Description
Sausage Potato Soup is a rich and comforting dish featuring Italian turkey sausage, tender baby potatoes, and sautéed vegetables in a creamy, cheesy broth. Perfect for a cozy meal, this soup combines hearty flavors with a smooth texture.
Ingredients
Meat and Fat
- 1 pound Italian turkey sausage (mild or hot)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
Vegetables and Herbs
- 2-1/4 cups mirepoix (3/4 cup each diced carrots, celery, and yellow onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes (no need to peel)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
Liquids
- 4 cups chicken stock or broth
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
Thickening Agents
- 6 tablespoons flour
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon pepper
Dairy and Cheese
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
Optional
- Hearty buttered bread for serving
Instructions
- Cook the Sausage: Heat a large pot over medium-high heat. Add the Italian turkey sausage and let it sear for 1 minute. Use a wooden spoon to crumble the sausage and cook until it is deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there is not enough grease, add 1 tablespoon of olive oil.
- Sauté the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5 to 7 minutes, or 7 to 10 minutes if the vegetables are larger, until softened. Add the minced garlic and cook for an additional 30 seconds to release aroma.
- Add Potatoes and Seasonings: Stir in the chopped baby gold potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Prepare the Creamy Base: While the potatoes cook, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and whisk constantly for 1 minute to cook out the raw flour taste. Slowly pour in the milk while whisking continuously until the mixture is smooth. Keep whisking and cook until the mixture thickens and reaches a gentle boil. Remove from heat and stir in the heavy cream.
- Combine and Finish the Soup: Once the vegetables are tender, stir the creamy milk and cream mixture into the soup pot. Turn off the heat. Gradually add the shredded extra-sharp Cheddar cheese, a handful at a time, stirring gently until the cheese is melted into the soup. Stir in the sour cream. Return the cooked sausage to the pot and mix well. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Serve the soup warm with hearty buttered bread on the side, if desired, for a complete comforting meal.
Notes
- The mirepoix can be made fresh by dicing 3/4 cup each of carrots, celery, and yellow onion.
- Using extra-sharp Cheddar cheese provides a rich, pronounced cheesy flavor; adjust cheese type based on preference.
- No need to peel baby gold potatoes; their skins add texture and nutrients.
- Adjust spice level by choosing mild or hot Italian turkey sausage.
- For a thicker soup, use whole milk and full-fat dairy products.
