Description
Comfort meets flavor in this hearty cheesy sausage potato soup, a soul-warming dish perfect for chilly evenings. Creamy potatoes, savory sausage, and melted cheese combine to create a rich, satisfying meal that will comfort you from the first spoonful.
Ingredients
Scale
Meat and Protein:
- 1 pound (450 g) ground sausage (Italian or breakfast sausage)
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 ½ pounds (680 g) potatoes, diced (Yukon Gold or Russets)
Liquid and Dairy:
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream (or half-and-half)
- 2 cups (200 g) shredded cheddar cheese
Seasonings and Garnish:
- 1 tablespoon olive oil (if needed)
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- ¼ cup (10 g) chopped fresh parsley or green onions, for garnish
Instructions
- Brown the ground sausage in a spacious cooking vessel over medium heat, methodically crumbling the meat into small uniform pieces until completely cooked and developing a rich caramelized exterior, approximately 5-7 minutes.
- Transfer the sausage using a perforated utensil, leaving behind residual drippings, and temporarily reserve the meat.
- Introduce olive oil to the identical pot if needed, then gently sauté diced onions until translucent and softened, approximately 3-4 minutes.
- Quickly incorporate minced garlic and allow it to release its aromatic essence for roughly 30 seconds, stirring continuously to prevent burning.
- Pour chicken broth into the pot and introduce diced potatoes, raising the temperature to create a bubbling liquid state.
- Reduce heat and allow the potatoes to simmer, transforming into tender morsels that can be easily pierced with a fork, which typically requires 15-20 minutes.
- For enhanced creaminess, utilize an immersion blender to partially puree the soup, creating a luxurious texture with some remaining potato chunks.
- Reintroduce the previously cooked sausage into the simmering mixture, then incorporate heavy cream and a whisper of smoked paprika.
- Gradually fold in shredded cheddar cheese, allowing each handful to melt seamlessly into the soup while maintaining a smooth consistency.
- Season the soup with salt and pepper, adjusting to personal taste preferences.
- Ladle the velvety soup into serving bowls, garnishing with freshly chopped parsley or green onions for a vibrant finishing touch.
- Accompany the soup with crusty bread or crisp crackers for a complete and satisfying meal.
Notes
- Sausage Selection: Choose a spicy or mild Italian sausage to customize the soup’s heat level and flavor profile perfectly.
- Potato Perfection: Use starchy potatoes like Russet or Yukon Gold for a creamy, smooth texture that breaks down beautifully during cooking.
- Dairy-Free Adaptation: Swap heavy cream with coconut milk and use dairy-free cheese alternatives to make this soup friendly for lactose-intolerant or vegan diners.
- Blending Technique: When using a standard blender, allow soup to cool slightly and blend in small batches to prevent potential pressure buildup and kitchen mishaps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg