Sausage Potato Soup

55 mins
Serves 6
https://www.chelseasmessyapron.com/sausage-potato-soup/

Directions

  1. 1Heat a large pot over medium-high heat.
  2. 2Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it.
  3. 3Cook until sausage is deeply browned.
  4. 4Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot.
  5. 5If there ’s not enough grease, add 1 tablespoon olive oil.
  6. 6In the same pot, melt 1 tablespoon butter.
  7. 7Add diced carrots, celery, and onion.
  8. 8Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger).
  9. 9Add garlic and cook for 30 seconds more.
  10. 10Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper.
  11. 11Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low.
  12. 12Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
  13. 13While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat.
  14. 14Stir in flour and cook, whisking constantly, for 1 minute.
  15. 15Slowly pour in milk, whisking constantly until smooth.
  16. 16Cook, continuing to whisk, until the mixture thickens and gently boils.
  17. 17Stir in heavy cream, then remove from heat.
  18. 18Once veggies are tender, stir in the milk/cream mixture.
  19. 19Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted.
  20. 20Stir in sour cream, then return the sausage to the soup.
  21. 21Adjust seasoning with salt and pepper to taste.
  22. 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.