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Creamy Sausage Potato Soup for Cozy Family Nights

Creamy Sausage Potato Soup

This Creamy Sausage Potato Soup is a hearty and satisfying meal perfect for chilly evenings. It combines savory Italian sausage, tender baby gold potatoes, and a rich, cheesy broth to create a bowl of pure comfort. The recipe is designed to be simple and comes together in under an hour, making it an ideal weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Italian sausage
  • 2 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 1 cup Mirepoix (diced carrots, celery, yellow onion)
  • 2 cloves Minced garlic
  • 1.5 lb Baby gold potatoes, quartered
  • 1 tbsp Dried parsley
  • 1 tbsp Dried basil
  • 4 cups Chicken stock/broth
  • 0.5 cup Flour
  • 1 cup Milk (1%, 2%, or whole)
  • 0.5 cup Heavy cream
  • Salt, to taste
  • Pepper, to taste
  • 1 cup Extra-sharp cheddar cheese, shredded
  • 0.5 cup Sour cream
  • 1 loaf Hearty buttered bread, for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • slotted spoon

Method
 

Instructions
  1. Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, cook the Italian sausage over medium-high heat, breaking it apart with a spoon, until it's browned and cooked through. Use a slotted spoon to transfer the sausage to a separate plate, leaving the rendered fat in the pot.
  2. Sauté the Vegetables: Add the butter and olive oil to the pot. Once the butter is melted, add the mirepoix (carrots, celery, onion) and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Create the Creamy Base: Sprinkle the flour over the vegetables and stir continuously for about two minutes. This cooks out the raw flour taste and creates a roux that will thicken the soup.
  4. Simmer the Soup: Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the quartered potatoes, dried parsley, and dried basil. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
  5. Add Dairy and Cheese: Reduce the heat to the lowest setting. Slowly stir in the milk and heavy cream. Once combined, gradually stir in the shredded cheddar cheese until it's completely melted and the soup is smooth. Be careful not to let the soup boil after adding the dairy, as it can cause it to curdle.
  6. Finish and Serve: Stir the cooked sausage back into the pot. Add the sour cream and stir until well combined. Season with salt and pepper to taste. Serve hot with slices of hearty buttered bread for dipping.

Notes

For the best flavor, brown the sausage well. Shred your own cheese for a smoother melt. To prevent curdling, use dairy products that aren't ice-cold and add them over low heat without boiling. If the soup is too thin, thicken with a cornstarch slurry.