Sausage Potato Soup
The key to this soup’s rich, savory flavor comes from browning the sausage first – the rendered fat is then used to cook the onions, creating a flavorful foundation that gets picked up by the creamy broth.
Ingredients
- 3/4 lb ground Italian sausage
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 1/2 cups mirepoix (1/2 cup each: diced carrots, celery, and yellow onion)
- 1 tsp minced garlic
- 2 2/3 cups chopped baby gold potatoes
- 3/4 tsp dried parsley
- 3/4 tsp dried basil
- 2 2/3 cups chicken stock
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1/3 cup heavy cream
- Salt and pepper
- 1 1/3 cups freshly shredded extra-sharp cheddar cheese
- 3 tbsp sour cream
Brown the Sausage and Sauté the Vegetables
In a large pot over medium-high heat, cook the Italian sausage until it is browned, breaking it up with a spoon. Transfer the sausage to a plate, leaving ~1 tablespoon of drippings in the pot.
Melt the butter in the pot, then add the mirepoix and sauté for ~5-7 minutes, until the vegetables have softened. Stir in the garlic and cook for another 30 seconds.
Simmer the Potatoes Until Tender
Add the potatoes, parsley, basil, salt, and pepper to the pot. Pour in the chicken stock and bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for ~15-20 minutes, or until the potatoes are tender.
Create the Creamy Base
While the soup is simmering, melt the remaining butter in a separate saucepan over medium heat. Whisk in the flour and cook for ~1 minute.
Gradually whisk in the milk until the mixture is smooth. Cook, whisking constantly, until the sauce has thickened, then stir in the heavy cream.
Combine, Melt the Cheese, and Finish
Pour the cream base into the soup pot and stir to combine. Turn off the heat and stir in the shredded cheddar cheese until it has completely melted, then mix in the sour cream.
Return the cooked sausage to the pot, stir everything together, and season with additional salt and pepper to taste before serving.
Sausage Potato Soup
Ingredients
- 3/4 lb ground Italian sausage
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 1/2 cups mirepoix 1/2 cup each: diced carrots, celery, and yellow onion
- 1 tsp minced garlic
- 2 2/3 cups chopped baby gold potatoes
- 3/4 tsp dried parsley
- 3/4 tsp dried basil
- 2 2/3 cups chicken stock
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1/3 cup heavy cream
- Salt and pepper
- 1 1/3 cups freshly shredded extra-sharp cheddar cheese
- 3 tbsp sour cream
Method
- Brown Italian sausage in large pot over medium-high heat; transfer to plate, leaving drippings.
- Add butter, mirepoix to pot; sauté 5-7 minutes until soft. Add garlic, cook 30 seconds.
- Add potatoes, parsley, basil, salt, pepper, and chicken stock. Bring to boil, reduce heat, cover and simmer 15-20 minutes until potatoes tender.
- Meanwhile, make roux: melt butter, whisk in flour, cook 1 minute. Gradually whisk in milk until thickened, then stir in cream.
- Pour cream mixture into soup pot. Turn off heat.
- Stir in cheddar until melted, then mix in sour cream.
- Return sausage to pot, stir to combine. Season to taste.
