Name: Sausage and Potato Soup with Cheddar Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb Italian sausage (hot or mild—your choice!); 4 cups chicken stock or broth; 1 1/2 cups half-and-half (at room temperature); 4 Tablespoons unsalted butter (divided); 2 1/2 cups chopped mirepoix (carrot, celery, onion); 4 tablespoons all-purpose flour; 2 teaspoons minced garlic; 4 cups Yukon gold potatoes (cubed); 2 teaspoons Italian seasoning; Salt & pepper (to taste); 1-2 cups shredded sharp Cheddar cheese (1 cup stirred in, additional for garnish); Optional: sour cream and/or fresh herbs for serving

Print Recipe· 4.3 from 4 reviews

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If you have a craving for something hearty, comforting, and bursting with flavor, this Sausage and Potato Soup with Cheddar Recipe is exactly what you need. Imagine tender Yukon gold potatoes swimming in a creamy, cheesy broth alongside savory Italian sausage—all brought together with just the right balance of herbs and garlic. It’s the perfect bowl of warmth for chilly evenings or whenever you want a satisfying meal that feels like a big, delicious hug in a bowl.

Ingredients You’ll Need

A top-down view shows ingredients neatly arranged on a white marbled surface. In the center, two raw ground meat patties sit on a small piece of brown paper. To the right, there is a white bowl full of small light brown potatoes. Above this bowl are two clear measuring cups, one with white milk and the other with a brown liquid broth. To the left, a clear bowl has finely chopped carrots, celery, and onions in bright orange, green, and white colors. Below the meat, a small clear bowl holds white flour while another beside it contains yellow cubes of butter. Nearby, shredded cheddar cheese forms a pile in another clear bowl. Small glass jars with black pepper, salt, minced garlic, and dried herbs are also spread around. The arrangement is clean and colorful with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays a vital role in creating the rich, creamy, and deeply satisfying character of this soup. Using quality sausage brings bold flavor, while the mirepoix forms a flavorful base that enhances every spoonful. The Yukon gold potatoes provide a velvety texture, and of course, sharp Cheddar adds that irresistible cheesy punch that makes this dish memorable.

1 lb Italian sausage (hot or mild): Choose your preferred spice level for a personalized kick.
4 Tablespoons unsalted butter (divided): Used to sauté and develop rich flavors from the vegetables.
2 1/2 cups chopped mirepoix (carrot, celery, onion): The classic trio that lays down a savory foundation.
4 tablespoons all-purpose flour: Helps thicken the soup for that creamy consistency.
2 teaspoons minced garlic: Adds a fragrant, savory depth to the soup.
4 cups chicken stock or broth: The liquid base that brings everything together.
1 1/2 cups half-and-half (room temperature): Offers richness and creaminess without overpowering.
4 cups Yukon gold potatoes, cubed: Their buttery flavor and tender texture make the soup truly hearty.
2 teaspoons Italian seasoning: A blend of herbs that lift the soup with aromatic notes.
1-2 cups shredded sharp Cheddar cheese: The star ingredient for a deliciously cheesy finish.
Salt & pepper (to taste): Essential for balancing and enhancing all flavors.

How to Make Sausage and Potato Soup with Cheddar Recipe

Step 1: Brown the Sausage

Start by cooking the Italian sausage in a large pot over medium-high heat until it’s beautifully browned and crumbly, about 10 minutes. This step is crucial because you’re building the base of your soup’s meaty flavor. Once cooked, transfer the sausage to a paper towel-lined plate to drain some of the fat, but keep about a tablespoon in the pot—it holds treasure in flavor.

Step 2: Sauté the Mirepoix

In the same pot, melt your butter over medium heat and add the chopped carrot, celery, and onion. Let these stew gently for 4 to 5 minutes, stirring occasionally and scraping up those golden bits stuck to the pot—they are pure flavor magic! This step adds a natural sweetness and depth to your soup that you don’t want to skip.

Step 3: Create the Roux

Stir in the minced garlic and then sprinkle the flour over the vegetables, cooking everything together for about 2 minutes. This mixture, called a roux, will thicken the soup and give it a lovely creamy texture. Keep stirring often so the flour doesn’t clump or brown too much.

Step 4: Add Liquids and Milk

Slowly whisk in chicken broth bit by bit, ensuring the flour dissolves completely for a silky-smooth base. Then, take your half-and-half—make sure it’s at room temperature to avoid curdling—and slowly stir it in as well. If your half-and-half is cold, warm it slightly with a spoonful of hot broth before mixing to keep the texture perfect.

Step 5: Simmer with Potatoes and Seasoning

Now, introduce the cubed Yukon gold potatoes, Italian seasoning, salt, and pepper. Turn the heat up and bring the mixture to a boil, then reduce to a gentle simmer with the pot lid resting slightly ajar. This simmering is when the potatoes soften and the soup thickens, which takes around 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Step 6: Finish with Sausage and Cheese

Once your potatoes are tender, stir the reserved sausage back into the pot along with one cup of shredded sharp Cheddar cheese. The cheese will melt into the soup, enriching it with sharp, tangy flavor. Feel free to add more cheese to reach your perfect level of cheesiness. Give it a final taste and adjust seasoning as needed before serving.

How to Serve Sausage and Potato Soup with Cheddar Recipe

A white pot with two handles sits on a white marbled surface, filled with three layers of ingredients: small diced orange carrots and green celery mixed with translucent diced onions spread all around the pot, a pile of white flour on one side covering part of the vegetables, and a small heap of finely chopped white garlic near the center. The pot's inner surface is white with a black rim around the top edge. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your bowl, think about topping the soup with some extra shredded sharp Cheddar for a melty, gooey touch. A dollop of sour cream adds a wonderful tang and creaminess contrast, while fresh herbs like chopped parsley or chives bring a vibrant, fresh note that brightens every spoonful.

Side Dishes

This soup pairs beautifully with crusty bread for dipping or a warm, buttery biscuit to soak up every last drop. A simple green salad with a light vinaigrette can also balance the richness of the soup, turning the meal into a well-rounded experience.

Creative Ways to Present

Feel like impressing your guests? Serve the soup in hollowed-out small bread bowls for a rustic, charming presentation. Or try layering it in clear glass mugs so the layers of creamy broth, sausage, potatoes, and cheese become a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of the Sausage and Potato Soup with Cheddar Recipe, store them in an airtight container in the refrigerator. The flavors actually develop more over time, making the next day’s meal even better. Consume within 3 to 4 days for the best taste and freshness.

Freezing

This soup freezes well, which makes it an excellent option for meal prep. Let it cool completely, then transfer to freezer-safe containers or bags. Label them with the date and freeze for up to 3 months. Avoid adding extra cheese before freezing; instead, add it fresh when reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring frequently to prevent sticking and ensure even warming. Add a splash of broth or half-and-half if the soup has thickened too much in the fridge. Sprinkle in fresh cheese just before serving for that signature creamy finish.

FAQs

Can I use a different type of sausage for this soup?

Absolutely! While Italian sausage is traditional and flavorful, feel free to experiment with breakfast sausage, chorizo, or even a plant-based alternative to suit your taste and dietary needs.

Is it possible to make this soup dairy-free?

Yes! Substitute the half-and-half with coconut milk or a creamy dairy-free alternative, and use dairy-free cheese or nutritional yeast to keep that cheesy flavor without milk products.

Can I make this soup in a slow cooker?

You can! Brown the sausage separately, then add all ingredients except the cheese to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the cheese near the end to melt just before serving.

What type of potatoes works best?

Yukon gold potatoes are ideal due to their buttery flavor and ability to hold shape while getting tender. Russets would also work but might break down more, lending a thicker texture.

How spicy is this soup?

The spice level depends on your choice of Italian sausage. Mild sausage will keep it subtle and comforting, while hot sausage adds a gentle heat that livens up the dish perfectly.

Final Thoughts

This Sausage and Potato Soup with Cheddar Recipe is a true crowd-pleaser and an absolute joy to make and eat. It combines simple, wholesome ingredients into one satisfying bowl perfect for any day you want something cozy and flavorful. I encourage you to give it a try—you’ll find yourself coming back to this recipe again and again whenever you need that little extra comfort in your life.

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