Cheesy Sausage Potato Soup

A warm and comforting bowl of cheesy sausage potato soup is the ultimate meal for chilly days. This hearty soup combines the creaminess of cheese, the richness of sausage, and the heartiness of potatoes, making it a family favorite thatโ€™s quick to prepare.

Why Youโ€™ll Love This Recipe

  • Rich and Creamy:ย The combination of cheese and cream creates an indulgent, velvety texture.
  • Flavor-Packed:ย Savory sausage and tender potatoes bring a satisfying depth of flavor.
  • Simple to Make:ย With a straightforward cooking process, itโ€™s perfect for weeknight dinners.
  • Versatile:ย Easy to customize with your favorite cheeses, sausages, or additional vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Sausage (ground or sliced)
  • Potatoes (Russet, Yukon Gold, or your favorite variety)
  • Onion (chopped)
  • Garlic (minced)
  • Chicken broth
  • Heavy cream
  • Shredded cheese (cheddar, Monterey Jack, or a mix)
  • Butter
  • Flour (optional, for thickening)
  • Salt and pepper
  • Fresh parsley (for garnish, optional)

Directions

  1. Cook the Sausage:ย In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
  2. Sautรฉ Aromatics:ย In the same pot, melt butter and sautรฉ onions and garlic until fragrant.
  3. Add Potatoes and Broth:ย Stir in diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until potatoes are tender.
  4. Blend (Optional):ย For a creamier texture, blend a portion of the soup using an immersion blender.
  5. Add Cheese and Cream:ย Stir in heavy cream and shredded cheese until melted and smooth.
  6. Return Sausage:ย Add the cooked sausage back into the pot and heat through.
  7. Season and Serve:ย Adjust seasoning with salt and pepper. Garnish with parsley if desired.

Servings and Timing

  • Servings:ย 6-8 bowls
  • Preparation Time:ย 15 minutes
  • Cooking Time:ย 30 minutes
  • Total Time:ย 45 minutes

Variations

  • Vegetarian Option:ย Swap sausage with plant-based sausage or omit it altogether and add extra veggies like carrots or celery.
  • Spicy Kick:ย Use spicy sausage or add a dash of red pepper flakes.
  • Different Cheeses:ย Experiment with Gruyรจre, Parmesan, or a smoky cheese for unique flavors.
  • Lighter Version:ย Replace heavy cream with half-and-half or milk and use turkey sausage.

Storage/Reheating

  • Refrigerator:ย Store leftovers in an airtight container for up to 4 days.
  • Freezer:ย Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating:ย Warm on the stove over low heat, stirring frequently. Add a splash of milk or broth if needed to adjust the consistency.

FAQs

1. Can I use pre-cooked sausage?

Yes, pre-cooked sausage works well and saves time. Just slice it and add it when the recipe calls for returning the sausage to the pot.

2. What type of potatoes is best for this soup?

Russet potatoes are great for a creamy texture, while Yukon Gold potatoes hold their shape better.

3. Can I make this soup gluten-free?

Absolutely! Skip the flour or use a gluten-free thickener like cornstarch.

4. How can I make the soup thicker?

Blend a portion of the soup or add a slurry of flour or cornstarch mixed with water.

5. What other vegetables can I add?

Carrots, celery, and spinach make excellent additions to the soup.

6. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great alternative for a slightly different flavor.

7. Is this soup spicy?

Not inherently, but you can make it spicy by using hot sausage or adding chili flakes.

8. Can I use a different type of cheese?

Certainly! Any melting cheese, such as Gouda or mozzarella, will work.

9. Can I make this soup in advance?

Yes, it reheats beautifully, making it perfect for meal prep.

10. Whatโ€™s the best way to serve this soup?

Pair it with crusty bread or a fresh salad for a complete meal.

Conclusion

Cheesy sausage potato soup is the ultimate comfort food thatโ€™s rich, creamy, and full of bold flavors. Whether youโ€™re looking for a quick dinner or a dish to impress guests, this recipe delivers every time. With its easy customization and reheating options, itโ€™s a meal youโ€™ll turn to time and again.

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Cheesy Sausage Potato Soup

Cheesy Sausage Potato Soup

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This hearty and creamy Cheesy Sausage Potato Soup is perfect for chilly days! Loaded with savory sausage, tender potatoes, and a rich cheesy broth, it’s a comforting one-pot meal thatโ€™s quick and easy to make. Serve it with crusty bread or a fresh salad for a satisfying dinner.


Ingredients

Units Scale
  • For the Soup:
    • 1 lb (450g) ground sausage (mild, spicy, or your choice)
    • 4 medium russet potatoes, peeled and diced
    • 1 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 4 cups (1 liter) chicken broth
    • 1 cup (240 ml) heavy cream
    • 2 cups (200g) shredded cheddar cheese
    • 1 tablespoon all-purpose flour (optional, for thickening)
    • 2 tablespoons butter
    • Salt and pepper to taste
  • For Garnish (optional):
    • Chopped fresh parsley
    • Crumbled bacon
    • Extra shredded cheese

Instructions

  1. Cook the Sausage:
    In a large pot, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Sautรฉ the Veggies:
    Add butter to the pot. Once melted, sautรฉ the onion until softened (about 3โ€“4 minutes). Stir in the garlic and cook for another minute.
  3. Add the Potatoes and Broth:
    Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender, about 15โ€“20 minutes.
  4. Make it Creamy:
    Stir in the heavy cream and return the sausage to the pot. If using flour for thickening, mix it with a bit of cold water to create a slurry, then stir it into the soup. Simmer for 5 more minutes.
  5. Add the Cheese:
    Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
  6. Serve:
    Ladle the soup into bowls and garnish with parsley, bacon, or extra cheese if desired. Serve hot.

Notes

  • For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheese.
  • Yukon Gold potatoes can be used for a creamier texture.
  • Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat.

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