Cheesy Potato Soup
A creamy, cheesy potato-and-sausage soup that's sure to satisfy.
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