This hearty and delicious Sausage and Cheese Potato Soup is perfect for a warm and comforting dinner on a chilly night. Made with simple ingredients, you can have this soup on the table in 30 minutes.
My kids aren’t the biggest soup eaters, but they absolutely loved this sausage and cheesy potato soup. My youngest even asked if she could take it to school for lunch the next day. These simple and familiar ingredients and flavors come together to create a fantastic comfort food soup.
The only thing that really takes up much time when making this sausage and cheesy potato soup is the chopping of the vegetables. Once you finish that up you are looking at about 20 minutes until this soup is ready to serve. I adore potato soups, especially cheesy potato soups, but many of them require baking the potatoes ahead of time. Not this one, they just cook right in the soup base. One note about the potatoes, I strongly prefer red potatoes in this soup. I find that russets and Yukon potatoes, which are great for mashed potatoes, tend to give the soup a bit too much of a mashed potato feel/flavor/texture. The red potatoes become tender, hold their shape and don’t starch up the soup so to speak. You can make it with either, but one I made it with red potatoes there was no turning back.
I’m all about easy meals, especially on winter school nights during this busy holiday season. I feel like we are going in 100 directions, time is short, I’ve got 30 unfinished projects, tasks and plans, the calendar is full and my mind is reaching overload. So when Johnsonville Sausage reached out to me to ask if I would like to try their new Sizzling Sausage Grill I was a bit hesitant at first. One more thing? Then I did a bit of reading and realized that it could actually make meals easier, as I could throw our sausage or brats into it, turn it on, and it would cook them, perfectly, and shut itself off when they were done. Thanks to Johnsonville Sausage for sponsoring this post.
Part of the reason I prefer baking to cooking is that baking feels a bit more controlled. Cooking, especially when you start to get all the burners going, always seems like a lot to focus on when you throw kids, pets, doorbells and ringing telephones into the mix. When I read that the Sizzling Sausage Grill had a temperature probe that allowed it to perfectly grill sausage and then shut off, I was sold. Not to mention I can make perfectly grilled sausage year round from the comfort of my kitchen. It was perfect for making this deliciously cheesy soup.
For this soup you’ll need two burners going on the stove, one to cook the veggies and broth, another to cook the cheese sauce. With the Sizzling Sausage Grill, the sausage can basically cook itself, one less thing for you to worry about. With this indoor electric grill, you can cook up Johnsonville sausages from the comfort of your own home, without all the prep or cleanup! The grill ensures perfectly cooked sausage in just 15 minutes. This would make a great holiday gift for any sausage lover.
The Sizzling Sausage Grill works anywhere there is an electrical outlet, and you can grill just one or up to five sausages at a time. The grill has an enclosed design that seals completely when locked so that the sausages are cooked and browned evenly, the juices and flavor don’t escape, and no drippings splatter outside the grill. You can purchase your own Sizzling Sausage Grill and take advantage of free shipping with the code “sizzle”. Promo code expires December 11th, so hurry!
Now let’s make some soup!
Sausage And Cheese Potato Soup
Sausage And Cheese Potato Soup
- 3 1/2 cups chicken broth
- 4 medium red potatoes peeled and cubed into small pieces
- 1 cup celery chopped optional - can replace with an extra potato
- 1 cup carrots sliced
- 1/2 cup onions diced
- 2 tsp salt
- 1/2 tsp pepper
- 3 Johnsonville Fresh Italian Mild Sausage Links cooked and cut into bite size slices
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk 2% milk or half and half can also be used
- 1 lb shredded cheddar cheese
- In a large dutch oven combine chicken broth, potatoes, celery, carrots, onions, salt and pepper. Bring to a simmer and allow to simmer until veggies are tender. This should take about 15-20 minutes depending on the size of the vegetables. Smaller pieces will cook more quickly.
- One veggies are simmering, place Johnsonville Sausage in Sizzling Sausage Grill to cook.
- When veggies are simmering and sausage In a separate large saucepan on medium heat, melt butter and whisk in flour until combined and creamy. Slowly add milk, about one cup at a time, whisking well after each addition. Whisk or stir almost continuously. Add in cheese and stir until melted and combined with milk mixture. Remove from heat.
- When vegetables are tender, add cheese mixture directly to the dutch oven containing the veggies and broth. Stir well to combine. When sausage is done cooking, remove from Sizzling Sausage Grill and slice into bite size pieces. Add to soup and stir to combine. Serve immediately. If desired garnish with additional cheese and/or green onions.
I hope your family enjoys this filling and delicious soup on a chilly night soon. And don’t forget you can order a Johnsonville Sizzling Sausage Grill with free shipping by using the code “sizzle” through December 11th. Enjoy!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.