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–+ servings
Bowl of legendary sausage potato soup garnished with herbs

Legendary Sausage Potato Soup

A simple, cozy soup made with browned sausage, tender potatoes, and creamy cheese for a rich and satisfying dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound sausage (Italian or breakfast style) Pick a flavor you like; spicy or mild both work.
  • 4 cups potatoes, diced (Yukon Gold or russet) Yukon Gold gives a creamier finish; russet breaks down slightly more.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream Use half-and-half or whole milk for a lighter finish, but the texture will be thinner.
  • 1 cup shredded cheese (cheddar or your choice) Choose a melting cheese like Monterey Jack or Colby for a milder flavor.
  • Salt and pepper to taste
  • Chopped green onions or parsley for garnish

Method
 

Cooking
  1. Warm a large pot over medium heat. Add the sausage and cook, breaking it up, until nicely browned. Drain or spoon off excess fat if there’s a lot.
  2. Add the chopped onion to the pot. Cook, stirring, until translucent, about 4 to 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  3. Add the diced potatoes and pour in the chicken broth. Bring the pot to a boil, then lower to a simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  4. Reduce the heat. Stir in the heavy cream. Add the shredded cheese a handful at a time, stirring until each addition melts and the soup becomes creamy.
  5. Taste and season with salt and pepper. Serve hot, garnished with chopped green onions or parsley.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 900mgFiber: 3gSugar: 2g

Notes

Serve this soup in deep bowls with crunchy bread or a crisp green salad. For a playful combo, pair it with a lighter potpie-style soup like chicken pot pie soup. A sprinkle of extra cheese or croutons keeps each spoonful interesting. Refrigerate cooled soup in an airtight container within two hours of cooking; it will keep for 3 to 4 days. For freezing, portion into containers and freeze for up to 3 months.

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