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 that’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
- 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. - Sauté the Veggies:
Add butter to the pot. Once melted, sauté the onion until softened (about 3–4 minutes). Stir in the garlic and cook for another minute. - 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 15–20 minutes. - 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. - 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. - 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.