Ingredients
Scale
- 12 oz beef sausage, sliced
- 4 cups potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large pot over medium heat and add the sliced beef sausage. Brown it gently and then set aside, leaving any flavorful bits in the pot.
- In the same pot, melt the butter and add the chopped onion. Cook until translucent and then stir in the minced garlic.
- Add the flour to create a roux, stirring continuously until it becomes smooth and slightly golden.
- Gradually pour in the chicken broth while stirring to prevent lumps. Then add the diced potatoes and bring to a simmer, cooking until tender, about 15–20 minutes.
- Once the potatoes are fork-tender, lower the heat and mix in the milk and heavy cream. Return the sausage to the pot and stir in the shredded cheddar cheese until melted and creamy.
- Season the soup with salt, pepper, and smoked paprika. Taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to replace beef sausage with turkey sausage for a lighter version.
This soup can be made ahead and freezes well for easy meals in the future.
You can add other vegetables like carrots or celery for extra flavor.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dinner
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg