Description
This hearty stew combines savory Italian sausage, tender baby potatoes, and flavorful vegetables all simmered in a rich, cheesy broth. Perfect for cozy nights!
Ingredients
Scale
- 1 lb Italian sausage (mild or hot, casings removed)
- 1 Tbsp olive oil
- 5 Tbsp unsalted butter, divided
- 2¼ cups mirepoix mix (diced carrots, celery, and onion)
- 1 tsp garlic, minced
- 4 cups baby gold potatoes, chopped (leave skins on)
- 1 tsp dried parsley
- 1 tsp dried basil
- 4 cups chicken stock
- 6 Tbsp all-purpose flour
- 3 cups milk (1%, 2%, or whole)
- ½ cup heavy cream
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground pepper, plus more to taste
- 2 cups extra-sharp cheddar cheese, grated
- ¼ cup sour cream
- Butter-slathered bread, for dipping (optional)
Instructions
- Brown the Sausage: Heat a large Dutch oven over medium-high. Drizzle in olive oil, then add sausage. Cook without stirring for 1 minute to develop color, then break into chunks with a spoon. Cook until well browned. Transfer to a paper-towel–lined plate, leaving 1 Tbsp fat in the pot (add butter if needed).
- Sweat the Veggies: Melt 1 Tbsp butter in the same pot. Add the mirepoix and sauté for 5–7 minutes until the veggies soften. Stir in garlic and cook 30 seconds more.
- Simmer Potatoes: Stir in potatoes, parsley, basil, salt, and pepper. Pour in the chicken stock, bring to a boil, then cover and reduce heat to medium-low. Simmer 15–20 minutes until potatoes are fork-tender.
- Make the Roux & Cream Sauce: Meanwhile, in a separate saucepan, melt 4 Tbsp butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly until the sauce thickens and barely bubbles. Stir in cream, then remove from heat.
- Combine & Finish: Pour the cream sauce into the soup pot. Off the heat, stir in cheddar cheese in batches until fully melted. Add sour cream and reserved sausage, then taste and adjust seasoning.
- Serve: Ladle into bowls and serve with buttered bread for dunking. Enjoy!
Notes
Pro Tips & Storage
- Even Cuts: Chop potatoes and veggies uniformly for consistent cooking.
- Cheese: Freshly grate cheddar for the creamiest melt.
- Leftovers: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze flat in a labeled bag, thaw overnight, and reheat gently with a splash of stock.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1serving
- Calories: 533kcal
- Sugar: 6.8g
- Sodium: 635mg
- Fat: 41g
- Carbohydrates: 23.8g
- Fiber: 2.3g
- Protein: 18.6g
- Cholesterol: 110.6mg