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Creamy Sausage Potato Soup

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This creamy sausage potato soup is a hearty, comforting dish packed with tender potatoes, savory sausage, sharp cheddar, and crispy bacon. It’s easy to make, perfect for busy weeknights, and guaranteed to please a crowd.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, peeled and diced
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 6 slices thick-cut bacon
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 5 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • Fresh parsley, for garnish
  • Salt and black pepper, to taste
  • 1 tbsp olive oil

Instructions

  1. Peel and dice potatoes into 1/2-inch cubes. Dice onion, carrots, and celery. Mince garlic. Shred cheddar cheese. Slice bacon into small strips.
  2. In a large Dutch oven or soup pot, cook bacon over medium heat until golden and crispy (about 8 minutes). Transfer to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
  3. Add sausage to the pot. Break it up and cook until browned and no pink remains (about 6 minutes). Remove sausage with a slotted spoon and drain excess fat, leaving about 1 tablespoon in the pot.
  4. Add onion, carrots, and celery. Sauté until softened, about 4-5 minutes. Stir in garlic and cook for 1 minute until fragrant.
  5. Return sausage to the pot. Add diced potatoes and chicken broth. Bring to a boil, scraping up browned bits. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Optional: Use an immersion blender to blend about 1/3 of the soup in the pot (or transfer a few cups to a blender, then return) for extra creaminess.
  7. Lower heat to low. Stir in heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Simmer gently—do not boil.
  8. Ladle soup into bowls. Top with crispy bacon and sprinkle with fresh parsley. Serve hot.

Notes

For gluten-free, double-check sausage and broth labels. For a lighter soup, use turkey sausage and swap heavy cream for milk or half-and-half. Add extra veggies or greens for more nutrition. Blend part of the soup for creaminess without extra dairy. Add cheese off the heat to prevent graininess. Soup thickens as it sits; add broth or milk to loosen when reheating.

Nutrition

Keywords: sausage potato soup, creamy soup, cheddar bacon soup, comfort food, easy soup recipe, weeknight dinner, gluten-free soup

Find it online: https://magnetmeal.com/creamy-sausage-potato-soup-recipe-easy-cheddar-bacon-comfort-food/