Ingredients
Scale
- 1 lb turkey sausage
- 2 tbsp unsalted butter (or olive oil)
- 1 cup mirepoix (diced carrots, celery, yellow onion)
- 1.5 lb baby gold potatoes
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk (or almond milk)
- 0.5 cup heavy cream (or coconut cream)
- 1 cup extra-sharp cheddar cheese (or dairy-free cheese)
Instructions
- In a large pot over medium heat, brown the turkey sausage for about 5–7 minutes.
- Add butter and mirepoix; sauté until vegetables are soft, about 3–4 minutes.
- Stir in baby potatoes and seasonings; mix well.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender (15–20 minutes).
- In a bowl, whisk flour with milk until smooth; add to soup while stirring to thicken.
- Lower heat; mix in heavy cream, salt, pepper, cheddar cheese, and sour cream until combined.
- Serve hot with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg