If you are craving a comforting bowl of warmth that feels like a big, cozy hug, the Baked Potato Soup with Chicken Sausage, Cheddar, and Green Onions Recipe is exactly what you need. This soup masterfully combines tender chunks of baked russet potatoes with creamy richness from whole milk and heavy cream, all enhanced by the savory bite of seasoned chicken sausage. Topped with sharp cheddar cheese and bright green onions, it’s a satisfying and flavorful dish that’s just perfect for chilly days or whenever you want a hearty, homemade meal. Every spoonful brings together familiar flavors in a way that’s both nostalgic and exciting.
Ingredients You’ll Need
Gathering the right ingredients for this soup is a breeze, yet each one plays an important role in building the ideal balance of creaminess, texture, and flavor. Think of the potatoes as the comforting base, the chicken sausage adding protein and zest, while cheddar and green onions bring pops of color and taste that elevate the whole experience.
- Russet potatoes (4 large, baked and diced): Their starchy texture creates a perfect creamy body once mashed slightly in the soup.
- Chicken broth (2 cups): Adds depth and a savory base that blends beautifully with the dairy.
- Whole milk (1 cup): Provides smoothness and mellows out the richness for balanced creaminess.
- Heavy cream (1 cup): Gives the soup a luscious, velvety texture that feels indulgent yet comforting.
- Chicken sausage links (2, cooked and crumbled): Adds a juicy, flavorful protein component without overpowering the dish.
- Shredded cheddar cheese (1 cup): Brings sharpness and melty goodness that ties each bite together.
- Sour cream (½ cup): Offers a tangy contrast that brightens the creamy soup beautifully.
- Chopped green onions (¼ cup): Fresh and vibrant, delivering color and mild onion flavor in every bite.
- Unsalted butter (2 tbsp): Essential for the roux to create that silky base.
- All-purpose flour (¼ cup): Thickens the soup gently to the perfect consistency without clumping.
- Salt and pepper (to taste): Simple seasonings that enhance all the flavors naturally.
How to Make Baked Potato Soup with Chicken Sausage, Cheddar, and Green Onions Recipe
Step 1: Make the Roux
Start by melting the butter in a large pot over medium heat. Once melted, add the flour and whisk continuously until the mixture becomes smooth and lightly golden. This classic roux is the magic trick that thickens the soup and gives it that velvety texture everyone loves.
Step 2: Add Broth and Cream
Slowly pour in the chicken broth while whisking constantly to keep the roux smooth. Bring this to a gentle simmer, stirring frequently. Now stir in the whole milk and heavy cream, heating the mixture through but making sure it doesn’t come to a boil. This careful process ensures the soup stays rich and creamy without curdling.
Step 3: Add Potatoes
Stir in the diced baked potatoes, then lightly mash some of them right in the pot. This technique creates lovely chunks suspended in a thick and creamy base, giving the soup a fantastic texture that’s hearty and satisfying.
Step 4: Add Sausage and Toppings
Next, mix in half of the shredded cheddar cheese, the crumbled chicken sausage, sour cream, and chopped green onions. These ingredients infuse the soup with savory, tangy, and fresh flavors all at once. Season the whole pot with salt and pepper to bring everything together perfectly.
Step 5: Simmer
Lower the heat and let the soup gently cook for another 10 to 15 minutes. Stir occasionally to keep everything well combined and allow the flavors to meld into that deep, rich bowl of deliciousness you’ve been dreaming about.
Step 6: Serve
Dish out the soup while hot, garnishing each bowl with the remaining shredded cheddar, crumbled chicken sausage, and green onions. This final touch adds color, texture, and an irresistible burst of cheesy flavor right on top.
How to Serve Baked Potato Soup with Chicken Sausage, Cheddar, and Green Onions Recipe
Garnishes
Enhance your soup presentation and flavor by adding extra shredded cheddar to melt beautifully on the surface, a sprinkle of green onions for freshness, and a dollop of sour cream for tangy contrast. Crispy cooked bacon or crushed tortilla chips also make excellent garnishes if you want added crunch and smokiness.
Side Dishes
This hearty soup pairs wonderfully with crusty bread or warm dinner rolls for dipping. A simple green salad or roasted vegetables can balance the richness of the soup and make your meal feel well-rounded yet satisfying.
Creative Ways to Present
For a touch of elegance, serve the soup in individual bread bowls or hollowed-out baked potatoes. Layer the garnishes artistically on top instead of stirring them in to create an inviting color contrast. These ideas turn a humble bowl of soup into a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup with Chicken Sausage, Cheddar, and Green Onions Recipe keeps very well in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve freshness and flavor while preventing it from absorbing other fridge odors.
Freezing
While creamy soups can sometimes separate after freezing, this recipe handles freezing quite well. Freeze in portions using freezer-safe containers or heavy-duty freezer bags. Leave some space for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring often to prevent scorching. Add a splash of milk or cream if it feels too thick after refrigeration or freezing. Avoid boiling to keep the creamy texture intact and delicious.
FAQs
Can I use a different type of sausage?
Absolutely! While chicken sausage keeps the dish light and flavorful, you can swap in turkey sausage, pork sausage, or even a vegetarian sausage alternative. Just cook and crumble it the same way before adding.
Is it necessary to bake the potatoes first?
Baked potatoes bring a wonderful texture and subtly caramelized flavor to this soup, but you can use boiled potatoes if you’re short on time. Just be sure to cook them thoroughly until tender before dicing.
Can I make this recipe dairy-free?
You can adapt it by using dairy-free milk and cream substitutes like oat or coconut milk, and vegan butter. Also, select dairy-free cheese and sour cream options to keep that creamy richness without dairy.
How thick should the soup be?
The soup should be thick and creamy but still spoonable, not overly thick like mashed potatoes. Adjust thickness by mashing some potatoes for body, or thin slightly with extra broth or milk during cooking.
Can I prepare this soup in advance?
Yes, this soup can be made a day ahead. The flavors actually deepen overnight in the fridge. Simply reheat gently before serving and add fresh garnishes just before eating to keep them vibrant.
Final Thoughts
There’s something incredibly satisfying about the Baked Potato Soup with Chicken Sausage, Cheddar, and Green Onions Recipe that makes it a true crowd-pleaser and easy favorite to keep in your recipe rotation. With its creamy texture, hearty ingredients, and tasty toppings, this soup delivers comfort and flavor in every bite. I hope you enjoy making it as much as you will love eating it—don’t forget to share it with your family and friends for those moments when you just want to spread a little warmth around the table.
Print
Baked Potato Soup with Chicken Sausage, Cheddar, and Green Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Baked Potato Soup combines tender chunks of baked russet potatoes, savory chicken sausage, and rich dairy components like heavy cream and cheddar cheese to create a hearty meal. Perfect for chilly days, this easy-to-make soup features a flavorful roux base and a smooth, velvety texture that warms you from the inside out.
Ingredients
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 and Garnishes
- 1 cup shredded cheddar cheese
- 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 becomes smooth and slightly golden, forming a roux that will thicken the soup.
- Add Broth & Cream: Slowly 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. Heat the mixture thoroughly but ensure it does not boil to maintain a creamy texture.
- Add Potatoes: Add the diced baked russet potatoes to the pot. Stir well and mash some of the potato chunks to achieve a thicker and heartier consistency in your soup.
- Add Sausage & Toppings: Incorporate half of the shredded cheddar cheese, the crumbled cooked chicken sausage, sour cream, and chopped green onions into the soup. Season with salt and freshly ground black pepper according to taste and stir to combine.
- Simmer: Reduce the heat to low and let the soup simmer gently for an additional 10 to 15 minutes. Stir occasionally to prevent sticking and allow flavors to meld together.
- Serve: Ladle the hot soup into bowls. Garnish each serving with the remaining shredded cheddar cheese, additional cooked sausage, and chopped green onions for a colorful and tasty finish.
Notes
- Using baked potatoes gives the soup a richer flavor and better texture than boiling the potatoes.
- To make this soup vegetarian, substitute vegetable broth and omit the chicken sausage.
- For a thicker soup, mash more potatoes or increase the roux slightly.
- Sour cream adds tanginess and creaminess; feel free to use full-fat or reduced-fat as preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
