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Smoky Potato Cheese Soup

Smoky Potato Cheese Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Karin Christian

Karin Christian

This is a thick cheesy potato soup, flavored with smoked sausage.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1616 mg
  • 65%

Based on a 2,000 calorie diet

Directions

  1. Saute the onions in butter or margarine in a large pan.
  2. Add the chicken broth and the cubed potatoes. Slice the smoked sausage into bite size pieces, and add to the soup. Simmer over medium heat until the potatoes are soft.
  3. Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes.
  4. Add the cubed cheese, and stir until melted. Stir in the evaporated milk. Season with black pepper. The soup should be pretty thick, but you can thicken it further with a paste of cornstarch and water. Use about 1 tablespoon of cornstarch at a time, and add it to the soup until you have reached the desired thickness.
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Reviews

AMYNTEXAS
21

AMYNTEXAS

11/15/2004

I almost didn't write a review for this one because I didn't follow the recipe exactly. I was really happy with the results so I decided to share what I did. With the onion, I added some finely chopped carrots & celery. It adds a little more flavor and a few vitamins. Plus kids hardly notice they are eating a few extra veggies. I cooked the veggies, potatos, and sausage on the stove in just one can of chicken broth. After I mashed the potatos a little, I transfered everything to my crockpot, added one can of evaporated milk and the velveeta cheese. It was easy to let it all blend together in the crock pot and I didn't have to watch it. We left and when we returned, it was nice & thick and just needed to be stirred a little. I used only one can each of the broth & milk instead of two. To make it a little thinner, I might add a little 2% or a little more broth next time. Like other reviewers, I cut way back on the butter used to saute the veggies. I think a couple of tablespoons is sufficient. I also used a little less sausage and chopped it smaller than bite sized in order to appeal more to the younger members of the family. This one is definitely a keeper with these modifications for my house. I love any recipe that allows me to have the crockpot do the cooking while I'm away.

PrincessApril
15

PrincessApril

2/13/2006

With modifications, this is a very good soup, especially on cold nights. I added some garlic (2-3 cloves) to the onions while I sauteed them in the butter. I also added bits of smoked sausage BEFORE I added the stock. Gave the soup more smoky, hearty flavor. I also added a pinch cayenne (red pepper flakes or Tabasco would be good too). Finally, I used 5 large baking potatoes and only 1 can of evaporated milk. It made a ton of soup, and my picky boyfriend ate 2 heaping bowls!

FAMILYJEANS
13

FAMILYJEANS

10/17/2007

This is my all-time favorite potato soup recipe! I've been using it for a few years, but I did make some changes. I use dehydrated onion and leave out the margarine completely. I also use beef broth instead of chicken (I've made it both ways and we like the beef best). I know it would be less fat using turkey sausage, but the beef tastes so much better. :oP I normally slice and cook the sausage separately and drain it well to remove quite a bit of fat before adding to the soup. Make some homemade bread with this, and you've got a stick-to-your-ribs meal that is true comfort food on a cold winter's day. :o) Thanks so much!

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