubbling. Stir in heavy cream and remove from heat.

  5. Finish the soup:
    Stir the creamy mixture into the soup. Turn off heat and add Cheddar cheese a handful at a time, stirring until melted. Stir in sour cream, then return the sausage to the pot. Taste and adjust seasoning.

  6. Serve:
    Serve warm with hearty buttered bread if desired.

Notes

  • Use freshly shredded cheese: Pre-shredded cheese doesn’t melt as smoothly.

  • Control thickness: Add extra broth for a thinner soup or let it simmer uncovered for a thicker texture.

  • Add greens: Spinach or kale can be stirred in at the end for extra color and nutrition.

  • Make it spicy: Use hot Italian sausage or add a pinch of red pepper flakes.

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