Cheesy Sausage Potato Soup Recipe

I invite you to enjoy my twist on a comforting Cheesy Potato Soup. Fresh ingredients like russet potatoes, savory onions, and garlic simmer in hearty chicken broth with velvety heavy cream and sharp cheddar. This recipe delivers a truly gratifying bowl of indulgence that is surprisingly simple to prepare.

I’ve been playing around in the kitchen again and came up with a recipe that’s quickly become one of my favorites. This Cheesy Sausage Potato Soup is one underrated winner that mixes tender cubes of russet potatoes with spicy (or mild, if you prefer) sausage, perfectly balancing bold flavors with a touch of creaminess.

I start by sautéing a chopped large onion and minced garlic till they’re soft then tossing in 1 lb of sausage that releases all those rich flavors. Once that’s done, I add in the potatoes along with 4 cups of chicken broth and let everything simmer until tender.

Next, I whisk in 2 tablespoons of all purpose flour with a splash of heavy cream and fold in 2 cups of shredded sharp cheddar cheese and a tablespoon of Worcestershire sauce. It gets a dash of salt and pepper and my soup transforms into something thick, cheesy and decadently satisfying even on a busy weeknight.

Enjoy this easy soup recipe that’s perfect for a comforting dinner.

Why I Like this Recipe

I honestly love this recipe because it’s super easy to make even if i end up rushing a bit sometimes. I really enjoy the mix of spicy sausage with the creamy, cheesy broth that makes it feel like a warm hug on a cold day. I also like how the potatoes stay tender and soak up all those yummy flavors from the onion and garlic (and who can resist that sharp cheddar?!) Lastly, the little twist of Worcestershire sauce gives it an unexpected kick that makes every spoonful interesting.

Ingredients

• Sausage supplies bold protein, adding a savory and spicy or mild kick.
• Potatoes bring hearty carbohydrates that make the soup filling and warm.
• Onions add sweetness and aroma, building depth in every spoonful.
• Garlic boosts flavor intensity with its distinct, zesty flavor and almost spicy tang.
• Heavy cream offers a velvety richness that rounds out the soups taste perfectly.
• Sharp cheddar cheese melts beautifully, contributing tang and a gooey texture.
• Flour thickens the broth, ensuring every bite is hearty and satisfying.
• Worcestershire sauce infuses subtle tanginess, balancing savory flavors with a hint of sweetness.

Ingredient Quantities

• 1 lb sausage (spicy or mild depending on what you like)
• 4 medium russet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all purpose flour
• Salt and pepper to taste

How to Make this

1. In a large pot, cook the sausage over medium heat until its browned and crumbled, then drain any extra fat if needed.

2. Stir in the chopped onion and minced garlic and cook for about 3-4 minutes until they get soft.

3. Sprinkle the flour over the sausage and onions, stirring well so everything gets coated; let them cook for about 1 minute.

4. Slowly pour in the chicken broth while stirring to make sure there are no lumps.

5. Add the cubed potatoes and Worcestershire sauce. Now season with salt and pepper to your taste.

6. Increase the heat until the soup starts boiling, then lower it and let it simmer for roughly 20 minutes until the potatoes are tender.

7. Pour in the heavy cream and stir it slowly to combine with the broth.

8. Gradually add the shredded cheddar cheese, stirring constantly until the cheese melts completely into the soup.

9. Give it a good taste and adjust the seasonings if necessary.

10. Serve your soup hot and enjoy this thick, cheesy, and hearty meal.

Equipment Needed

1. Large pot – To cook the sausage and simmer the soup.
2. Cutting board – For chopping onions, garlic, and prepping potatoes.
3. Sharp knife – Needed to chop the vegetables and mince garlic.
4. Measuring cups – To accurately pour in the chicken broth and heavy cream.
5. Measuring spoons – For the Worcestershire sauce, flour, salt, and pepper.
6. Stirring spoon – A sturdy spoon used to mix the ingredients while cooking.
7. Ladle – To serve up your hot soup safely and easily.

FAQ

Cheesy Sausage Potato Soup Recipe Substitutions and Variations

• If you can’t find your favorite sausage, you could try turkey sausage or even a plant based one if you’re looking for a lighter option.
• Russet potatoes are great but Yukon Golds work nicely too since they give a creamier texture, or you can even swap in sweet potatoes for a touch of natural sweetness.
• Don’t have heavy cream on hand? You could mix half and half with a bit of butter or use whole milk instead to keep things rich.
• If chicken broth isn’t your thing, vegetable broth is a fine substitute that still gives you a ton of flavor.
• For a twist on the cheesy flavor, you might try using a blend of sharp cheddar with a bit of pepper jack cheese for some extra kick.

Pro Tips

1. Make sure you brown the sausage really well before adding anything else, this really boosts the flavor and helps get rid of that extra grease.
2. When you add the heavy cream, lower the heat a bit so that the cream doesnt curdle or turn grainy; stirring constantly really helps.
3. For a smoother cheese mixture, add the cheddar in small handfuls instead of dumping it all at once. This helps it melt evenly without making lumps.
4. If you want extra flavor, try toasting the garlic lightly in a separate pan before adding it to the soup. It gives a little nuttiness that makes the soup more complex in taste.