Cheesy Sausage Potato Soup
Savor the warmth and comfort of a bowl of Cheesy Sausage Potato Soup, a rich and creamy concoction that will soothe your soul and tantalize your taste buds. This hearty soup combines the savory goodness of Italian sausages, the creaminess of cheddar cheese, and the heartiness of potatoes, creating a dish that is both satisfying and indulgent.
Why Try Cheesy Sausage Potato Soup
If you’re craving a cozy and flavorful meal that’s easy to prepare and sure to please everyone at the table, then this Cheesy Sausage Potato Soup is the answer. With simple ingredients and straightforward instructions, it’s the perfect choice for busy weeknights or lazy weekends when you want to enjoy a homemade meal without spending hours in the kitchen.Summary of Ingredients
- Marinade:
- 17.6 ounces (500g) Italian sausages
- 3 tablespoons butter
- 1/2 medium onion, chopped small
- 2 sticks celery, chopped small
- 1 clove garlic, minced
- 6 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 pound Russet potatoes, peeled & diced small
- 2 cups sharp cheddar cheese, shredded
- Salt & pepper to taste
Serving Suggestions
Indulge in the comforting flavors of this Cheesy Sausage Potato Soup by serving it hot and garnishing it with extra shredded cheese and a sprinkle of chopped fresh parsley. Pair it with crusty bread or a simple green salad for a satisfying and complete meal that will warm you up from the inside out.Storage Information
Any leftover Cheesy Sausage Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave until heated through before serving. Add a splash of chicken broth or cream to adjust the consistency if needed.Techniques and Tips
- To save time, you can use pre-cooked Italian sausages or sausage meatballs instead of crumbled sausages.
- For added flavor, consider adding chopped vegetables such as carrots or bell peppers to the soup along with the onions and celery.
- Be sure to gradually stir in the shredded cheese to ensure it melts evenly and creates a smooth and creamy texture.
Variation
Feel free to customize this Cheesy Sausage Potato Soup recipe by using different types of sausages or adding extra ingredients such as diced tomatoes, spinach, or bacon for additional flavor and texture.FAQs about Cheesy Sausage Potato Soup
Q: Can I use other types of cheese instead of cheddar? A: Yes, you can experiment with different types of cheese such as mozzarella, Gruyère, or Monterey Jack to create your own unique flavor profile. Q: Can I make this soup ahead of time? A: Yes, you can prepare the soup ahead of time and store it in the refrigerator until ready to serve. Simply reheat it on the stove or in the microwave before serving. Q: Can I freeze this soup? A: Yes, you can freeze this Cheesy Sausage Potato Soup for longer storage. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months, then thaw and reheat before serving.Cheesy Sausage Potato Soup
This hearty and comforting Cheesy Sausage Potato Soup is loaded with Italian sausages, potatoes, and sharp cheddar cheese for a creamy and delicious meal. Perfect for a cozy dinner on a chilly evening!
Ingredients
- 17.6 ounces 500g Italian sausages (see note)
- 3 tablespoons butter
- 1/2 medium onion chopped small
- 2 sticks celery chopped small
- 1 clove garlic minced
- 6 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes optional
- 1 pound Russet potatoes peeled & diced small
- 2 cups sharp cheddar cheese shredded
- Salt & pepper to taste
Instructions
- Crumble the sausages into a soup pot. Over medium-high heat, cook until browned (about 10 minutes). Transfer to a paper towel-lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.
- Add the butter to the pot. Once it's melted, add the onion and celery, and sauté for 4-5 minutes until softened. Scrape up any brown bits from the bottom of the pot.
- Stir in the garlic and flour. Cook for about 2 minutes, breaking up any lumps with your spoon and stirring it as you go along. This step cooks the raw flour flavor out.
- Slowly whisk in the chicken broth until all the flour has dissolved and there are no lumps.
- Stir in the cream, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with the lid slightly open.
- Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. Stir occasionally to prevent sticking and ensure the temperature is correct.
- Turn off the stove, and gradually stir in the cheddar cheese. If the soup seems too thick, add a splash more chicken broth, milk, or cream.
- Season with salt and pepper to taste, if needed.
Notes
Serve hot and enjoy this delicious cheesy sausage potato soup!
Cheesy Sausage Potato Soup
This hearty and comforting Cheesy Sausage Potato Soup is loaded with Italian sausages, potatoes, and sharp cheddar cheese for a creamy and delicious meal. Perfect for a cozy dinner on a chilly evening!
Ingredients
Main ingredients
- 17.6 ounces Italian sausages (500g)
- 3 tablespoons butter
- 1/2 medium onion, chopped small
- 2 sticks celery, chopped small
- 1 clove garlic, minced
- 6 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 pound Russet potatoes, peeled & diced small
- 2 cups sharp cheddar cheese, shredded
- Salt & pepper to taste
Instructions
Cooking
- Crumble the sausages into a soup pot. Over medium-high heat, cook until browned (about 10 minutes). Transfer to a paper towel-lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.
- Add the butter to the pot. Once it's melted, add the onion and celery, and sauté for 4-5 minutes until softened. Scrape up any brown bits from the bottom of the pot.
- Stir in the garlic and flour. Cook for about 2 minutes, breaking up any lumps with your spoon and stirring it as you go along. This step cooks the raw flour flavor out.
- Slowly whisk in the chicken broth until all the flour has dissolved and there are no lumps.
- Stir in the cream, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with the lid slightly open.
- Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. Stir occasionally to prevent sticking and ensure the temperature is correct.
- Turn off the stove, and gradually stir in the cheddar cheese. If the soup seems too thick, add a splash more chicken broth, milk, or cream.
- Season with salt and pepper to taste, if needed.
Notes
Serve hot and enjoy this delicious cheesy sausage potato soup!
