Sausage Potato Soup

Sausage Potato Soup

from chelseasmessyapron.com
Dinner
55 min
6 servings
533 kcal / serving

Sausage Potato Soup is rich, cheesy, and comforting, with Italian sausage, baby potatoes, and veggies in a creamy broth.

Ingredients

  • 1 pounditalian sausage (mild or hot)
  • 5 tablespoonsunsalted butter (divided)
  • 1 tablespoonolive oil
  • 2 cupsmirepoix (or 3/4 cup each: diced carrots, celery, and yellow onion, see note 1)
  • 1 teaspoonminced garlic
  • 4 cupschopped baby gold potatoes (no need to peel)
  • 1 teaspoondried parsley
  • 1 teaspoondried basil
  • 4 cupschicken stock (or broth)
  • 6 tablespoonsflour
  • 3 cupsmilk (1%, 2%, or whole)
  • ½ cupheavy cream
  • 1 teaspoonsalt
  • ½ teaspoonpepper
  • 2 cupsfreshly shredded extra-sharp cheddar cheese (see note 2)
  • ¼ cupsour cream
  • hearty buttered bread (for serving, optional)

Directions

  1. 1

    Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it. Cook until sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If there’s not enough grease, add 1 tablespoon olive oil.

  2. 2

    In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add garlic and cook for 30 seconds more.

  3. 3

    Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.

  4. 4

    While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking constantly until smooth. Cook, continuing to whisk, until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.

  5. 5

    Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.

  6. 6

    Serve the soup warm with hearty buttered bread, if desired.