Ingredients
Scale
- 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 onion)
- 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 freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Optional: hearty buttered bread for serving
Instructions
- Heat a large pot over medium-high heat. Add sausage and sear for 1 minute, then crumble and cook until browned. Transfer to a plate lined with paper towels, leaving 1 tablespoon grease in the pot (add 1 tbsp olive oil if needed).
- In the same pot, melt 1 tablespoon butter. Add carrots, celery, and onion. Sauté 5–7 minutes. Add garlic and cook for 30 seconds more.
- Stir in potatoes, dried basil, dried parsley, salt, and pepper. Pour in chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and cook 15–20 minutes until potatoes are fork-tender.
- Meanwhile, melt 4 tablespoons butter in a separate pot. Stir in flour, whisk 1 minute. Slowly whisk in milk until smooth. Cook until thickened and gently boiling. Stir in heavy cream, remove from heat.
- Add the milk/cream mixture to the potato mixture. Turn off heat and stir in shredded cheese gradually until melted. Stir in sour cream, then return sausage to the soup. Adjust seasoning as needed.
- Serve warm with buttered bread if desired.
Notes
- Cut veggies and potatoes evenly for consistent cooking.
- Shred your own cheese for the smoothest melt and best flavor.
- Store in fridge for 3–4 days or freeze in a freezer-safe bag.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American