This creamy cheese soup with sausages is a perfect option for a quick and easy lunch, taking no more than 30 minutes to prepare. The best part? We’ll be making it in a slow cooker, so there’s no need to watch over the stove! The rich, creamy flavor of the soup comes from the addition of melted cheese, making it a truly comforting dish. For the best results, use a special cheese designed for soups, which you can find in most supermarkets, but any creamy melted cheese will work just fine. Serve this soup hot and garnish with finely chopped dill, cilantro, or parsley to add a bright, fresh touch and extra aroma to your meal!
Recipe Details:
- Difficulty: Easy
- Calories: 222.41 kcal/serving
- Servings: 6
- Prep & Cook Time: 30 minutes (plus 5 minutes for resting)
Macronutrients (Per Serving):
- Protein: 6.70g
- Fat: 13.63g
- Carbohydrates: 18.88g
Ingredients for 6 servings:
- 6.3 oz (180g) melted cheese
- 3 potatoes (medium-sized)
- 1 carrot
- 1 onion
- 1 red bell pepper
- 3 tbsp olive oil
- 2 sprigs of parsley (for garnish)
- 1 tsp turmeric
- 2 quarts (2 liters) water
- Salt, to taste
- Ground black pepper, to taste
- 5–6 sausages (cut into 0.2 inch / 5 mm thick rounds)
Step-by-Step Instructions:
Prepare the Vegetables and Sausages:
- Peel the vegetables. Dice the onion, cut the carrot and half of the red bell pepper into thin strips, and slice the potatoes into sticks.
- Slice the sausages into 0.2 inch (5 mm) thick rounds.
Sauté the Vegetables and Sausages:
- Turn on the slow cooker and pour in the olive oil. Let it heat for 1 minute.
- Add the diced onion and sauté until translucent.
- Then add the sausages, carrot, and bell pepper and cook for another 3 minutes.
Add Potatoes and Seasonings:
- Add the sliced potatoes to the slow cooker, sprinkle with turmeric, and season with freshly ground black pepper. Stir everything together and cook the vegetables for an additional 5 minutes.
Add Water and Cook the Soup:
- Pour 2 quarts (2 liters) of hot water into the slow cooker, add salt to taste, and close the lid.
- Set the slow cooker to the “soup,” “stew,” or “cook” mode and let the soup cook for 15–20 minutes.
Add the Melted Cheese:
- Once the vegetables are fully cooked, open the slow cooker and stir in the melted cheese.
- Continue stirring until the cheese is completely melted and well incorporated into the soup.
- Close the lid again and cook for 1 more minute.
Rest and Serve:
- After cooking, let the soup sit for 5 minutes to allow the flavors to meld.
- Meanwhile, separate the parsley leaves from the stems and finely chop the leaves for garnish.
- Serve the soup hot, garnished with the chopped parsley, and optionally season with more black pepper. This soup pairs wonderfully with croutons or toasted bread.
Chef’s Note:
If you don’t have a slow cooker, you can make this cheese soup with sausages in a regular pot! Simply sauté the sausages, carrots, and onions in a pan, then add them to the pot where your potatoes are cooking. Finish by stirring in the melted cheese at the end.
Tips and Variations:
You don’t have to limit yourself to just sausages in this soup—try using frankfurters, thinly sliced boiled ham, or even smoked sausage. For an extra flavor boost, you can also add some sun-dried tomatoes, and for more substance, stir in a bit of thin vermicelli or a tablespoon of cooked couscous just before serving.
This cheesy sausage soup is quick, satisfying, and incredibly flavorful, making it a perfect comfort meal for any busy day!
