Sausage Potato Soup Recipe
This creamy sausage potato soup is made in one pot with Italian sausage, tender potatoes, and a cheesy broth, it's a cozy way to satisfy the whole family!
Ingredients
- 1 lb Italian sausage hot or mild—your choice!
- 4 Tablespoons unsalted butter divided
- 2 ½ cups chopped mirepoix carrot, celery, onion
- 4 tablespoons all-purpose flour
- 2 teaspoons minced garlic
- 4 cups chicken stock or broth whatever’s on hand
- 1 ½ cups half-and-half , at room temp
- 4 cups Yukon gold potatoes , cubed
- 2 teaspoons Italian seasoning
- 1-2 cups shredded sharp Cheddar cheese
- Salt & pepper to taste
For serving: sour cream, parsley or basil
Instructions
- Add 1 pound sausage to a large pot. Cook over medium-high heat until browned, about 10 minutes, breaking it up with your spoon as it cooks. Turn off heat. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of the fat in the pot (drain any extra).
- Turn heat to medium and add 4 Tablespoons butter to the same pot. Once melted, stir in 2 1/2 cups mirepoix. Cook for 4–5 minutes, scraping up the golden bits on the bottom of the pot for extra flavor.
- Stir in the 2 teaspoons garlic and 4 Tablespoons flour. Cook for about 2 minutes, stirring often.
- Slowly whisk in 4 cups chicken broth, stirring until the flour dissolves and the mixture is smooth. Then slowly stir in 1 1/2 cups half-and-half. If it's not at room temp, add a spoonful of hot broth into the milk.
- Add the 4 cups cubed potatoes, 2 teaspoons Italian seasoning plus salt and pepper into the pot. Turn the heat to medium-high and bring everything to a boil. Reduce the heat to medium-low, keeping the soup at a simmer. Cover the pot with the lid slightly open.
- Simmer for about 15 minutes, or until the potatoes are tender and the soup has thickened to your liking. Stir occasionally. Once potatoes are cooked through, remove from heat and stir in reserved sausage and 1 cup of cheese. Add more if desired.
- Season to taste. Add up to 1 cup more cheese if desired. Serve warm with shredded cheese, sour cream and or fresh herbs.
Notes
Potato size: For this recipe, I used small Yukon gold potatoes and cubed them into evenly sized pieces. Sometimes that was 4 pieces per potato and other times 6 pieces.
Creamier soup: For an extra creamier soup add in the extra cup of cheese and 1/2 cup sour cream.
Storage: Store in a covered container in the refrigerator up to 4 days.
Nutrition
Calories: 653kcal, Carbohydrates: 38g, Protein: 24g, Fat: 46g, Saturated Fat: 22g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.3g, Cholesterol: 118mg, Sodium: 771mg, Potassium: 1105mg, Fiber: 4g, Sugar: 4g, Vitamin A: 651IU, Vitamin C: 33mg, Calcium: 252mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
