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
Scale
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
