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Sausage potato soup with sliced Italian sausage, gold potato chunks, and diced mirepoix in a creamy broth topped with melted Cheddar.

Creamy Sausage Potato Soup with Cheddar

A creamy sausage potato soup built on a roux-thickened milk base with Cheddar, mirepoix, and Italian sausage. Ready in 55 minutes and serves 6 at 550 calories.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 550
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage either mild or hot
  • 5 tbsp unsalted butter 71 g, split
  • 1 tbsp olive oil
  • 3 cups milk 1%, 2%, or whole
  • 1/2 cup heavy cream
  • 2 cups shredded extra-sharp Cheddar cheese
  • 1/4 cup sour cream for topping
  • 2-1/4 cups mirepoix or 3/4 cup each diced carrots, celery, and yellow onion
  • 4 cups chopped baby gold potatoes unpeeled
  • 1 tsp minced garlic
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 4 cups chicken stock or broth
  • 6 tbsp all-purpose flour 48 g, for thickening
  • 1 tsp salt
  • 1/2 tsp pepper
  • hearty buttered bread for serving

Method
 

  1. Brown the sausage in a large pot, breaking it apart as it cooks, until it reaches a browned color; move it to a plate lined with paper towels.
  2. In the same pot, melt 1 tablespoon of the butter, cook the mirepoix for 5–7 minutes, then incorporate the garlic and cook for 30 seconds more.
  3. Introduce the potatoes, parsley, basil, salt, and pepper; add the chicken stock, bring to a boil, then cover and simmer until the potatoes become tender.
  4. In another pot, melt the remaining 4 tablespoons butter, whisk in the flour, then slowly pour in the milk, whisking until it thickens; blend in the heavy cream.
  5. Merge the milk mixture into the soup, add the Cheddar and stir until it melts, fold in the sour cream, and put the sausage back into the pot.
  6. Serve hot accompanied by hearty buttered bread, if desired.