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Best Game Day Loaded Sausage Potato Soup Recipe

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This hearty, creamy soup is packed with smoked sausage, tender Yukon Gold potatoes, and a rich, cheesy broth. Perfect for game day or any cold-weather gathering, it comes together in about 45 minutes and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage or kielbasa, sliced into ½-inch rounds
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 6 medium potatoes)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups sharp cheddar cheese, freshly shredded (about 8 ounces)
  • ½ cup Parmesan cheese, grated
  • ½ cup cooked bacon, crumbled (for topping)
  • ¼ cup green onions, sliced (for topping)
  • ¼ cup sour cream (for topping)
  • Extra shredded cheddar (for topping)

Instructions

  1. Brown the Sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the sliced sausage in a single layer (work in batches if needed) and cook for 4-5 minutes per side, until nicely browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes until the mixture looks pasty and slightly golden.
  4. Add the Liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream, still whisking. Bring the mixture to a gentle simmer (small bubbles around the edges, but do not let it boil hard).
  5. Cook the Potatoes: Add the diced potatoes, salt, pepper, smoked paprika, and cayenne (if using). Stir, then reduce heat to medium-low. Cover and let simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Partially Blend: Remove the pot from heat. Use an immersion blender to give the soup 4-5 quick pulses, breaking up about half the potatoes while leaving plenty of chunks. Alternatively, transfer about 2 cups of the solids to a regular blender, puree, and stir back into the pot.
  7. Add the Cheese: Return the pot to low heat. Gradually add the shredded cheddar and Parmesan, a handful at a time, stirring constantly until each addition is fully melted before adding more.
  8. Return the Sausage: Stir the browned sausage back into the soup. Let it heat through for 2-3 minutes. Taste and adjust seasoning.
  9. Serve and Top: Ladle the soup into bowls and top with crumbled bacon, sliced green onions, sour cream, and extra shredded cheddar. Serve immediately.

Notes

For best results, shred your own cheese to avoid graininess. If the soup is too thick, thin with a splash of milk or broth. If too thin, simmer uncovered for 5-10 minutes. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: sausage potato soup, game day soup, loaded potato soup, creamy potato soup, football food, comfort food, easy soup recipe

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