Cheesy Potato Soup with Italian Sausage

Since the weather turned cooler I have been thinking more about serving soup as a meal a lot more frequently. We have our favorites but sometimes it’s nice to put a twist on an old recipe by adding new and unexpected ingredients like this Cheesy Potato Soup with Italian Sausage instead of the traditional ham or bacon. I think that this just might be my new favorite potato soup! You can also make it yours as well.

Here is what you’ll need:


* 12 oz box of cheese melt (like Velveeta)

* 6 chicken bouillon cubes

* 4 cups plus 2 cups water

* 2 cups milk

* 1 package sweet Italian sausages

* 2 ½ pounds redskin potatoes

* ½ large yellow onion

* 2-3 stalks celery

* 1 tbsp olive oil

* salt, pepper, and garlic salt to taste


Wash and dice the potatoes, leaving the skin on. Place them in a large pot and cover with water. Bring the water to a boil and let cook until potatoes are just tender. You do not want to overcook as they will continue to cook in the soup.

While the potatoes are cooking, cut the sausages into bite size pieces. Brown them over medium heat until they are cooked through.

Finely chop the onions and celery and sauté in olive oil until they begin to caramelize. Add the cooked veggies to the well cooked sausage.

Bring 4 cups of water to a boil in medium sauce pan. Add the bouillon cubes to the boiling water and dissolve completely.

Cut the cheese melt into chunks and melt with the milk in a microwave safe bowl. I heat for 1 minute, stir, and repeat until the mixture is completely melted and smooth.

Place the potatoes, sausage, and veggies into a stock pot. Add the chicken bouillon, melted cheese mixture, and the additional 2 cups of water to the pot.

Heat the soup over medium/low heat, stirring frequently. Add salt, pepper, and garlic salt to taste.

Serve warm with homemade croutons, crackers, or bread!

Have you ever put a new twist on an old favorite and just made it your own?

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