Cheesy Sausage Potato Soup
This cheesy sausage potato soup is creamy, hearty, and packed with bold flavors. With tender potatoes, savory sausage, and melty cheese, it’s the ultimate comfort food perfect for chilly evenings. Serve with crusty bread or crackers for a cozy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) ground sausage (Italian or breakfast sausage)
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 1 1/2 pounds (680 g) potatoes, diced (Yukon Gold or Russets)
- 1 cup (240 ml) heavy cream (or half-and-half)
- 2 cups (200 g) shredded cheddar cheese
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1/4 cup (10 g) chopped fresh parsley or green onions, for garnish
Instructions
- Cook the sausage:
- In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up into small pieces. Cook until browned and fully cooked, about 5–7 minutes. Remove with a slotted spoon and set aside.
- Sauté the aromatics:
- In the same pot, add olive oil if needed. Sauté the onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds, until fragrant.
- Simmer the potatoes:
- Add the chicken broth and diced potatoes to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend for creaminess (optional):
- For a thicker soup, use an immersion blender to puree a portion of the soup, or transfer 1–2 cups of the soup to a blender and blend until smooth. Return the blended mixture to the pot.
- Add the sausage and cream:
- Stir the cooked sausage back into the pot, along with the heavy cream and smoked paprika (if using).
- Melt the cheese:
- Gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or green onions. Serve warm with crusty bread or crackers.
Notes
- Substitute the sausage with ground turkey or chicken for a lighter version.
- Add extra vegetables like carrots, celery, or spinach for a nutrient boost.
- For a spicy kick, use hot sausage or add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid the cheese separating.
Find it online: https://ukfinda.com/cheesy-sausage-potato-soup/