Description
This comforting bowl of cheesy chicken sausage potato soup is pure bliss on a chilly day. Combining hearty Russet potatoes, savory chicken sausage, and a rich, velvety cheddar cheese broth, this soup is a foolproof, one-pot meal. Perfect for busy weeknights, it offers a restaurant-quality experience that is both filling and indulgent. Its creamy texture and bold flavors make it a favorite for families and a simple, rewarding recipe for beginner cooks to master.
Ingredients
17.6 ounces chicken-based Italian sausage
3 tablespoons butter
1/2 medium onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, minced
6 tablespoons all-purpose flour
4 cups chicken broth
3 large Russet potatoes, peeled and diced
2 cups sharp cheddar cheese, shredded
1 cup whole milk or heavy cream
Salt and black pepper to taste
Instructions
Brown the chicken sausage in a large pot over medium-high heat until cooked through, then remove and set aside.
In the same pot, melt the butter and sauté the onion, celery, and garlic until softened.
Stir in the flour and cook for 1-2 minutes to create a roux base.
Slowly whisk in the chicken broth, ensuring no lumps remain.
Add the diced potatoes and bring the mixture to a simmer, cooking until the potatoes are tender.
Stir back in the browned sausage.
Reduce heat to low and stir in the shredded cheese and milk until melted and smooth.
Season with salt and pepper to taste and serve warm.
Notes
Substitute turkey sausage if preferred for a lower fat option. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the soup has thickened too much in the fridge.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg