Cooler weather has finally made its way to Mississippi, and that means it’s time to pull out the soup pot!
After months of hot weather, there’s something especially nice about a Sunday afternoon with a pot of homemade soup simmering on the stove. Add a skillet of cornbread, and supper is pretty much taken care of.
Of course, chili and vegetable soup are always favorites, but sometimes it’s nice to change things up a bit. This creamy sausage and potato soup is a good one to keep handy, especially when the evenings start getting chilly.
Loaded with tender potatoes, smoky sausage, sharp cheddar cheese, and a creamy broth, this soup is filling enough to serve as the main course. It’s also easy to make, uses ingredients that are probably already in the kitchen, and doesn’t leave behind a sink full of dishes.
For families with busy schedules, that’s always a plus.
The smoked sausage gives the soup plenty of flavor, while the potatoes and cheese make it extra hearty. A little bacon crumbled over the top doesn’t hurt anything either!
Serve it with hot cornbread, crackers, or a loaf of French bread. And if there’s any left, it makes a mighty good lunch the next day.
Creamy Sausage and Potato Soup
Servings: 6
Total time: Approximately 40 minutes
Ingredients
- 1 pound smoked sausage, sliced into rounds
- 4 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Chopped green onions, crispy bacon, or extra cheese for topping
Directions
- Brown the sliced sausage in a large Dutch oven or soup pot over medium heat. Remove and set aside.
- Melt butter in the same pot. Add onion and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Sprinkle in flour, stirring constantly for about a minute. Slowly add chicken broth, stirring until smooth.
- Add potatoes, smoked paprika, salt, and pepper. Bring to a gentle boil, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
- Stir in milk, heavy cream, and browned sausage. Cook over low heat for another 5 minutes without boiling.
- Remove from heat and gradually stir in shredded cheddar until melted.
- Ladle into bowls and add desired toppings.
Kitchen tip: For a thicker soup, mash a few of the cooked potatoes before adding the milk and cream. Leftovers can be reheated gently with a splash of milk to loosen the broth.
A good pot of soup, a skillet of cornbread, and supper on the table without too much trouble. That’s a pretty good way to spend a fall Sunday.
