Description
Creamy, cheesy potato soup with Italian sausage, cheddar, and Monterey Jack cheese. Perfect for a chilly evening!
Ingredients
Scale
- 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
- 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
Instructions
- Prepare Vegetables and Sausage: Dice onion, carrots, and celery. Mince garlic. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened (5-7 minutes). Add garlic; cook until fragrant (1 minute). Add Italian sausage, breaking it into pieces. Cook until browned and cooked through (8-10 minutes), draining any excess grease.
- Build the Soup: Pour chicken broth into the pot. Add thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Add Potatoes: Peel and cube potatoes. Add potatoes to the soup. Bring back to a simmer, cover, and cook for another 15-20 minutes, or until potatoes are tender.
- Add Cheese: Reduce heat to low. Add softened cream cheese; stir until melted and incorporated. Add cheddar and Monterey Jack cheese; stir until melted and smooth. Do not boil.
- Season and Serve: Taste and adjust seasoning. Remove from heat. Ladle into bowls. Garnish with parsley and optional toppings (sour cream, bacon bits, green onions). Serve immediately.
Notes
- Spice it up: Use hot Italian sausage or add more red pepper flakes.
- Add more vegetables: Corn, peas, or green beans can be added.
- Use different cheeses: Gruyere, pepper jack, or Colby jack can be used.
- Make it vegetarian: Omit the sausage and use vegetable broth. Add lentils or beans for protein.
- Thicken the soup: Whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup while simmering. Or, use an immersion blender to partially blend the soup.
- Make it in a slow cooker: Brown sausage and vegetables, then transfer to a slow cooker. Add broth, herbs, red pepper flakes, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes during the last hour. Stir in cream cheese and shredded cheeses before serving.
- Make it ahead of time: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.
- Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the potatoes may change slightly after freezing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes