In a large pot over medium-high heat, add crumbled Italian sausage and cook for 5-7 minutes until it’s nicely browned and fragrant. Use a wooden spoon to break it apart as it cooks. Once browned, drain excess fat to keep the soup from being too greasy, then set the sausage aside in a bowl.

In the same pot, melt 1 tablespoon of unsalted butter over medium heat. Add the mirepoix (carrots, celery, and onion) and sauté for 5-7 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds until it becomes aromatic, making sure not to let it burn.

Next, incorporate the chopped baby gold potatoes into the pot along with the sautéed vegetables. Sprinkle in dried parsley, dried basil, salt, and pepper, then pour in the chicken stock. Bring the mixture to a boil over high heat, ensuring all ingredients are well combined and heated thoroughly.

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 15-20 minutes, or until the baby potatoes are tender enough to easily pierce with a fork. This allows the flavors to meld beautifully into your Creamy Sausage Potato Soup.

In a separate smaller pot, melt the remaining tablespoon of butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes until it’s bubbly. Gradually whisk in milk, ensuring a smooth consistency, and heat until thickened; then stir in heavy cream to make the base extra creamy.

Carefully mix the creamy base into the soup, stirring to combine everything evenly. Add the previously browned sausage back into the pot along with shredded extra-sharp cheddar cheese, allowing it to melt completely while adjusting the seasoning with additional salt and pepper as needed for your Creamy Sausage Potato Soup.

Ladle the rich and comforting soup into bowls while it’s warm, optionally topping each serving with a dollop of sour cream if desired. For a complete meal, serve with hearty buttered bread on the side, perfect for dipping into the luscious broth!