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Cheesy Sausage Potato Soup

A bowl of cheesy sausage potato soup topped with shredded cheddar and fresh parsley
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A hearty one-pot comfort meal loaded with savory ground sausage, tender Yukon Gold potatoes, and creamy melted cheddar cheese. Simple ingredients, big flavor, one pot to clean.

Ingredients

Scale
  • 1 pound ground sausage (mild or hot)
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Yukon Gold potatoes, diced (about 4–5 medium potatoes)
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot or Dutch oven over medium-high heat, cook the ground sausage until fully browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook for 5 to 7 minutes until softened and onions are translucent. Stir in the minced garlic and cook for one more minute until fragrant.
  3. Sprinkle the flour over the sausage and vegetable mixture. Cook and stir for 1 to 2 minutes to eliminate the raw flour taste.
  4. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the soup to a gentle simmer over medium heat.
  5. Add the diced potatoes, salt, pepper, and dried thyme. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
  6. Stir in the heavy cream and 1.5 cups of shredded cheddar cheese. Cook over low heat, stirring gently, until the cheese is fully melted and the soup is creamy. Do not boil.
  7. Taste and adjust seasoning. Ladle into bowls and top with the remaining 1/2 cup of cheddar cheese and fresh chopped parsley.

Notes

  • Shred your own cheddar from a block for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
  • For a thicker soup, mash some of the cooked potatoes against the side of the pot before adding the cream and cheese.
  • To freeze, store the soup base without cream and cheese for up to 3 months. Add dairy fresh when reheating for best texture.

Nutrition

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