In a large pot, over medium-high heat, add your Italian sausage, breaking it into smaller pieces as it cooks. Sear the sausage for about 5-7 minutes until it’s deeply browned and crispy. Once done, use a slotted spoon to remove it from the pot and set it aside, leaving the flavorful drippings behind.

In the same pot, lower the heat to medium, then add 1 tablespoon of unsalted butter along with a splash of olive oil. Add the mirepoix and sauté for 5-7 minutes until the vegetables become softened and aromatic.

Stir in the minced garlic and sauté for an additional 30 seconds, allowing the garlic to become fragrant.

Add the baby gold potatoes to the pot along with dried parsley, dried basil, salt, and pepper. Stir to coat the potatoes well, then pour in the chicken stock and increase the heat to bring everything to a gentle boil.

Once boiling, reduce the heat to medium-low and cover the pot. Let your Sausage Potato Soup simmer for 15-20 minutes or until the potatoes are fork-tender.

In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in an equal amount of all-purpose flour until combined, then slowly drizzle in the milk, stirring constantly to avoid lumps.

After thickening, pour the cream mixture into the pot with the simmered potato and sausage blend. Stir well to combine everything.

Fold in the shredded extra-sharp cheddar cheese, allowing it to melt and blend into the soup. Taste and adjust the seasoning.

Finally, stir in the reserved cooked sausage and add a dollop of sour cream for an extra layer of tanginess if desired.

Ladle the creamy Sausage Potato Soup into bowls and serve warm with hearty buttered bread on the side.