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
Scale
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.
