Sausage Potato Soup

 Prep Time

25minutes mins

Cook Time30minutes mins

Total Time55minutes mins

Course: Dinner, Soup

Cuisine: American

Keyword: sausage potato soup

Servings: 6 servings

Author: Chelsea Lords

Cost: $16.81

Ingredients

• 1 pound Italian sausage mild or hot
• 5 tablespoons unsalted butter divided
• 1 tablespoon olive oil
• 2-1/4 cups mirepoix or 3/4 cup each: diced carrots, celery, and yellow onion, see note 1
• 1 teaspoon minced garlic
• 4 cups chopped baby gold potatoes no need to peel
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 4 cups chicken stock or broth
• 6 tablespoons flour
• 3 cups milk 1%, 2%, or whole
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups freshly shredded extra-sharp Cheddar cheese see note 2
• 1/4 cup sour cream
• Hearty buttered bread for serving, optional

Instructions

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