Sausage Potato Soup

• servings: 6 servings
• active time: 25 minutes
• total time: 55 minutes

Ingredients

1 pound Italian sausage (mild or hot)

5 tablespoons unsalted butter (divided)

1 tablespoon olive oil

2-1/4 cups mirepoix (or 3/4 cup each: diced carrots, celery, and yellow onion, see note 1)

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)

1/2 cup heavy cream

1 teaspoon salt

1/2 teaspoon pepper

2 cups shredded extra-sharp Cheddar cheese (see note 2)

1/4 cup sour cream

Hearty buttered bread (for serving, optional)

Directions

Brown Sausage

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.

Sauté Veggies

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.

Add Potatoes

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.

Make Cream Sauce

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.

Add Cheese

Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.

Serve Soup

Serve the soup warm with hearty buttered bread, if desired.

Nutrition

• Calories: 533 kcal
• Total Fat: 41 g
• Cholesterol: 110.6 mg
• Sodium: 635 mg
• Total Carbohydrate: 23.8 g
• Dietary Fiber: 2.3 g
• Total Sugars: 6.8 g
• Protein: 18.6 g