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bowl of smoked sausage and potato cheese soup

One Pot Smoked Sausage and Potato Cheese Soup

Rachel Riesgraf
Creamy cheddar cheese soup loaded with smoked sausage and tender potatoes! So flavorful and all made in one pot, making it perfect for an easy weeknight dinner.
4.91 stars
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Servings 6 servings


  • 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 garlic cloves, finely chopped
  • 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)
  • parmesan cheese & fresh thyme for garnishing (optional)


  • 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.


*I love using Yukon gold potatoes because their skin is tender. But, you can certainly use russet potatoes, I just recommend peeling them first because their skin can be tough.
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