Hearty Sausage Potato Soup

This sausage potato soup is pure comfort in a bowl with its rich, cheesy broth and tender potatoes mingling with savory Italian sausage. It’s perfect for cozy evenings when you crave something filling yet full of flavor.

I first made this soup on a chilly autumn night for a family gathering and it instantly became a requested staple whenever cold weather rolls in.

Ingredients List

• Italian sausage: brings robust, meaty flavor choose mild or hot depending on your heat preference
• Unsalted butter: adds richness to the base and roux picking fresh butter enhances the smoothness
• Olive oil: helps start the cooking process and blends beautifully with butter
• Mirepoix: made from diced carrots celery and yellow onions is a classic flavor foundation opt for fresh crisp vegetables
• Minced garlic: gives aromatic depth select firm bulbs with unblemished skin
• Baby gold potatoes: no need to peel and they cook evenly with a creamy bite
• Dried parsley and basil: add herbal notes pick your freshest dried herbs for best potency
• Chicken stock: provides a savory mouthfeel choose low-sodium if you want to control salt better
• Flour: thickens the broth make sure it is fresh for a silky texture
• Milk: can be any fat level but whole milk yields the creamiest result
• Heavy cream: adds richness and silkiness select fresh cream with high fat content
• Salt and pepper: balance the flavors adjust to taste
• Extra sharp Cheddar cheese: gives a bold cheesy punch pick a quality cheese you enjoy melting
• Sour cream: enriches and adds a gentle tang seek out fresh refrigerated sour cream
• Hearty buttered bread: is optional but perfect for dipping choose a crusty loaf for best texture

Cooking Steps

Prepare The Sausage:

Heat a large pot over medium-high heat then add the sausage letting it sear for about one minute before breaking it up with a wooden spoon. Continue cooking until deeply browned for maximum flavor. Remove the sausage and drain excess grease leaving about a tablespoon in the pot. If needed, add olive oil to ensure the veggies cook well.

Sauté The Mirepoix:

Melt one tablespoon of butter in the same pot then add the diced carrots celery and onions. Cook for five to seven minutes until vegetables soften and their natural sweetness develops. Add the garlic finally and cook for just thirty seconds more to release its aroma without burning.

Cook The Potatoes And Herbs:

Stir in the chopped baby potatoes dried basil parsley salt and pepper. Pour in the chicken stock and bring the mixture to a boil. Then reduce heat and cover the pot letting it simmer gently for fifteen to twenty minutes until potatoes are tender when pierced with a fork.

Make The Cream Roux:

While the potatoes cook melt four tablespoons of butter in a separate medium pot and whisk in the flour. Cook constantly for one minute to eliminate raw flour taste. Gradually pour in the milk whisking continuously to prevent lumps. Cook until the mixture thickens and gently boils. Stir in the heavy cream then remove from heat.

Combine And Finish The Soup:

Add the milk and cream mixture to the cooked vegetables in the main pot. Turn off the heat and stir in the shredded sharp Cheddar cheese a handful at a time until melted and smooth. Fold in the sour cream and then return the browned sausage back to the soup. Taste and adjust seasoning with salt and pepper.

Serve Warm:

Ladle the soup into bowls and enjoy with a slice of hearty buttered bread if desired for an extra cozy experience.

I love the sharp Cheddar cheese in this soup because it melts smoothly and adds just the right bite. It reminds me of chilly fall afternoons when my family gathered around the kitchen table sharing stories and bowls full of this warming soup.

Best Storage Practices

Cool the soup completely before refrigerating it in an airtight container. It stays fresh for about three to four days. Reheat gently on the stove over medium-low heat stirring often to keep the cheese from separating. For longer storage freeze in portions and thaw overnight in the fridge before reheating.

Ingredient Swaps

You can swap Italian sausage for turkey sausage or even chorizo for a spicier twist. If you prefer a vegetarian version skip the meat and add hearty mushrooms or smoked tofu. Swap the Cheddar for Gruyere or Monterey Jack for a different cheesy profile. For dairy allergies use coconut milk and a vegan cheese substitute to keep the creamy texture.

Serving Pairings

Pair this soup with a crisp green salad tossed in a light vinaigrette to cut through the richness. Enjoy it alongside roasted seasonal vegetables or a crusty baguette to soak up every drop. For a fun twist serve with corn muffins or garlic knots for a comforting meal that feels like a warm hug.

This recipe truly feels like a homemade hug in every spoonful and is perfect for cozy nights when you crave comfort food.

Frequently Asked Cooking Questions

→ What type of sausage works best?

Italian sausage, either mild or hot, offers the best flavor and texture balance for this dish.

→ Can I skip peeling the potatoes?

Yes, baby gold potatoes are tender enough to cook with skins on, adding texture and nutrients.

→ How do I achieve a creamy broth?

Cooking a roux of butter and flour, then gradually whisking in milk and cream, creates a smooth and rich base.

→ What cheese is recommended?

Extra-sharp Cheddar cheese melts well and delivers a robust, cheesy flavor to the soup.

→ Is mirepoix necessary?

Using mirepoix or its components—carrots, celery, and onions—builds a flavorful foundation for the broth.

→ Can this be served with bread?

Yes, hearty buttered bread complements and soaks up the rich broth, enhancing the meal.