Sausage Potato Soup
Ingredients
Here’s what you’ll need to make Sausage Potato Soup:
Italian Sausage: Peacocks Farm Fresh
Butter: Unsalted lets you control the salt.
Mirepoix: This is a blend of onion, celery, and carrot. You can make your own or buy it already chopped from the store!
Garlic: Pre-minced works just as well.
Baby Gold Potatoes: Keep the skins on! Less work for you!
Dried Basil & Parsley: Use fresh herbs for more flavor, if you’d prefer.
Chicken Stock: Stock gives more flavor, but broth works too.
Flour: Helps thicken the soup; whisk well to avoid lumps.
Milk: Use whole milk for a creamier soup.
Heavy Cream: Adds richness; don’t skip it!
Cheddar Cheese: Extra-sharp gives the best cheesy flavor.
Sour Cream: Fat-free works, but full-fat makes the soup richer
How To Make Sausage Potato Soup
Cook the Sausage: Brown the sausage, then set it aside.
Cook the Veggies: In the same pot, cook the mirepoix in butter until soft, then add garlic.
Add Potatoes and Seasoning: Stir in the potatoes, herbs, salt, and pepper. Add the stock, bring to a boil, then simmer until the potatoes are tender.
Make the Cream Sauce: In a separate pan, melt butter, whisk in flour, and slowly add milk. Cook until thickened, then stir in the cream.
Combine Everything: Pour the cream sauce into the soup, then add the cheese and sour cream. Stir until melted and smooth.
Finish and Serve: Add the sausage back to the soup, adjust seasoning, and serve warm.
