Servings
Font
Back
0 from 36 votes

Cheesy Sausage Potato Soup

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 746 kcal
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
  5. 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.
  6. 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.
  7. 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).
  8. 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

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

% 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.