Description

This hearty Sausage Potato Soup combines flavorful Italian sausage with tender Yukon gold potatoes and a creamy base made from chicken broth and half-and-half. Enhanced with a classic mirepoix, garlic, and Italian seasoning, this comforting soup is thickened with a roux and finished off with sharp Cheddar cheese for a rich, satisfying meal perfect for chilly days.

Ingredients

Sausage and Broth Base

1 lb Italian sausage (hot or mild—your choice!)
4 cups chicken stock or broth
1 1/2 cups half-and-half (at room temperature)

Aromatics and Thickener

4 Tablespoons unsalted butter (divided)
2 1/2 cups chopped mirepoix (carrot, celery, onion)
4 tablespoons all-purpose flour
2 teaspoons minced garlic

Main Vegetables and Seasoning

4 cups Yukon gold potatoes (cubed)
2 teaspoons Italian seasoning
Salt & pepper (to taste)

Cheese and Garnishes

1-2 cups shredded sharp Cheddar cheese (1 cup stirred in, additional for garnish)
Optional: sour cream and/or fresh herbs for serving

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Instructions

Brown the Sausage: In a large pot over medium-high heat, cook 1 pound of Italian sausage, breaking it up with a spoon, until browned, approximately 10 minutes. Once cooked, turn off the heat and transfer the sausage to a paper towel-lined plate. Leave about 1 tablespoon of the fat in the pot and drain any excess.
Sauté the Mirepoix: Turn the heat to medium. Add 4 tablespoons of butter to the pot and let it melt. Stir in 2 1/2 cups of chopped mirepoix (carrots, celery, onion). Cook for 4 to 5 minutes, scraping the bottom of the pot to lift any flavorful browned bits.
Add Garlic and Flour: Stir in 2 teaspoons of minced garlic and 4 tablespoons of all-purpose flour. Cook this mixture for about 2 minutes, stirring regularly to form a roux and remove the raw flour taste.
Incorporate Liquids: Slowly whisk in 4 cups of chicken broth, making sure the flour dissolves entirely and the broth mixture is smooth. Then gradually stir in 1 1/2 cups of half-and-half, adding a spoonful of hot broth to the half-and-half first if it isn’t at room temperature to temper it.
Add Potatoes and Season: Add 4 cups of cubed Yukon gold potatoes along with 2 teaspoons of Italian seasoning and salt and pepper to taste. Increase the heat to medium-high and bring the mixture to a boil. Then reduce to medium-low and keep it at a gentle simmer with the pot lid slightly ajar.
Simmer the Soup: Let the soup simmer for about 15 minutes or until the potatoes become tender and the soup thickens to your preferred consistency. Stir occasionally during this time to prevent sticking.
Finish with Sausage and Cheese: Remove the pot from heat once the potatoes are cooked through. Stir the reserved browned sausage back into the soup along with 1 cup of shredded sharp Cheddar cheese. Add more cheese if desired.
Season and Serve: Taste the soup and adjust seasoning with additional salt, pepper, and up to 1 cup more cheese if you like. Serve warm, optionally garnished with extra shredded cheese, sour cream, and fresh herbs.

Notes

To ensure creamy texture, use half-and-half at room temperature or temper it before adding to avoid curdling.
You can substitute Italian sausage with ground turkey or chicken for a leaner option.
For a spicier soup, opt for hot Italian sausage and add a pinch of crushed red pepper flakes.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
Add fresh herbs like parsley or chives on top for a bright finish just before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American