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Quick Loaded Sausage Potato Soup (Best Game Day Recipe)

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This quick and easy loaded sausage potato soup is the perfect game day recipe, ready in about 35 minutes with simple ingredients. It’s a creamy, hearty, and crowd-pleasing comfort food that will disappear fast.

Ingredients

Scale
  • 1 pound ground breakfast sausage
  • 4 medium russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth, low-sodium
  • 1 cup half-and-half
  • 2 tablespoons all-purpose flour
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Optional toppings: crispy bacon bits, sliced green onions, extra shredded cheese, sour cream drizzle, or crushed red pepper flakes

Instructions

  1. Cook the sausage (5 minutes): Place your Dutch oven over medium-high heat. Add the ground breakfast sausage and break it apart with your wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Don’t drain all the fat — leave about 1 tablespoon in the pot for flavor. Transfer the cooked sausage to a plate and set aside.
  2. Sauté the aromatics (3 minutes): Reduce heat to medium and add the butter to the pot. Once melted, toss in the diced onion. Cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux (2 minutes): Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes. This cooks out the raw flour taste and helps thicken the soup later.
  4. Add the liquid (1 minute): Slowly pour in the chicken broth while stirring continuously. This prevents lumps from forming. Scrape the bottom of the pot to release any browned bits.
  5. Add the potatoes (15 minutes): Stir in the diced potatoes and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover, and let it simmer for about 12-15 minutes. You want the potatoes tender enough that a fork slides through easily but not falling apart.
  6. Add the dairy (3 minutes): Reduce heat to low. Stir in the half-and-half and sour cream until fully incorporated. Add the cooked sausage back into the pot. Let everything warm through for about 2-3 minutes. Do not let it boil at this stage.
  7. Add the cheese (2 minutes): Remove the pot from heat. Add the shredded cheddar cheese a handful at a time, stirring gently until each addition melts completely.
  8. Season and serve (1 minute): Taste the soup and add salt and pepper as needed. Ladle into bowls and top with your favorite garnishes.

Notes

For thicker soup, mash about a cup of the cooked potatoes against the side of the pot before adding the dairy. If soup is too thick after adding cheese, stir in a splash of warm broth or milk. If too thin, let it simmer uncovered for a few more minutes. Shred your own cheese for best melting results. Do not let the soup boil after adding dairy to prevent curdling.

Nutrition

Keywords: sausage potato soup, game day soup, loaded potato soup, quick soup recipe, comfort food, easy dinner

Find it online: https://breezybake.com/quick-loaded-sausage-potato-soup-best-game-day-recipe/