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Best Loaded Sausage Potato Soup Recipe

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A creamy, smoky, and hearty soup loaded with smoked sausage, potatoes, and cheese, perfect for game day gatherings. This recipe comes together in under an hour with simple ingredients for maximum flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, cut into half-moons or bite-sized chunks
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and cubed (about 4–5 medium potatoes)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter
  • Cooked and crumbled bacon (about 4-5 slices, for garnish)
  • Thinly sliced green onions (for garnish)
  • Extra shredded cheddar (for garnish)
  • Sour cream dollop (for garnish)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, peel and cube the potatoes into ½-inch pieces. Shred the cheese.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook undisturbed for 3-4 minutes until deeply browned. Flip and cook another 3-4 minutes. Remove the sausage with a slotted spoon and set aside. Do not wipe out the pot.
  3. Reduce heat to medium. Add the diced onion to the pot with the rendered sausage fat. Cook, stirring occasionally, until translucent and starting to brown, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in about ½ cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to release the browned bits. Add the remaining broth, smoked paprika, thyme, black pepper, salt, and cayenne (if using).
  5. Add the cubed potatoes and bring the broth to a boil. Reduce heat to a gentle simmer, cover, and cook until potatoes are fork-tender, about 15-18 minutes.
  6. Reduce heat to low. Stir in the heavy cream, sour cream, and butter. Let warm through for about 2 minutes. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth. Return the browned sausage to the pot.
  7. Adjust consistency: if too thick, add a splash of milk or broth; if too thin, mash some potatoes against the side of the pot. Taste and adjust seasoning.
  8. Ladle into bowls and serve with crumbled bacon, extra cheese, green onions, and a dollop of sour cream.

Notes

Don’t skip browning the sausage for deep flavor. Shred your own cheese for smooth melting. Reduce heat before adding dairy to prevent curdling. Soup thickens as it sits; add milk when reheating. Can be made ahead and refrigerated for up to 4 days.

Nutrition

Keywords: loaded sausage potato soup, game day soup, creamy potato soup, smoked sausage soup, comfort food

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