**Sausage Potato Soup** {11.6.2024}
I made this soup Monday night, and it was definitely share worthy. A delicious recipe for a cool, damp evening.
For the most part, it was simple. I cooked it all from start to finish in about 1 hour.
I found the recipe here.
I have the complete recipe at the bottom of the page. I did snap some pics of the process.
Cook the sausage until brown. This Meat Chopper is always used when cooking ground beef and sausage. It’s very handy!
Once meat is cooked thoroughly, add in the onion, carrot, and celery mixture with a little olive oil. Cook until soft.
Then, add in the diced potatoes and the chicken stock. Cook until potatoes are done.
In a separate pot, make the roux. Remove from heat. Add in the heavy cream.
Add the cream to the other pot once vegetables are tender. Remove from heat and stir in the shredded cheddar cheese. Stir in the sour cream.
Then it’s ready to go!
Dinner is served.
Ingredients
- 1 pound Italian sausage mild or hot
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2-1/4 cups mirepoix or 3/4 cup each: diced carrots, celery, and yellow onion, see note 1
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes no need to peel
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk 1%, 2%, or whole
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded extra-sharp Cheddar cheese see note 2
- 1/4 cup sour cream
Instructions
- Heat a large pot over medium-high heat. Add sausage and let it sear for 1 minute, then use a wooden spoon to crumble it. Cook until sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon grease in the pot. If there’s not enough grease, add 1 tablespoon olive oil.
- In the same pot, melt 1 tablespoon butter. Add diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add garlic and cook for 30 seconds more.
- Stir in chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock, bring the mixture to a boil, then reduce heat to medium-low. Cover pot and cook for 15–20 minutes or until potatoes are fork-tender.
- While potatoes cook, melt 4 tablespoons butter in a separate medium pot over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in milk, whisking constantly until smooth. Cook, continuing to whisk, until the mixture thickens and gently boils. Stir in heavy cream, then remove from heat.
- Once veggies are tender, stir in the milk/cream mixture. Turn off heat and add shredded cheese, a handful at a time, stirring gently until melted. Stir in sour cream, then return the sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm with hearty buttered bread, if desired.
That’s it! I hope you’re having a great week so far!
See ya back on Friday!
xo
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