Baked Potato Soup with Chicken Sausage and Cheddar Recipe
If you are searching for a cozy, comforting meal that feels like a warm hug in a bowl, this Baked Potato Soup with Chicken Sausage and Cheddar Recipe is a must-try. Creamy, cheesy, and loaded with hearty baked potatoes and flavorful chicken sausage, this soup is the perfect balance of rich textures and bold flavors. It brings together the classic warmth of cheesy potato soup with the satisfying protein punch of sausage, making it an ideal dish for chilly nights or casual family dinners. Once you try this recipe, you’ll see why it quickly becomes a favorite to make over and over again.
Ingredients You’ll Need
Every ingredient in this Baked Potato Soup with Chicken Sausage and Cheddar Recipe plays an essential role in building layers of flavor and perfect textures. From the creamy dairy to the savory sausage and tender potatoes, these simple pantry staples come together effortlessly for a dish that’s much greater than the sum of its parts.
- Russet potatoes: These starchy potatoes are perfect for baking and provide the soup its hearty, creamy base when diced and partially mashed.
- Chicken broth: Adds depth and gentle savory notes without overpowering the soup’s delicate flavors.
- Whole milk: Contributes to the smooth and velvety texture.
- Heavy cream: For extra richness and a luscious mouthfeel that makes every spoonful indulgent.
- Chicken sausage links: Cooked and crumbled to infuse savory, meaty goodness throughout the soup.
- Cheddar cheese: Sharp and melty, it brings that irresistible cheesy punch.
- Sour cream: Adds a slight tang and creaminess that brightens the dish.
- Green onions: Fresh and crisp, they provide a delicate bite and lovely color contrast.
- Unsalted butter: Essential for making the roux and adding richness.
- All-purpose flour: Used to thicken the soup into the perfect consistency.
- Salt and pepper: To season and enhance all the natural flavors perfectly.
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. Once melted, whisk in the flour and cook it until the mixture is smooth and bubbly. This roux is the secret to giving your soup that creamy thickness without any lumps, creating the perfect base to build on.
Step 2: Add Broth and Cream
Slowly pour in the chicken broth while whisking constantly, so the roux seamlessly blends with the liquid. Bring it gently to a simmer, then stir in the whole milk and heavy cream. Heat it through carefully, making sure it doesn’t come to a boil to keep the cream silky and smooth.
Step 3: Incorporate the Baked Potatoes
Gently fold in the diced baked potatoes, allowing some of them to mash into the creamy mixture as they cook. This step is key for that rich, thick texture that makes every spoonful satisfying and hearty—just like you want from a great potato soup.
Step 4: Add Sausage and Toppings
Now it’s time to bring in the star flavors. Stir in half of your shredded cheddar cheese along with the cooked, crumbled chicken sausage. Folding in sour cream and chopped green onions adds tang and freshness. Finish this step by seasoning liberally with salt and pepper to balance all the rich flavors.
Step 5: Let It Simmer
Turn the heat to low and let the soup gently simmer for 10 to 15 minutes. Give it a stir every now and then to keep everything from sticking and to allow the flavors to meld beautifully.
Step 6: Serve Hot and With Style
Ladle the piping hot soup into bowls, then top each serving with the remaining cheddar, sausage, and green onions for a gorgeous and delicious presentation that invites everyone to dig in.
How to Serve Baked Potato Soup with Chicken Sausage and Cheddar Recipe
Garnishes
Enhance your bowl with little finishing touches like extra shredded cheddar, a dollop of sour cream, fresh green onions, or even a sprinkle of crispy bacon bits. These add texture, bursts of flavor, and beautiful color for a truly appetizing experience.
Side Dishes
This hearty soup pairs wonderfully with a fresh green salad or some crusty bread to soak up every last delicious drop. Garlic bread or soft dinner rolls are fantastic companions that balance the richness perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or small cast-iron skillets for a rustic aesthetic. You could also add a swirl of pesto or hot sauce on top for a pop of unexpected flavor and color that will impress your guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness, and give it a good stir before reheating to revive the creamy consistency.
Freezing
If you want to make this Baked Potato Soup with Chicken Sausage and Cheddar Recipe ahead of time, it freezes well. Just keep in mind that soups with dairy may separate slightly after freezing, so thaw slowly and reheat gently while stirring.
Reheating
Rewarm your soup over low heat on the stove, stirring frequently to blend everything back to that luscious creamy perfection. Avoid microwaving on high to prevent curdling or breaking the texture.
FAQs
Can I use other types of sausage in this soup?
Absolutely! While chicken sausage keeps the flavor light and healthy, you can swap in spicy Italian, chorizo, or even vegetarian sausage to customize the soup to your taste.
Is it okay to skip the heavy cream if I want a lighter version?
Yes, you can replace heavy cream with more milk or a light cream alternative. Just expect a slightly less rich texture but still delicious comforting flavor.
Can I prepare the baked potatoes ahead of time?
Definitely. Baking your potatoes a day ahead saves time, and the chilled baked potatoes work perfectly when diced and added in the soup.
How thick should the soup be?
The ideal consistency is creamy and slightly thick but still spoonable and smooth—not too runny or too dense. Mashing some of the potatoes helps achieve just that perfect balance.
What can I add to make the soup spicier?
Adding red pepper flakes, a dash of hot sauce, or diced jalapeños can bring in heat and excitement to this cozy classic without overpowering the other flavors.
Final Thoughts
This Baked Potato Soup with Chicken Sausage and Cheddar Recipe is your new go-to comfort meal, loaded with creamy goodness and rich flavors that feel like homemade love in every bite. Whether for a weeknight dinner or feeding a crowd, it’s simple, delicious, and endlessly satisfying. I hope you’ll give it a try and fall in love with this cozy classic as much as I have!
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Baked Potato Soup with Chicken Sausage and Cheddar Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This creamy baked potato soup combines tender diced russet potatoes with a rich roux-based broth, enhanced by chicken sausage, cheddar cheese, and fresh green onions. Perfectly comforting and hearty, it’s an ideal dish for chilly days or cozy family meals.
Ingredients
Soup Base
- 4 large russet potatoes, baked and diced
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
Additional Ingredients
- 2 chicken sausage links, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Make the Roux: Melt the unsalted butter in a large pot over medium heat. Add the all-purpose flour and whisk continuously until the mixture is smooth and forms a roux, which will thicken the soup base.
- Add Broth & Cream: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then stir in the whole milk and heavy cream, heating through carefully without allowing the soup to boil.
- Add Potatoes: Stir in the diced baked russet potatoes. Mash some of the potatoes within the soup to achieve a thicker, creamier consistency, while leaving some chunks for texture.
- Add Sausage & Toppings: Incorporate half of the shredded cheddar cheese, crumbled cooked chicken sausage, sour cream, and chopped green onions into the soup. Season with salt and freshly ground black pepper to taste, mixing everything thoroughly.
- Simmer: Let the soup cook gently on low heat for an additional 10 to 15 minutes, stirring occasionally to meld the flavors and prevent sticking.
- Serve: Ladle the hot soup into bowls and garnish each serving with the remaining shredded cheddar cheese, extra sausage pieces, and green onions for added flavor and presentation.
Notes
- For a vegetarian version, omit the chicken sausage or substitute with a plant-based sausage alternative.
- Use dairy alternatives such as almond milk or coconut cream for a lighter or dairy-free option, adjusting the thickness as needed.
- Russet potatoes are preferred for their starchy texture which thickens the soup nicely.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust seasoning towards the end of cooking to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
