Sausage Potato Soup
Sausage Potato Soup is rich, cheesy, and comforting, with Italian sausage, baby potatoes, and veggies in a creamy broth.
Prep
25
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
🥩Meat & Seafood(2)
- 4 cups chicken stock
- 1 pound Italian sausage
🥛Dairy & Eggs(5)
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/2 cup heavy cream
- 3 cups milk
- 1/4 cup sour cream
- 5 tablespoons unsalted butter divided
🫙Pantry Staples(3)
- 6 tablespoons flour
- Hearty buttered bread for serving, optional
- 1 tablespoon olive oil
🧂Spices & Seasonings(1)
- 1 teaspoon salt
📦Other(2)
- 4 cups chopped baby gold potatoes
- 2-1/4 cups mirepoix (480-60 ml)
Nutrition (per serving)
Calories
760
Protein
28g
Carbs
40g
Fat
55g
👨🍳 Instructions
- 1
Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it. Cook until sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If there’s not enough grease, add 1 tablespoon olive oil.
- 2
In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add garlic and cook for 30 seconds more.
- 3
Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
- 4
While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking constantly until smooth. Cook, continuing to whisk, until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
- 5
Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheddar cheese, a handful at a time, stirring until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.
- 6
Serve the soup warm with hearty buttered bread, if desired.
💡 Pro Tips
- ✓Don't stir the sausage for the first 60 seconds after adding it to the pot; let it develop a deep brown crust through the Maillard reaction, which creates savory, complex flavors that season the entire soup.timing1 minute undisturbed
- ✓Make your roux (butter and flour mixture) with a 1:1 weight ratio (4 tablespoons butter to 6 tablespoons flour = approximately 2:3 by volume) and cook it for exactly 1 minute to eliminate raw flour taste while maintaining thickening power; cooking longer than 2 minutes reduces the starch's thickening capacity by up to 30%.technique1:1.5 weight ratio, 1 minute cook time
- ✓Add milk to your roux slowly while whisking constantly because rapid temperature changes cause the starch granules to clump and gel unevenly, resulting in a lumpy sauce instead of a smooth 160-165°F cream base.technique160-165°F target temperature
- ✓Add cheese off-heat and stir constantly in small handfuls because direct heat above 170°F causes casein proteins to bind tightly, creating a grainy, separated texture; room-temperature cheese melts smoothly into a hot base through residual heat.timingBelow 170°F, added in 1-2 ounce handfuls
- ✓Fold in sour cream after removing from heat because temperatures above 140°F denature its lactic acid proteins and cause separation; add it to the finished soup to preserve its tangy flavor and creamy mouthfeel.techniqueBelow 140°F for addition
Share this recipe
Prep
25
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Sausage Potato Soup
Sausage Potato Soup is rich, cheesy, and comforting, with Italian sausage, baby potatoes, and veggies in a creamy broth.
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
🥩Meat & Seafood(2)
- 4 cups chicken stock
- 1 pound Italian sausage
🥛Dairy & Eggs(5)
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/2 cup heavy cream
- 3 cups milk
- 1/4 cup sour cream
- 5 tablespoons unsalted butter divided
🫙Pantry Staples(3)
- 6 tablespoons flour
- Hearty buttered bread for serving, optional
- 1 tablespoon olive oil
🧂Spices & Seasonings(1)
- 1 teaspoon salt
📦Other(2)
- 4 cups chopped baby gold potatoes
- 2-1/4 cups mirepoix (480-60 ml)
Nutrition (per serving)
Calories
760
Protein
28g
Carbs
40g
Fat
55g
👨🍳 Instructions
- 1
Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it. Cook until sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If there’s not enough grease, add 1 tablespoon olive oil.
- 2
In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add garlic and cook for 30 seconds more.
- 3
Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
- 4
While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking constantly until smooth. Cook, continuing to whisk, until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
- 5
Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheddar cheese, a handful at a time, stirring until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.
- 6
Serve the soup warm with hearty buttered bread, if desired.
💡 Pro Tips
- ✓Don't stir the sausage for the first 60 seconds after adding it to the pot; let it develop a deep brown crust through the Maillard reaction, which creates savory, complex flavors that season the entire soup.timing1 minute undisturbed
- ✓Make your roux (butter and flour mixture) with a 1:1 weight ratio (4 tablespoons butter to 6 tablespoons flour = approximately 2:3 by volume) and cook it for exactly 1 minute to eliminate raw flour taste while maintaining thickening power; cooking longer than 2 minutes reduces the starch's thickening capacity by up to 30%.technique1:1.5 weight ratio, 1 minute cook time
- ✓Add milk to your roux slowly while whisking constantly because rapid temperature changes cause the starch granules to clump and gel unevenly, resulting in a lumpy sauce instead of a smooth 160-165°F cream base.technique160-165°F target temperature
- ✓Add cheese off-heat and stir constantly in small handfuls because direct heat above 170°F causes casein proteins to bind tightly, creating a grainy, separated texture; room-temperature cheese melts smoothly into a hot base through residual heat.timingBelow 170°F, added in 1-2 ounce handfuls
- ✓Fold in sour cream after removing from heat because temperatures above 140°F denature its lactic acid proteins and cause separation; add it to the finished soup to preserve its tangy flavor and creamy mouthfeel.techniqueBelow 140°F for addition