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Cheesy Sausage Potato Soup

Cheesy Sausage Potato Soup for Soul-Warming Comfort

A comforting Cheesy Sausage Potato Soup featuring hearty potatoes and savory sausage in a creamy broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Onion Adds depth and sweetness; substitute yellow or white onion if needed.
  • 2 Carrots Provide natural sweetness; substitute with parsnips if desired.
  • 2 stalks Celery Enhances aromatics; skip if not available.
  • 2 cloves Garlic Infuses flavor; substitute with garlic powder if needed (1 clove = 1/8 tsp).
  • 2 tablespoons Butter Adds richness; substitute with olive oil for dairy-free.
  • 1/4 cup Flour Thickens the soup; can use gluten-free flour if desired.
  • 4 cups Chicken Broth Primary liquid base; vegetable broth for vegetarian.
For the Hearty Ingredients
  • 4 medium Red Potatoes Offer texture; use Yukon Gold if preferred.
  • 1 pound Sausage Italian sausage recommended; breakfast sausage can work.
For Seasoning
  • 2 tablespoons Soy Sauce Enhances umami; tamari for gluten-free.
  • to taste Hot Sauce Adds heat; adjust to taste.
  • 1 teaspoon Dried Basil Use fresh for a fresher taste.
  • 1 teaspoon Dried Parsley Use fresh for a fresher taste.
  • 1 teaspoon Dried Oregano Use fresh for a fresher taste.
  • 1 teaspoon Mustard Powder
  • 1 teaspoon Pepper
  • 1 teaspoon Smoked Paprika
For the Creamy Finish
  • 1 cup Heavy Cream Creates a rich texture; half-and-half for lighter option.
  • 1 cup Cheddar Cheese Use freshly shredded for best melting.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Cheesy Sausage Potato Soup
  1. Finely dice the onion, chop the carrots and celery, and mince the garlic. Cube the red potatoes into ¾-inch pieces.
  2. In a large pot over medium-high heat, add the sausage and cook until browned, about 10-12 minutes.
  3. Melt 2 tablespoons of butter in the sausage fat. Add the diced onion, carrots, and celery; cook for 5 minutes.
  4. Sprinkle ¼ cup of flour over the sautéed vegetables, stirring constantly for 2 minutes to form a roux.
  5. Gradually pour in 4 cups of chicken broth while whisking to avoid lumps.
  6. Stir in 1 cup of heavy cream, 2 tablespoons of soy sauce, and some hot sauce. Add herbs and spices; mix well.
  7. Bring soup to a gentle boil, add cubed potatoes, and simmer uncovered for 20-25 minutes until tender.
  8. Gently fold in the cooked sausage, heat through for about 5 minutes.
  9. Remove from heat and stir in 1 cup of cheddar cheese until melted.
  10. Taste and adjust seasoning if needed, then serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. This soup freezes well for up to 3 months.

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