Description
A rich and creamy Sausage Potato Soup loaded with hearty Italian sausage, tender baby potatoes, and melty sharp Cheddar cheese. This cozy comfort food recipe is perfect for busy weeknights, offering a soul-warming meal that’s simple, satisfying, and irresistibly cheesy.
Ingredients
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450g Italian sausage (mild or hot)
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70g unsalted butter (divided)
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15ml olive oil
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170g mirepoix (or 115g each of carrots, celery, onion)
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1 tsp minced garlic
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600g baby gold potatoes (chopped, unpeeled)
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1 tsp dried parsley
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1 tsp dried basil
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950ml chicken stock
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45g all-purpose flour
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710ml milk (1%, 2%, or whole)
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120ml heavy cream
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1 tsp salt
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1/2 tsp black pepper
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200g freshly shredded extra-sharp Cheddar cheese
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60g sour cream
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Buttered bread for serving (optional)
Instructions
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Brown the Sausage: Heat a large pot over medium-high heat. Add sausage, sear for 1 minute, crumble, and cook until browned. Transfer to a paper towel-lined plate.
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Sauté Veggies: In the same pot, melt 1 tbsp butter. Add mirepoix and sauté for 5–7 minutes. Add garlic and cook for 30 seconds.
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Simmer Potatoes: Stir in potatoes, parsley, basil, salt, and pepper. Pour in chicken stock, bring to a boil, then simmer for 15–20 minutes until potatoes are tender.
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Make Creamy Base: In a separate pot, melt remaining butter. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until thickened. Stir in heavy cream.
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Combine & Melt: Add the creamy mixture to the soup pot. Stir in shredded Cheddar until melted. Add sour cream and cooked sausage back into the pot.
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Serve: Taste and adjust seasoning. Ladle into bowls and serve with buttered bread.
Notes
Use freshly grated cheese for the smoothest melt.
Half-and-half can replace heavy cream for a lighter version.
Chicken sausage works well as a substitute.
Swap flour for a gluten-free blend to make it gluten-free.
Russet potatoes can be used; just peel and cube them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop (Sauté & Simmer)
- Cuisine: American