Cheesy Sausage Potato Soup

1 tablespoon olive oil: For sautéing the sausage and aromatics, providing a nice base flavor.

1 14-ounce smoked sausage, chopped into ½-inch pieces: Choose a quality smoked sausage for the best flavor; options include kielbasa or andouille.

½ cup finely diced onion: Sweet or yellow onions work best, adding depth to the soup.
3 garlic cloves, minced or pressed: Fresh garlic enhances the overall aroma and taste.
4 cups (2 15oz cans) chicken broth: Use low-sodium broth to control the saltiness of the soup.

3½ cups (about 2 large) russet potatoes, peeled and diced medium: Russets are starchy and will create a creamy texture when cooked.
2 celery ribs, diced small: Adds a nice crunch and flavor balance.
5 tablespoons (71g) butter: Salted or unsalted is fine; butter adds richness.
¼ cup and 1 tablespoon (44g) all-purpose flour: For thickening the soup.
2 cups milk (any fat content): Whole milk will make it creamier, but any milk works fine.
6 ounces (about 1½ cups) shredded cheddar cheese (plus extra for garnish): Sharp cheddar adds a robust flavor.

¼ teaspoon black pepper: Freshly ground is preferred for a more intense flavor.
Salt, to taste: Adjust according to your preference.
Sour cream (optional, for garnish): Adds creaminess and a nice tang.

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped sausage.
Cook the sausage for about 5-7 minutes, stirring occasionally, until it is lightly browned and has released its flavorful oils.
Use a slotted spoon to transfer the sausage to a bowl and set aside. This will allow the sausage to retain its texture and flavor.

In the same pot, add the finely diced onion. Sauté over medium heat, stirring often for about 5 minutes, until the onions have softened and just begun to turn translucent around the edges.
Add the minced garlic and cook for an additional minute, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.

Pour in the chicken broth, and then add the diced potatoes and diced celery. Stir to combine.
Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and cover the pot.
Cook for 10 to 15 minutes, or until the potatoes are fork-tender and can be easily smashed against the side of the pot.

Use a potato masher or a spatula to roughly smash about half of the potatoes in the pot, creating a creamy base while leaving some chunks for texture.

In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, whisking continuously to prevent lumps from forming.
Cook the mixture for about 1 minute, until it turns lightly golden.
Slowly drizzle in the milk while whisking constantly to ensure a smooth mixture. Continue to cook, whisking continuously, until the sauce thickens and bubbles around the edges, about 5 minutes.

Remove the cheese sauce from the heat and gradually whisk in the shredded cheddar cheese, a handful at a time, until fully melted and smooth.
Stir the cheese sauce into the potato soup. Season the soup with black pepper and taste. Adjust the salt if necessary.

Return the browned sausage to the pot and stir everything together, allowing the flavors to meld for a few minutes over low heat.

Ladle the soup into bowls. For added indulgence, top each serving with a dollop of sour cream and a sprinkle of extra shredded cheddar cheese.
Consider garnishing with chopped fresh parsley or chives for a pop of color and freshness.

Serve the soup hot, ideally with crusty bread or crackers on the side for dipping. This hearty soup is perfect for chilly days and is sure to become a family favorite!

Feel free to adjust any ingredients or seasoning according to your taste preferences! Enjoy your cooking!