Sausage Potato Soup

5 from 1 vote

This cheesy sausage potato soup is a hearty, flavorful, and easy meal!

Course Dinner, Lunch

Cuisine American

Keyword potato sausage soup, sausage and potato soup, sausage potato soup

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 245kcal

Author Blair Lonergan

1 lb. ground sausage
1 small onion, diced (about 1 cup)
1 green or red sweet bell pepper, diced (about 1 cup)
¼ cup all-purpose flour
2 (32 ounce) cartons low-sodium chicken broth
1 lb. russet potatoes, peeled and diced into ¼-inch cubes (about 2 medium potatoes)
1 cup frozen corn
1 cup frozen baby broccoli florets
16 ounces Velveeta cheese, cubed
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh parsley, thyme, chives, or other herbs

In a large Dutch oven, brown sausage, onion, and bell pepper over medium heat until the sausage is no longer pink and the vegetables are tender, about 7-9 minutes. Drain off excess grease.
Add flour, and cook over medium heat for 2 minutes, stirring constantly. Gradually add the broth. Stir in the potatoes, corn, and broccoli. Bring to a boil. Once the broth boils, reduce the heat and simmer until the potatoes are tender, about 10 minutes. Remove from the heat. Add the cheese, stirring until completely combined. Taste and season with salt and pepper, if desired.
Ladle into bowls and garnish with chopped fresh herbs.

This recipe yields about 14 cups of soup, or enough for approximately 6-8 people. If you're feeding a smaller family, cut all of the ingredients in half to make a smaller batch.

Start with low-sodium chicken broth or unsalted broth. The cheese adds a good amount of salt, so you might not need much more. Just taste and season as you go!

For an even richer, thicker, creamier broth, stir in 8 ounces of sour cream or a splash of heavy cream at the same time that you add the cheese.

Garnish each bowl of soup with fresh herbs such as parsley, thyme, or rosemary for bright, fresh, earthy flavor and color.