Sausage Potato Soup
A creamy and hearty soup made with beef sausage, potatoes, and cheddar cheese, perfect for warming up on a chilly day.
Equipment
- Large pot For cooking the soup.
- Medium pot For making the milk mixture.
Ingredients
Main Ingredients
- 1 pound beef sausage mild or hot
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2.25 cups mirepoix or 3/4 cup each of diced carrots, celery, and yellow onion
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes no need to peel
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 0.25 cup sour cream
- 1 loaf hearty buttered bread for serving (optional)
Instructions
- In a large pot over medium-high heat, add the beef sausage. Let it sear for 1 minute, then crumble it with a wooden spoon. Cook until the sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil. Tip: Ensure the sausage is well-browned for maximum flavor.
- In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add the minced garlic and cook for an additional 30 seconds.
- Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cook for 15–20 minutes or until the potatoes are fork-tender. Tip: Feel free to taste the broth and adjust seasoning as needed.
- While the potatoes are cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking until smooth. Continue to cook, whisking, until the mixture thickens and gently boils. Stir in the heavy cream, then remove from heat.
- Once the vegetables are tender, stir in the milk and cream mixture. Turn off the heat and add the shredded cheese a handful at a time, stirring gently until melted. Stir in the sour cream, then return the cooked sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm with hearty buttered bread, if desired. Tip: For added texture, top with some extra cheese or crispy bacon bits!
Notes
For a thicker soup, you can add more flour to the milk mixture. Feel free to add other vegetables like spinach or kale for extra nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.