Why Make This Recipe
Sausage Potato Soup is the perfect comfort food for chilly days. It’s hearty, warm, and packed with rich flavors. The combination of Italian sausage, creamy cheese, and tender potatoes makes every spoonful a delight. It brings warmth to your day and is easy to make, making it a great option for a family dinner or cozy night in.
How to Make Cozy and Delicious Sausage Potato Soup
Making Sausage Potato Soup is simple and straightforward. Follow these steps to enjoy a delicious, warming bowl of soup.
Ingredients
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 2 cups shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream (for topping)
- 2-1/4 cups mirepoix (or 3/4 cup each diced carrots, celery, and yellow onion)
- 4 cups chopped baby gold potatoes (unpeeled)
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons all-purpose flour (for thickening)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Hearty buttered bread (for serving)
Directions
- Start by cooking the Italian sausage in a large pot over medium heat. Break it up with a spoon as it cooks until it’s browned and no longer pink. Remove the sausage and set it aside.
- In the same pot, add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter melts, add the mirepoix (carrots, celery, and onion). Sauté for about 5-7 minutes until the vegetables are soft.
- Stir in the garlic, dried parsley, and dried basil, cooking for another minute until fragrant.
- Add the chopped potatoes to the pot and stir to combine.
- Pour in the chicken stock and bring to a boil. Reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
- In a bowl, mix the flour with a bit of milk to make a smooth paste. Gradually whisk this into the soup to thicken it.
- Slowly add the remaining milk and heavy cream to the pot, stirring well. Add the cooked sausage back in and let everything simmer for another 5 minutes.
- Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Serve hot, topped with a dollop of sour cream and a side of hearty buttered bread.
How to Serve Cozy and Delicious Sausage Potato Soup
Serve the soup hot in bowls. Top each serving with a spoonful of sour cream for added creaminess. Pair it with a slice of hearty buttered bread for a complete meal.
How to Store Cozy and Delicious Sausage Potato Soup
If you have leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for up to 3 months. Thaw it in the refrigerator before reheating.
Tips to Make Cozy and Delicious Sausage Potato Soup
- Use a variety of potatoes for added texture and flavor.
- Add your favorite vegetables, like spinach or kale, for more nutrition.
- Mix the cheese gradually to avoid clumping.
- Adjust the spices according to your taste preference.
Variations
Try using turkey sausage for a lighter option. You can also substitute the Cheddar cheese for a different cheese like Monterey Jack or Gouda for a unique twist.
FAQs
Can I use leftover sausage for this soup?
Absolutely! Leftover cooked sausage works great. Just chop it up and add it to the soup during the simmering stage.
Can I make this soup vegetarian?
You can skip the sausage and use vegetable broth instead of chicken stock. Add extra veggies to make it more filling.
How can I make the soup spicier?
If you like heat, opt for hot Italian sausage and add red pepper flakes to taste during cooking.
Sausage Potato Soup
A hearty and comforting potato soup made with Italian sausage, cheese, and tender potatoes, perfect for chilly days.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 2 cups shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream (for topping)
- 2–1/4 cups mirepoix (or 3/4 cup each diced carrots, celery, and yellow onion)
- 4 cups chopped baby gold potatoes (unpeeled)
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons all-purpose flour (for thickening)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Hearty buttered bread (for serving)
Instructions
- Start by cooking the Italian sausage in a large pot over medium heat. Break it up with a spoon as it cooks until it’s browned and no longer pink. Remove the sausage and set it aside.
- In the same pot, add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter melts, add the mirepoix (carrots, celery, and onion). Sauté for about 5-7 minutes until the vegetables are soft.
- Stir in the garlic, dried parsley, and dried basil, cooking for another minute until fragrant.
- Add the chopped potatoes to the pot and stir to combine.
- Pour in the chicken stock and bring to a boil. Reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
- In a bowl, mix the flour with a bit of milk to make a smooth paste. Gradually whisk this into the soup to thicken it.
- Slowly add the remaining milk and heavy cream to the pot, stirring well. Add the cooked sausage back in and let everything simmer for another 5 minutes.
- Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Serve hot, topped with a dollop of sour cream and a side of hearty buttered bread.
Notes
Use a variety of potatoes for added texture and flavor. Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
