Why You’ll Love This Recipe

This soup is packed with flavor and is a great way to use up leftover baked potatoes. It’s quick to prepare, rich and creamy, and customizable with your favorite toppings. Perfect for busy weeknights or as a hearty appetizer for a special meal.

Ingredients

4 large russet potatoes, baked and diced
2 cups chicken broth
1 cup whole milk
1 cup heavy cream
2 chicken sausage links, cooked and crumbled
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup chopped green onions
2 tbsp unsalted butter
¼ cup all-purpose flour
Salt and pepper to taste

Directions

Melt butter in a large pot over medium heat. Add flour and whisk until smooth to make a roux.
Gradually pour in chicken broth, whisking constantly, and bring to a simmer.
Stir in milk and heavy cream. Let the mixture heat through but avoid boiling.
Add baked potatoes and mash some of them for a thicker consistency.
Stir in half the cheese, chicken sausage, sour cream, and green onions. Season with salt and pepper.
Cook for an additional 10-15 minutes on low heat, stirring occasionally.
Serve hot, garnished with remaining cheese, sausage, and green onions.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian Version: Use vegetable broth and skip the sausage.
Extra Creamy: Add more cream or a little extra sour cream for richness.
Add Veggies: Add some frozen corn, peas, or carrots for extra flavor and nutrition.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding extra milk or broth if needed to adjust the consistency.

FAQs

Can I make this ahead of time?

Yes, this soup actually tastes even better the next day after the flavors have melded together.

Can I freeze this soup?

For the best results, it’s not recommended to freeze cream-based soups as they can separate. You can freeze it before adding the cream and cheese and then add them when reheating.

Conclusion

This Baked Potato Soup is rich, comforting, and full of flavor. The creamy texture, loaded with sausage, cheese, and potatoes, makes it the perfect dish for a cold day or as a satisfying dinner. Enjoy this easy-to-make recipe for a cozy meal that everyone will love!

Baked Potato Soup

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Author: Chef Sara
Total Time: 45 minutes
Yield: 6 servings

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Description

Baked Potato Soup is a rich, creamy, and comforting dish made with tender baked potatoes, savory chicken sausage, cheddar cheese, and a velvety broth. This easy-to-make soup is perfect for busy weeknights or as a hearty starter for any special meal. Loaded with flavor and customizable with your favorite toppings, it’s sure to become a family favorite!

Instructions

Make the Roux:
Melt butter in a large pot over medium heat. Add flour and whisk until smooth to create a roux.
Add Broth & Cream:
Gradually pour in chicken broth, whisking constantly, and bring to a simmer. Stir in milk and heavy cream, heating through but avoiding a boil.
Add Potatoes:
Stir in the diced baked potatoes and mash some of them for a thicker consistency.
Add Sausage & Toppings:
Stir in half the cheese, crumbled chicken sausage, sour cream, and chopped green onions. Season with salt and pepper.
Simmer:
Let the soup cook for an additional 10-15 minutes on low heat, stirring occasionally.
Serve:
Serve hot, garnished with the remaining cheese, sausage, and green onions.

Notes

Vegetarian Version: Use vegetable broth and omit the sausage for a vegetarian option.

Extra Creamy: Add extra heavy cream or sour cream for a richer texture.

Add Veggies: Boost nutrition with vegetables like frozen corn, peas, or carrots.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American