Sausage Potato Soup (Print-Friendly Version)

A warm, cheesy blend of Italian sausage, potatoes, and vegetables in a savory broth.

# Ingredients List:

→ Meat

01 - 450 grams Italian sausage (mild or hot)

→ Fats and Oils

02 - 70 grams unsalted butter, divided
03 - 15 milliliters olive oil

→ Vegetables

04 - 340 grams mirepoix (equal parts diced carrots, celery, and yellow onion)
05 - 1 teaspoon minced garlic
06 - 600 grams chopped baby gold potatoes (unpeeled)

→ Herbs and Spices

07 - 1 teaspoon dried parsley
08 - 1 teaspoon dried basil
09 - 1 teaspoon salt
10 - 0.5 teaspoon ground black pepper

→ Liquids

11 - 960 milliliters chicken stock
12 - 720 milliliters milk (1%, 2%, or whole)
13 - 120 milliliters heavy cream

→ Thickening Agents

14 - 48 grams all-purpose flour

→ Dairy

15 - 225 grams freshly shredded extra-sharp Cheddar cheese
16 - 60 milliliters sour cream

→ Serving Suggestion

17 - Hearty buttered bread (optional)

# Detailed Cooking Steps:

01 - Heat a large pot over medium-high heat. Add the sausage and sear for 1 minute. Use a wooden spoon to crumble it and cook until deeply browned. Transfer to a paper towel-lined plate, leaving approximately 15 milliliters of grease in the pot. Add olive oil if necessary.
02 - In the same pot, melt 15 grams of butter. Add diced carrots, celery, and onion. Sauté for 5 to 7 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
03 - Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until potatoes are fork-tender.
04 - Meanwhile, melt 55 grams of butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Gradually whisk in milk until smooth. Continue cooking and whisking until the mixture thickens and reaches a gentle boil. Stir in heavy cream and remove from heat.
05 - Add the milk and cream mixture to the cooked vegetables. Turn off heat. Incorporate shredded Cheddar cheese gradually, stirring gently until melted. Stir in sour cream and return the sausage to the pot. Adjust seasoning with salt and pepper as needed.
06 - Ladle the soup warm into bowls. Serve with hearty buttered bread if desired.

# Helpful Hints:

01 - Mirepoix can be prepared ahead or purchased pre-diced for convenience.
02 - Use high-quality extra-sharp Cheddar for maximum flavor.
03 - Adjust cheese and cream quantities to modify richness.

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