Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 5 to 6
A bowl of this thick, extra creamy, decadent soup is more than enough to cosy me up on chilly nights. This stick-to-the-bone Cheesy Sausage Potato Soup is very comforting and so easy to make. To complete the whole experience, serve this indulgent soup with either steamed or roasted veggies such as broccoli or green beans and a slice of crusty bread to scoop the remaining goodness out o your bowl.
Ingredients
1 14-oz. smoked sausage chopped into ½” pieces
1 tbsp olive oil
3½ c. (about 2 large) russet potatoes peeled and diced medium
½ c. finely diced onion
3 garlic cloves minced or pressed
4 c. (2 15 ounces cans) chicken broth
2 celery ribs diced small
2 c. milk any percentage
5 tbsp (71grams) butter salted or unsalted is fine
¼ c. and 1 tablespoon (44grams) all-purpose flour
6 oz. (about 1½ c.) shredded cheddar cheese plus more as desired for topping
Sour cream optional for topping
¼ tsp black pepper
Salt
How to make Cheesy Sausage Potato Soup
Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced sausage to the pot and cook until lightly browned. When done, ladle the sausage into a bowl using a slotted spoon. Set aside for now.
Step 2: To the now-empty pot, add the onions and cook for approximately 5 minutes over medium heat, stirring occasionally until just started to turn translucent around the edges. Now, add the garlic and cook for a minute more until the garlic is lightly golden.
Step 3: Pour the chicken broth into the pot, then add the potatoes and celery. Bring the liquid to a simmer, then cook for an additional 10 to 15 minutes or until the potatoes are easily smashed against the side of the pot using a fork.
Step 4: Roughly smash about half of the potatoes in the pot using a potato masher.
Step 5: Melt the butter in a medium pot over medium heat. Add the flour once the butter melted and cook until the flour starts to turn lightly golden, whisking endlessly. This takes about a minute.
Step 6: Gradually stir in the milk until all the lumps are gone. Continue cooking for another 5 minutes, stirring continuously until the mixture has thickened and bubbly around the edges.
Step 7: When done, take the pot off the heat, then slowly stir in the cheese (a handful at a time). Now, after all the cheese has been added and completely melted, whisk the cheese sauce into the soup. To taste, season with pepper and salt.
Step 8: Return the sausage to the pot and stir.
Step 9: To serve, top the soup with sour cream and extra cheese. Enjoy!
Ingredients
- 1 14-oz. smoked sausage chopped into ½” pieces
- 1 tbsp olive oil
- 3½ c. (about 2 large) russet potatoes peeled and diced medium
- ½ c. finely diced onion
- 3 garlic cloves minced or pressed
- 4 c. (2 15 ounces cans) chicken broth
- 2 celery ribs diced small
- 2 c. milk any percentage
- 5 tbsp (71grams) butter salted or unsalted is fine
- ¼ c. and 1 tablespoon (44grams) all-purpose flour
- 6 oz. (about 1½ c.) shredded cheddar cheese plus more as desired for topping
- Sour cream optional for topping
- ¼ tsp black pepper
- Salt
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced sausage to the pot and cook until lightly browned. When done, ladle the sausage into a bowl using a slotted spoon. Set aside for now.
Step 2: To the now-empty pot, add the onions and cook for approximately 5 minutes over medium heat, stirring occasionally until just started to turn translucent around the edges. Now, add the garlic and cook for a minute more until the garlic is lightly golden.
Step 3: Pour the chicken broth into the pot, then add the potatoes and celery. Bring the liquid to a simmer, then cook for an additional 10 to 15 minutes or until the potatoes are easily smashed against the side of the pot using a fork.
Step 4: Roughly smash about half of the potatoes in the pot using a potato masher.
Step 5: Melt the butter in a medium pot over medium heat. Add the flour once the butter melted and cook until the flour starts to turn lightly golden, whisking endlessly. This takes about a minute.
Step 6: Gradually stir in the milk until all the lumps are gone. Continue cooking for another 5 minutes, stirring continuously until the mixture has thickened and bubbly around the edges.
Step 7: When done, take the pot off the heat, then slowly stir in the cheese (a handful at a time). Now, after all the cheese has been added and completely melted, whisk the cheese sauce into the soup. To taste, season with pepper and salt.
Step 8: Return the sausage to the pot and stir.
Step 9: To serve, top the soup with sour cream and extra cheese. Enjoy!
