Cheesy Sausage Potato Soup: the ultimate comfort food that will warm you from the inside out! Imagine a creamy, rich broth, studded with tender potatoes, savory sausage, and a generous helping of melted cheese. This isn’t just soup; it’s a hug in a bowl, perfect for chilly evenings, cozy weekends, or anytime you need a little bit of deliciousness in your life.

Potato soup, in its various forms, has been a staple in kitchens around the world for centuries. Its humble origins lie in resourcefulness, utilizing readily available ingredients to create a nourishing and satisfying meal. While the addition of sausage and cheese might be a more modern twist, it elevates this classic dish to a whole new level of flavor and indulgence. Think of it as a hearty, updated version of a timeless favorite.

What makes cheesy sausage potato soup so irresistible? It’s the perfect combination of textures and tastes. The creamy smoothness of the soup base contrasts beautifully with the slightly firm potatoes and the savory bite of the sausage. The cheese adds a delightful richness and a comforting, melty goodness that’s simply irresistible. Plus, it’s incredibly easy to make! This recipe is perfect for busy weeknights, requiring minimal effort for maximum flavor payoff. Its a one-pot wonder that the whole family will adore, leaving you with more time to relax and enjoy the simple pleasures of life.

Ingredients:

For the Soup Base:

2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 pound Italian sausage (sweet or hot, or a mix!), casings removed
8 cups chicken broth (low sodium preferred)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste

For the Potatoes and Cheese:

2 pounds Yukon Gold potatoes, peeled and cubed
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh parsley, for garnish
Optional toppings: sour cream, bacon bits, green onions

Preparing the Sausage and Vegetables:

First, let’s get started by prepping our veggies. Dice the onion, carrots, and celery into small, uniform pieces. This will ensure they cook evenly and blend nicely into the soup. Mince the garlic you want it nice and fine so its flavor infuses the entire soup.
Now, heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. We’re looking for them to become translucent and slightly tender.
Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Next, add the Italian sausage to the pot. Use a wooden spoon to break the sausage into smaller pieces as it cooks. Cook until the sausage is browned and cooked through, about 8-10 minutes. Make sure to drain off any excess grease from the pot. Nobody wants a greasy soup!

Building the Soup:

Pour the chicken broth into the pot with the sausage and vegetables. Stir to combine everything.
Add the dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. This allows the flavors to meld together beautifully.
While the soup is simmering, peel and cube the Yukon Gold potatoes. I prefer Yukon Golds because they have a creamy texture and hold their shape well, but you can also use Russet potatoes if you prefer.
After the soup has simmered for 15-20 minutes, add the cubed potatoes to the pot. Bring the soup back to a simmer, cover, and cook for another 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Adding the Cheese and Finishing Touches:

Once the potatoes are tender, it’s time to add the cheese! Reduce the heat to low.
Add the softened cream cheese to the pot. Stir until the cream cheese is completely melted and incorporated into the soup. This will give the soup a lovely creamy texture.
Next, add the shredded cheddar cheese and Monterey Jack cheese. Stir until the cheeses are melted and the soup is smooth and cheesy. Don’t let the soup boil at this point, as it can cause the cheese to separate.
Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes to your liking.
Remove the soup from the heat.

Serving and Garnishing:

Ladle the Cheesy Sausage Potato Soup into bowls.
Garnish with chopped fresh parsley.
Optional toppings: sour cream, bacon bits, and green onions. A dollop of sour cream adds a nice tang, crispy bacon bits add a salty crunch, and green onions add a fresh, mild onion flavor.
Serve immediately and enjoy! This soup is perfect for a chilly evening or a cozy lunch.

Tips and Variations:

Spice it up: If you like a spicier soup, use hot Italian sausage or add more red pepper flakes. You could even add a pinch of cayenne pepper.
Add more vegetables: Feel free to add other vegetables to the soup, such as corn, peas, or green beans.
Use different cheeses: Experiment with different cheeses, such as Gruyere, pepper jack, or Colby jack.
Make it vegetarian: Omit the sausage and use vegetable broth instead of chicken broth. You can also add some cooked lentils or beans for protein.
Thicken the soup: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup while it’s simmering. Cook for a few minutes until the soup thickens. Alternatively, you can use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture.
Make it in a slow cooker: Brown the sausage and vegetables in a skillet, then transfer them to a slow cooker. Add the chicken broth, thyme, rosemary, red pepper flakes, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last hour of cooking. Stir in the cream cheese and shredded cheeses before serving.
Make it ahead of time: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes may change slightly after freezing.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 400-500 per serving
Fat: 25-35g
Saturated Fat: 15-20g
Cholesterol: 80-100mg
Sodium: 800-1000mg
Carbohydrates: 30-40g
Fiber: 3-5g
Sugar: 5-7g
Protein: 20-25g

This Cheesy Sausage Potato Soup is a hearty and comforting meal that’s perfect for any occasion. I hope you enjoy making and eating it as much as I do!

Conclusion:

This Cheesy Sausage Potato Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting symphony of flavors that will leave you craving more. From the savory sausage and tender potatoes to the creamy, cheesy broth, every spoonful is an explosion of deliciousness. I truly believe this recipe is a must-try for anyone looking for a hearty, satisfying, and relatively easy meal to prepare. It’s the perfect dish for a chilly evening, a casual weeknight dinner, or even a potluck gathering. But what truly sets this soup apart is its versatility. While the recipe as written is absolutely divine, feel free to experiment and make it your own! For a spicier kick, try using hot Italian sausage or adding a pinch of red pepper flakes. If you’re watching your calorie intake, you can substitute the heavy cream with half-and-half or even milk, although the richness will be slightly diminished. For a vegetarian option, simply omit the sausage and add some extra vegetables like carrots, celery, or corn. You could even throw in some chopped spinach or kale for added nutrients. Serving suggestions are endless! A crusty loaf of bread or some warm, buttery rolls are the perfect accompaniment for soaking up every last drop of that cheesy goodness. A dollop of sour cream or Greek yogurt adds a tangy contrast to the richness of the soup. And don’t forget the toppings! A sprinkle of chopped green onions, crispy bacon bits, or shredded cheddar cheese elevates this soup to a whole new level of indulgence. Think about pairing this soup with a simple side salad for a complete and balanced meal. A Caesar salad or a mixed green salad with a light vinaigrette would be a perfect complement. You could also serve it alongside grilled cheese sandwiches for a classic comfort food combination. I’ve made this Cheesy Sausage Potato Soup countless times, and it’s always a crowd-pleaser. My family raves about it, and I often get requests to bring it to potlucks and gatherings. It’s a recipe that I know I’ll be making for years to come, and I’m so excited to share it with you. Now, it’s your turn! I wholeheartedly encourage you to give this recipe a try. I’m confident that you’ll love it as much as I do. Don’t be afraid to get creative and put your own spin on it. And most importantly, have fun in the kitchen! Once you’ve made this delicious soup, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Let’s build a community of soup lovers and share our culinary adventures together! Happy cooking! I can’t wait to hear all about your Cheesy Sausage Potato Soup success!