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Creamy Potato Sausage and White Cheddar Soup
4.9 from 81 votes

Creamy Potato Sausage and White Cheddar Soup

This Creamy Potato Sausage and White Cheddar Soup combines browned kielbasa, diced potatoes, and a mix of sautéed onions, carrots, and celery in a savory broth thickened with a milk-based roux and finished with sharp white cheddar. The hearty soup offers a smooth and creamy texture with tender vegetables and flavorful sausage pieces, garnished with fresh parsley for brightness.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Course: Soup
Cuisine: Polish

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

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes. 
  2. Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 1/2 Tbsp).  
  3. Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes. 
  4. Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender, about 15 - 20 minutes. 
  5. Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute. 
  6. While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat. 
  7. 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. 
  8. Stir in half of the parsley then garnish each serving with remaining parsley. 
  9. Recipe source: inspired by Renee's Kitchen Adventures