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
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.
Notes
Serve hot. Can be stored in refrigerator up to 3 days.