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You are here: Home / Recipes / Cheesy Sausage Potato Soup

Cheesy Sausage Potato Soup

09/14/20 | Easy Weeknight Meals, Main Courses, Pork, Recipes, Soups

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 This incredibly good sausage potato soup is thick, cheesy, and decadent but so, so easy to make.

My ham and potato soup is one of Baking Mischief’s OG reader favorite recipes. You all are constantly sending me nice messages about that recipe, and it’s been pinned more than 180k times on Pinterest. So today, in the hopes of giving you another soup you might love, I present, cheesy sausage potato soup.

This is a spinoff version of that original fav made with smoked sausage and cheese, so it’s extra rich and creamy and stick-to-your-bones filling.

If you’re craving something warming and decadent tonight, I highly recommend that you give this soup a try.

Red pot full of cheesy sausage potato soup.

Ingredient Notes

  • About 2 russet potatoes: The recipe calls for 3½ cups of potatoes. This is about 2 medium-to-large russet potatoes. If you end up with a bit more than the 3½ cups
    called for, feel free to use them. Your soup will just be extra thick.
  • Smoked sausage: You can usually find smoked sausage in the deli meat and cheese aisle near the hot dogs. Any type of smoked sausage or kielbasa should work, including
    chicken/turkey smoked sausage, but I prefer a beef/pork blend. Rather than slicing the sausage into rounds, for this recipe, we’ll dice it into small chunks so you get sausage in every bite of the soup.
  • Chicken broth: You can use homemade chicken stock if you have it, but this soup is just as fantastic with the canned stuff.
  • Butter and all-purpose flour: This soup is thickened with a roux made of butter and flour.
  • Milk and cheddar cheese: Adding milk and cheese to the roux creates a thick and glorious cheese sauce that gets stirred into the soup. Use whatever percentage milk you have on hand. The higher fat, the richer the soup will be. I also recommend grating your own cheese rather than using pre-shredded bagged cheese because the anti-clumping additives added to bagged cheese can prevent it from melting completely smooth.

(Scroll to the recipe card for complete instructions and printable recipe.)

Close up photo of cheesy sausage potato soup.

How to Make Sausage Potato Soup

Collage photo of sausage potato soup being made.

1. In a large Dutch oven or pot, lightly brown the diced sausage in olive oil. As tempting as it is to sear them really dark, don’t go overboard. You want the sausage somewhat tender, not crispy in the soup, and if the fond (the little cooked-on bits in the pot) turn too dark, it can add a burnt flavor and color to your soup. Once browned, use a slotted spoon to transfer the pieces to a bowl and set aside.

2. Add onions to the pan and cook until they just begin to turn translucent around the edges, and then add the garlic and cook until it’s golden and smells amazing.

3. Add the potatoes, celery, and chicken broth, and bring to a simmer. Cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.

4. Using a potato masher or spatula, roughly smash about half of the potatoes in the pot. This will make a thicker, creamier soup while still leaving some pieces of potato for texture.

Collage photo of sausage potato soup being made part 2.

5. In a medium pot, melt butter and add flour. Cook until flour begins to turn lightly golden—this will cook the raw flour taste out of the roux.

6. Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges. Turn heat off, and slowly whisk in cheese, a handful at a time. Whisking the cheese in slowly, off the heat, will produce the smoothest sauce possible.

7. Once all your cheese is melted, stir the cheese sauce into the soup, add pepper and salt to taste (don’t skip this step!), and add the sausage back to the pot. Stir everything together, serve, and enjoy!

Ladle full of sausage and potato soup.

FAQ

What to serve with sausage potato soup?

With a decadent soup like this, I like something light and simple on the side. Go with steamed or roasted vegetables like roasted broccoli or green beans and crusty bread for scooping the last bit of soup out of your bowl.

Can I freeze potato soup?

I don’t recommend freezing potato soup or any soup with potatoes in it, as potatoes don’t maintain their texture well when frozen and reheated. That being said, you *can* freeze this soup if you really want to. It’s not going to hurt anything, and some people really don’t mind the texture change.

To read more about freezing soup, check out my post How to Freeze Soup. 

Can I prepare this soup in advance?

Yes! You can make this soup from start to finish up to 2 days in advance. It will be quite thick after refrigeration but rewarm gently on the stove and it will be creamy and beautiful again in no time.

Blue bowl filled with cheesy sausage potato soup.

How can I make this soup healthier?

If you want to cut some calories, use chicken or turkey sausage instead of beef/pork, leave out the cheese, and use skim milk rather than whole. This will reduce the calories significantly. If you still want that cheesy flavor, you can sprinkle a little cheese over the top of each bowl when serving.

Can I use Italian sausage in this soup?

You can. If you’d like to use Italian sausage rather than smoked, cook the sausage all the way through at the beginning of the recipe and transfer it to a bowl. If the sausage has released a ton of grease, pour off (or use a paper towel) to absorb all but about a tablespoon of it, and then make the rest of the recipe as written.

More Decadent Dinners

  • Easy Short Ribs
  • The Best Stroganoff Recipe
  • Baked Ziti
  • Bacon and Feta Chicken
  • Hungarian Goulash
  • Bacon Potato Soup
Blue bowl filled with cheesy sausage potato soup.

Cheesy Sausage Potato Soup

This incredibly good sausage potato soup is thick, cheesy, and decadent but so, so easy to make.
4.99 from 61 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings (Hover or Click to Change Yield): 5 to 6 servings
Calories: 590kcal
Author: Tracy

Ingredients

  • 1 tablespoon olive oil
  • 1 14-ounce smoked sausage chopped into ½-inch pieces
  • ½ cup finely diced onion
  • 3 garlic cloves minced or pressed
  • 4 cups (2 15oz cans) chicken broth
  • 3½ cups (about 2 large) russet potatoes peeled and diced medium
  • 2 celery ribs diced small
  • 5 tablespoons (71g) butter salted or unsalted is fine
  • ¼ cup and 1 tablespoon (44g) all-purpose flour
  • 2 cups milk any percentage
  • 6 ounces (about 1½ cups) shredded cheddar cheese plus more as desired for topping
  • ¼ teaspoon black pepper
  • Salt
  • Sour cream optional for topping

Instructions

  • In a large pot, heat olive oil over medium heat. Add diced sausage, and cook until lightly browned. Use a slotted spoon to transfer the sausage to a bowl and set aside.
  • Add onions to the pot and cook over medium heat, stirring often for about 5 minutes, until the onions have just begun to turn translucent around the edges.
  • Add garlic and cook until lightly golden, about 1 minute.
  • Add chicken broth, potatoes, and celery to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
  • Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
  • In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
  • Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
  • Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
  • Add the sausage back to the pot and stir everything together.
  • Serve, top with sour cream and more cheese if desired, and enjoy!

Video

Notes

Approximate nutritional information is for 6 servings. 
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 56 comments

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Comments

  1. Judy says

    February 23, 2024 at 5:01 pm

    5 stars
    This soup is fantastic and very easy to make.

    Reply
  2. Stefanie Smith says

    November 27, 2023 at 5:33 pm

    5 stars
    This soup was a huge hit. It doesn’t take long to cook and it is delicious. I added some carrots and used 2 kinds of sausage and it was very flavorful.

    Reply
    • Tracy says

      November 28, 2023 at 10:04 am

      Thanks, Stefanie! I’m so happy you enjoyed it!

      Reply
  3. jennifer says

    October 22, 2023 at 4:40 pm

    5 stars
    made this last weekend was great, hubby asked for add a couple cans of corn and it’s this week’s luck for him while on the road.

    Reply
  4. Sandy says

    September 24, 2023 at 2:53 pm

    5 stars
    Never made potato soup for my husband out of 51 years of marriage, finally did. He just raved how good it is. So happy I tried your receipe and it was easy to make. Will have a grilled cheese with leftovers, his suggestion.

    Reply
  5. Joyce says

    September 8, 2023 at 1:18 pm

    5 stars
    just what I was looking for and it was WONDERFUL!!!!!
    /Thank you

    Reply
  6. Tanya Crisafi says

    August 10, 2023 at 5:25 pm

    5 stars
    Quick and easy recipe. It was so delicious. Thanks for posting

    Reply
  7. Melanie Courtney says

    March 13, 2023 at 2:51 pm

    5 stars
    Just made this! I used a little more broth than called for so it’s not quite as thick but thank you for an awesome recipe!!

    Reply
  8. Lisa says

    January 30, 2023 at 7:32 pm

    4 stars
    Was easy and delicious

    Reply
  9. Kelly says

    January 27, 2023 at 9:19 am

    5 stars
    Made this for my family of four and ALL of it was eaten. Comments included: “best potato soup” “please make this again” “this is so good”. As much as I’d like to take credit, Tracey, these comments are for you 🙂 This is definitely going into the meal rotation. I want to try the broccoli potato soup recipe next!

    Reply
  10. Peepo says

    January 26, 2023 at 3:05 pm

    Ohhhhlala Just finished making this and let me tell you everyone is eager with anticipation and their spoons on the ready! Serving with toasted garlic bread! Perfection

    Reply
  11. Karen Flesher says

    January 11, 2023 at 8:40 am

    5 stars
    Delicious! I only added some Thyme and Parsley. Soo good!

    Reply
  12. Kristina says

    December 21, 2022 at 4:48 pm

    I made this tonight! I added carrots and seasoned with black pepper, white pepper, thyme, oregano, garlic and onion powder. Then I topped with bacon! Super delicious

    Reply
  13. Jennifer says

    December 12, 2022 at 8:05 pm

    5 stars
    Fantastic winter soup. Made as directed, just added a little nutmeg. Family said WOW you can make this again.

    Reply
    • Tracy says

      December 13, 2022 at 10:06 am

      Yay! So glad the family enjoyed it!

      Reply
  14. Pretty Maker says

    September 24, 2022 at 12:50 pm

    Delicious. I used carrots in place of the celery. I didn’t have any celery. I added bacon bits to the sausage mixture and fried it up. I will definitely make again.

    Reply
  15. Erin says

    September 2, 2022 at 2:11 pm

    5 stars
    I must say this recipe is ohhhhh soooo good! I made it today and everyone loved it and wanted seconds. Next time I make it I’m going to double the recipe. I did leave out the celery for a picky eater. I made cornbread along with it. Very good!! Thanks for sharing.

    Reply
  16. Patricia says

    August 22, 2022 at 9:12 am

    5 stars
    I just made this to heat up for dinner tonight but tried a small bowl and it was delicious, I only had mozzarella cheese and I did add a little tapatio hot sauce as we like a little kick! I’m going to serve it with crusty bread. Yum.

    Reply
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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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