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Sausage Potato Soup

Name: Sausage Potato Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 pound Italian sausage (hot or mild); 5 tablespoons unsalted butter, (divided); 1 tablespoon olive oil; 2 ¼ cups mirepoix: (3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion); 2 cloves garlic, (minced); 4 cups chopped baby gold potatoes; 1 teaspoon EACH: dried basil, dried parsley flakes; 4 cups chicken stock ((or chicken broth)); ¼ cup + 2 tablespoons all-purpose flour; 3 cups 1% milk; ½ cup heavy cream; 1 teaspoon salt and ½ teaspoon pepper; 2 cups freshly grated Colby Jack or extra-sharp Cheddar cheese; ¼ cup sour cream ((fat free is great))

September 26, 2019 | 135 Comments

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Cheesy, creamy, and comforting Sausage Potato Soup is loaded with Italian sausage, golden baby potatoes, veggies, and a cheesy cream base. Try my take on the famous cheeseburger soup!

This hearty soup pairs perfectly with a lighter side dish like a salad. Try this Italian salad, winter fruit salad, or roasted veggie salad on the side.

If you’ve ever heard of cheeseburger soup, this cheesy Sausage Potato Soup is my interpretation of that! Typical cheeseburger soup has ground beef and lots of Velveeta® cheese, so I changed up a few things; I use freshly grated, sharp Cheddar and spicy Italian sausage instead. And while I’ll never turn down this cheese-packed burger recipe, I might pick this soup over it in cold temps.

While there is a bit of prep involved and a good amount of chopping, this soup comes together nicely. To save some prep time, you can buy pre-chopped mirepoix (chopped onions, celery, and carrots) at most grocery stores. You can also use pre-minced garlic and leave the peels on the potatoes (I always do!). With those few shortcuts, this soup will go even faster.

Below is a quick overview in picture form; be sure to check out the quick video (1 min, 11 seconds) to see how easily Sausage Potato Soup comes together. Enjoy!

How to make Sausage Potato Soup

In the photos above, I’ve broken down the steps for making Sausage Potato Soup in picture form, and below is a description of what’s happening in each of the numbered photos.

Brown the sausage; use hot or mild Italian sausage (whichever you prefer). Transfer sausage to a paper-towel-lined plate to drain off the grease.
Next, sauté the onions, celery, and carrots. (They don’t get much more tender throughout the cooking process, so don’t rush ’em.) Dice all three veggies into small, even sizes so they’ll cook quickly and integrate into the soup nicely.
Celery, carrots, and onion are nice and tender!
Dice the baby gold potatoes. I definitely recommend Yukon gold or baby gold potatoes; they taste the best in this soup! Cut the potatoes into evenly small, bite-sized pieces as shown in this picture.
Add potatoes and the seasonings.
Add chicken stock or broth (we like chicken stock best).
While the soup is simmering, prepare a roux and then a cream mixture in a separate pot and grate some Cheddar cheese. Pour the cream mixture into the soup and then add the Cheddar cheese. Stir in the sour cream, taste and adjust seasonings as needed. Make sure to use freshly grated Cheddar so you don’t get a waxy soup. (Pre-grated cheese has a cellulose coating to keep it from clumping together.)

QUICK TIP

For an extra layer of flavor, use a hot cast iron skillet to brown the sausage, and don’t over-stir or over crumble the meat — you want it to get browned to develop layers of flavor.