Description
This cozy soup is everything you want in a bowl: cheesy, hearty, and full of flavor. Juicy Italian sausage, tender baby potatoes, and fresh veggies swim in a luxuriously creamy broth that will warm you right up.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, your call!)
- 5 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 2 ¼ cups mirepoix (or about ¾ cup each diced carrots, celery, and yellow onion – see note)
- 1 tsp minced garlic
- 4 cups chopped baby gold potatoes (skins on, no peeling needed)
- 1 tsp dried parsley
- 1 tsp dried basil
- 4 cups chicken stock (or broth)
- 6 Tbsp all-purpose flour
- 3 cups milk (1%, 2%, or whole)
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- 2 cups shredded extra-sharp Cheddar (freshly grated melts best – see note)
- ¼ cup sour cream
- Crusty buttered bread for serving (optional, but highly recommended)
Instructions
- Cook the sausage: Place a large soup pot over medium-high heat. Add the sausage and let it brown undisturbed for about a minute. Break it up with a wooden spoon and cook until it’s nice and golden all over. Transfer to a plate lined with paper towels. Leave about 1 tablespoon of the drippings in the pot. If there isn’t enough, drizzle in a little olive oil.
- Sauté the veggies: Melt 1 tablespoon butter in the same pot. Add your carrots, celery, and onion. Cook for 5–7 minutes (a little longer if the pieces are bigger) until softened. Toss in the garlic and cook for another 30 seconds until fragrant.
- Simmer the potatoes: Stir in the chopped potatoes, dried herbs, salt, and pepper. Pour in the chicken stock, bring everything to a boil, then reduce to a gentle simmer. Cover and cook for about 15–20 minutes, or until the potatoes are fork-tender.
- Make the cream base: While the potatoes are cooking, melt the remaining 4 tablespoons of butter in a medium saucepan. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly add the milk, whisking the whole time to avoid lumps. Continue cooking until the mixture thickens and just starts to bubble. Stir in the heavy cream, then remove from heat.
- Bring it all together: Once the potatoes are soft, pour the creamy milk mixture into the soup pot. Turn off the heat and slowly add the shredded cheddar, stirring until melted and smooth. Stir in the sour cream, then add the cooked sausage back into the pot. Taste and adjust seasoning as needed.
- Serve and enjoy: Ladle the soup into bowls and serve warm with buttered bread, rolls, or even crackers for dunking.
Notes
- Even cuts matter. Chop your veggies and potatoes into roughly the same size pieces so they cook evenly and give the soup a uniform texture.
- Cheese tip. Extra-sharp cheddar delivers the best flavor punch. Grating your own is worth it since pre-shredded cheese doesn’t melt as smoothly.
Nutrition
- Serving Size: 1serving
- Calories: 533kcal
- Sugar: 6.8g
- Sodium: 635mg
- Fat: 41g
- Carbohydrates: 23.8g
- Fiber: 2.3g
- Protein: 18.6g
- Cholesterol: 110.6mg