CHEESY SAUSAGE POTATO SOUP

PIN THIS RECIPE to any of your relevant boards if you want to make it later...

Advertisements

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.

Ingredients

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

Salt

How to make Cheesy Sausage Potato Soup

Advertisements

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!

Advertisements

PIN THIS RECIPE to any of your relevant boards if you want to make it later...