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Loaded Potato and Sausage Soup

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This creamy, hearty soup combines the flavors of a loaded baked potato with smoky sausage, cheddar, and crispy bacon. It’s a quick and comforting dinner perfect for chilly nights and busy weeknights alike.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 12 ounces smoked sausage (such as kielbasa or andouille), sliced into rounds
  • 6 slices bacon, chopped
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Chopped scallions or chives, for garnish (optional)

Instructions

  1. Peel and dice the potatoes into 1/2-inch cubes. Slice sausage, chop bacon, onion, and carrot, and mince garlic. Set aside.
  2. In a large soup pot or Dutch oven over medium heat, cook chopped bacon until crisp (about 5 minutes). Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Pour off all but 1 tablespoon of bacon fat.
  3. Add sliced sausage to the pot and cook until browned on both sides (about 3-4 minutes). Remove sausage and set aside with bacon.
  4. Add butter to the pot, then add diced onion and carrot. Cook until onion is soft and translucent, about 4 minutes. Add minced garlic and cook for 1 minute. Sprinkle flour over vegetables and stir for 1-2 minutes.
  5. Slowly stir in chicken broth, scraping up any browned bits. Add diced potatoes and bring to a gentle boil. Reduce heat and simmer, uncovered, for 15-18 minutes, until potatoes are fork-tender.
  6. Use a potato masher or immersion blender to puree about half the potatoes in the pot, leaving some chunks for texture. (Alternatively, blend 2 cups of soup and return to the pot.)
  7. Stir in heavy cream, browned sausage, half the bacon, cheddar cheese, smoked paprika, salt, and pepper. Simmer gently for 5 minutes until heated through and cheese is melted. Adjust seasoning as needed.
  8. Ladle soup into bowls and top with remaining bacon, extra cheddar, and scallions or chives. Serve hot.

Notes

For a gluten-free version, omit the flour and thicken with a cornstarch slurry. For a lighter soup, use whole milk or half-and-half instead of cream and turkey sausage. Add extra veggies like corn or spinach for variety. Always add cream at the end over low heat to prevent curdling. Hold back some bacon for topping to keep it crisp.

Nutrition

Keywords: loaded potato soup, sausage soup, creamy potato soup, cheddar bacon soup, comfort food, easy dinner, weeknight soup, hearty soup, fall recipes, winter soup

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