If you’re longing for a cozy, hearty meal that feels like a warm hug on a chilly day, this Cheesy Sausage Potato Soup Recipe is about to become your new go-to comfort food. Packed with savory Italian sausage, creamy melted cheese, tender potatoes, and a splash of spicy diced tomatoes and green chiles, this soup hits all the right notes with just the perfect balance of flavors and textures. It’s an absolute crowd-pleaser that comes together in just 30 minutes, making it an ideal recipe for busy weeknights or casual get-togethers when you want maximum flavor with minimal fuss.
Ingredients You’ll Need
This Cheesy Sausage Potato Soup Recipe relies on a handful of simple but essential ingredients that work beautifully together to create a rich and satisfying dish. Each plays a key role in delivering a comforting bowl full of texture and flavor you’ll want to savor.
- Italian sausage (16 oz): Provides a rich, savory base with a hint of spice and a satisfying meaty texture once browned and crumbled.
- All-purpose flour (3 Tbsp): Acts as a thickening agent, ensuring your soup has a luscious, creamy consistency without being too runny.
- Low-sodium chicken broth (64 oz): Adds depth of flavor and a savory liquid foundation that keeps the soup balanced and not overly salty.
- Rotel diced tomatoes and green chiles (10 oz): Brings a mild kick of heat plus fresh tomato brightness that lifts the richness of the cheese and sausage.
- Dried minced onion flakes (3 Tbsp): Infuses subtle sweetness and aromatic notes, enhancing the overall flavor complexity.
- Frozen cubed hash browns (16 oz): Offers tender potato chunks that soak up all the delicious broth while adding comforting heartiness.
- Frozen corn kernels (1 cup): Adds a touch of natural sweetness and a little pop of texture for extra interest in every bite.
- Velveeta cheese (16 oz, cubed): Melts smoothly into the soup, giving it that signature velvety, cheesy goodness that makes this recipe truly irresistible.
- Sour cream (1 cup): Provides creamy tang and richness, rounding out the flavors while keeping the soup silky without overwhelming it.
How to Make Cheesy Sausage Potato Soup Recipe
Step 1: Browning the Sausage
Start by heating a large Dutch oven over medium heat and cook the Italian sausage for about 10 minutes, breaking it up with a spoon as it browns and becomes crumbly. This step is essential because it renders flavorful fat that infuses the entire soup with savory depth. Once cooked through, drain any excess grease to keep the soup rich but not greasy.
Step 2: Creating the Base
Sprinkle the flour over the cooked sausage and stir constantly for 2 minutes to cook out the raw flour taste and form a roux. This will thicken the soup later. Next, gradually pour in the chicken broth while stirring to avoid lumps. Then, add the diced tomatoes with green chiles, minced onion flakes, hash browns, and corn. Bring everything to a rolling boil, which helps all the flavors meld together before simmering.
Step 3: Simmering to Perfection
Reduce the heat to low and let the soup gently simmer for about 10 minutes, or until the potatoes become tender and all ingredients are perfectly cooked through. This simmering step allows the potatoes to absorb the savory broth and spices, resulting in a harmonious blend of flavors.
Step 4: Adding Cheese and Cream
Turn off the heat and stir in the cubed Velveeta cheese until it melts smoothly into the soup, creating a luxuriously creamy texture. Follow by adding the sour cream, gently stirring it in to bring a subtle tang and velvety finish. Be careful not to boil the soup after adding the sour cream to prevent curdling and maintain that perfect creaminess.
How to Serve Cheesy Sausage Potato Soup Recipe
Garnishes
Topping this soup with fresh garnishes takes it from delicious to unforgettable. Crisp green onions, shredded cheddar, and a sprinkle of crispy bacon bits add wonderful layers of texture and bursts of flavor. A dollop of sour cream or a few fresh jalapeño slices can also elevate the experience and complement the soup’s creamy heat.
Side Dishes
Because this soup is already rich and satisfying, pairing it with lighter sides works best. Think crusty artisan bread or warm garlic breadsticks that invite dipping. A crisp green salad with a tangy vinaigrette can provide a refreshing contrast to the creamy, cheesy warmth of the soup.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls to combine the side and entrée in one. Or, ladle it over a baked potato for a loaded potato soup experience. For meal prep or parties, portion the soup into cute ramekins and top with garnishes just before serving for an impressive but easy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Sausage Potato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain the freshness of the ingredients and prevent any flavor loss or absorption from other foods.
Freezing
This soup can be frozen, but because it contains dairy, be sure to freeze it before adding the sour cream for best texture retention. Once thawed, stir in the sour cream fresh. When properly sealed in a freezer-safe container, it will last up to 2 months.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring occasionally to prevent scorching. Add a little extra broth or milk if it seems too thick. Avoid high heat to keep the cheese and sour cream from separating, ensuring each spoonful stays creamy and comforting.
FAQs
Can I substitute the Italian sausage with another type of meat?
Absolutely! You can use ground turkey, chicken sausage, or even vegetarian sausage alternatives depending on your preference. Keep in mind the flavor profile may change slightly, but the soup will still be delicious.
Is it possible to make this soup dairy-free?
Yes, you can swap out Velveeta for a dairy-free cheese alternative and replace sour cream with a plant-based sour cream or plain coconut yogurt. The texture might vary a bit, but the soup will remain creamy and satisfying.
Can I use fresh potatoes instead of frozen hash browns?
Definitely! If using fresh potatoes, peel and dice them into small cubes. You will need to simmer the soup longer, about 20 minutes, to ensure the potatoes are tender. Frozen hash browns speed up the cooking process and add convenience.
Why shouldn’t I boil the soup after adding sour cream?
Boiling the soup after adding sour cream can cause it to curdle, affecting texture and appearance. Stir it in off the heat to keep the soup silky and smooth.
Can I make this soup in a slow cooker?
Yes, brown the sausage separately and then add all ingredients except the Velveeta and sour cream into the slow cooker. Cook on low for 4-6 hours, add cheese and sour cream near the end, and stir until melted and combined.
Final Thoughts
There is truly nothing like a warm bowl of this Cheesy Sausage Potato Soup Recipe to bring comfort and satisfaction any day of the year. It’s quick to make, packed with bold flavors, and endlessly customizable, making it a treasured classic in any home kitchen. I hope you enjoy making and sharing this soup as much as I do—get ready for some seriously happy taste buds!
Print
Cheesy Sausage Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Sausage Potato Soup is a hearty and comforting meal perfect for any chilly day. Packed with Italian sausage, tender hash browns, sweet corn, and creamy Velveeta cheese, it offers a rich and flavorful experience that is easy to prepare in under 30 minutes. The addition of Rotel diced tomatoes and green chilies adds a mild kick, balancing the creamy texture with a hint of spice.
Ingredients
Sausage Base
- 1 (16-oz) package Italian sausage, casings removed
- 3 Tbsp all-purpose flour
Soup Liquids and Vegetables
- 2 (32-oz) cartons low-sodium chicken broth
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
- 3 Tbsp dried minced onion flakes
- 1/2 (32-oz) package frozen cubed hash browns
- 1 cup frozen corn kernels
Cheese and Cream
- 1 (16-oz) package Velveeta, cubed
- 1 cup sour cream
Instructions
- Cook the Sausage: In a large Dutch oven over medium heat, cook the Italian sausage for about 10 minutes until it is browned and crumbly. Once cooked, drain the excess fat to ensure the soup isn’t greasy.
- Add Flour and Cook: Sprinkle in the all-purpose flour and cook, stirring constantly for 2 minutes. This step helps to thicken the soup later by cooking out the raw flour taste.
- Combine Broth and Vegetables: Gradually stir in the low-sodium chicken broth, undrained diced tomatoes with green chilies, dried minced onion flakes, frozen cubed hash browns, and frozen corn kernels. Bring this mixture to a boil to combine all flavors.
- Simmer the Soup: Reduce the heat and let the soup simmer gently for 10 minutes or until the potatoes are tender. This allows the flavors to meld and the potatoes to soften perfectly.
- Incorporate Cheese: Stir in the cubed Velveeta cheese until fully melted into the hot soup, creating a creamy, cheesy base.
- Finish with Sour Cream: Remove the soup from heat and stir in the sour cream. Be careful not to boil the soup after adding sour cream to prevent curdling. Serve warm and enjoy.
Notes
- Using low-sodium chicken broth allows you to control the saltiness of the soup more effectively.
- Do not boil the soup after adding sour cream; this helps maintain a smooth, creamy texture without curdling.
- For a spicier version, add more diced green chilies or a dash of cayenne pepper.
- You can substitute Velveeta with a blend of cheddar cheese for a more natural cheese flavor, but the melting properties may differ.
- To make the soup thicker, increase the amount of flour by 1-2 tablespoons as you cook the sausage.
