Cheesy Sausage Potato Soup
User Reviews
4.8
36 reviews
Excellent
Cheesy Sausage Potato Soup
Report
This cheesy sausage potato soup recipe has melt-in-your-mouth potatoes in a rich cheddar broth. It's easy to make and incredibly indulgent!
Share:
Ingredients
- 17.6 ounces (500g) Italian sausages see note
- 3 tablespoons butter
- 1/2 medium onion chopped small
- 2 sticks celery chopped small
- 1 clove garlic minced
- 6 tablespoons flour
- 4 cups low sodium chicken broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes optional
- 1 pound Russet potatoes peeled & diced small
- 2 cups sharp cheddar cheese shredded
- salt & pepper to taste
Add to Shopping List
Instructions
- Crumble the sausages into a soup pot. Over medium-high heat, cook until browned (about 10 minutes). Transfer to a paper towel lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.
- Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes. Scrape up any brown bits from the bottom of the pot.
- Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.
- Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
- Stir in the cream, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not boiling like crazy (medium-low heat works with my cast iron pot and gas stove). Cover the pot with the lid slightly open.
- Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
- Turn the stove off, and then stir in the cheddar gradually. If the soup seems too thick, add in a splash more chicken broth (milk or cream works too).
- Season with salt & pepper if needed.
Notes
- I used a 5-pack of Johnsonville Italian sausages (use mild or hot) for this recipe. Anything in the ballpark weight-wise will work. Or use ground sausage meat to skip the step of taking it out of the casings.
- Be sure to cut the potatoes into small pieces so that they cook fast.
- Serves 4-6 depending on how much people eat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Show Details
Calories
746kcal
(37%)
Carbohydrates
25g
(8%)
Protein
28g
(56%)
Fat
60g
(92%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
5g
Monounsaturated Fat
22g
Trans Fat
1g
Cholesterol
172mg
(57%)
Sodium
977mg
(41%)
Potassium
795mg
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1246IU
(25%)
Vitamin C
8mg
(9%)
Calcium
341mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 60g | 92% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 977mg | 41% |
| Potassium | 795mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 8mg | 9% |
| Calcium | 341mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
