Description
A creamy, hearty soup featuring Italian sausage, potatoes, and vegetables in a cheesy broth.
Ingredients
- 1 pound Italian sausage (hot or mild)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2¼ cups mirepoix (or ¾ cup each: diced carrots, celery, and yellow onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes (skins on)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock (or broth)
- 6 tablespoons flour
- 3 cups milk (1 %, 2 %, or whole)
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups freshly shredded extra‑sharp Cheddar cheese
- ¼ cup sour cream
Instructions
- Heat a large pot over medium‑high heat. Add the sausage and let it sear for 1 minute, then crumble it. Cook until deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If needed, add 1 tablespoon olive oil.
- In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion (the mirepoix). Sauté 5–7 minutes (or 7–10 if veggies are larger). Add garlic and cook 30 seconds more.
- Stir in the potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat to medium‑low. Cover and cook 15–20 minutes, or until potatoes are fork‑tender.
- Meanwhile, in a separate medium pot over medium heat, melt the remaining 4 tablespoons butter. Whisk in the flour and cook 1 minute, stirring constantly. Slowly pour in milk, whisking constantly until smooth. Cook (whisking) until thickened and gently boiling. Stir in heavy cream, then remove from heat.
- Once potatoes are tender, stir in the milk/cream mixture into the soup pot. Turn off heat and add shredded cheese gradually, stirring until melted. Stir in sour cream, then return the browned sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm, optionally with hearty buttered bread.
Notes
- Cut the veggies and potatoes into even pieces so they cook uniformly.
- Extra‑sharp cheddar gives better flavor; freshly shredded melts more smoothly than pre‑shredded.
- Soup can be stored in the refrigerator 3–4 days. Reheat gently, adding stock if too thick.
- To freeze: place in a freezer‑safe bag laid flat, thaw overnight in fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 533 kcal
- Sugar: 6.8 g
- Sodium: 635 mg
- Fat: 41 g
- Carbohydrates: 23.8 g
- Fiber: 2.3 g
- Protein: 18.6 g
- Cholesterol: 110.6 mg
