Ingredients
Scale
- 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