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Ultimate Creamy Sausage Potato Soup

Ultimate Creamy Sausage Potato Soup
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Hearty one-pot comfort soup with Italian sausage, tender baby gold potatoes, and rich cream base. Perfect for chilly nights and meal prep.

Ingredients

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  • 1 pound Italian sausage (mild or hot based on preference)
  • 1 tablespoon olive oil
  • 1 cup mirepoix (or diced carrots, celery, onion)
  • 2 cloves garlic, minced
  • 4 cups baby gold potatoes, diced
  • 4 cups chicken stock or broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons unsalted butter
  • ¼ cup flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 1 loaf hearty buttered bread for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook for 6-8 minutes, breaking it up with a wooden spoon until browned and cooked through. Remove sausage and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add mirepoix (diced carrots, celery, and onion) to the same pot and sauté for 5-7 minutes until vegetables are softened and onions turn translucent. Add minced garlic and cook for another minute until fragrant.
  3. Add diced baby gold potatoes, chicken stock, dried basil, dried parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  4. While the potatoes simmer, make your roux in a separate saucepan. Melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly until it smells slightly nutty. Gradually whisk in milk, stirring constantly until mixture thickens and becomes smooth, about 3-4 minutes.
  5. Pour the roux mixture into the soup pot and stir well to combine. Add heavy cream and bring back to a gentle simmer.
  6. Return cooked sausage to the pot. Stir in shredded sharp cheddar cheese until completely melted and incorporated into the creamy base.
  7. Remove from heat before adding sour cream to prevent curdling. Stir in sour cream until smooth. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Ladle soup into bowls and garnish with fresh herbs if desired. Serve immediately with hearty buttered bread.

Notes

  • Use baby gold potatoes for naturally creamy texture without turning mushy.
  • Remove from heat before adding sour cream to prevent curdling.
  • Make gluten-free by using gluten-free flour or cornstarch for the roux.
  • Add kale or spinach in final minutes for extra nutrition.
  • Soup thickens as it sits. Thin with milk or broth when reheating.

Nutrition

Find it online: https://www.benefitiany.com/ultimate-creamy-sausage-potato-soup/