If you’re craving something warm, comforting, and packed with rich, satisfying flavors, this Cheesy Sausage and Potato Soup Recipe is exactly what you need. Imagine tender potatoes swimming in a creamy broth, intertwined with savory Italian sausage and sharp cheddar cheese that melts to perfection. Every spoonful feels like a hearty hug, making it the ultimate go-to soup for chilly days or whenever you want to indulge in a bowl of pure deliciousness. This recipe is simple enough for a weeknight meal but special enough to impress anyone at your table.
Ingredients You’ll Need
The magic of this Cheesy Sausage and Potato Soup Recipe lies in its straightforward ingredients. Each one plays a vital role—from the savory Italian sausage bringing robust flavor, to Russet potatoes offering a creamy texture, and sharp cheddar cheese adding that irresistible cheesy punch. Here’s what you’ll gather before diving into this delightful soup:
- Italian sausages (17.6 ounces/500g): Use good-quality sausages for the best flavor; mild or spicy depending on your preference.
- Butter (3 tablespoons): Adds richness and helps sauté the vegetables to tender perfection.
- Onion (1/2 medium, chopped): Brings subtle sweetness and depth to the soup’s base.
- Celery (2 sticks, chopped): Provides a fresh, slightly crunchy bite that balances the creaminess.
- Garlic (1 clove, minced): Infuses the soup with aromatic warmth and savory undertones.
- Flour (6 tablespoons): Essential for creating a smooth, thickened broth without lumps.
- Low sodium chicken broth (4 cups): The flavorful liquid that ties all the ingredients together.
- Heavy/whipping cream (1 cup): Delivers the luxurious, creamy texture that makes this soup irresistibly velvety.
- Worcestershire sauce (1/2 teaspoon): Adds a subtle savory tang and depth.
- Crushed red pepper flakes (1/2 teaspoon, optional): A gentle kick of heat that brightens the flavors.
- Russet potatoes (1 pound, peeled & diced): The hearty, tender base that soaks up all the delicious flavors.
- Sharp cheddar cheese (2 cups, shredded): The star ingredient that melts smoothly, giving the soup its signature cheesy goodness.
- Salt & pepper (to taste): Simple seasonings to bring balance and enhance all other flavors.
How to Make Cheesy Sausage and Potato Soup Recipe
Step 1: Cook the Sausage
Start by crumbling the Italian sausages into a large soup pot and cook them over medium-high heat until they’re nicely browned, which should take about 10 minutes. Browning the sausage not only locks in its juices but also creates those savory bits at the bottom of the pot that are packed with flavor. After cooking, transfer the sausage to a paper towel-lined plate. If there’s more than a tablespoon of fat left in the pot, drain some out, but keeping some adds great richness to the soup.
Step 2: Sauté the Vegetables
Next, melt the butter in the same pot and toss in the chopped onion and celery. Sauté them gently for 4 to 5 minutes until they become tender and fragrant. This step is crucial because these veggies form the aromatic base that supports the entire soup. Make sure to scrape up any browned bits left behind from the sausage for extra flavor.
Step 3: Cook the Garlic and Flour
Stir in the minced garlic and flour, cooking everything together for about 2 minutes. The flour will thicken the soup later on, and cooking it now eliminates any raw taste. Keep stirring to prevent lumps and to evenly coat your veggies and bits of sausage in this delicious thickening agent.
Step 4: Whisk in Chicken Broth
Gradually whisk in the chicken broth, slowly dissolving the flour into the liquid. The goal is a smooth mixture without lumps, ensuring a creamy, velvety base. This step transforms your pot into a luscious, comforting soup foundation loaded with rich savory flavor.
Step 5: Add Cream, Seasonings, Potatoes, and Sausage
Now it’s time to stir in the heavy cream, Worcestershire sauce, crushed red pepper flakes (if you like a little heat), and diced potatoes. Add the browned sausage back into the pot as well. Increase the heat to high until the soup reaches a boil, then lower it to a gentle simmer. Keep the pot lid slightly ajar, allowing steam to escape while letting everything cook evenly.
Step 6: Simmer Until Perfect
Let the soup simmer for about 15 minutes or until the potatoes are tender and the broth has thickened to your liking. Stir occasionally to keep the potatoes from sticking to the bottom and to make sure the flavors meld beautifully. This patient simmering brings out the ultimate comfort in every bite.
Step 7: Melt in the Cheese
With the heat turned off, gently stir in the shredded sharp cheddar cheese little by little. This step transforms your soup into a cheesy dream, and if it feels too thick, simply add a splash more broth, milk, or cream until the consistency feels just right for dipping your spoon.
Step 8: Season to Taste
Finally, season your soup with salt and pepper to taste. This finishing touch ensures every flavor pops and the balance is perfect. Now your Cheesy Sausage and Potato Soup Recipe is ready to serve and enjoy!
How to Serve Cheesy Sausage and Potato Soup Recipe
Garnishes
Adding the right garnishes can take this soup from delicious to unforgettable. Consider topping each bowl with freshly chopped green onions or crisp bacon bits for an extra layer of flavor and texture. A sprinkle of extra shredded cheddar or a dollop of sour cream adds creamy richness and a cool contrast to the warm soup. Fresh herbs like parsley can brighten the presentation beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread, like a warm baguette or a rustic sourdough, perfect for dipping into that cheesy broth. A fresh green salad provides a crisp and light complement, balancing out the hearty richness of the soup. For something especially cozy, garlic bread or soft dinner rolls are always a crowd-pleaser alongside this meal.
Creative Ways to Present
If you want to impress guests, serve this soup in mini bread bowls or hollowed-out, roasted potatoes for a fun twist. Mason jars also make charming individual servings, and layering garnishes on top can create a beautiful visual effect. Pair with simple appetizer plates featuring cheese and crackers, or roasted veggies to make your meal feel like a complete and thoughtful experience.
Make Ahead and Storage
Storing Leftovers
This Cheesy Sausage and Potato Soup Recipe keeps well in the fridge for 3 to 4 days. Store leftovers in an airtight container, and when you reheat, do so gently on the stovetop to preserve the creamy texture and prevent the cheese from clumping or separating.
Freezing
You can freeze this soup, but it’s best to hold off on adding the cheese until right before serving. Freeze the soup base without cheese in resealable freezer bags or containers for up to 3 months. Thaw in the fridge overnight before reheating and then stir in fresh cheese to retain the soup’s luscious creaminess.
Reheating
To reheat, warm the soup slowly over medium-low heat, stirring frequently to ease the texture back into that smooth, cheesy goodness. If the soup is too thick after reheating, add a splash of chicken broth or cream to loosen it. Avoid microwaving for prolonged periods as it can cause the cheese to separate.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option and will still bring in great flavor, though the soup might be a little lighter in richness. Just make sure to brown it well to develop those tasty savory bits.
What type of potatoes work best for this soup?
Russet potatoes are ideal because they break down slightly when cooked, helping to thicken the soup while still holding their shape. You can also use Yukon Gold for a creamier texture but avoid waxy potatoes that won’t soften as well.
Is there a way to make this soup dairy-free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and replace the cheddar cheese with a plant-based cheese. Keep in mind the flavor profile might shift, but it will still be deliciously comforting.
How spicy is the soup with the red pepper flakes?
The 1/2 teaspoon of crushed red pepper flakes adds a gentle background heat that balances the richness. You can omit them entirely if you prefer a milder soup or increase slightly if you like a bit more spice.
Can I prepare this soup in a slow cooker?
You can, but it’s best to brown the sausage and sauté the vegetables first on the stovetop to build flavor, then transfer everything to the slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add cheese at the end to prevent it from becoming gritty.
Final Thoughts
I genuinely can’t recommend this Cheesy Sausage and Potato Soup Recipe enough for anyone craving that perfect bowl of homemade comfort. It’s cozy, flavorful, and surprisingly easy to make with ingredients you probably already have on hand. Whether you’re feeding a family or just treating yourself, it promises to warm your soul and satisfy your hunger every single time. Give it a try—you’ll wonder why you didn’t make it sooner!
Print
Cheesy Sausage and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Sausage Potato Soup is a hearty and comforting meal perfect for chilly days. Featuring savory Italian sausage, tender diced potatoes, and sharp cheddar cheese, this creamy soup is thickened with a perfectly cooked roux and finished with a touch of Worcestershire sauce and optional red pepper flakes for a hint of spice. The soup simmers on the stovetop and comes together easily for a satisfying dish that serves six.
Ingredients
Meat
- 17.6 ounces (500g) Italian sausages
Vegetables & Aromatics
- 1/2 medium onion, chopped small
- 2 sticks celery, chopped small
- 1 clove garlic, minced
- 1 pound Russet potatoes, peeled and diced small
Dairy & Fats
- 3 tablespoons butter
- 1 cup heavy/whipping cream
- 2 cups sharp cheddar cheese, shredded
Liquids & Sauces
- 4 cups low sodium chicken broth
- 1/2 teaspoon Worcestershire sauce
Dry Ingredients & Spices
- 6 tablespoons flour
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the sausage: Crumble the Italian sausages into a soup pot and cook over medium-high heat until browned, about 10 minutes. Transfer the cooked sausages to a paper towel-lined plate. Leave the rendered fat in the pot, draining some if more than a tablespoon remains.
- Sauté aromatics: Add the butter to the pot and allow it to melt. Add the chopped onion and celery, sautéing for 4-5 minutes until softened. Scrape up any browned bits from the bottom of the pot.
- Add garlic and flour: Stir in the minced garlic and flour, cooking for about 2 minutes while stirring to cook out the raw flour taste and form a roux.
- Incorporate broth: Slowly whisk in the low sodium chicken broth, ensuring the flour dissolves completely and no lumps remain.
- Add cream and seasonings: Stir in the heavy cream, Worcestershire sauce, optional red pepper flakes, diced potatoes, and return the browned sausage to the pot. Increase heat to high and bring the soup to a boil. Then reduce to medium-low heat with the lid slightly ajar.
- Simmer the soup: Let the soup simmer gently for about 15 minutes or until the potatoes are tender and the soup thickens to your liking. Stir occasionally to prevent sticking and ensure even cooking.
- Add cheese: Turn off the stove and gradually stir in the shredded sharp cheddar cheese until melted and incorporated. If the soup is too thick, add a splash of chicken broth, milk, or cream to achieve desired consistency.
- Season to taste: Adjust the seasoning with salt and pepper as needed before serving.
Notes
- Use low sodium chicken broth to control the salt level, as the sausage and cheese can be salty.
- Adjust the amount of red pepper flakes or omit to suit your preferred spice level.
- Russet potatoes work best for a creamy texture when diced small.
- If you prefer a thinner soup, add additional chicken broth or milk after adding the cheese.
- For a spicier variation, consider using spicy Italian sausage.
