Cheesy Sausage & Potato Soup: A Bowlful of Comfort

The aroma alone transports me back to my grandmother’s kitchen. I can almost see her now, standing over a steaming pot, the scent of browned sausage and simmering vegetables filling the air. It wasn’t just the warmth of the soup itself, but the warmth of her presence, the love poured into every ladleful, that made her cheesy sausage and potato soup legendary. This recipe is my attempt to capture that magic, that feeling of home in a bowl.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Not Gluten-Free, Not Vegetarian

Ingredients

• 1 lb spicy ground pork sausage (like Jimmy Dean hot sausage)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 yellow onion, chopped
• 2 carrots, diced
• 3 stalks celery, diced
• 1 garlic clove, minced
• 6 large yukon gold potatoes, diced
• 1 teaspoon dried parsley
• 1⁄8 teaspoon dried basil
• 1⁄8 teaspoon dried marjoram
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon dried rosemary
• 1⁄8 teaspoon dried sage
• 1⁄8 teaspoon dried oregano
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 teaspoon black pepper
• 4 cups chicken stock
• 1 cup whole milk
• 8 ounces Velveeta cheese, diced (about 2 cups)
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 1⁄2 cup sour cream

Equipment Needed

• Large Stockpot
• Cutting Board
• Knife
• Measuring Spoons & Cups

Instructions

1. In a large stockpot, brown the sausage over medium-high heat, breaking it up into pieces with a spoon or spatula. Cook until the sausage is no longer pink and has rendered its fat.
2. Remove the sausage from the pot with a slotted spoon, allowing any excess fat to drain back into the pot. Set the sausage aside in a bowl.
3. Drain most of the fat from the pot, leaving about a tablespoon or two to cook the vegetables. If the sausage didn’t render much fat, add a little extra vegetable oil to reach the desired amount.
4. Add the butter and oil to the same pot. Melt the butter over medium heat.
5. Add the onion, celery, carrots, and garlic to the pot. Sauté the vegetables, stirring occasionally, until the onions are translucent and softened but not browned. This should take about 5-7 minutes. Be careful not to burn the garlic.
6. Stir in the potatoes, dried parsley, dried basil, dried marjoram, dried thyme, dried rosemary, dried sage, dried oregano, cayenne pepper, black pepper, and the cooked sausage.
7. Pour in the chicken stock, making sure all the ingredients are submerged.
8. Bring the soup to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook until the potatoes are tender. This will take approximately 15-20 minutes. Test the potatoes with a fork; they should be easily pierced.
9. Turn the heat to low and add the Velveeta cheese and milk to the soup.
10. Stir constantly until the cheese is completely melted and the soup is smooth and creamy. Be patient; this may take a few minutes. Don’t allow the soup to scorch on the bottom.
11. In a small bowl, dissolve the cornstarch in the water, creating a slurry.
12. Bring the soup to a boil (gentle boil, not a rolling boil). Slowly pour the cornstarch/water mixture into the soup, stirring constantly to prevent lumps from forming. The cornstarch will help to thicken the soup slightly.
13. Remove the soup from the heat and stir in the sour cream. Stir until the sour cream is fully incorporated and the soup is smooth and creamy. Do not boil the soup after adding the sour cream, as it may curdle.
14. Serve the soup hot and enjoy!

Expert Tips & Tricks

• Spice it up: For an extra kick, add a pinch of red pepper flakes along with the cayenne pepper.
• Cheese selection: While Velveeta provides a wonderfully smooth and melty texture, you can experiment with other cheeses. A combination of cheddar and Monterey Jack would be delicious, but be sure to shred the cheese finely for easy melting. Avoid cheeses that don’t melt well.
• Make it ahead: This soup can be made a day or two in advance. The flavors will meld together beautifully in the refrigerator. Reheat gently over low heat, stirring occasionally. You may need to add a splash of milk or chicken stock to thin it out if it becomes too thick.
• Preventing curdling: To avoid curdling the sour cream, make sure the soup is not too hot when you add it. Removing the soup from the heat and stirring gently will help prevent this.
• Vegetable variations: Feel free to add other vegetables, such as corn, green beans, or bell peppers, to the soup. Adjust the cooking time accordingly.

Serving & Storage Suggestions

Serve the cheesy sausage and potato soup hot in bowls. Garnish with a dollop of sour cream, a sprinkle of chopped fresh parsley or chives, or a few crumbled cooked sausage pieces. Crusty bread, grilled cheese sandwiches, or a side salad make excellent accompaniments.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheat the soup gently over low heat on the stovetop, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl, stirring every minute or so.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	651.9 kcal	N/A
Calories from Fat	357 g	55%
Total Fat	39.8 g	61%
Saturated Fat	17.1 g	85%
Cholesterol	108.3 mg	36%
Sodium	1356.7 mg	56%
Total Carbohydrate	47 g	15%
Dietary Fiber	4 g	16%
Sugars	11.7 g	N/A
Protein	26.6 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian: Substitute the sausage with plant-based sausage crumbles or omit it altogether for a vegetarian option. Consider adding more vegetables, such as mushrooms or zucchini, to compensate.
• Gluten-Free: This recipe is not naturally gluten-free due to the cornstarch. To make it gluten-free, substitute the cornstarch with tapioca starch or arrowroot starch for thickening. Ensure all other ingredients, especially the chicken stock, are certified gluten-free.
• Dairy-Free: Replace the whole milk with unsweetened almond milk, soy milk, or oat milk. Substitute the Velveeta with a plant-based cheese alternative, and omit the sour cream or substitute it with a dairy-free sour cream alternative. Be aware that the flavor profile will change significantly.
• Lower Fat: Use lean ground turkey or chicken sausage instead of pork sausage. Use skim milk instead of whole milk, and reduce the amount of cheese or use a lower-fat cheese. Omit the sour cream or use a light sour cream.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yukon gold potatoes are recommended for their creamy texture and ability to hold their shape, but russet potatoes can also be used. Keep in mind that russets may break down slightly more during cooking.

Q: How can I thicken the soup without cornstarch?
A: You can thicken the soup by pureeing a portion of it with an immersion blender or in a regular blender. Alternatively, you can mash some of the potatoes with a fork.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing, but the flavor will remain delicious.

Q: The soup is too thick. How do I thin it out?
A: Add more chicken stock or milk to thin the soup to your desired consistency.

Q: Can I add other seasonings?
A: Absolutely! Feel free to experiment with other seasonings, such as garlic powder, onion powder, or smoked paprika.

Final Thoughts

I hope you enjoy making this Cheesy Sausage & Potato Soup as much as I do. It’s a truly comforting and satisfying meal that’s perfect for a cold day or any time you need a little bit of home in a bowl. Don’t hesitate to experiment with the ingredients and make it your own. I’d love to hear your feedback and any variations you try. Consider pairing it with a crisp green salad and some warm crusty bread for a complete and satisfying meal. Happy cooking!