My husband doesn’t care for soup, but all of the kids love it. So I decided on this one for dinner.
I followed Baking Mischief’s recipe… doubled it and added more potatoes and smashed them to make it a little less soupy (since husband doesn’t like soup).
I added a link to her pin that I found on Pinterest for this recipe as well as a link to her fabulous blog that you should definitely check out.
Click her link, her pin link or scroll down to find a copy of her recipe from her site.. Happy Soup Season ♥️



Ingredient Notes
- About 2 russet potatoes: The recipe calls for 3½ cups of potatoes. This is about 2 medium-to-large russet potatoes. If you end up with a bit more than the 3½ cups
called for, feel free to use them. Your soup will just be extra thick. (I used red potatoes and actually about 10 of them) - Smoked sausage: You can usually find smoked sausage in the deli meat and cheese aisle near the hot dogs. Any type of smoked sausage or kielbasa should work, including
chicken/turkey smoked sausage, but I prefer a beef/pork blend. Rather than slicing the sausage into rounds, for this recipe, we’ll dice it into small chunks so you get sausage in every bite of the soup. (I used skinless and 3 packages) - Chicken broth: You can use homemade chicken stock if you have it, but this soup is just as fantastic with the canned stuff. (I use the cubes)
- Butter and all-purpose flour: This soup is thickened with a roux made of butter and flour.
- Milk and cheddar cheese: Adding milk and cheese to the roux creates a thick and glorious cheese sauce that gets stirred into the soup. Use whatever percentage milk you have on hand. The higher fat, the richer the soup will be. I also recommend grating your own cheese rather than using pre-shredded bagged cheese because the anti-clumping additives added to bagged cheese can prevent it from melting completely smooth.




























