Creamy Potato Sausage and White Cheddar Soup
User Reviews
4.9
Creamy Potato Sausage and White Cheddar Soup
Description
Creamy Potato Sausage and White Cheddar Soup starts by browning quartered and sliced kielbasa sausage, which imparts robust flavor. The rendered fat is retained to sauté yellow onions, diced carrots, and celery, forming a classic aromatic base. Chicken broth is added along with peeled, diced russet potatoes, and the mixture simmers until the potatoes soften, concentrating the flavors.
Separately, a roux is made by melting butter, whisking in flour, then gradually incorporating milk until thickened and boiled. This creamy mixture is combined back into the soup pot, creating a velvety consistency. Sharp white cheddar is stirred in off heat to melt smoothly without curdling. Seasonings include salt and freshly ground black pepper, with fresh parsley added for a herbaceous finish.
The soup offers a balance of savory sausage, tender potatoes, and creamy broth enriched with cheese, making it suitable as a warming main course during cooler weather or as a filling starter.
Ingredients
- 1 Tbsp olive oil
- 13.5 oz. kielbasa sausage quartered through the length then sliced, Polish
- 1 1/3 cups chopped yellow onion
- 1 cup carrot peeled and diced
- 1 cup celery diced
- 2 (14 oz) cans chicken broth or more to thin if desired, low-sodium
- 5 cups russet potatoes about 2 lbs, peeled and diced 3/4-inch
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk (I used whole)
- 1 1/2 cups cheddar cheese sharp, white
- salt freshly ground
- black pepper freshly ground
- 3 Tbsp parsley chopped, fresh
Instructions
- Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes.
- Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 1/2 Tbsp).
- Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes.
- Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender, about 15 - 20 minutes.
- Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
- While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat.
- Add milk mixture to soup in pot once potatoes are tender, thin with another 1 cup broth if desired. Remove from heat, stir in cheese and sausage then season with salt and pepper to taste.
- Stir in half of the parsley then garnish each serving with remaining parsley.
- Recipe source: inspired by Renee's Kitchen Adventures
User Reviews
Overall Rating
4.9
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