Cheese and Sausage Soup

This easy and fun cheese and sausage soup has a bold flavor without being too spicy. A great transitional soup with tons of great taste that isn't fussy to make.

5 from 2 votes

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Course: Soup

Cuisine: American

Diet: Low Fat

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 588kcal

Author: Michelle

Ingredients

2 cheddar sausages
2 carrots peeled and grated
1 rib celery grated
1 cup onion grated
2 cloves garlic minced
1/3 cup flour
4 cups chicken stock
1 teaspoon dry mustard powder
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon nutmeg
2 cups cheddar cheese grated
1 cup Gruyere cheese grated
1 1/4 cups cream

Instructions

Slice sausages lengthwise, then quarter. Cut the quarters into bite size pieces and add to soup pot. Turn heat to medium and brown for 5 minutes, stirring periodically.
2 cheddar sausages
While sausage is browning, peel carrots and onion, slice onion in half, as well. Grate carrots, onion, and celery. Mince garlic,
Once browned, remove sausage from pot and set aside. Add carrots, onion, and celery to pot and saute, stirring occasionally. After two minutes, add garlic and stir again. Add flour and cook another 3 minutes.
2 carrots, 1 rib celery, 1 cup onion, 2 cloves garlic, 1/3 cup flour
Slowly add chicken stock, stirring at all times to avoid lumps. Add dry mustard powder, Worcestershire, and nutmeg. Turn up heat to bring to boil, then reduce and simmer for 20 minutes. Grate cheese while soup is simmering.
4 cups chicken stock, 1 teaspoon dry mustard powder, 1 1/2 teaspoons Worcestershire sauce, 1/2 teaspoon nutmeg
Once soup has simmered for at least 20 minutes, puree with an immersion blender or in a blender in batches, filling it no more than one-third full at a time and using a kitchen towel to hold the top on.
Slowly add the cheese a small handful at a time, stirring until melted before adding more. Add cream, and stir to combine. Add reserved sausage and serve immediately.
2 cups cheddar cheese, 1 cup Gruyere cheese, 1 1/4 cups cream
This will keep in the fridge for two to three days and often tastes better on day two.

Equipment

6 Quart Dutch Oven

Box Grater

Immersion Blender

Notes

Feel free to swap out your favorite cheeses for the cheddar and Gruyere. To make the soup thicker, add 2 chopped potatoes to the soup when you add the broth and ensure they are pureed after simmering for 20 minutes with the rest of the soup.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.