It was one of those nights where the wind howled against the windows and the snow kept piling up—the kind that makes you crave something warm, rich, and unapologetically comforting. I was rummaging through the fridge, half-frozen and starving, when I spotted a lonely ring of smoked sausage and a bag of Yukon golds. Twenty minutes later, my Loaded Cheesy Ranch Potato Soup with Smoked Sausage was born. It’s the kind of recipe that feels like a hug in a bowl: creamy from the cheddar, smoky from the sausage, and so hearty you’ll forget all about the weather outside. The best part? It’s ridiculously easy to throw together, even on the busiest weeknight. Now it’s my go-to when I need a meal that’s cozy, quick, and guaranteed to make everyone at the table happy.
Why You’ll Love This Loaded Cheesy Ranch Potato Soup with Smoked Sausage
Oh my goodness, this soup checks ALL the boxes for me. Here’s why you’re going to adore it as much as I do:
- Creamy dreamy texture: That velvety cheese base with tender potato chunks? Absolute perfection.
- Smoky sausagy goodness: Every spoonful gives you those little bursts of flavor from the smoked sausage. I could eat the crispy bits straight from the pan!
- Ready in a flash: Just 15 minutes of prep and boom – comfort food magic happens while you sip wine.
- Total crowd-pleaser: My picky kids gobble this up faster than I can pour it into bowls.
- Winter’s best friend: When it’s freezing out, this steaming bowl feels like wrapping up in your favorite blanket.
Trust me, once you try this recipe, it’ll become your cold-weather staple too. Nothing beats coming home to the smell of this soup simmering!
Ingredients for Loaded Cheesy Ranch Potato Soup with Smoked Sausage
Listen, I know what you’re thinking – those pre-packaged soup mixes are tempting when you’re in a hurry. But trust me, the magic happens when you use fresh ingredients. Here’s exactly what you’ll need to make this cozy masterpiece:
For the Soup
- 1 ring (¾ – 1 pound) smoked sausage – I’m partial to andouille for its spice, but kielbasa works beautifully too. Thin slices mean you get smoky bites in every spoonful! Hillshire Farm has great options if you’re shopping.
- 3 tablespoons olive oil, divided – We’ll use some for browning that glorious sausage and the rest for veggies.
- 1 small yellow onion, diced – The secret? Sweat them low and slow until they’re translucent and sweet.
- 1 cup each diced carrots and celery – My grandma called this the “holy trinity” of soup bases.
- 3 garlic cloves, minced – Because everything’s better with garlic, right?
- 4 tablespoons butter – Real butter only, please. It makes the roux luxurious.
- ½ cup all-purpose flour – Our thickening agent that creates that velvety texture.
- 4 cups chicken broth – Homemade if you’ve got it, but boxed works in a pinch.
- 4 cups milk (2% or whole) – The higher the fat content, the creamier your soup.
- 4 medium Yukon gold potatoes, cubed – Their buttery texture beats russets here, but russets will work if that’s what you’ve got.
- 1 teaspoon salt + ½ teaspoon black pepper – Season as you go – taste before the final salt addition!
- 2 cups sharp white cheddar, shredded – Buy the block and grate it yourself – pre-shredded doesn’t melt as smoothly.
For Garnish (Optional But Highly Recommended)
- Freshly grated parmesan – Because more cheese is always the answer.
- Fresh thyme or parsley – That pop of green makes it pretty and adds freshness.
How to Make Loaded Cheesy Ranch Potato Soup with Smoked Sausage
Alright, let’s get bubbling! I’ve made this soup so many times I could do it in my sleep, but I’ll walk you through each step carefully so yours turns out just as creamy and dreamy as mine always does.
- Brown that sausage: In your favorite big soup pot (I use my trusty Dutch oven), heat 1 tablespoon olive oil over medium-high. When it shimmers, add your sliced sausage. Listen to that sizzle! Cook until browned, about 5-7 minutes. Scoop it out and set aside – but leave those delicious browned bits in the pot. That’s flavor gold!
- Sweat the veggies: Add the remaining oil to the same pot (why wash extra dishes?). Toss in onions, carrots, and celery. Cook until they soften, about 5 minutes. When they start smelling amazing, add garlic and cook just 30 seconds more – don’t let it burn!
- Make the roux: Melt butter into the veggies, then sprinkle flour over everything. Stir like crazy for a full minute – this cooks out the raw flour taste and makes your soup silky later.
- Whisk in liquids: Gradually pour in chicken broth while whisking constantly. This prevents lumps! Once smooth, add milk, potatoes, sausage, salt and pepper. Stir gently – those potato cubes bruise easily.
- Simmer to perfection: Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking. Your kitchen will smell incredible. Potatoes are done when easily pierced with a fork.
- Cheese time! Take soup off heat before stirring in cheese. This prevents breakage and gives you that velvety texture. Stir until melted completely – patience pays off here!
That’s it! Ladle into bowls while piping hot. The whole process takes about 35 active minutes, but tastes like you’ve been simmering it all day. Hidden Valley Ranch lovers can add a tablespoon of ranch seasoning mix here if they want extra zing!
Pro Tip for Extra Creaminess
Want your soup richer than a billionaire? After melting the cheese, stir in ¼ cup heavy cream or Greek yogurt. Or go wild and add another handful of cheese (I won’t tell). If it gets too thick, loosen with warm milk. This trick makes restaurant-worthy soup every time!
Serving Suggestions for Your Potato Soup
Oh, the joy of ladling this steaming soup into bowls! But wait – let’s talk about what turns it from great to “can I have thirds?” Here’s how I love to serve it:
- Crusty bread is a must – I’m partial to a warm baguette or garlic knots for dunking. That first tear-and-dip moment? Pure bliss.
- Fresh salad on the side – A simple arugula mix with lemon vinaigrette cuts through the richness perfectly.
- Go wild with toppings – My family fights over crispy bacon bits, extra shredded cheddar, and a dollop of sour cream. Chopped chives or green onions add pretty color too!
Pro tip: Set up a “soup bar” with toppings in little bowls – it makes weeknight dinner feel special!
Storage and Reheating Tips
Oh, sweet friend, you’re probably staring at your empty pot wondering how to keep this magic alive – because trust me, you’ll want leftovers! Here’s how I keep my Loaded Cheesy Ranch Potato Soup tasting fresh:
In the fridge, it stays dreamy for 3-4 days in an airtight container. When reheating, do it low and slow on the stove – that microwave zapping ruins the texture. Add a splash of milk while warming to bring back that creamy goodness. For freezing? Portion it out before adding cheese (dairy can get grainy when frozen). Thaw overnight in the fridge, then reheat with fresh cheese stirred in. The potatoes might soften a bit, but the flavor? Still heavenly.
Common Questions About Loaded Cheesy Ranch Potato Soup with Smoked Sausage
I get so many questions about this cozy soup – and trust me, I’ve tested all the variations through multiple “research sessions” (aka stuffing my face). Here are the answers to everything you might wonder before making it:
Can I use a different meat besides smoked sausage?
Absolutely! While that smoky flavor is incredible, I’ve swapped in crispy bacon bits, diced ham, or even leftover rotisserie chicken in a pinch. My vegetarian friends love it with roasted mushrooms too – just bump up the spices. Allrecipes has a great meat-free version if you need inspiration.
How do I make the soup thicker?
If you prefer a spoon-standing-up-thick chowder, here’s my trick: scoop out about a cup of cooked potatoes when they’re tender, mash or blend them smooth, then stir back in. Easy peasy! Extra cheese helps too (because when doesn’t it?). Just avoid adding more flour later – that can make it taste gluey.
Can I prep this soup ahead?
Yes, but with one critical rule: wait to add the cheese until you’re reheating. I’ll often make the base up through simmering the potatoes, then cool and fridge it. Next day, warm gently while stirring in fresh cheese. The dairy stays smooth and creamy instead of breaking. Game changer for meal prep Sunday!
Nutritional Information
Now, I’m no dietitian, but here’s what I can tell you about our cozy potato soup situation: Those creamy-cheesy vibes come with some numbers you might want to glance at. Based on my usual ingredients, each steaming bowl clocks in around 450 calories – but hey, comfort food isn’t about counting! You’re looking at roughly 25g fat (from all that delicious butter and cheese), 35g carbs (mostly from those hearty potatoes), and 20g protein (thank you, smoky sausage!). Just remember – these estimates can swing based on your specific ingredients. More cheese? Less milk? Different sausage? It’ll change things slightly. What matters most is that first blissful spoonful!
Loaded Cheesy Ranch Potato Soup with Smoked Sausage
Equipment
- large pot
Ingredients
For the Soup
- 1 ring smoked andouille, chorizo, or kielbasa sausage thinly sliced (about ¾ – 1 pound)
- 3 tablespoons olive oil divided
- 1 small yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 3 cloves garlic minced
- 4 tablespoons butter
- ½ cup all-purpose flour
- 4 cups chicken broth
- 4 cups milk 2% or whole
- 4 medium Yukon gold potatoes cubed (or russet potatoes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups sharp white cheddar cheese shredded (8 ounce block)
For Garnish (Optional)
- parmesan cheese
- fresh thyme
Instructions
- In a large pot, heat one tablespoon of olive oil over medium-high heat. When the oil is hot, add the sausage and cook until browned, about 5-7 minutes. Remove and set aside.
- To the same pot, add the remaining 2 tablespoons of olive oil, onion, carrots, and celery. Cook on medium-high heat for about 5 minutes. Add the garlic and cook another minute.
- Add the butter and mix until melted with the vegetables. Sprinkle the flour over the butter and vegetable mixture and mix to combine. Let cook for one minute.
- Gradually pour in the chicken stock while mixing, allowing the sauce to thicken.
- Add the milk, potatoes, browned sausage, salt, and pepper and stir to combine.
- Bring to a boil, stirring frequently so the soup doesn’t stick to the bottom of the pot. Reduce heat to medium-low and simmer for about 20 minutes, or until the potatoes are tender.
- Mix in the cheese until melted.
- Serve warm with crusty bread, parmesan and fresh thyme, if desired.