Loaded Cheesy Ranch Potato Soup with Smoked Sausage
A comforting and hearty soup featuring smoked sausage, tender potatoes, and creamy cheese.
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.
Notes
This soup is perfect for chilly days and can be garnished with extra cheese and herbs for added flavor.