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

Scale

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

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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.