Sausage Potato Soup 

This Sausage Potato Soup is a cheesy, creamy, and comforting one‐pot meal packed with Italian sausage, golden baby potatoes (skins left on!), fresh sautéed veggies, and a rich dairy base. It’s like a cheeseburger in soup form but better! Ideal for chilly nights and family meals, it’s both hearty and satisfying. 

Full Recipe:

Ingredients 

• 1 lb Italian sausage (mild or hot)

• 5 Tbsp unsalted butter, divided

• 1 Tbsp olive oil

• 2⅛ cups mirepoix (⅔ cup each diced carrots, celery, yellow onion)

• 1 tsp minced garlic

• 4 cups chopped baby gold potatoes (unpeeled)

• 1 tsp dried parsley

• 1 tsp dried basil

• 4 cups chicken stock or broth

• 6 Tbsp flour

• 3 cups milk (1%, 2%, or whole)

• ½ cup heavy cream

• 1 tsp salt

• ½ tsp pepper

• 2 cups freshly shredded extra sharp Cheddar cheese

• ¼ cup sour cream

• Optional for serving: hearty buttered bread 

Directions

1. Cook the Sausage
   Heat a large pot over medium‑high. Add the sausage and let it sear for 1 minute. Then crumble and continue cooking until deeply browned. Transfer to a plate lined with paper towels, leaving about 1 Tbsp of grease in the pot. If needed, add 1 Tbsp olive oil. 

2. Sauté Veggies
   In the same pot, melt 1 Tbsp butter. Add mirepoix and sauté 5–7 minutes (or 7–10 if veggies are larger) until soft. Stir in garlic and cook for 30 seconds more. 

3. Cook Potatoes
   Add chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock and bring to a boil. Lower heat to medium low, cover, and simmer for 15–20 minutes or until potatoes are fork tender. 

4. Make the Cream Sauce
   In a separate medium pot, melt 4 Tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth, cooking until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat. 

5. Combine and Finish
   Add the cream sauce into the soup pot. Turn off heat and stir in shredded cheese gradually until melted and smooth. Stir in sour cream. Return the cooked sausage to the pot, taste and adjust seasoning as needed. 

6. Serve
   Serve the soup warm, ideally with hearty buttered bread for dunking. 

Nutritional Info (Per Serving)

• Calories: 533 kcal

• Carbohydrates: 23.8 g

• Protein: 18.6 g

• Fat: 41 g

• Cholesterol: 110.6 mg

• Sodium: 635 mg

• Fiber: 2.3 g

• Sugar: 6.8 g