Description
This creamy soup combines the rich flavors of smoked sausage with hearty potatoes and sharp cheddar cheese. It’s perfect for cozy evenings and can be made in just 30 minutes.
Ingredients
Scale
- 1 pound smoked sausage (such as kielbasa or andouille), sliced into ¼-inch rounds
- 4 medium russet potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 3 tablespoons olive oil (divided)
- 1 cup green onions, sliced (white and green parts separated)
- Optional: Crusty bread for serving
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced smoked sausage and cook for about 5-7 minutes, stirring occasionally, until it’s browned and slightly crispy. This step is crucial as it enhances the smoky flavor throughout the soup.
- Once the sausage is browned, use a slotted spoon to remove it from the pot and set it aside. In the same pot, add another tablespoon of olive oil along with the finely chopped onion. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Add the minced garlic to the onions and cook for an additional 1-2 minutes, stirring constantly to prevent burning. You’ll know it’s ready when the garlic is fragrant and slightly golden.
- Next, add the diced potatoes to the pot, stirring to combine. Pour in the 4 cups of chicken broth, followed by the smoked paprika, dried thyme, black pepper, and salt. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to ensure even cooking and prevent sticking.
- After the potatoes are tender, carefully stir in the heavy cream and shredded cheddar cheese, allowing it to melt into the soup. This will give the soup its creamy, cheesy texture. Stir until fully combined and cook for an additional 5 minutes on low heat.
- Finally, add the cooked sausage back into the pot along with the sliced green onions (reserve some green tops for garnish). Stir to combine and let everything heat through for another 2-3 minutes. Taste and adjust the seasoning if necessary.
- Serve hot, garnished with the reserved green onion tops and crusty bread on the side, if desired. Enjoy the comforting warmth of this delicious soup!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: To avoid a clumpy cheese texture, make sure to add the cheese gradually while stirring constantly. Using a Dutch oven or a heavy-bottomed pot can help maintain an even heat, preventing the soup from sticking or burning at the bottom.