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cheesy sausage soup

Kinepeli avatar
Recipe by
Jennifer R
@Kinepeli
Portland, OR

What to do for dinner? I had a little of this and a little of that, some cheese that needed to be used... And here we are! An easy soup that is deliciously seasoned by the Italian sausage and smoked cheese. The potatoes break down slightly, adding thickness and body. Highly adaptable to vegetables or little bits of cheese you may need to use up. A filling, cheesy bowl of yummy!

►
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For cheesy sausage soup

  • 1 lb
    italian sausage
  • 2
    stalks celery, diced
  • 1
    carrot, diced
  • 1
    onion, diced
  • 2 c
    diced hash brown potatoes, thawed
  • 2 Tbsp
    butter
  • 1 tsp
    kosher salt
  • freshly ground pepper, to taste
  • 2 Tbsp
    flour
  • 3 c
    chicken stock
  • 2 c
    milk
  • 1 c
    smoked gouda
  • 2 c
    colby jack or medium cheddar cheese, shredded

How To Make cheesy sausage soup

  • 1
    In a soup pot over medium heat, brown the Italian sausage, breaking it up into small pieces. When fully cooked and slightly crispy, use a slotted spoon to remove the sausage, leaving the fat in the pot.
  • 2
    In the same pot over medium heat, melt butter with the remaining fat. Add celery, carrot, onion and potatoes, stirring to coat.
  • 3
    Add Kosher salt and pepper. Cook until vegetables are beginning to soften, 8 minutes.
  • 4
    Sprinkle vegetables with flour and stir to combine, cooking a minute or two. Slowly add chicken stock about a half cup at a time, stirring constantly to avoid lumps. Add milk and stir to incorporate.
  • 5
    Bring to barely a boil and then reduce heat to simmer, 10 minutes.
  • 6
    Turn off the heat and stir in cheeses. Ladle into bowls and top with chives or parsley if desired.
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