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Sausage Potato Soup for Cozy Nights Recipe

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4 from 3 reviews

Sausage Potato Soup is a comforting and hearty dish perfect for cozy nights. Made with browned turkey sausage, a medley of sautéed vegetables, tender baby gold potatoes, and a rich creamy cheese sauce, this soup combines robust flavors and creamy textures. It’s easy to make and serves as a satisfying meal, especially when paired with warm buttered bread.

Ingredients

Sausage and Fats

  • 1 pound turkey sausage (mild or hot)
  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil

Vegetables and Herbs

  • 2–1/4 cups mirepoix (or 3/4 cup each: diced carrots, celery, and yellow onion)
  • 1 teaspoon minced garlic
  • 4 cups chopped baby gold potatoes (no need to peel)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil

Liquids and Thickening Agents

  • 4 cups chicken stock (or broth)
  • 6 tablespoons flour
  • 3 cups milk (1%, 2%, or whole)
  • 1/2 cup heavy cream

Seasonings and Cheese

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • 1/4 cup sour cream

Serving Suggestion

  • Hearty buttered bread (optional)

Instructions

  1. Brown Sausage: Heat a large pot over medium-high heat. Add the turkey sausage and let it sear for 1 minute. Use a wooden spoon to crumble the sausage and continue cooking until it is deeply browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of sausage grease in the pot. If there is insufficient grease, add 1 tablespoon olive oil to the pot.
  2. Sauté Veggies: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and yellow onion. Sauté them for 5 to 7 minutes (or 7 to 10 minutes if the vegetable pieces are larger) until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  3. Add Potatoes: Stir in the chopped baby gold potatoes along with the dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes or until the potatoes are fork-tender.
  4. Make Cream Sauce: While the potatoes cook, melt 4 tablespoons of butter in a separate medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux. Slowly pour in the milk while continuing to whisk until the mixture is smooth. Cook the sauce, whisking continuously, until it thickens and reaches a gentle boil. Stir in the heavy cream, then remove the sauce from heat.
  5. Add Cheese: Once the vegetables and potatoes are tender, stir the creamy milk and roux mixture into the pot. Turn off the heat, then gradually add the shredded extra-sharp Cheddar cheese a handful at a time, stirring gently until melted and incorporated. Stir in the sour cream, then return the browned sausage to the soup. Taste and adjust the seasoning with additional salt and pepper if needed.
  6. Serve Soup: Ladle the warm sausage potato soup into bowls and serve with hearty buttered bread on the side, if desired, for a fulfilling meal perfect for cozy evenings.

Notes

  • Mirepoix is a classic combination of diced carrots, celery, and onions used as a flavor base; you can prepare equal parts of each to measure out 2-1/4 cups total.
  • Using extra-sharp Cheddar cheese gives the soup a bold, tangy flavor, but feel free to use your preferred sharpness level or cheese variety.
  • No need to peel the baby gold potatoes as their skin adds texture and nutrients to the soup.
  • Butter bread beforehand by spreading butter on slices and warming them in the oven or skillet for a delicious side.
  • For a thicker soup, use whole milk and heavy cream as indicated; lower-fat milk options can be used but expect a lighter texture.

Find it online: https://lauracooks.com/sausage-potato-soup-for-cozy-nights-recipe/