Most of this blog is focused on baking and desserts, but now and then I like to make something that goes before dessert. Soups are generally pretty easy and adaptable, so they’re a great kind of cooking to learn, and they can work equally well as sides to a main course, or the main course themselves.
Today’s recipe is a hearty, rib-sticking cheesy potato soup. The creamy soup itself is practically just melted cheese, and the potatoes give it texture. Flavor also comes from sausage and spices, so there’s a lot of complexity beyond just cheese. I adapted this recipe from a slow cooker recipe to make in a dutch oven, and it works great.
I do have a few things to say about this recipe if you want to get some ideas for how you can change it to suit your tastes.
Firstly, the sausage. For mine, I used a mild polish sausage (without the skin) that I sliced and lightly fried to add some depth of flavor before adding to the soup. You can use just about any sausage you want; a smoked sausage will add smokiness to the soup, while something spicy like chorizo will make it hotter.
Speaking of heat, this soup calls for some cayenne. It doesn’t seem like much (and it really isn’t) but it does come through, so if you’re spice-averse, don’t add much more. Or, if you love spice, feel free to add more, or a dash of your favorite hot sauce, or a different kind of spice.
The cheese is also worth mentioning. I used a mix of cheddars, and I definitely recommend at least sharp cheddar for half of the base. Other than that, you can mix up the cheeses a little if you like. Just make sure to get bricks and grate it yourself. Pre-grated cheese has a starchy coating on the outside that doesn’t melt or blend in well, so the soup will be grainy and have an odd taste because of it.
Finally, the recipe calls for Mrs. Dash garlic and herb seasoning. If you don’t have any, you can use your own mix of garlic and herbs, or even make a copycat herb mix to do the job.
Ready to go? Here’s how to make this simple, hearty, cheesy potato soup.
Cheesy Potato Soup
Equipment
- Large Dutch Oven Mine is 7-quart and was mostly full.
Ingredients
- 3 Lbs Potatoes Peeled and diced fairly small.
- 2 Ribs Celery Chopped small.
- 2 Carrots Diced
- 1 Onion Diced
- 6-7 Cloves Garlic Minced
- 1½ Tbsp Mrs. Dash Garlic and Herb Seasoning See post for alternative.
- ¼ Tsp Cayenne
- 6 Cups Chicken Broth
- 14 Oz. Sausage Sliced
- 1 Cup Heavy Cream
- 3 Tbsp Corn Starch
- 3 Tbsp Water Cold
- 4 Cups Cheddar Cheese Freshly grated.
Instructions
- Add a dash of oil to your dutch oven and heat it over medium. Add in the sausage in a single layer, cooking for 1-2 minutes per side to get a bit of browning. Work in batches if you need to, which you probably will. Remove the sausage and set aside in a bowl for later.14 Oz. Sausage
- Deglaze the pan with a splash of chicken broth. Add in the potatoes, celery, carrots, onions, garlic, spices, and the rest of the broth. Stir this together and bring it to a simmer. Once simmering, cover and let it cook for 20-30 minutes, until the carrots and potatoes are tender (timing will vary based on how big you cut them.)3 Lbs Potatoes, 2 Ribs Celery, 2 Carrots, 1 Onion, 6-7 Cloves Garlic, 1½ Tbsp Mrs. Dash Garlic and Herb Seasoning, ¼ Tsp Cayenne, 6 Cups Chicken Broth
- Once the veggies are tender, add the sausage back into the soup. In a bowl, mix the corn starch and water together.3 Tbsp Corn Starch, 3 Tbsp Water
- Add the heavy cream to the soup and stir it well. Then, add the corn starch mixture and mix it in to start thickening the soup.1 Cup Heavy Cream
- Start adding the cheese a handful at a time, stirring to let it melt and mix in before adding the next. Continue until all of the cheese is melted. Adjust your flavors with salt and pepper if you like, then serve and enjoy!4 Cups Cheddar Cheese