Cheesy Sausage Potato Soup Recipe

When the weather turns chilly, there’s nothing more comforting than a hearty bowl of Cheesy Sausage Potato Soup. Packed with rich flavors from savory sausage, tender potatoes, and creamy, melty cheese, this dish is the ultimate comfort food. Perfect for weeknight dinners or a cozy gathering with family and friends, this soup is as easy to make as it is delicious.

Why You’ll Love This Recipe

1. Hearty and Filling: The combination of sausage, potatoes, and cheese creates a satisfying meal.
2. Easy to Prepare: With just one pot, this soup is simple to cook and requires minimal cleanup.
3. Family Favorite: Both kids and adults will love its creamy texture and rich flavors.
4. Versatile: Customize the ingredients to suit your preferences, such as swapping the sausage for bacon or adding extra vegetables.

Step-by-Step Instructions

Step 1: Cook the Sausage

1. Heat the Pot: Place a large pot or Dutch oven over medium heat.
2. Cook the Sausage: Add the sausage to the pot and cook until browned and fully cooked, breaking it into small crumbles as it cooks. This should take about 5–7 minutes.
3. Drain Excess Fat: If your sausage is particularly fatty, drain off some of the excess grease, leaving about 1 tablespoon in the pot for flavor.

Step 2: Sauté Aromatics

1. Add Onions: Stir in the diced onion and cook for 3–4 minutes, until softened and translucent.
2. Add Garlic: Add the minced garlic and sauté for 1 minute, until fragrant.

Step 3: Cook the Potatoes

1. Add Potatoes: Stir in the diced potatoes, ensuring they are evenly distributed.
2. Pour in Broth: Add the chicken broth, ensuring the potatoes are submerged. Bring the mixture to a boil, then reduce the heat to low.
3. Simmer: Cover the pot and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 4: Create the Creamy Base

1. Add Heavy Cream: Stir in the heavy cream, allowing the soup to become rich and creamy.
2. Melt the Cheese: Gradually add the shredded cheddar and Parmesan cheeses, stirring constantly to ensure they melt smoothly into the broth.

Step 5: Season and Enhance

1. Season the Soup: Add smoked paprika, dried thyme, crushed red pepper flakes (if using), and adjust the salt and pepper to taste.
2. Optional Vegetables: If adding kale, spinach, carrots, or celery, stir them in and cook for an additional 5 minutes.

Step 6: Serve

1. Garnish: Ladle the soup into bowls and top with fresh parsley or chives for a burst of color and flavor.
2. Accompaniments: Serve with crusty bread, garlic toast, or a side salad for a complete meal.

Tips for Success

1. Choose the Right Sausage: Mild sausage provides a classic flavor, while spicy sausage adds a kick. For a sweeter note, use maple or apple-flavored sausage.
2. Cut Potatoes Evenly: Dice the potatoes into uniform pieces to ensure they cook evenly.
3. Melt Cheese Gradually: Adding the cheese a little at a time prevents clumping and ensures a smooth, creamy texture.
4. Thicken the Soup: For a thicker consistency, mash some of the potatoes with a potato masher before adding the cream and cheese.

Variations

1. Protein Substitutes: Use diced chicken, turkey sausage, or even bacon instead of ground sausage.
2. Vegetarian Version: Replace the sausage with plant-based sausage or extra vegetables, and use vegetable broth instead of chicken broth.
3. Spicier Flavor: Increase the amount of crushed red pepper flakes or add a dash of hot sauce.
4. Cheese Options: Swap cheddar for Gouda, Monterey Jack, or Colby for a different flavor profile.

Storage and Reheating

Storage:

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: This soup freezes well. Store in freezer-safe containers for up to 3 months.

Reheating:

• Stovetop: Reheat in a pot over low heat, stirring occasionally. Add a splash of chicken broth or cream if the soup has thickened.
• Microwave: Heat in 1-minute intervals, stirring between each to ensure even heating.

Serving Suggestions

• Pair with a side of warm garlic bread or buttery biscuits.
• Serve alongside a light green salad with a tangy vinaigrette to balance the richness.
• Add a dollop of sour cream or sprinkle extra shredded cheese on top for an indulgent finish.

Frequently Asked Questions

1. Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Prepare it up to 2 days in advance and store it in the fridge.

2. What’s the best way to freeze this soup?
Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some room at the top of the container to allow for expansion during freezing.

3. How can I make this soup lighter?
Replace the heavy cream with milk or half-and-half, and use turkey sausage instead of pork sausage.

4. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a touch of natural sweetness and pair well with the savory flavors.

Why This Recipe Works

This Cheesy Sausage Potato Soup Recipe strikes the perfect balance between indulgence and comfort. The rich creaminess of the cheese, the heartiness of the sausage, and the satisfying texture of the potatoes come together to create a soul-warming dish. Whether you’re serving it as a main course or a side dish, this soup is guaranteed to please even the pickiest eaters. Plus, it’s versatile enough to adapt to your personal preferences, making it a staple recipe for your kitchen.

Yield: 6

Cheesy Sausage Potato Soup Recipe

Print

When the weather turns chilly, there’s nothing more comforting than a hearty bowl of Cheesy Sausage Potato Soup. Packed with rich flavors from savory sausage, tender potatoes, and creamy, melty cheese, this dish is the ultimate comfort food. Perfect for weeknight dinners or a cozy gathering with family and friends, this soup is as easy to make as it is delicious.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 1 lb ground sausage (mild, spicy, or smoked sausage, diced)
• 2 tbsp olive oil (if needed)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 medium russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ tsp smoked paprika
• ½ tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp butter
• Fresh parsley or chives, chopped (optional, for garnish)

Instructions

1. Cook the Sausage:
   In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through. Use a slotted spoon to remove the sausage and set it aside. If the sausage doesn’t release much fat, add olive oil to the pot.
   
2. Sauté the Vegetables:
   In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
   
3. Simmer the Potatoes:
   Add the cubed potatoes, chicken broth, smoked paprika, dried thyme, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are tender.
   
4. Blend for Creaminess:
   Using an immersion blender, blend part of the soup to create a creamy base while leaving some potato chunks intact. Alternatively, transfer 2 cups of the soup to a blender, puree, and return to the pot.
   
5. Add Cream and Cheese:
   Stir in the heavy cream, butter, and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is smooth.
   
6. Return the Sausage:
   Add the cooked sausage back to the pot and stir to combine. Simmer for 5 more minutes to meld the flavors.
   
7. Serve:
   Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with chopped parsley or chives, if desired.

Notes

• Sausage Variations: Try Italian sausage, turkey sausage, or kielbasa for different flavors.
• Cheese Options: Swap cheddar for Gruyère, Monterey Jack, or a cheese blend.
• Vegetable Additions: Add corn, spinach, or kale for extra nutrition.