Cheesy Sausage Potato Soup

Imagine sinking your spoon into a steaming bowl of creamy, hearty Cheesy Sausage Potato Soup, where smoky sausage pieces meet tender potatoes in a velvety cheese broth. This comforting soup is the perfect blend of savory flavors and rich textures that warm you from the inside out. The Cheesy Sausage Potato Soup combines simple ingredients to create a deeply satisfying meal that’s ideal for chilly evenings or whenever you’re craving something substantial and delicious. You’ll learn how to create the perfect balance of flavors, achieve that ideal creamy consistency, and customize this versatile soup to make it your own family favorite.

Why You’ll Love This Recipe

This Cheesy Sausage Potato Soup recipe will quickly become a staple in your meal rotation for so many reasons. First, it delivers incredible depth of flavor with minimal effort – the smokiness from the sausage infuses the entire dish, while the sharp cheddar creates a rich, velvety base that coats every spoonful. The contrast between the tender chunks of potato and the slightly chewy sausage pieces creates a textural wonderland that keeps each bite interesting.

What makes this soup truly special is its perfect balance – substantial enough to serve as a complete meal, yet not overwhelmingly heavy. The partial mashing technique creates a soup that’s both chunky and creamy simultaneously, giving you the best of both worlds. Plus, it’s remarkably forgiving for home cooks of all skill levels.

The versatility can’t be overstated – this hearty potato sausage soup works equally well for casual family dinners, game day gatherings, or as a make-ahead meal that tastes even better the next day. The combination of familiar ingredients and satisfying textures makes it a guaranteed crowd-pleaser, even among picky eaters.

Ingredients List for the Cheesy Sausage Potato Soup

This Cheesy Sausage Potato Soup showcases simple, accessible ingredients that work harmoniously to create deep, satisfying flavor. The smoked sausage provides a savory foundation while russet potatoes add hearty substance and help thicken the soup naturally.

• 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 percentage)
• 6 ounces (about 1½ cups) shredded cheddar cheese (plus more as desired for topping)
• ¼ teaspoon black pepper
• Salt
• Sour cream (optional for topping)

Pro Tips

For truly exceptional Cheesy Sausage Potato Soup, these three techniques will elevate your results from good to outstanding:

First, don’t rush the sausage browning process. Those caramelized bits that develop on the bottom of the pot are flavor gold, creating a foundation for the entire soup. Allow the edges to get slightly crispy before removing, as this textural contrast will remain even after the sausage is reintroduced to the broth.

Second, master the roux technique for silky-smooth cheese incorporation. The key is constant whisking and adding cheese gradually off the heat. If you add all the cheese at once or while the mixture is too hot, you risk a grainy texture rather than the velvety consistency that makes this potato and sausage soup so luxurious. Room temperature cheese also melts more smoothly than cold cheese.

Finally, the potato-mashing technique provides customizable texture control. For a chunkier, more rustic soup, mash minimally; for a creamier consistency, mash about half the potatoes. Either way, this step creates natural thickening while maintaining enough texture to keep the soup interesting. Always taste and adjust seasonings at the end, as potatoes tend to absorb salt during cooking.

Instructions

Step 1: 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.

Step 2: 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.

Step 3: Add garlic and cook until lightly golden, about 1 minute.

Step 4: 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.

Step 5: Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: Add the sausage back to the pot and stir everything together.

Step 10: Serve, top with sour cream and more cheese if desired, and enjoy!

Variations

The versatility of Cheesy Sausage Potato Soup allows for numerous delicious adaptations to suit different preferences or dietary needs. For a spicier version, substitute the smoked sausage with andouille or chorizo and add a diced jalapeño when sautéing the onions. This creates a zesty Cajun-inspired variation that adds welcome heat to cold winter evenings.

For a lighter option, try using turkey kielbasa instead of traditional smoked sausage, and substitute half-and-half for some of the milk. You can also add extra vegetables like carrots, corn, or kale to boost the nutritional content without compromising the comforting nature of this creamy potato sausage soup.

Those avoiding gluten can easily modify this recipe by replacing the all-purpose flour with a 1:1 gluten-free flour blend. The rest of the ingredients in this hearty soup are naturally gluten-free, making it an accessible option for those with dietary restrictions while maintaining all the rich, comforting flavor.

Storage and Serving

This Cheesy Sausage Potato Soup stores beautifully, often tasting even better the next day as the flavors continue to develop. Allow the soup to cool completely before transferring to airtight containers. Refrigerated, it will keep for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or broth if the soup has thickened considerably during storage.

For serving, transform this hearty sausage potato soup into a complete meal by pairing it with a crisp green salad dressed in a light vinaigrette – the acidity perfectly balances the soup’s richness. Crusty sourdough bread or garlic breadsticks make ideal companions for dipping into the creamy broth.

For a casual gathering, create a soup bar with various toppings like crispy bacon bits, chopped green onions, diced avocado, additional shredded cheese, or crunchy croutons, allowing everyone to customize their bowl to their liking.

FAQs

Can I make this Cheesy Sausage Potato Soup ahead of time?
Absolutely! This soup actually benefits from being made a day ahead as the flavors continue to develop. Store in the refrigerator and gently reheat when ready to serve, adding a splash of milk if needed to adjust consistency.

What’s the best cheese to use for this soup?
Medium or sharp cheddar provides the best flavor, but you can experiment with cheese combinations. Try mixing in some smoked gouda or pepper jack for interesting flavor variations.

Can I use a different type of potato?
While russet potatoes are ideal for their starchy quality that helps thicken the soup, Yukon golds work wonderfully too. Avoid waxy potatoes like red potatoes, as they won’t break down enough to create the desired creamy texture.

Is there a way to make this soup in a slow cooker?
Yes! Brown the sausage, onions, and garlic first, then transfer to a slow cooker with the broth, potatoes, and celery. Cook on low for 6 hours, then prepare the cheese sauce separately and stir in during the last 30 minutes.

How can I make this soup thicker or thinner?
For a thicker soup, mash more potatoes or add an additional tablespoon of flour to the roux. To thin it out, simply add more chicken broth or milk until you reach your desired consistency.

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