If you’re craving something hearty, comforting, and packed with flavor, this Baked Potato Soup with Chicken Sausage and Cheddar Recipe is exactly what you need. Creamy, cheesy, and just the right balance of savory sausage and tender potatoes, it’s a bowl of pure satisfaction that feels like a warm hug on a chilly day. Every spoonful offers a perfect blend of textures and tastes, making it an absolute favorite for weeknight dinners or cozy weekend meals. Once you try this recipe, it’s bound to become a go-to in your kitchen for comforting, fuss-free deliciousness.
Ingredients You’ll Need
Simple ingredients can create the most unforgettable meals, and this recipe is no exception. Each ingredient contributes uniquely—potatoes for heartiness, sausage for a savory punch, and cheddar for that irresistible cheesy melt. Together, they balance creaminess, warmth, and a touch of tang from the sour cream that brightens every bite.
- Russet potatoes: Four large baked and diced potatoes bring the perfect texture and subtle earthiness to the soup.
- Chicken broth: Two cups of broth form the savory base, enhancing depth without overpowering the other flavors.
- Whole milk: One cup adds creaminess while keeping the soup light and smooth.
- Heavy cream: One cup enriches the soup to a luscious, velvety finish.
- Chicken sausage links: Two cooked and crumbled links provide a smoky, hearty protein element.
- Shredded cheddar cheese: One cup melts beautifully into the soup, lending sharpness and gooey comfort.
- Sour cream: Half a cup adds a tangy brightness that cuts through the richness perfectly.
- Green onions: A quarter cup of chopped green onions offers fresh color and a mild bite.
- Unsalted butter: Two tablespoons help create the roux and add richness without overwhelming saltiness.
- All-purpose flour: A quarter cup thickens the soup, giving it that perfect creamy texture.
- Salt and pepper: Season to taste to balance and amplify all the delicious flavors.
How to Make Baked Potato Soup with Chicken Sausage and Cheddar Recipe
Step 1: Make the Roux
Start by melting the butter in a large pot over medium heat. Whisk in the all-purpose flour until you have a smooth, bubbly roux—this mixture is the key to giving your soup that rich, silky texture. Take your time here; a smooth roux prevents lumps and sets a perfect foundation for the soup.
Step 2: Add Broth and Cream
Slowly pour in the chicken broth while whisking continuously, allowing the roux to fully combine without clumps. Bring it just to a simmer, then stir in the whole milk and heavy cream. Heating these ingredients gently helps keep the soup creamy without curdling, maintaining that luxuriously smooth consistency you want in every bite.
Step 3: Add Potatoes
Next, stir in your diced baked potatoes. To get that wonderfully thick soup, mash some of the potatoes as you mix—they’ll break down and thicken the broth naturally while still leaving tasty chunks to enjoy. This step lets you control the creaminess and potato texture perfectly.
Step 4: Add Sausage and Toppings
Now it’s time to bring in the flavors that make this Baked Potato Soup with Chicken Sausage and Cheddar Recipe so special. Stir in half of the shredded cheddar cheese for melty richness, the crumbled chicken sausage for that delightful savory kick, sour cream for tangy creaminess, and chopped green onions for freshness. Season well with salt and pepper to taste—the finishing touches that bring everything together.
Step 5: Simmer
Let your soup gently simmer on low heat for another 10 to 15 minutes. This slow cooking melds all the flavors, allowing the sausage to infuse the broth and the cheese to fully melt, creating a harmonious blend that warms you from the inside out. Don’t forget to stir occasionally so nothing sticks or burns.
Step 6: Serve
Serve your soup hot, spooned into bowls and topped generously with the remaining cheddar cheese, extra sausage bits, and a sprinkle of green onions. Each bowl is a celebration of comforting, hearty goodness that you’ll want to savor again and again.
How to Serve Baked Potato Soup with Chicken Sausage and Cheddar Recipe
Garnishes
Garnishes are where you can get creative and add even more layers to your soup. Try crisp bacon bits, chopped fresh chives, or a dollop of sour cream to elevate the flavors and add a bit of color. These finishing touches make each spoonful extra delightful and visually inviting.
Side Dishes
This soup pairs perfectly with crusty bread or warm garlic rolls to soak up every last drop. A fresh green salad or roasted vegetables also complement it well, balancing the richness of the soup with crisp, bright textures.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls, turning the presentation into part of the delicious experience. You can also layer toppings separately so everyone can customize their bowl, making it a great dish for family meals or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Your Baked Potato Soup with Chicken Sausage and Cheddar Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain its fresh flavors and creamy texture. Before reheating, give it a good stir to recombine any settled ingredients.
Freezing
While the soup can be frozen, keep in mind that the cream and potatoes may change texture slightly. Freeze it in portions using freezer-safe containers, and try to consume within 2 months for the best taste and texture. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup slowly on the stove over medium-low heat, stirring frequently to prevent scorching. You may need to add a splash of milk or broth to bring the soup back to its perfect creamy consistency. Avoid high heat to keep the dairy from separating.
FAQs
Can I use other types of sausage instead of chicken sausage?
Absolutely! While chicken sausage keeps the soup lighter, you can swap in spicy Italian sausage, turkey sausage, or even a vegetarian option depending on your preference. Just adjust the seasoning to balance the flavors.
Is it possible to make this soup dairy-free?
Yes, you can substitute the milk, heavy cream, cheddar, and sour cream with dairy-free alternatives like almond milk, coconut cream, vegan cheese, and plant-based sour cream. The texture will be slightly different but still delicious and creamy.
How can I make the soup thicker or thinner?
For a thicker soup, mash more of the potatoes or add a bit more flour when making the roux. To thin it out, simply add extra broth or milk until you reach your desired consistency.
Can I prepare parts of the recipe in advance?
Definitely! You can bake and dice the potatoes ahead of time, cook and crumble the sausage, or even prepare the roux and broth mixture in advance for a quicker assembly. This recipe is very flexible for busy schedules.
What toppings go best with this soup?
Classic toppings include extra cheddar cheese, green onions, crispy bacon, and sour cream. You can also try diced avocado, jalapeño slices, or even a sprinkle of smoked paprika for a unique twist.
Final Thoughts
This Baked Potato Soup with Chicken Sausage and Cheddar Recipe is one of those dishes that feels like pure comfort in a bowl, perfect for sharing with family or just treating yourself to something truly satisfying. Its balance of creamy, cheesy, and savory elements makes it a winner every time. Give this recipe a try, and you’ll quickly see why it’s become a beloved favorite in many kitchens. Enjoy every spoonful!
Print
Baked Potato Soup with Chicken Sausage and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Baked Potato Soup is a comforting and creamy dish perfect for chilly days. Featuring tender baked russet potatoes, savory chicken sausage, and a rich roux-based broth with cream, milk, and chicken broth, this soup combines indulgent textures and flavors. Finished with cheddar cheese, sour cream, and fresh green onions, it’s a satisfying and delicious meal ideal for family dinners or casual gatherings.
Ingredients
Soup Base
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
Main Ingredients
- 4 large russet potatoes, baked and diced
- 2 chicken sausage links, cooked and crumbled
Toppings
- 1 cup shredded cheddar cheese (divided)
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Make the Roux: Melt butter in a large pot over medium heat. Add flour and whisk continuously until the mixture is smooth and forms a roux, which will thicken the soup.
- Add Broth & Cream: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer, then stir in the whole milk and heavy cream. Heat through gently without bringing the soup to a full boil.
- Add Potatoes: Stir in the diced baked potatoes, mashing some of them with the back of a spoon to achieve a thicker and creamier consistency.
- Add Sausage & Toppings: Mix in half of the shredded cheddar cheese, the crumbled chicken sausage, sour cream, and chopped green onions. Season the soup with salt and pepper to taste.
- Simmer: Reduce the heat to low and allow the soup to cook for an additional 10-15 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Serve: Ladle the hot soup into bowls and garnish with the remaining cheese, extra sausage, and green onions for a delicious finishing touch.
Notes
- Use russet potatoes as they provide a fluffy texture ideal for baked potato soup.
- Bake the potatoes in advance to save time or use leftover baked potatoes.
- For a vegetarian version, substitute vegetable broth and omit sausage or replace with plant-based sausage.
- Adjust the thickness of the soup by mashing more or fewer potatoes and adding more broth if needed.
- Feel free to add bacon bits or other cheeses like Monterey Jack for variation.
