Cheesy Sausage Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
5 to 6 servings
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Calories
590 kcal
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Course
Main Course
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Cuisine
American
Cheesy Sausage Potato Soup
Description
Cheesy Sausage Potato Soup combines chopped smoked sausage lightly browned in olive oil with sautéed onion and garlic. Chicken broth, peeled diced russet potatoes, and celery are added and simmered until potatoes soften enough to be partially smashed, which creates a thick, hearty base. The soup is thickened by a béchamel-style mixture of butter and flour cooked until golden, then blended with milk before being added back to the pot.
The addition of shredded cheddar cheese melted into the soup imparts a creamy, savory quality, balancing the smoky sausage. The soup is seasoned with salt, pepper, and is optionally served with a dollop of sour cream for extra richness.
This filling soup works well for a comforting meal, especially during cooler months. The notes indicate nutritional information for about six servings, useful for portion planning.
Ingredients
- 1 tablespoon olive oil
- 1 smoked sausage chopped into ½-inch pieces, 14-ounce
- ½ cup onion finely diced
- 3 garlic minced or pressed, cloves
- 4 cups chicken broth 2 (15 oz) cans
- 3½ cups russet potatoes peeled and diced medium, about 2 large
- 2 celery diced small, ribs
- 5 tablespoons butter salted or unsalted is fine, 71 g
- ¼ cup all-purpose flour 1 tablespoon (44g
- 2 cups milk any percentage
- 6 ounces cheddar cheese plus more as desired for topping, shredded, about 1½ cups
- ¼ teaspoon black pepper
- salt
- sour cream optional for topping
Instructions
- 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.
- 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.
- Add garlic and cook until lightly golden, about 1 minute.
- 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.
- Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
- 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.
- 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.
- 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.
- Add the sausage back to the pot and stir everything together.
- Serve, top with sour cream and more cheese if desired, and enjoy!
Notes
- This recipe yields approximately 6 servings, allowing for easy meal planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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