Creamy Cheesy Sausage and Potato Soup

READY IN: 45mins
Recipe by Kittencalrecipezazz

One of the best soups you will ever have! To save time cook the sausage, onion and garlic hours ahead or even a day ahead and refrigerate. If serving more than 4 people, I suggest to double the complete recipe.

Top Review by Love to Cook Hate t

This is a wonderful start to a soup, but I found it to be WAY too thick! I added 8 cups more liquid in the form of half n half and milk. The consistency was fabulous! Smooth as silk. I used Johnsonville bulk Italian sausage. I also added chopped dried chives. My family loved this soup, even the four year old!

Ingredients Nutrition


  1. Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside.
  2. Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil.
  3. Stir/whisk in 1/3 cup flour, and mix for 1 minute.
  4. Slowly add in 1 cup half and half or milk, whisking until well blended.
  5. Add in the sour cream, Velveeta cheese and grated cheddar cheese.
  6. Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside.
  7. In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes).
  8. Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted.
  9. Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine.
  10. Cook over low heat until desired temperature is reached.
  11. Ladle into serving bowls.
  12. Sprinkle with grated Parmesan cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a