Cheesy Sausage Potato Soup
Cozy up with a bowl of Cheesy Sausage Potato Soup, the ultimate comfort food that's rich, hearty, and irresistibly flavorful. This creamy one-pot wonder combines the savory goodness of browned Italian sausage, tender russet potatoes, and a velvety base of cheddar cheese, milk, and cream. Perfectly seasoned with garlic, paprika, and black pepper, each spoonful delivers a satisfying blend of indulgence and warmth. Ideal for weeknight dinners or chilly weekends, this recipe is surprisingly simple to make, requiring just 15 minutes of prep time and 45 minutes to cook. Serve it hot, garnished with fresh green onions, for an inviting dish that will quickly become a family favorite. Great for feeding a crowd, this six-serving soup is the perfect balance of hearty ingredients and comforting flavors!
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Recipe Information
Ingredients
- 1 pound ground Italian sausage
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 stalks green onions, chopped
Instructions
In a large pot or Dutch oven, cook the ground Italian sausage over medium heat until browned and cooked through. Remove the sausage with a slotted spoon and set it aside, leaving the grease in the pot.
Add the butter to the pot and let it melt. Stir in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to create a roux.
Gradually pour in the chicken broth, whisking constantly to dissolve the roux and create a smooth base.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the cooked sausage, milk, and heavy cream. Let the soup heat through for 5 minutes, stirring occasionally.
Gradually add the shredded cheddar cheese in small handfuls, stirring until fully melted and incorporated into the soup.
Season the soup with salt, black pepper, and paprika. Taste and adjust seasoning if necessary.
Serve the soup hot and garnish with chopped green onions for a fresh and vibrant finish.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 422 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1082 mg | 23% | |
*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.
