Cheese and Sausage Soup
Cozy up with a bowl of this irresistibly creamy Cheese and Sausage Soup, a hearty dish that’s packed with bold flavors and wholesome ingredients. Featuring savory ground sausage, tender chunks of potato, and a medley of sautéed vegetables, this comforting one-pot meal is elevated with a rich combination of sharp cheddar cheese and a splash of heavy cream. A hint of Worcestershire sauce adds depth, while optional garnishes of paprika and parsley provide a touch of elegance. Perfect for chilly evenings, this quick and satisfying soup recipe takes only 55 minutes from prep to table and serves up to six, making it a family favorite. Simple, flavorful, and oh-so-cozy, it’s your ultimate choice for an easy comfort food dinner!
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Recipe Information
Ingredients
- 1 pound ground sausage
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 large carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 large russet potato, peeled and diced
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the ground sausage over medium heat until browned and fully cooked. Use a spoon to break the sausage into crumbles as it cooks. Remove the cooked sausage from the pot and set it aside on a plate lined with paper towels to drain excess grease.
In the same pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for 5-7 minutes until they begin to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the diced potato. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Return the cooked sausage to the pot and stir to combine.
Stir in the heavy cream, shredded cheddar cheese, Worcestershire sauce, salt, and black pepper. Cook for 5-7 minutes over low heat, stirring frequently, until the cheese is fully melted, and the soup is creamy.
Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with paprika and chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.0 g | 396% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 10128 mg | 440% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 17.7 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1932 mg | 149% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2989 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
