I love potato soup. I love cheese. I love sausage. I was going to make one soup, but didn’t have the Italian sausage it required. But, I did have some Country Sausage, as it’s called. I thought it would be interesting to see how it was in a soup. The resulting soup, for me, was totally addicting. The texture and flavor is almost like that of mashed potatoes with gravy and cheese and bits of sausage but not quite. It’s super yummy and I will be making it again. Here’s how I made it.
Creamy Cheddar Sausage Potato Soup
- 8 medium size potatoes
- 3x 14.5 oz cans chicken broth
- 1 lb tube Bob Evans Country Sausage
- 1 cup heavy cream
- 1/2 cup flour
- 4 oz shredded cheddar cheese
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt and pepper to taste
Brown the sausage.
While the sausage is browning, peel and cube the potatoes.
Put the chicken broth and spices into the crockpot.
Place the cubed potatoes in the crockpot.
Place the browned sausage in the crockpot.
Cook on high for 3 3/4 hours.
Add in 1 cup heavy cream and stir well.
Add in 1/2 cup flour and whisk until flour is dissolved and no longer visible. The soup will now be noticeably thicker.
Add in 3 oz of the shredded cheddar and stir well.
Heat on high for 15 minutes.
Ladle into bowls and serve immediately. Sprinkle a little cheddar on top of bowl along with salt and pepper to taste.