If you are craving a soul-warming meal that brings together comfort and bold flavor, this Cheesy Sausage Potato Soup Recipe will quickly become your new go-to. It’s the perfect blend of hearty Italian sausage, tender potatoes, and a luscious cheesy base—each spoonful delivering a creamy, savory hug that’s just what you need on a chilly day or any time you want something satisfying and simple to make. From the first sizzle of sausage in the pot to the final sprinkle of sharp cheddar, this soup showcases how uncomplicated ingredients can come together to create magic in a bowl.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each contributing to the soup’s rich texture and vibrant taste. Whether it’s the spicy kick from Italian sausage or the smooth creaminess provided by heavy cream, every component plays an essential role.
- Italian sausages (500g): Choose your favorite kind; they add bold, meaty flavor and some spice.
- Butter (3 tablespoons): Helps sauté the veggies and adds richness.
- Onion (1/2 medium, chopped): Offers a subtle sweetness and depth.
- Celery (2 sticks, chopped): Adds crisp freshness and texture.
- Garlic (1 clove, minced): Brings classic aromatic warmth.
- Flour (6 tablespoons): Thickens the soup nicely without overpowering.
- Low sodium chicken broth (4 cups): The soup’s flavorful liquid base.
- Heavy/whipping cream (1 cup): Provides that irresistibly creamy finish.
- Worcestershire sauce (1/2 teaspoon): Adds umami depth and complexity.
- Crushed red pepper flakes (1/2 teaspoon, optional): For gentle heat and zing.
- Russet potatoes (1 pound, peeled and diced): The hearty soul of the dish.
- Sharp cheddar cheese (2 cups, shredded): Melts smoothly for cheesy goodness.
- Salt & pepper (to taste): To balance and brighten the flavors.
How to Make Cheesy Sausage Potato Soup Recipe
Step 1: Brown the Sausage
Start by crumbling the Italian sausages into your soup pot and cooking over medium-high heat until beautifully browned, about 10 minutes. This renders the flavorful fat that will form the foundation of your soup. Once browned, transfer the sausage to a paper towel-lined plate and drain the excess fat from the pot, leaving just a tablespoon or so to cook the veggies—this will give the soup an extra layer of savory goodness.
Step 2: Sauté the Veggies
Add the butter to the pot and let it melt, then toss in the chopped onion and celery. Sauté them for 4 to 5 minutes until they soften and get a bit of color. This step is crucial because the caramelized bits stuck to the bottom of the pot add tons of flavor when stirred back into the soup.
Step 3: Add Garlic and Flour
Mix in the minced garlic and then the flour. Cook this mixture for about 2 minutes while stirring, which cooks out the raw flour taste and starts building a luscious, thick texture for your soup base. The aroma at this stage will start to make your kitchen smell absolutely irresistible.
Step 4: Slowly Whisk in Broth
Gradually pour in the chicken broth while whisking to avoid lumps. This step is all about creating a smooth, velvety base for the soup. The broth infuses the flour mixture with flavor while working as the liquid necessary to cook the tender potatoes later on.
Step 5: Combine Cream, Potatoes, and Sausage
Stir in the heavy cream, Worcestershire sauce, and optional crushed red pepper flakes, then add the diced potatoes and browned sausage back into the pot. Turn the heat up and bring everything to a gentle boil, then reduce to medium-low so it simmers just right. Cover the pot slightly with a lid and let this hearty mixture come together over about 15 minutes, or until the potatoes are tender and the broth has thickened to perfection.
Step 6: Melt in the Cheese
Turn off the heat and gradually stir in the shredded sharp cheddar cheese, which will melt beautifully and make the soup luxuriously creamy. If the soup feels too thick at this point, a splash more broth or cream will loosen it up without compromising the flavor.
Step 7: Season to Taste
Finally, add salt and pepper to taste, adjusting the seasoning as needed. This last touch brings everything into perfect harmony, ensuring each spoonful sings with flavor and satisfaction.
How to Serve Cheesy Sausage Potato Soup Recipe
Garnishes
To elevate your Cheesy Sausage Potato Soup Recipe, top it with crispy bacon bits, a sprinkle of fresh chopped parsley, or even some green onions for a fresh bite. A dollop of sour cream or a handful of extra shredded cheddar also brings an indulgent finish. These garnishes add texture and vibrant color, making the soup even more inviting.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast, perfect for dipping into every creamy bite. A simple mixed green salad with a vinaigrette cuts through the richness and balances the meal beautifully, giving you a satisfying yet well-rounded plate.
Creative Ways to Present
Serve the soup in mini cast iron skillets or rustic bread bowls to impress your guests and add a cozy, chef-inspired touch. Alternatively, a drizzle of chili oil or a handful of roasted corn kernels on top can introduce unexpected yet delightful flavors and textures.
Make Ahead and Storage
Storing Leftovers
This Cheesy Sausage Potato Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers are remarkably delicious. Just give it a good stir when reheating as the cheese may settle a bit.
Freezing
If you want to freeze this soup, allow it to cool completely first. Then, transfer it to a freezer-safe container, leaving some room for expansion. The soup will keep well in the freezer for up to 3 months. Be aware that the texture of potatoes may change slightly upon thawing, but the cozy, cheesy flavor remains fantastic.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Add a splash of broth or cream to loosen the soup if it thickens too much while warming. Avoid microwave reheating if possible, as it can cause uneven heating and affect the texture of the cheese and potatoes.
FAQs
Can I use a different type of sausage?
Absolutely! While Italian sausage adds great flavor, you can swap it out for breakfast sausage, chorizo, or even chicken sausage depending on your preference. Each will bring its own unique twist to this Cheesy Sausage Potato Soup Recipe.
Is this soup very spicy?
The heat level is mild by default, but you can control the spice by adjusting or omitting the crushed red pepper flakes. The sausage also adds some warmth, so tailor it to suit your taste buds.
Can I make this soup vegetarian?
For a vegetarian version, omit the sausage and use vegetable broth. You can add extra veggies or meat substitutes to keep it hearty, but note that the flavor profile will be different from this cheesy sausage potato soup recipe.
What type of cheese works best?
Sharp cheddar is ideal for its strong flavor and melting qualities. However, feel free to experiment with other cheeses like Monterey Jack, gouda, or even a blend, depending on what you have on hand.
Can I prepare parts of this soup ahead of time?
You can chop the vegetables and brown the sausage a day in advance to save time when cooking. Just refrigerate them separately and combine everything fresh when you’re ready to cook the soup.
Final Thoughts
This Cheesy Sausage Potato Soup Recipe is truly a treasure to have in your recipe box. It’s straightforward, packed with flavor, and endlessly comforting, making it perfect for busy weeknights or when you want to treat yourself to a warm, cheesy bowl of happiness. Trust me, once you make it, this soup will become one of your cherished favorites!
Print
Cheesy Sausage Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Sausage Potato Soup is a hearty and comforting dish packed with savory Italian sausage, tender potatoes, and rich cheddar cheese. Perfect for chilly days, this creamy soup combines a blend of sautéed aromatics, a smooth roux, and slow-simmered ingredients to create a rich and flavorful meal that is easy to prepare and serves six generously.
Ingredients
Meat
- 17.6 ounces (500g) Italian sausages
Vegetables & Aromatics
- 1/2 medium onion, chopped small
- 2 sticks celery, chopped small
- 1 clove garlic, minced
- 1 pound Russet potatoes, peeled and diced small
Dairy & Fats
- 3 tablespoons butter
- 1 cup heavy/whipping cream
- 2 cups sharp cheddar cheese, shredded
Liquids & Seasonings
- 4 cups low sodium chicken broth
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Thickening Agent
- 6 tablespoons flour
Instructions
- Cook the Sausage: Crumble the Italian sausages into a soup pot. Over medium-high heat, cook them until browned and fully cooked through, about 10 minutes. Once cooked, transfer the sausage to a paper towel-lined plate to drain. Leave the rendered fat in the pot, but if there’s excess (more than a tablespoon), drain some out to avoid greasiness.
- Sauté Vegetables: Add the butter to the pot with the sausage fat. Once melted, add the chopped onion and celery, sautéing them for 4-5 minutes until softened and fragrant. Scrape up any browned bits from the bottom of the pot to add flavor.
- Add Garlic and Flour: Stir in the minced garlic followed by the flour. Cook this mixture for about 2 minutes, stirring constantly to cook out the raw flour taste and form a light roux that will thicken the soup.
- Incorporate Broth: Gradually whisk in the low sodium chicken broth, making sure to dissolve all lumps of flour and create a smooth base for the soup.
- Add Remaining Ingredients and Boil: Stir in the heavy cream, Worcestershire sauce, crushed red pepper flakes (if using), diced potatoes, and returned cooked sausage. Raise the heat to high and bring the soup to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cover the pot with the lid slightly ajar.
- Simmer Soup: Let the soup simmer for about 15 minutes, or until the potatoes are tender and the soup has thickened to your preference. Stir occasionally to prevent sticking and ensure even cooking.
- Add Cheese and Adjust Thickness: Turn off the heat and gradually stir in the shredded sharp cheddar cheese until fully melted and incorporated. If the soup is too thick, add a splash of chicken broth, cream, or milk to thin it out to your desired consistency.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot and enjoy your comforting cheesy sausage potato soup.
Notes
- Using low sodium chicken broth allows you to control the salt level in the soup better.
- If you prefer a spicier soup, don’t omit the crushed red pepper flakes.
- Russet potatoes hold up well in soup and provide a creamy texture when cooked.
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
