Creamy Cheesy Sausage Potato
Cheesy Sausage Potato Soup is a creamy, savory bowlful simmered with golden potatoes, smoky sausage, and melty cheddar cheese for the ultimate comfort food experience.
The first spoonful greets you with gentle warmth, a cheesy richness swirling through every bite, and an aroma that fills the kitchen with cozy, inviting notes. I’ve shared this soup on chilly evenings when friends pile into my kitchen, drawn by the scent and laughter every time, it’s pure nostalgia in a bowl. This recipe stands out for how simple, flexible, and truly hearty it is; with just a few easy steps, you get all those crave-worthy textures without fuss. Settle in and let’s make a soup that feels as good as a hug you’ll love how comforting and effortless it is from start to finish.
Why This Soup Feels Like Home
- Blanket-in-a-bowl coziness: One spoonful of this Cheesy Sausage Potato Soup wraps you in creamy, velvety comfort and smoky aroma, just like those steamy kitchen moments from childhood.
- Shared around the table: This is the kind of hearty soup you serve on frosty nights or when family crowds in, filling the kitchen with laughter and the scent of bubbling broth.
- Irresistible cheesy goodness: Every bite is packed with melty cheddar, golden potatoes, and hearty sausage the trio that brings satisfying warmth and smiles to any gray day.
- Nostalgic, soul-soothing flavors: It celebrates the power of comfort food to transport us home, one bubbling pot and happy slurp at a time.
Ingredients You’ll Need
- Yukon Gold potatoes: These are the star for a creamy, velvety finish in every spoonful. Substitute with Russets if needed just know Yukon Golds bring an extra buttery richness.
- Smoked sausage: Italian sausage adds robust, savory notes, but you can swap for chicken, turkey, or even plant-based sausage for your preferred flavor.
- Sharp cheddar cheese: Shred your own cheese for the dreamiest melt pre-shredded can be convenient, but a block of sharp cheddar makes every bite tangy and smooth.
- Chicken broth: Low-sodium broth lets you control saltiness and build a savory depth. Vegetable broth works for a meatless version.
- Heavy cream: For luscious texture and that signature creaminess, this ingredient is essential. If you’re feeling lighter, half-and-half also works.
- Onion, celery, and garlic: The classic trio (plus a touch of butter) creates a cozy, aromatic base that’s the secret behind every homey soup.
- Worcestershire sauce & red pepper flakes: A tiny bit goes a long way think subtle kick and deeper, layered flavor.
- Salt & pepper: Don’t forget these for the perfect savory balance.
Want super streamlined comfort food? Try my 4-Ingredient Potato Soup next!
How to Make Cheesy Sausage Potato Soup
- Brown the Sausage
Crumble the sausage into a heavy soup pot and cook until it’s browned and caramelized, giving off a savory aroma. Scoop out the cooked sausage and set aside, keeping just enough fat in the pot for extra flavor. - Sauté Your Aromatics
Melt butter in the same pot, then add onion and celery. Sauté until they turn soft and glossy, gently scraping up every golden bit stuck to the pan for maximum flavor. - Build a Creamy Base
Stir in minced garlic and flour, cooking them together to form a fragrant roux this step thickens the soup and makes it beautifully creamy. - Add Broth and Potatoes
Slowly whisk in broth, banishing any flour lumps and lifting every tasty scrap. Slide in the diced potatoes, along with the heavy cream and a splash of Worcestershire sauce, then return the sausage to the pot. - Simmer Until Tender
Cover partially and let the soup bubble gently until the potatoes soften and everything melds into pure comfort. Stir occasionally and check the texture chunky or creamy, you get to decide!
- Finish with Cheddar
With the heat off, sprinkle in sharp cheddar a little at a time, stirring until the soup turns silky and cheesy. For more creamy inspiration, you might love our Broccoli Cheese Soup. - Season and Serve
Taste, adjust with salt and pepper, and ladle into bowls a hearty, soul-warming meal is moments away.
Tips for the Best Results
- Whisk for velvety creaminess: For that dreamy, extra-creamy base, take your time whisking the broth into the flour. Slow addition and lots of whisking mean zero lumps and a soup that coats your spoon in the best way.
- Add cheese off heat: Stir in the shredded cheddar once you’ve turned off the burner. This keeps the cheese from clumping or going grainy and ensures it melts smooth and silky right into the soup.
- Room-temperature cheese works best: If you let your cheese sit out while you prep, it’ll melt much more evenly no stubborn shreds or stringy bits.
- Taste and tweak at the end: Before serving, adjust salt, pepper, and even a splash of broth or cream to nail your favorite texture. Every pot of soup can be made just right for your crew.
- Let flavors mingle: If you have a moment, let the soup rest off the heat before serving. The flavors come together even more, and you’ll taste those cozy, nostalgic notes in every bite.
Flavor Swaps and Substitutions
Try chicken sausage or veggie style: If you’re looking for a lighter or vegetarian twist, swap the Italian sausage for a chicken or turkey alternative or opt for your favorite plant-based sausage. You’ll still get that satisfying, cozy bite.
Switch up the cheese: In the mood for something new? Use smoked gouda, gruyère, or Monterey Jack for different melty magic. Each lends its own personality, from nutty and creamy to bold and savory.
Make it gluten-free: Swap in your go-to gluten-free flour blend for the roux. The soup stays silky and thick with just a subtle change in flavor.
Dairy-free adjustments: Use a vegan shredded cheese and substitute full-fat coconut milk or a creamy, unsweetened oat creamer in place of dairy. It’s still all about that luscious, spoon-coating texture.
Craving more cozy pasta comfort? Visit our Cheesy Chicken Spinach Pasta for another creamy, crowd-pleasing dinner option!
Storage & Reheating Tips
- Fridge Storage: Let the Cheesy Sausage Potato Soup cool completely, then ladle it into airtight containers. It’ll stay creamy in the fridge for up to four days just give it a gentle stir before reheating to revive that velvety texture.
- Freezer Tips: For longer storage, pour cooled soup into single-serve containers, leaving a little space for expansion. Freeze for up to two months. Thaw overnight in the fridge so the potatoes stay tender, not grainy.
- Reheating Gently: Warm soup low and slow on the stove, stirring frequently. This keeps the cheese smooth and prevents the broth from separating.
- Microwave Method: If you’re in a rush, microwave your portion in short bursts, stirring after each one. Cover loosely to avoid splatters and keep the creaminess intact.
- Portioning for Busy Weeks: Freezing in single or double servings means you can always grab a cozy meal, even on your busiest days.
How to Serve This
- Pile on toppings: Sprinkle your Cheesy Sausage Potato Soup with a shower of fresh chives, chopped parsley, crispy bacon bits, or (why not?) another handful of melty cheddar. That little extra pop of color and flavor turns every bowl into a celebration.
- Bring on the bread: Nothing says cozy like dunking a slice of warm, crusty sourdough or a pillowy dinner roll into your creamy soup. The golden edges sop up all those cheesy, savory flavors just the way Mom used to serve it.
- Pass a simple salad: Balance all that richness with a crisp green salad tossed in zingy vinaigrette. It wakes up your palate and makes the whole meal feel wonderfully complete.
- Add a comforting side: For something a little playful, serve alongside homemade Mashed Potato Cheese Puffs. Their fluffy centers and golden tops are pure comfort on the side.
- Make it memorable: Serve in colorful bowls or small mugs, and let everyone choose their favorite toppings. Gather with loved ones, pass around the extra bread, and soak up the cozy moment together.
Cheesy Sausage Potato Soup
Ingredients
Equipment
Method
- 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 out.
- Add the butter to the pot and once melted, add the onion and celery. Sauté for 4–5 minutes, scraping up any brown bits.
- Stir in garlic and flour. Cook for about 2 minutes, stirring constantly to cook out the raw flour taste.
- Slowly whisk in the chicken broth until all flour dissolves and there are no lumps.
- Stir in the cream, Worcestershire sauce, red pepper flakes, potatoes, and return the sausage to the pot. Bring to a boil, then reduce the heat and cover with the lid slightly open.
- Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup thickens, stirring occasionally.
- Turn off the heat, and gradually stir in the cheddar. If soup is too thick, add more broth, milk, or cream as needed.
- Season with salt and pepper to taste before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use a different type of sausage in this soup?
Absolutely! Feel free to swap in chicken, turkey, or even your favorite plant-based sausage. Each brings its own cozy flavor and keeps things comforting. I’ve tried smoked and spicy styles, and both add something special just follow your taste buds and make it your own.
What’s the best way to reheat Cheesy Sausage Potato Soup without losing its creamy texture?
Gently warm your soup on the stovetop over low heat, stirring often. If it thickens too much, splash in a little broth or cream to bring back the silky richness. For quick reheats, use short microwave bursts, stirring between each for that dreamy, just-made creaminess.
Can I make this soup ahead of time for easy weeknight dinners?
You bet you’ll love how the flavors meld overnight! Cool and store in the fridge, then reheat as needed. Just give it a stir to revive that velvety texture. Soup steeps in extra coziness when it sits, so making it ahead is actually a pro move.
How do I keep the cheese from clumping or going grainy?
The secret is to add shredded cheese off the heat, stirring until it melts in smooth and silky. Letting the cheese come to room temperature before mixing helps, too. Don’t rush patience here means every spoonful stays perfectly creamy and crave-worthy.
