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
Scale
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.
