Creamy Cheesy Sausage and Potato Soup
Indulge in the ultimate comfort food with this Creamy Cheesy Sausage and Potato Soup, a rich and hearty dish that's perfect for cozy evenings. Featuring tender russet potatoes, smoky sausage, and a velvety base loaded with sharp cheddar and parmesan cheese, this soup delivers layers of savory flavor in every bite. A touch of paprika and garlic enhances the depth, while a cornstarch slurry ensures a luxuriously smooth texture. Topped with crispy bacon bits and fresh green onions for a delightful finish, this one-pot wonder is not only easy to make but also ideal for feeding the whole family. Whether you're seeking a warm bowl of goodness on a chilly night or a crowd-pleasing dish, this creamy potato soup with cheese and sausage is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 ounces smoked sausage (sliced into thin rounds)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 4 medium russet potatoes (peeled and diced into 1/2-inch cubes)
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1 cup parmesan cheese (grated)
- 2 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 stalks green onions (sliced, for garnish)
- 0.25 cup crispy bacon bits (for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced sausage to the pot and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute, stirring constantly.
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
While the potatoes are cooking, create the cornstarch slurry by mixing the cornstarch and water in a small bowl until smooth.
Once the potatoes are tender, stir in the milk, heavy cream, cooked sausage, salt, pepper, and paprika. Bring the mixture back to a simmer.
Slowly pour in the cornstarch slurry while stirring. Allow the soup to simmer for 3-5 minutes until slightly thickened.
Reduce the heat to low and add the shredded cheddar cheese and parmesan cheese, stirring until melted and fully incorporated.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with sliced green onions and crispy bacon bits.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 856 mg | 66% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1056 mg | 22% | |
*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.
