Creamy Sausage Potato Soup
A warm and creamy soup filled with tender sausage and potatoes, perfect for chilly evenings.
Ingrédients
Main Ingredients
- 1 lb Italian sausage (mild or hot based on preference)
- 2 tbsp Unsalted butter (divided into portions)
- 1 tbsp Olive oil or any cooking oil you prefer
- 1 cup Mirepoix (or diced carrots, celery, onion)
- 2 cloves Minced garlic (fresh preferred)
- 4 cups Chopped baby gold potatoes (no need to peel)
- 1 tbsp Dried parsley (or fresh if available)
- 1 tbsp Dried basil (or fresh for a vibrant taste)
- 4 cups Chicken stock or broth or vegetable broth for vegetarian option
- 1/4 cup Flour gluten-free flour works as a substitute
- 2 cups Milk (1%, 2%, or whole)
- 1 cup Heavy cream can be omitted for a lighter version
- Salt to taste
- Pepper freshly cracked preferred
- 1 cup Extra-sharp Cheddar cheese (shredded for best melting)
- 1/2 cup Sour cream optional for garnish, can be omitted
- 1 loaf Hearty buttered bread for dipping
Instructions
Preparation
- Prep your workspace and ingredients by clearing your counter space and gathering all your ingredients. Wash the veggies and have them chopped and measured.
Cooking
- In a large pot over medium heat, add the olive oil and one tablespoon of butter. Once melted, add the Italian sausage and cook, breaking it apart, until it’s browned and cooked through (about 5-7 minutes).
- Add the mirepoix mixture to the pot and cook until the vegetables are softened, about 5 minutes, then add the minced garlic and cook for 2 more minutes.
- Stir in the chopped baby gold potatoes and sprinkle in the dried parsley and basil.
- Pour the chicken stock or broth into the pot and bring to a boil, then reduce to a simmer and cook for 10-15 minutes until the potatoes are tender.
- Mix the flour with a bit of milk to create a slurry, add it to the pot, and stir well to thicken the soup.
- Lower the heat and add the remaining milk and heavy cream, stirring until heated through (about 5 minutes). Adjust seasoning with salt and pepper.
- Remove from heat and stir in the shredded Cheddar cheese until fully melted.
Serving
- Ladle the soup into bowls, add a dollop of sour cream if desired, and sprinkle with fresh parsley.
- Serve with a loaf of hearty buttered bread for dipping.
Notes
Avoid overcooking the potatoes and don’t add dairy too early to prevent curdling. Taste as you go for seasoning adjustments.