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Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 5 to 6

This is a very decadent soup, cheesy, thick, and incredibly easy to whip up in less than an hour. A versatile soup that you can easily turn into a healthier soup by simply using chicken or turkey sausage in place of beef/pork. Omit the cheese and use skim milk instead of whole. If you do not want to leave the cheese behind, sprinkle each serving with a little cheese on top.


1 14-oz. smoked sausage, chopped into ½” pieces

1 tbsp olive oil

3 garlic cloves, minced or pressed

½ c. finely diced onion

3½ c (about 2 large) russet potatoes, peeled and diced medium

5 tbsp (71 grams) butter salted or unsalted is fine

2 celery ribs, diced small

¼ c. and 1 tbsp (44 grams) all-purpose flour

4 c (2 15-ounces cans) chicken broth

6 oz (about 1½ c.) shredded cheddar cheese, plus more as desired for topping

2 c. milk any percentage

Sour cream, optional for topping

¼ tsp black pepper


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. To a bowl, transfer the sausage and set it aside.

Step 2: In the now-empty pot, add the onions and cook for about 5 minutes over medium heat, stirring occasionally, until the onions have just started to turn translucent around the edges. Then, add the garlic and continue to cook for a minute more until lightly golden and aromatic. Next, pour in the chicken broth and add the potatoes and celery. Bring everything to a simmer and cook further until the potatoes are easily mashed using a fork. This takes another 10 to 15 minutes.

Step 3: Roughly mash about half of the potatoes in the pot using a potato masher or spatula.

Step 4: Melt the butter in a medium pot over medium heat. To the melted butter, add the flour. Continue to cook, stirring for about a minute until the flour starts to turn lightly golden. Gradually drizzle in the milk, stirring constantly until the lumps are gone. While still stirring, continue to cook for additional 5 minutes until the mixture has thickened.

Step 5: Take the pot off the heat and gradually stir in the cheese, a handful at a time. Stir in the cheese sauce once all the cheese has melted. Season with pepper and salt if needed.

Step 6: Return the sausage to the pot and stir. Ladle the cheesy sausage potato soup into serving bowls. Top each with sour cream and extra cheese. Enjoy!


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