Cheesy Sausage Potato Soup

Cheesy Sausage Potato Soup is a comforting and hearty dish perfect for chilly days. This rich and creamy soup combines savory smoked sausage with tender potatoes and celery, all enveloped in a velvety cheese sauce. The recipe starts with sautéing the sausage and aromatics, then builds depth of flavor with a robust chicken broth and a touch of butter and flour to thicken.

Finished with shredded cheddar cheese, this soup is both satisfying and indulgent. Garnished with optional sour cream and extra cheese, it’s a bowl of warmth and comfort that’s sure to please everyone at the table.

Cheesy Sausage Potato Soup

Ingredients:

1 tablespoon olive oil

1 14-ounce smoked sausage chopped into ½-inch pieces

½ cup finely diced onion

3 garlic cloves minced or pressed

4 cups (2 15oz cans) chicken broth

3½ cups (about 2 large) russet potatoes peeled and diced medium

2 celery ribs diced small

5 tablespoons (71g) butter salted or unsalted is fine

¼ cup and 1 tablespoon (44g) all-purpose flour

2 cups milk (any fat content)

6 ounces (about 1½ cups) shredded cheddar cheese (plus extra for garnish)

¼ teaspoon black pepper

Salt, to taste

Sour cream (optional, for garnish)

Instructions

In a large pot, heat olive oil over medium heat. Add diced sausage, and cook until lightly browned.

Use a slotted spoon to transfer the sausage to a bowl and set aside.

Add onions to the pot and cook over medium heat, stirring often for about 5 minutes, until the onions have just begun to turn translucent around the edges.

Add garlic and cook until lightly golden, about 1 minute.

Add chicken broth, potatoes, and celery to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.

Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.

In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.

Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.

Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.

Add the sausage back to the pot and stir everything together.

Serve, top with sour cream and more cheese if desired, and enjoy!

Notes:

Sausage Choice: You can use different types of smoked sausage, such as kielbasa or andouille, depending on your taste preference and desired level of spiciness.

Potato Texture: For a creamier texture, mash more of the potatoes in the pot. Alternatively, for a chunkier soup, mash less of the potatoes or leave them whole.

Cheese Variations: While cheddar cheese is traditional, you can experiment with other cheeses like Monterey Jack, Gouda, or a blend of cheeses for different flavors.

Milk Options: Any type of milk can be used, but whole milk will make the soup richer and creamier. For a lighter version, you can use 2% or skim milk.

Thickening Tip: Ensure the flour mixture is cooked until lightly golden to avoid a raw flour taste. Whisk constantly when adding the milk to prevent lumps.

Sour Cream: Adding sour cream as a garnish enhances the soup’s creaminess and adds a tangy flavor. You can also use Greek yogurt as a substitute for a healthier option.

Adjusting Seasoning: Be sure to taste and adjust the salt and pepper according to your preference, especially since the sausage may add some saltiness.

Freezing: This soup can be frozen, but the texture of the potatoes and cheese may change slightly upon reheating. If you plan to freeze it, consider undercooking the potatoes slightly.

Vegetable Variations: Feel free to add other vegetables such as carrots or corn for additional flavor and nutrition. Just ensure they are chopped evenly for consistent cooking.

Serving Suggestions: This soup pairs well with crusty bread or a side salad. For a complete meal, consider adding a simple green salad or a sandwich.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of sausage?

Yes, you can use various types of sausage, such as kielbasa, andouille, or even chicken sausage.

Just adjust the seasoning as needed, especially if the sausage is spicier or milder than smoked sausage.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time.

Store it in an airtight container in the refrigerator for up to 3 days.

Reheat on the stove over medium heat, stirring occasionally.

Can I freeze the soup?

The soup can be frozen, but the texture may change slightly upon reheating.

For best results, freeze it in individual portions and reheat gently on the stove.

How can I make this soup gluten-free?

To make the soup gluten-free, use a gluten-free all-purpose flour blend or cornstarch as a thickening agent instead of regular flour.

Ensure all other ingredients are gluten-free.

Can I use a different type of cheese?

Yes, you can use other cheeses such as Monterey Jack, Gouda, or a blend of cheeses.

Just keep in mind that different cheeses will alter the flavor and texture of the soup.

What can I use instead of milk?

You can use heavy cream for a richer soup, or a dairy-free milk alternative like almond or oat milk for a lighter option.

Adjust the amount of thickener as needed.

How do I make the soup spicier?

To add more spice, you can include a pinch of cayenne pepper, red pepper flakes, or hot sauce to taste.

Be sure to adjust the seasoning gradually.

Can I add vegetables to the soup?

Yes, you can add other vegetables like carrots, corn, or bell peppers.

Just chop them into small pieces and add them with the celery so they cook evenly.

How do I thicken the soup if it’s too thin?

If the soup is too thin, you can thicken it by mashing more of the potatoes in the pot or by adding a slurry made from cornstarch and water.

Heat until the soup reaches your desired thickness.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Brown the sausage and sauté the onions and garlic before adding them to the slow cooker.

Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Stir in the cheese at the end of cooking.