Description
Enjoy a warm and hearty bowl of Cheesy Sausage Potato Soup, featuring a delicious combination of Italian sausage, tender potatoes, and creamy cheddar cheese. This easy-to-make soup is perfect for chilly days and is sure to become a family favorite!
Ingredients
Scale
- 1 pound of Italian sausage
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 medium-sized potatoes, peeled and diced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 2 cups of shredded cheddar cheese
- 1 cup of frozen corn (optional)
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Chopped green onions or chives for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the Italian sausage to the pot. Use a wooden spoon to break it up into smaller pieces. Cook the sausage for about 5-7 minutes, or until it is browned and cooked through. Make sure to stir occasionally to ensure even cooking.
- Once the sausage is cooked, add the diced potatoes to the pot. Stir well to combine with the sausage and onion mixture.
- Pour in the chicken broth, ensuring that the potatoes are fully submerged. Add the dried thyme, paprika, and a pinch of salt and pepper. Stir to combine all the ingredients.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are tender, carefully remove the lid and stir in the heavy cream. This will give the soup a rich and creamy texture.
- Gradually add the shredded cheddar cheese to the pot, stirring continuously until the cheese is fully melted and incorporated into the soup. This should take about 2-3 minutes.
- If you are using frozen corn, add it at this stage and stir well. Allow the soup to simmer for an additional 5 minutes to heat the corn through.
- Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices according to your preference.
- Once the soup is well-seasoned and heated through, remove it from the heat. Let it sit for a few minutes to thicken slightly.
- To serve, ladle the cheesy sausage potato soup into bowls. Garnish with chopped green onions or chives if desired for an added touch of flavor and color.
- If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- To reheat, pour the soup into a pot over medium heat. Stir occasionally until heated through. You may need to add a splash of chicken broth or cream to loosen the soup if it has thickened in the fridge.
Notes
- For a thicker soup, you can mash some of the potatoes with a fork or potato masher before adding the cream and cheese.
- Feel free to customize the soup by adding other vegetables such as carrots, celery, or bell peppers.
- For a spicier kick, consider adding red pepper flakes or using hot Italian sausage.
- Using freshly grated cheese instead of pre-shredded cheese will yield a creamier texture, as pre-shredded cheese often contains anti-caking agents that can affect melting.
- This soup can also be made in a slow cooker. Brown the sausage and sauté the onions and garlic before adding all ingredients to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes