If you’re craving a comfort food bowl that warms you from the inside out, you have to try this Baked Potato Soup with Chicken Sausage and Cheddar Recipe. Creamy, cheesy, and packed with hearty chunks of tender potatoes and flavorful chicken sausage, this soup perfectly balances rich texture with savory goodness. It’s the kind of dish that feels like a cozy hug on a chilly day, yet it’s simple enough to whip up any night of the week. Each spoonful delivers a blissful mix of melted cheddar, tender potatoes, and that delightful punch from chicken sausage, making it a guaranteed crowd-pleaser that will leave everyone asking for seconds.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a starring role in crafting the perfect bowl of comfort. From the creamy base to the savory sausage, every item contributes layers of flavor and texture that bring this soup to life.
- Russet potatoes: Choosing large russets ensures fluffy, hearty chunks that provide the perfect potato texture in your soup.
- Chicken broth: Adds a light, savory foundation that enriches without overpowering the other flavors.
- Whole milk and heavy cream: These create the silky, creamy consistency that makes the soup feel indulgent.
- Chicken sausage links: For a smoky, meaty bite that’s lean yet full of flavor—make sure to cook and crumble them before adding.
- Shredded cheddar cheese: This sharp and melty cheese adds depth and that irresistible cheesiness we all love.
- Sour cream: Brings a gentle tang and extra creaminess that brightens up the dish.
- Green onions: Fresh and vibrant, these add a mild onion flavor and a pop of green color.
- Unsalted butter and all-purpose flour: Combined, they make a roux that thickens the soup perfectly without lumps.
- Salt and pepper: Essential seasonings to enhance and balance every bite.
How to Make Baked Potato Soup with Chicken Sausage and Cheddar Recipe
Step 1: Make the Roux
Start by melting unsalted butter in a large pot over medium heat. Slowly whisk in the all-purpose flour until you have a smooth, golden mixture known as a roux. This step is crucial because it’s what thickens your soup and gives it that rich, velvety texture we all crave.
Step 2: Add Broth and Cream
Gradually pour in the chicken broth while whisking constantly to keep everything silky smooth. Bring this mixture up to a gentle simmer. Then stir in the whole milk and heavy cream. Heat the soup through, keeping the temperature just below boiling to ensure the dairy components don’t curdle but blend beautifully.
Step 3: Add Potatoes
Next, fold in the diced baked russet potatoes. For a hearty yet smooth consistency, mash some of the potatoes as you stir. This creates delicious chunks alongside creamy bites, giving the soup great texture without feeling heavy.
Step 4: Add Sausage and Toppings
Stir in half of your shredded cheddar cheese so it melts throughout the soup, then add the cooked, crumbled chicken sausage for that smoky, savory layer. Mix in the sour cream and chopped green onions, then season with salt and pepper to taste. You’ll start to see the soup transform into a rich, flavorful masterpiece right before your eyes.
Step 5: Simmer
Let your soup cook gently on low heat for 10 to 15 minutes. This simmer allows all the flavors to marry together beautifully. Keep stirring occasionally to prevent sticking and ensure a consistent texture throughout.
Step 6: Serve
When it’s ready to serve, ladle the soup into bowls and top with the remaining cheddar cheese, extra sausage crumbles, and a sprinkle of fresh green onions. The toppings add another burst of flavor and a gorgeous finishing touch that makes it look as good as it tastes.
How to Serve Baked Potato Soup with Chicken Sausage and Cheddar Recipe
Garnishes
Garnishing with extra shredded cheddar, green onions, or even a dollop of sour cream elevates the presentation and adds fresh layers of flavor to each bite. You might also toss in a few crispy bacon bits or a sprinkle of smoked paprika for a tantalizing twist.
Side Dishes
This soup pairs wonderfully with classic grilled cheese sandwiches or a simple mixed greens salad with a tangy vinaigrette. Buttery garlic bread or warm dinner rolls are equally fantastic for mopping up every last creamy drop.
Creative Ways to Present
Try serving the soup in hollowed-out mini bread bowls or even individual ramekins topped with cheddar and broiled until bubbly and golden. You could also drizzle a little sriracha mayo on top for a spicy kick or add some fresh herbs like thyme or chives for a bit of garden-fresh color and aroma.
Make Ahead and Storage
Storing Leftovers
This Baked Potato Soup with Chicken Sausage and Cheddar Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your leftovers taste just as amazing, if not better.
Freezing
If you want to save some for later, freeze the soup in portioned containers, leaving a little room for expansion. It freezes well for up to 2 months. Keep in mind that dairy-heavy soups can sometimes separate, so a quick whisk after thawing helps restore the creamy texture.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to avoid scorching and to bring the soup back to that perfectly smooth consistency. If it thickens too much, add a splash of milk or chicken broth to loosen it up.
FAQs
Can I use a different type of sausage in this soup?
Absolutely! While chicken sausage keeps it lighter, you can substitute with turkey sausage, pork sausage, or even a vegetarian sausage option depending on your preference. Just be mindful of seasoning as some sausages are saltier than others.
Is it necessary to bake the potatoes beforehand?
Baking the potatoes beforehand helps achieve the perfect texture and flavor in the soup. Boiling could work in a pinch, but baked potatoes provide a fluffier, more flavorful base.
Can I make this soup dairy-free?
Yes! Use dairy-free milk alternatives like oat or almond milk and replace the cheddar with a plant-based cheese. Also, swap sour cream with a dairy-free yogurt or omit altogether for a still delicious soup.
How thick should the soup be?
The soup should be creamy and slightly thick but still ladleable. If it’s too thick, slowly add more broth or milk to reach your preferred consistency.
What can I do to add more veggies?
Feel free to toss in diced carrots, celery, or corn along with the potatoes. Just sauté them a bit before adding broth to soften and bring out their sweetness—adding texture and extra nutrition.
Final Thoughts
I can’t recommend this Baked Potato Soup with Chicken Sausage and Cheddar Recipe enough. It’s such a comforting and satisfying meal that feels special but comes together effortlessly. Whether you’re warming up on a cold night or feeding a hungry crowd, this soup hits all the right notes of creamy, cheesy, and savory goodness. Give it a try and watch it become one of your new favorite go-to recipes!
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Baked Potato Soup with Chicken Sausage and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Baked Potato Soup features creamy textures and rich flavors, combining tender baked potatoes, savory chicken sausage, and sharp cheddar cheese in a velvety broth. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and delivers a hearty, satisfying dish.
Ingredients
Soup Base
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
Main Ingredients
- 4 large russet potatoes, baked and diced
- 2 chicken sausage links, cooked and crumbled
Toppings
- 1 cup shredded cheddar cheese (divided)
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Make the Roux: Melt unsalted butter in a large pot over medium heat. Add all-purpose flour and whisk continuously until the mixture forms a smooth roux, which will help thicken the soup.
- Add Broth & Cream: Gradually pour in chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer, then stir in whole milk and heavy cream. Heat through carefully, avoiding boiling to preserve creaminess.
- Add Potatoes: Stir in the diced baked potatoes, mashing some gently with the back of a spoon or potato masher to create a thicker, creamier texture in the soup.
- Add Sausage & Toppings: Incorporate half of the shredded cheddar cheese, crumbled cooked chicken sausage, sour cream, and chopped green onions into the pot. Season the soup with salt and freshly ground pepper to taste.
- Simmer: Reduce heat to low and let the soup cook gently for 10 to 15 minutes, stirring occasionally to meld the flavors and prevent sticking.
- Serve: Ladle the hot soup into bowls and garnish with the remaining cheddar cheese, additional crumbled sausage, and more chopped green onions for extra flavor and visual appeal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken sausage or replace it with a plant-based sausage.
- Baking the potatoes ahead of time saves preparation time and adds extra depth of flavor.
- You can adjust the soup thickness by mashing more or fewer potatoes according to your preference.
- Use sharp cheddar cheese for a pronounced cheesy flavor, or substitute with your favorite cheese.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
