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Creamy Loaded Potato Soup – hot, hearty and comforting.  Loaded with spicy pork sausage, creamy potatoes and sharp cheddar cheese.

A bowl of Creamy Loaded Potato Soup with a spoon topped with shredded cheese

I call this soup loaded because it truly is “loaded” with so many great flavors…spicy sausage, onions, celery, carrots and fresh sage.  It’s all cooked down and simmered in chicken broth.  Then, blended with milk and cream and a handful of sharp cheddar cheese.

I could have used bacon in this recipe but I love the flavor of the sausage.  It’s different and it gives the soup a nice spicy touch.  The cheese melts into the soup and makes it extra creamy and comforting.

A bowl of Creamy Loaded Potato Soup topped with shredded cheese

Creamy Loaded Potato Soup

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Creamy Loaded Potato Soup - hot, hearty and comforting. Loaded with spicy pork sausage, creamy potatoes and sharp cheddar cheese.


  • 1 pound pork sausage
  • 1 whole medium onion , diced
  • 3 carrots , chopped
  • 3 stalks celery , chopped
  • 3 cloves garlic , minced
  • 1 tablespoon fresh sage , chopped
  • 7 cups whole small Russet Potatoes , peeled and diced (about 8 diced)
  • 6 cups chicken broth
  • 1/2 cup milk
  • 1 1/2 tablespoons flour
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sharp cheddar cheese , shredded
  • scallions , sliced (for garnish)


  • Cook the sausage in a large pot over medium heat until browned. Remove the cooked sausage from the pot and place on a large plate lined with a paper towel to absorb the oil.
  • Return the pot to medium-high heat and add the onions, carots and celery. Stir and cook for 2-3 minutes.
  • Add the garlic and sage and cook and stir a minute more.
  • Add the diced potatoes to the pot. Cook for 5 minutes and season with a pinch of salt and pepper. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes or until the potatoes are beginning to get tender. In a small bowl, whisk the flour and milk together. Pour into the soup and allow the soup to cook for another 5 minutes.
  • using a hand blender, puree the soup in the pot until mostly smooth, leaving just a few chunks of potatoes *See notes.
  • Stir in the cream, the cooked sausage and the cheese. Season with salt and pepper.
  • Serve in bowls and garnish with additional shredded cheese and scallions.


*If you don't have a hand blender, you can puree the soup in batches in a blender. Remove a little more than half of the soup and blend in a blender until completely smooth. Pour it back into the soup pot and stir to combine.


Serving: 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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1 Comment

  1. I’m making potato soup tonight! My recipe is similar to yours, except I don’t use sausage and I’d never thought of the sage. I have fresh sage on hand, but no sausage, so I’ll save your recipe for another time. Thanks for posting!