Creamy Smoked Sausage And Potato Cheese Soup Recipe
I love this recipe because it’s the ultimate comfort food, blending the rich flavors of smoked sausage and cheddar cheese into a luxuriously creamy soup that never fails to warm my soul. Plus, the whole process of cooking brings a cozy vibe, making it perfect for pampering myself after a long day.
Savor a bowl of Creamy Smoked Sausage and Potato Cheese Soup, a cold-weather dish I cherish for its rich flavor and satisfying texture. Smoked sausage, russet potatoes, sharp cheddar, and a hint of thyme make up the creamy, dreamy balance of this soup.
The protein, carb, and superfood-heavy mix ensures that you don’t mind the chill while downing a couple of big spoonfuls. The base, made with sautéed garlic and onion, is a copper-bottomed way to give cream and heavy cream some competition.
Ingredients
Olive Oil: Flavor and texture come from heart-healthy fats.
Sausage, when smoked, is high in protein and gives a smoky flavor.
Onions: Natural sweetness and depth; beneficial for cardiovascular health.
Garlic: Strengthens immune system and provides flavorful aromatic qualities.
Chicken broth: imparts a taste that is profoundly savory, and it is also a medium that provides moisture and nourishment to the body.
Brown Potatoes: Abundant in starches and yield a creamy texture.
Richness and a velvety texture are added by heavy cream.
Cheddar Cheese, Sharp: Highly flavored and packed with protein.
Thyme, when dried, has notes characteristic of herbs and is a source of antioxidants.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
1. In a large pot, over medium heat, warm the olive oil. Add the sliced smoked sausage and cook until nicely browned. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion and sauté until soft and translucent. For another minute, add the minced garlic and sauté.
3. Add in the chicken broth and bring to a simmer. Stir in the diced potatoes and cook until tender, about 15 minutes.
4. Once the potatoes are cooked, use a potato masher to partially mash them in the pot to thicken the soup, leaving some pieces intact for texture.
5. Lower the heat and stir in the heavy cream. Let the mixture heat through, but do not let it boil.
6. Slowly incorporate the shredded cheddar cheese, stirring constantly, until fully melted and the soup has ideal creamy texture.
7. Add the cooked smoked sausage and dried thyme. Simmer for another 5 minutes and blend the flavors.
8. Salt and pepper the soup to achieve the desired taste.
9. Eliminate heat and allow it to set for a few minutes to become slightly more viscous.
10. Enjoy your creamy smoked sausage and potato cheese soup! Serve it hot, and if you want to get fancy, garnish it with some chopped fresh parsley.
Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Tongs or slotted spoon
4. Sharp knife
5. Cutting board
6. Potato peeler
7. Measuring spoons
8. Measuring cups
9. Potato masher
10. Ladle
FAQ
- Can I use a different type of sausage?Certainly, smoked sausage can be replaced with kielbasa, andouille, or any other sausage you prefer to enjoy different flavor profiles.
- Is there a dairy-free alternative for this soup?Substituting heavy cream with coconut milk or a non-dairy creamer makes this a coconut-free, dairy-free dish. Use vegan cheese in place of cheddar to make this a completely dairy-free dish.
- Can I make this soup in advance?Yes, indeed. This soup can absolutely be made a day ahead. Just reheat it on the stove, adding a bit more broth or cream if it thickens too much in the fridge.
- How do I make it thicker?For a thicker soup, you might consider mashing some of the cooked potatoes before you add the cream and cheese.
- Can I freeze leftovers?Refrigerate this soup if you wish to preserve it; it will remain fresh for up to 3 days. The texture of the soup is not conducive to being frozen. Upon thawing, the potatoes and cream may change in texture, which will affect the mouthfeel of the finished dish.
- What can I serve this soup with?A side of crusty bread or a simple green salad complements this soup nicely.
- How can I make it spicier?To raise the temperature to your desired level, add some crushed red pepper flakes or a splash of hot sauce.
Substitutions and Variations
1 tablespoon olive oil: Substitute with canola oil, vegetable oil, or melted butter.
1 pound smoked sausage: You can use kielbasa or chorizo in place of smoked sausage for a different taste.
1 large onion: For a milder taste, use 2-3 leeks or 2 shallots.
2 cloves of garlic: Substitute with 1 teaspoon of garlic powder.
2 cups heavy cream: For a lighter option, use half-and-half.
Pro Tips
1. Browning the Sausage: Make sure your smoked sausage is browned well for optimal flavor. The caramelization adds depth to the soup, so allow the sausage to really achieve a nice, deep color before setting it aside.
2. Onion and Garlic Aromatics: After browning the sausage, deglaze the pan with the onions. This picks up all those flavorful bits left behind by the sausage, enhancing the soup’s taste. Stir the onions well to ensure they absorb these flavors.
3. Perfect Potato Texture: When mashing the potatoes, aim for a mash that is not entirely smooth. Leaving chunks provides a wonderful texture contrast in the soup. A partially mashed consistency thickens the soup naturally.
4. Cream and Cheese Mixing: To prevent the cheese from clumping or the cream from curdling, ensure the pot is on low heat when you add these ingredients. Stir continuously and add the cheese gradually for a smooth and creamy finish.
5. Flavor Enhancement: After adding the heavy cream and cheese, taste the soup before seasoning with salt and pepper. Cheese can add significant saltiness, so adjust your seasoning accordingly. Consider finishing with a squeeze of lemon juice to enhance and brighten the flavors.
Creamy Smoked Sausage And Potato Cheese Soup Recipe
My favorite Creamy Smoked Sausage And Potato Cheese Soup Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Tongs or slotted spoon
4. Sharp knife
5. Cutting board
6. Potato peeler
7. Measuring spoons
8. Measuring cups
9. Potato masher
10. Ladle
Ingredients:
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions:
1. In a large pot, over medium heat, warm the olive oil. Add the sliced smoked sausage and cook until nicely browned. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion and sauté until soft and translucent. For another minute, add the minced garlic and sauté.
3. Add in the chicken broth and bring to a simmer. Stir in the diced potatoes and cook until tender, about 15 minutes.
4. Once the potatoes are cooked, use a potato masher to partially mash them in the pot to thicken the soup, leaving some pieces intact for texture.
5. Lower the heat and stir in the heavy cream. Let the mixture heat through, but do not let it boil.
6. Slowly incorporate the shredded cheddar cheese, stirring constantly, until fully melted and the soup has ideal creamy texture.
7. Add the cooked smoked sausage and dried thyme. Simmer for another 5 minutes and blend the flavors.
8. Salt and pepper the soup to achieve the desired taste.
9. Eliminate heat and allow it to set for a few minutes to become slightly more viscous.
10. Enjoy your creamy smoked sausage and potato cheese soup! Serve it hot, and if you want to get fancy, garnish it with some chopped fresh parsley.