Directions
- 1Heat a large pot over medium-high heat.
- 2Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it.
- 3Cook until sausage is deeply browned.
- 4Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot.
- 5If there ’s not enough grease, add 1 tablespoon olive oil.
- 6In the same pot, melt 1 tablespoon butter.
- 7Add diced carrots, celery, and onion.
- 8Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger).
- 9Add garlic and cook for 30 seconds more.
- 10Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper.
- 11Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low.
- 12Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
- 13While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat.
- 14Stir in flour and cook, whisking constantly, for 1 minute.
- 15Slowly pour in milk, whisking constantly until smooth.
- 16Cook, continuing to whisk, until the mixture thickens and gently boils.
- 17Stir in heavy cream, then remove from heat.
- 18Once veggies are tender, stir in the milk/cream mixture.
- 19Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted.
- 20Stir in sour cream, then return the sausage to the soup.
- 21Adjust seasoning with salt and pepper to taste.
- 22Serve the soup warm with hearty buttered bread, if desired.
Ingredients
- 1 pound Italian sausage mild or hot
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2.25 cups mirepoix or 3/4 cup each: diced carrots, celery, and yellow onion
- 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
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 0.25 cup sour cream
- Hearty buttered bread for serving
Equipment
Large pot6-quartMedium pot
Tips
- For a mild soup, use mild sausage, or spicy sausage with red pepper flakes for heat.
- Extra-sharp cheddar gives the best flavor; shred your own cheese as pre-shredded may not melt smoothly.
- Let the sausage sear for 1 minute before crumbling to achieve deep browning and rich flavor, avoiding over-stirring.
- Cut potatoes into even pieces for consistent cooking and texture.
- To make the soup gluten-free, mix cornstarch with milk as a thickener and adjust milk and cream amounts if running low.
- Store leftover soup in an airtight container in the fridge for 3-4 days; reheat on low, adding chicken stock if needed, and avoid boiling.
- To freeze, place in a freezer-safe bag laid flat and thaw overnight in the fridge.
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