Cheesy Sausage Potato Soup is the ultimate comfort food, packed with flavor and warmth. This hearty soup combines Italian sausage, creamy potatoes, and aromatic vegetables in a rich, cheesy broth that’s perfect for chilly nights or a satisfying family dinner. Quick enough for a weeknight but special enough for guests, this soup is a go-to recipe you’ll want to make again and again.
Why You’ll Love This Cheesy Sausage Potato Soup
This soup offers the perfect balance of savory, creamy, and cheesy goodness. Italian sausage adds depth and richness, while sharp Cheddar provides a tangy kick that blends beautifully with the tender potatoes and aromatic veggies. It’s versatile, comforting, and incredibly easy to customize for your taste preferences.
Ingredients
- 1 pound Italian sausage (mild or hot)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 ¼ cups mirepoix (or ¾ cup each of diced carrots, celery, and yellow onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes (no need to peel)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons all-purpose flour
- 3 cups milk (1%, 2%, or whole)
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- ¼ cup sour cream
- Hearty buttered bread for serving (optional)
Step-by-Step: How to Make Cheesy Sausage Potato Soup
- Brown the Sausage: In a large 6-quart pot over medium-high heat, add the sausage and sear briefly. Break it apart with a wooden spoon and cook until browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of drippings in the pot. Add olive oil if necessary.
- Cook the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the carrots, celery, and onion, cooking for 5–7 minutes until tender. Stir in the garlic and cook for another 30 seconds.
- Simmer the Potatoes: Stir in potatoes, parsley, basil, salt, and pepper. Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes until potatoes are fork-tender.
- Make the Cream Base: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in the heavy cream and remove from heat.
- Combine Everything: Pour the creamy mixture into the pot with the potatoes. Remove from heat, gradually stir in the cheese until melted, then mix in the sour cream and sausage. Adjust seasonings to taste.
- Serve: Ladle into bowls and enjoy with buttered bread.
Helpful Tips
- Use Freshly Grated Cheese: Pre-shredded cheese may not melt as smoothly, so grating your own gives the best texture.
- Even Chopping: Cut vegetables and potatoes evenly for consistent cooking.
- Plan Ahead: This soup develops deeper flavor overnight. Refrigerate and reheat gently for a next-day treat.
Substitutions and Variations
- Sausage Swap: Use smoked sausage, chorizo, or turkey sausage for a new twist.
- Vegetarian Option: Replace sausage with mushrooms and use vegetable broth.
- Cheese Choices: Try Monterey Jack, Gruyère, or Fontina for different flavor notes.
- Add Veggies: Stir in spinach, kale, or corn for added nutrition.
Storage Instructions
Allow the soup to cool fully before transferring to an airtight container. Refrigerate for up to 4 days or freeze in a freezer-safe bag for up to 3 months. Thaw in the refrigerator and reheat gently on the stove.
Nutritional Information
- Serving Size: 1 bowl
- Calories: 533 kcal
- Carbohydrates: 23.8g
- Protein: 18.6g
- Fat: 41g
- Cholesterol: 110.6mg
- Sodium: 635mg
- Fiber: 2.3g
- Sugar: 6.8g
Serving Suggestions
Pair this soup with a crusty loaf of bread, garlic breadsticks, or a simple side salad. For a heartier meal, serve alongside a sandwich like a turkey club or grilled cheese.
Frequently Asked Questions About Cheesy Sausage Potato Soup
Can I make this soup ahead of time? Yes! It tastes even better the next day as the flavors deepen. Store it in the fridge and reheat gently before serving.
Can I lighten it up? Absolutely. Substitute half-and-half for heavy cream, use reduced-fat cheese, or opt for turkey sausage.
Does it freeze well? Yes, it freezes beautifully. Cool completely before freezing in a freezer-safe container and thaw overnight in the refrigerator.
Can I use different potatoes? Yes, Yukon Gold or Russet potatoes work well. Yukon Golds hold their shape better, while Russets create a creamier texture.
Conclusion
Thanks for visiting and trying this Cheesy Sausage Potato Soup! It’s one of my favorite recipes for its ease, rich flavor, and comforting warmth. Whether for a simple weeknight dinner or a meal to share with friends, this soup is sure to bring smiles to the table. Happy cooking, and thank you for being part of this food-loving community!
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Cheesy Sausage Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Cheesy Sausage Potato Soup is a creamy, hearty, and flavorful dish made with Italian sausage, tender baby potatoes, vegetables, and a rich cheesy broth. Perfect for family dinners or cozy nights at home—make it tonight and enjoy!
Ingredients
1 pound Italian sausage (mild or hot)
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 ¼ cups mirepoix (or ¾ cup each of diced carrots, celery, and yellow onion)
1 teaspoon minced garlic
4 cups chopped baby gold potatoes (no need to peel)
1 teaspoon dried parsley
1 teaspoon dried basil
4 cups chicken stock or broth
6 tablespoons all-purpose flour
3 cups milk (1%, 2%, or whole)
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
2 cups freshly shredded extra-sharp Cheddar cheese
¼ cup sour cream
Hearty buttered bread for serving (optional)
Instructions
- Brown the Sausage: In a large 6-quart pot over medium-high heat, add the sausage and sear briefly. Break it apart with a wooden spoon and cook until browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of drippings in the pot. Add olive oil if necessary.
- Cook the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the carrots, celery, and onion, cooking for 5–7 minutes until tender. Stir in the garlic and cook for another 30 seconds.
- Simmer the Potatoes: Stir in potatoes, parsley, basil, salt, and pepper. Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes until potatoes are fork-tender.
- Make the Cream Base: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in the heavy cream and remove from heat.
- Combine Everything: Pour the creamy mixture into the pot with the potatoes. Remove from heat, gradually stir in the cheese until melted, then mix in the sour cream and sausage. Adjust seasonings to taste.
- Serve: Ladle into bowls and enjoy with buttered bread.
Notes
Freshly grated cheese melts more smoothly than pre-shredded.
Cut potatoes and vegetables evenly for consistent cooking.
This soup tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 533
- Carbohydrates: 23.8 g
- Protein: 18.6g