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Brianna Hughes

Creamy Smoked Sausage Potato Soup

This creamy smoked sausage potato soup is the perfect cozy fall and winter meal. Smoked beef sausage, Yukon Gold potatoes, carrots, celery, corn, cheddar cheese, fresh thyme, smoked paprika, and a touch of red pepper flakes come together in a rich, creamy soup packed with flavor. Blend it completely smooth or leave some potatoes and vegetables chunky for extra texture. Finish each bowl with cheddar, chives, fresh thyme, and a dollop of Greek yogurt or sour cream, then serve with crusty bread or sourdough garlic toast for dipping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 Servings
Course: dinner
Cuisine: American Comfort Food
Calories: 375
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 12-14 oz smoked beef sausage, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 large carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 tsp red pepper flakes, optional
  • 3-4 medium Yukon Gold potatoes, peeled and cubed (about 1½ pounds)
  • 5 cups chicken broth
  • 1 cup heavy cream, room temperature
  • 1 cup shredded cheddar cheese
  • 1 cup corn, fresh, frozen, or canned and drained
  • Salt and black pepper, to taste
For Garnish
  • cheddar cheese
  • Greek yogurt or sour cream
  • chives, sliced

Method
 

  1. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked beef sausage and sauté for 4 to 5 minutes, stirring occasionally, until nicely browned. Don’t worry if browned bits form on the bottom of the pot. These bits add tons of flavor to the soup. Remove the sausage with a slotted spoon and set aside, leaving the drippings and browned bits in the pot.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. As they cook, the moisture from the vegetables will help loosen the browned bits from the bottom of the pot.
  3. Stir in the smoked paprika, thyme, and red pepper flakes. Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic.
  4. Stir in the cubed Yukon Gold potatoes and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are fork tender.
  5. For a completely creamy soup, use an immersion blender to blend the soup directly in the pot until smooth. For a chunkier soup, remove some of the potatoes and vegetables before blending, then blend the remaining soup until creamy and return the reserved vegetables to the pot.
  6. Stir in the heavy cream. Gradually add the shredded cheddar, stirring well after each addition until fully melted and incorporated. Keep the heat low or remove the pot from the heat while adding the cheese to prevent the dairy from scorching or the cheese from clumping.
  7. Return the browned smoked sausage to the pot and add the corn. Simmer over low heat for 5 to 7 minutes, stirring occasionally, until everything is heated through. If the soup is too thick, add a little more chicken broth, milk, or cream to reach your desired consistency.
  8. Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top with shredded cheddar, chopped chives, fresh thyme, and a dollop of Greek yogurt or sour cream. Serve hot with crusty bread, sourdough garlic toast, or your favorite sandwich for dipping.
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