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

Scale

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

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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.