Creamy Sausage Potato Soup (Printable Version)
Hearty sausage and potatoes in a creamy, flavorful blend with cheddar—perfect for cozy gatherings.
# What You'll Need:
→ Main
01 -
1 pound Italian sausage, casing removed (may substitute with turkey sausage)
02 -
2 tablespoons unsalted butter (olive oil may be used for a lighter option)
03 -
1 tablespoon olive oil (vegetable or canola oil may be substituted)
04 -
2 cloves garlic, minced
05 -
5 pounds baby gold potatoes, diced (red potatoes may be used as an alternative)
→ Herbs & Flavor
06 -
1 tablespoon dried parsley (fresh parsley may be used for brighter flavor)
07 -
1 tablespoon dried basil (substitute with fresh basil for a more vibrant taste)
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Liquid & Dairy
10 -
4 cups chicken stock or broth (vegetable broth is a suitable alternative)
11 -
1 cup milk (use 1%, 2%, whole, or a plant-based option such as almond or oat milk for dairy-free)
12 -
1 cup heavy cream (coconut cream may be used as a dairy-free substitute)
13 -
1 cup extra-sharp cheddar cheese, shredded (may replace with mild cheddar or dairy-free cheese)
14 -
1 cup sour cream (Greek yogurt can be used as a healthier alternative)
→ Other
15 -
1 loaf hearty buttered bread or any crusty bread, for serving
# Step-by-Step Guide:
01 -
In a large pot over medium heat, cook the Italian sausage, breaking it up with a wooden spoon until golden and cooked through. Remove with a slotted spoon and set aside, reserving rendered fat as desired.
02 -
Add butter and olive oil to the same pot. Add minced garlic and cook for 1 minute until fragrant.
03 -
Stir in diced baby gold potatoes, dried parsley, and dried basil. Sauté for 3-4 minutes to combine flavors.
04 -
Pour in chicken stock and bring to a boil. Reduce heat to a simmer and cook for 12-15 minutes until potatoes are fork tender.
05 -
Using a potato masher or hand blender, lightly mash some potatoes in the pot to achieve a creamy base while retaining texture.
06 -
Lower heat to medium-low. Stir in milk and heavy cream, then return the sausage to the pot. Simmer for 3-5 minutes until heated through.
07 -
Add cheddar cheese and sour cream, stirring until cheese has melted and the soup is creamy. Adjust seasoning with salt and black pepper to taste.
08 -
Ladle soup into bowls and serve hot, accompanied with thick slices of buttered bread.
# Helpful Suggestions:
01 -
For a lighter variation, substitute turkey sausage and olive oil; to make the soup dairy free, use plant-based milk, coconut cream, and dairy-free cheese.