Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 5 to 6
This cheesy sausage potato soup means business! It’s very comforting, incredibly flavorful, and super easy to whip up. You’ll never have any excuses not to try this simple recipe.
Ingredients
1 tablespoon olive oil
1 14-ounces smoked sausage chopped into ½-inch pieces
½ cup finely diced onion
3½ cups (about 2 large) russet potatoes peeled and diced medium
3 garlic cloves minced or pressed
2 celery ribs diced small
4 cups (2 15 oz. cans) chicken broth
2 cups milk any percentage
5 tablespoons (71g.) butter salted or unsalted is fine
6 ounces (about 1½ cup) shredded cheddar cheese plus more as desired for topping
Salt
¼ teaspoon black pepper
¼ cup and 1 tbsp (44g.) all-purpose flour
Sour cream optional for topping
HOW TO MAKE CHEESY SAUSAGE POTATO SOUP
Step 1: In a large pot, heat the olive oil. Add the diced sausage to the pot once the oil is hot and cook until slightly browned. Into a bowl, transfer the sausage when done, and set aside.
Step 2: Add the onions to the same pot and cook for about 5 minutes over medium heat, stirring often, until just the edges are beginning to turn clear. Add the garlic and continue to cook for another minute until aromatic.
Step 3: Into the pot, add the chicken broth, potatoes, and celery. Bring everything to a simmer and cook for 10 to 15 minutes more or until the potatoes are tender.
Step 4: Using a potato masher, roughly mash half of the potatoes.
Step 5: In a medium pot, melt the butter over medium heat. Once the butter has melted, add the flour. Cook while stirring for about a minute constantly until the flour is lightly golden.
Step 6: Now, slowly whisk in the milk. Cook for additional 5 minutes, stirring until the mixture has thickened and bubbly on the edges.
Step 7: Remove the pot from the heat, then gradually stir in the cheese. Into the soup, stir in the sauce after all the cheese has been added. Then, season with salt and pepper to taste.
Step 8: Then, add the sausage and stir well. Serve the soup immediately topped with sour cream and more cheese. Enjoy!
Ingredients
- 1 tablespoon olive oil
- 1 14-ounces smoked sausage chopped into ½-inch pieces
- ½ cup finely diced onion
- 3½ cups (about 2 large) russet potatoes peeled and diced medium
- 3 garlic cloves minced or pressed
- 2 celery ribs diced small
- 4 cups (2 15 oz. cans) chicken broth
- 2 cups milk any percentage
- 5 tablespoons (71g.) butter salted or unsalted is fine
- 6 ounces (about 1½ cup) shredded cheddar cheese plus more as desired for topping
- Salt
- ¼ teaspoon black pepper
- ¼ cup and 1 tbsp (44g.) all-purpose flour
- Sour cream optional for topping
Instructions
Step 1: In a large pot, heat the olive oil. Add the diced sausage to the pot once the oil is hot and cook until slightly browned. Into a bowl, transfer the sausage when done, and set aside.
Step 2: Add the onions to the same pot and cook for about 5 minutes over medium heat, stirring often, until just the edges are beginning to turn clear. Add the garlic and continue to cook for another minute until aromatic.
Step 3: Into the pot, add the chicken broth, potatoes, and celery. Bring everything to a simmer and cook for 10 to 15 minutes more or until the potatoes are tender.
Step 4: Using a potato masher, roughly mash half of the potatoes.
Step 5: In a medium pot, melt the butter over medium heat. Once the butter has melted, add the flour. Cook while stirring for about a minute constantly until the flour is lightly golden.
Step 6: Now, slowly whisk in the milk. Cook for additional 5 minutes, stirring until the mixture has thickened and bubbly on the edges.
Step 7: Remove the pot from the heat, then gradually stir in the cheese. Into the soup, stir in the sauce after all the cheese has been added. Then, season with salt and pepper to taste.
Step 8: Then, add the sausage and stir well. Serve the soup immediately topped with sour cream and more cheese. Enjoy!
