Creamy Sausage Potato Soup (Print-Friendly Version)
Hearty and creamy sausage potato soup loaded with cheddar, herbs, and tender gold potatoes—ideal for family nights.
# Ingredients List:
→ For the Soup
01 -
450 g Italian sausage, casings removed
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon olive oil
04 -
1 cup mirepoix (diced carrots, celery, yellow onion)
05 -
2 cloves garlic, minced
06 -
680 g baby gold potatoes, chopped
07 -
1 tablespoon dried parsley
08 -
1 tablespoon dried basil
09 -
1 litre chicken stock
10 -
65 g plain flour
11 -
240 ml milk (1%, 2%, or whole)
12 -
120 ml heavy cream
13 -
salt, to taste
14 -
black pepper, to taste
15 -
115 g extra-sharp cheddar cheese, shredded
16 -
120 g sour cream
→ For Serving
17 -
1 hearty loaf buttered bread
# How to Make It:
01 -
Heat a large pot over medium-high heat. Add Italian sausage, breaking it into small pieces as it cooks. Sear for 5–7 minutes until well browned and cooked through. Remove sausage from the pot and drain on paper towel to remove excess fat.
02 -
Reduce heat to medium. In the same pot, melt unsalted butter and add mirepoix (carrots, celery, onions). Sauté for 5–10 minutes until vegetables are tender and aromatic. Add minced garlic and cook for 30 seconds, stirring continuously.
03 -
Stir in chopped baby gold potatoes, dried parsley, and basil. Season with salt and black pepper. Pour in chicken stock and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes or until potatoes are fork-tender.
04 -
In a separate saucepan over medium heat, melt the remaining butter. Whisk in flour, stirring continuously for 2 minutes to form a roux. Gradually add milk, whisking until smooth and thickened, about 5 minutes.
05 -
Slowly pour the thickened milk mixture into the soup pot. Stir to combine thoroughly. Add shredded cheddar and sour cream, mixing gently until fully melted and smooth. Return sausage to the soup and adjust seasoning as desired.
06 -
Ladle warm soup into individual bowls, garnish with fresh herbs if desired. Serve immediately with hearty buttered bread for dipping.
# Extra Tips:
01 -
Cut all vegetables into uniform sizes for even texture.
02 -
For best melt, shred cheese from a block just before adding.
03 -
Store leftovers in an airtight container for up to 4 days.