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

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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.