Sausage Potato Cheesy Soup (Print-Friendly Format)
Italian sausage, potatoes, and veggies slowly simmered in a creamy, cheesy broth for comforting flavor.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
450 grams Italian sausage, mild or hot
02 -
5 tablespoons unsalted butter, divided
03 -
1 tablespoon olive oil
04 -
110 grams diced carrots
05 -
110 grams diced celery
06 -
110 grams diced yellow onion
07 -
1 teaspoon minced garlic
08 -
680 grams baby gold potatoes, chopped, unpeeled
09 -
1 teaspoon dried parsley
10 -
1 teaspoon dried basil
11 -
4 cups (960 millilitres) chicken stock or broth
12 -
6 tablespoons plain flour
13 -
720 millilitres milk (1%, 2%, or whole)
14 -
120 millilitres heavy cream
15 -
1 teaspoon salt
16 -
0.5 teaspoon black pepper
17 -
200 grams freshly shredded extra-sharp Cheddar cheese
18 -
60 millilitres sour cream
→ Optional for Serving
19 -
Hearty buttered bread
# How to Make It:
01 -
Heat a large 6-litre pot over medium-high heat. Add the Italian sausage and sear for 1 minute. Use a wooden spoon to crumble, then cook until deeply browned. Transfer sausage to a paper towel-lined plate, reserving about 1 tablespoon of rendered fat in the pot. If needed, add 1 tablespoon olive oil.
02 -
In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5 to 7 minutes until vegetables soften. Add minced garlic and cook for 30 seconds until fragrant.
03 -
Stir in chopped baby potatoes, dried parsley, dried basil, salt, and black pepper. Pour in chicken stock. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until potatoes are fork-tender.
04 -
While the potatoes cook, melt 4 tablespoons butter in a medium pot on medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth. Continue cooking and whisking until the mixture thickens and gently boils. Stir in heavy cream and remove from heat.
05 -
Pour the milk and cream mixture into the pot with tender potatoes and vegetables. Stir to integrate. Turn off the heat. Gradually add shredded Cheddar cheese, stirring gently until melted. Incorporate sour cream and return the cooked sausage to the pot. Adjust salt and pepper to taste.
06 -
Ladle the hot soup into bowls and pair with hearty buttered bread, if desired.
# Extra Tips:
01 -
For even cooking and optimal texture, cut the vegetables and potatoes into uniform pieces.
02 -
Freshly shredded extra-sharp Cheddar ensures best flavour and smooth melting properties; avoid pre-shredded varieties.
03 -
Let the soup cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days, or freeze in flat freezer-safe bags and thaw overnight in the refrigerator.