Potato Soup Recipe (cheesy Sausage Soup) Recipe

If you’re looking for a bowl of pure comfort, this cheesy sausage potato soup is it. It’s rich, hearty, and packed with flavors that will warm you from the inside out. The combination of creamy potatoes, savory beef sausage, and melty cheese makes this a perfect go-to for chilly nights or whenever you’re craving something filling. Plus, it’s surprisingly easy to whip up—all in one pot! Whether you’re planning a casual family dinner or a meal to impress friends, this soup is bound to be a hit.

this RECIPE

A recipe that takes me back…

I still remember the first time I made this soup. It was one of those crisp fall evenings when the leaves were starting to change, and there was a bite in the air. I was looking for something heartwarming and simple, and this soup was a winner. I threw together what I had in my kitchen—some sausage, potatoes, veggies, and a whole lot of cheese. The smell wafting through my house was mouthwatering. I couldn’t wait to dig in, and when I finally took that first spoonful, I knew I’d found a keeper. It’s become a regular in my rotation ever since, especially when the weather turns cool and comfort food is a must.

Where did potato soup come from, anyway?

Potato soup has humble origins as a peasant dish from Europe, particularly Ireland and Germany, where potatoes were plentiful and affordable. Traditionally, it was a way to use up leftover potatoes and stretch meals during hard times. Over time, potato soup evolved with regional variations, incorporating different meats, spices, and cheeses. This cheesy sausage version takes a classic creamy potato soup up a notch with the rich flavors of beef sausage and cheddar, blending hearty ingredients into a savory delight that’s more indulgent than its rustic roots—but just as satisfying.

Let’s talk ingredients: what you need to know

Each ingredient in this soup plays a key role in building layers of flavor and texture:

• Beef sausage: Adds a smoky, savory depth. I prefer beef sausage for its hearty taste, but you could use chicken or turkey sausage if that’s what you have.
• Potatoes: The heart of the soup! I recommend using russet or Yukon Gold potatoes for their creamy texture. If you’re out of these, red potatoes work in a pinch—they just hold their shape a bit more.
• Cheddar cheese: Brings the cheesy goodness! Sharp cheddar offers the most flavor, but mild cheddar works, too. Try Monterey Jack if you’re feeling adventurous.
• Chicken stock: Acts as the base, giving the soup a rich, savory background. You can use vegetable stock if you’re vegetarian.
• Heavy cream or whole milk: This is where the creaminess comes from. I’ve tried both, and heavy cream is richer, but whole milk gives a lighter touch if you’re looking to cut back on calories.
• Carrots, celery, onions, and garlic: These aromatics build a strong foundation of flavor. Make sure to dice them finely so they cook down nicely.
• Parmesan cheese: A little bit of this adds a salty, nutty flavor that balances out the creaminess.

Kitchen gear: what you need (and what you can skip)

To make this cheesy potato sausage soup, here’s what you’ll need:

• Dutch oven or soup pot: This is a must for cooking the soup evenly. A heavy-bottomed pot will ensure the heat distributes well, helping you avoid burnt bits at the bottom.
• Slotted spoon: You’ll use this to scoop out the sausage after browning, keeping the flavorful oil behind for the veggies.
• Wooden spoon or spatula: Ideal for stirring the soup as it cooks. Wooden spoons are great because they don’t conduct heat, so you can stir comfortably.
• Cheese grater: If you’re using block cheese (which I recommend for the best melting), you’ll need this. Pre-shredded cheese has anti-caking agents that don’t melt as smoothly.
• Lid for your pot: Crucial for simmering the potatoes—trapping steam helps cook them faster.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the sausage

Start by heating the olive oil over medium-high heat in your Dutch oven. Add the beef sausage and cook for about 5-6 minutes, stirring frequently. You want the sausage to brown nicely, as that will add lots of flavor. Use a slotted spoon to remove the sausage, leaving the tasty bits behind in the pot. Trust me—don’t skip this step; those browned pieces infuse the soup with extra depth.

2. Sauté the veggies

Toss in the garlic, onion, carrots, and celery, and sauté for about 2 minutes. You’re looking for the onions to turn translucent and the garlic to release its aroma. Stir occasionally to prevent burning. I’ve burned the garlic before by not paying attention—it gets bitter fast, so keep a close eye.

3. Simmer with stock and potatoes

Add the chicken stock and cubed potatoes. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer for 15 minutes or until the potatoes are tender. This is when the flavors start melding together. Poke a potato with a fork to check if it’s done—it should pierce easily without falling apart.

4. Add the sausage, cheese, and cream

Return the cooked sausage to the pot, then pour in the heavy cream or milk. Stir in the cheddar and parmesan cheeses, salt, and pepper. Let everything cook on low for 5-10 more minutes until the cheese is fully melted and the soup is creamy. If it’s too thick for your taste, add a splash more stock or milk to thin it out.

5. Garnish and serve

Stir in the chopped parsley just before serving for a pop of color and freshness. Ladle the soup into bowls and get ready to enjoy a hearty, cheesy bowl of goodness!

How to make this soup your own: fun variations to try

• Vegetarian version: Swap the beef sausage for a vegetarian alternative and use vegetable stock instead of chicken stock. It’s still packed with flavor, and the cheese keeps it rich and satisfying.
• Spice it up: If you like heat, add a diced jalapeño or a pinch of red pepper flakes when sautéing the veggies. You could also use a spicy sausage.
• Low-carb: For a lighter version, replace the potatoes with cauliflower florets. They absorb flavor well and give a similar texture without the carbs.
• Seasonal twist: Add diced butternut squash or sweet potatoes in the fall. Their natural sweetness complements the savory cheese and sausage beautifully.

I’ve tried all of these tweaks, and each brings something unique to the table. My favorite? The spicy version, hands down—it adds a nice kick that balances the creamy base.

Serving suggestions: make it look as good as it tastes

To serve, ladle the soup into wide bowls. Top with an extra sprinkle of cheddar, a crack of black pepper, and a few leaves of fresh parsley for a touch of green. For a complete meal, serve it with crusty bread, garlic toast, or a fresh green salad. If you’re feeling indulgent, make some grilled cheese sandwiches for dipping!

Drinks that pair well

Pairing beverages with this soup can enhance your meal experience:

• Sparkling water with lemon: A refreshing palate cleanser that balances out the richness of the soup.
• Iced tea with a splash of lemon: The slight acidity complements the creamy, cheesy base.
• Apple cider: A warm, spiced cider is perfect for cozying up with a bowl of this soup on a cold evening.
• Herbal tea: Chamomile or peppermint can provide a soothing contrast to the savory flavors.

Storage and reheating tips

If you’ve got leftovers (lucky you!), store the soup in an airtight container in the fridge for up to 4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally. If the soup has thickened, add a splash of stock or milk to loosen it up. You can also microwave individual portions—just cover the bowl to prevent splattering. This soup doesn’t freeze particularly well due to the dairy, which can separate upon thawing.

Scaling the recipe: cooking for more (or fewer)

This recipe serves about 6 people, but it’s easy to adjust. For a larger crowd, double the ingredients, but keep an eye on the cooking times—especially for the potatoes. When making a smaller batch, halve everything but taste and adjust the seasonings before serving, as the flavors can concentrate more quickly in a smaller pot.

Avoiding common pitfalls: a bit of friendly advice

• Cheese clumping: Add the cheese gradually and stir continuously to prevent it from clumping. Pre-shredded cheese is convenient, but freshly grated melts much better.
• Overcooked potatoes: Don’t let the potatoes turn to mush! Check them after 15 minutes of simmering—they should be tender but still hold their shape.
• Soup too thick? Add extra stock or milk a little at a time until you reach your desired consistency.

Give it a try—and make it your own!

This cheesy sausage potato soup is all about comfort and flavor. The rich, creamy texture, the hearty potatoes, and the savory sausage make it a meal you’ll want to make again and again. And remember, it’s totally adaptable! Add a bit of spice, try a different cheese, or toss in some seasonal veggies. However you make it, I hope it brings as much warmth to your kitchen as it does to mine.

Frequently Asked Questions

Q: Can I make this soup ahead of time?
A: Absolutely! The flavors actually deepen when it sits overnight in the fridge. Just reheat gently and add a splash of milk or stock if it’s thickened.

Q: Can I freeze this soup?
A: Due to the dairy content, it doesn’t freeze well—the cream and cheese can separate. If you plan to freeze it, consider leaving out the cream and adding it fresh when reheating.

Q: What’s the best way to get the cheese to melt smoothly?
A: Grate your own cheese if possible, and add it gradually over low heat. This helps it blend without clumping.

Q: Can I use half-and-half instead of heavy cream?
A: Yes! Half-and-half will make it a bit lighter but still creamy. Whole milk also works.

Q: How can I make this soup thicker?
A: If you prefer a thicker soup, mash a few of the potatoes in the pot, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir until it thickens.

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