Description
This comforting Baked Potato Soup combines creamy textures and savory flavors with chunks of baked potato, crumbled chicken sausage, and rich cheddar cheese. Perfect for a cozy meal, this soup is thickened with a buttery roux and enhanced with a blend of milk, cream, and chicken broth for a hearty and satisfying dish.
Ingredients
Scale
Soup Base
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
Main Ingredients
- 4 large russet potatoes, baked and diced
- 2 chicken sausage links, cooked and crumbled
Toppings
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Make the Roux: Melt the unsalted butter in a large pot over medium heat. Once melted, add the all-purpose flour and whisk continuously until the mixture is smooth and golden, forming a roux that will thicken the soup.
- Add Broth & Cream: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then stir in the whole milk and heavy cream, warming through without letting it boil to maintain a silky texture.
- Add Potatoes: Stir in the diced baked russet potatoes. Mash some of them with the back of a spoon or potato masher to create a thicker and creamier consistency while leaving some chunks whole for texture.
- Add Sausage & Toppings: Mix in half of the shredded cheddar cheese, the crumbled cooked chicken sausage links, sour cream, and chopped green onions. Season the soup with salt and freshly ground black pepper to taste.
- Simmer: Reduce the heat to low and let the soup cook gently for an additional 10 to 15 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
- Serve: Ladle the hot soup into bowls. Garnish with the remaining cheddar cheese, additional crumbled sausage, and extra chopped green onions for a flavorful and appealing finish.
Notes
- For extra richness, you can substitute half-and-half for the whole milk.
- Feel free to swap chicken sausage for your favorite sausage variety or bacon.
- This soup can be made vegetarian by using vegetable broth and omitting the sausage.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Ensure the soup does not boil once cream is added to prevent curdling.
