The Ultimate Comfort: A Deep Dive into Our Creamy Sausage Potato Soup
This rich, cheesy Sausage Potato Soup is the ultimate comfort food. Made with Italian sausage, tender baby potatoes, vegetables, and a creamy, cheesy broth, it’s perfect for cozy weeknights or a hearty lunch. Serve with buttered bread for a warming, satisfying meal.
Ingredients
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1 lb (450 g) Italian sausage, mild or hot
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5 tablespoons unsalted butter, divided
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1 tablespoon olive oil
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2 ¼ cups mirepoix (or ¾ cup each diced carrots, celery, and yellow onion)
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1 teaspoon minced garlic
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4 cups chopped baby gold potatoes (no need to peel)
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1 teaspoon dried parsley
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1 teaspoon dried basil
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4 cups chicken stock or broth
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6 tablespoons flour
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3 cups milk (1%, 2%, or whole)
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½ cup heavy cream
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1 teaspoon salt
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½ teaspoon pepper
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2 cups freshly shredded extra-sharp Cheddar cheese
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¼ cup sour cream
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Hearty buttered bread, for serving (optional)
Instructions
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Cook the Sausage:
Heat a large pot over medium-high heat. Add the sausage and sear for 1 minute, then crumble with a wooden spoon. Cook until browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. Add olive oil if needed. -
Cook the Vegetables:
In the same pot, melt 1 tablespoon butter. Add carrots, celery, and onion. Sauté 5–7 minutes until softened. Add garlic and cook 30 seconds more. -
Simmer Potatoes:
Stir in potatoes, dried basil, parsley, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat to medium-low. Cover and cook 15–20 minutes, until potatoes are fork-tender. -
Prepare Cream Mixture:
In a medium pot, melt 4 tablespoons butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly. Gradually whisk in milk until smooth. Cook until thickened and gently boiling. Stir in heavy cream, then remove from heat. -
Combine Soup:
Once potatoes are tender, stir in the milk/cream mixture. Turn off heat and add Cheddar cheese gradually, stirring until melted. Mix in sour cream, then return sausage to the soup. Adjust seasoning with salt and pepper. -
Serve:
Serve warm with hearty buttered bread, if desired.
Notes
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Extra Flavor: Add a pinch of smoked paprika or a dash of hot sauce for a subtle kick.
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Vegetable Boost: Swap in sweet potatoes or add corn for variety.
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Cheese Tips: Use a sharp Cheddar for more pronounced flavor, or mix in Gruyère for creaminess.
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Make Ahead: Soup can be stored in the fridge for 2–3 days and reheated gently on the stovetop.