Recipe

Million Dollar Soup

A rich, creamy sausage and potato soup finished with cheddar and a little tangy cream cheese for that “okay wow” first bite.

By Matt Campbell

•

4.8

A steaming bowl of creamy million dollar soup with sausage crumbles, tender potato pieces, and a sprinkle of green onions on top, set on a wooden table with a spoon

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“Million dollar soup” is one of those names that sounds like it should require a white tablecloth and a pastry chef on standby. Good news: it does not. This is a one-pot, cozy, creamy soup that tastes like you did something dramatic, even if you cooked it in sweatpants while answering emails.

The vibe is simple: brown some sausage for crisp edges, simmer potatoes until they are spoon-tender, then make the broth go silky with a little cream cheese, cheddar, and cream. It is rich without being fussy, and it has that addictive, savory depth that makes you “just taste it again” straight from the ladle.

A kitchen counter with raw Italian sausage, diced potatoes, chopped onion, minced garlic, chicken broth, shredded cheddar, and cream cheese laid out in bowls and measuring cups

Why It Works

Big flavor fast: Browning sausage builds the base, and the fond on the pot is basically free seasoning.
Thick and creamy without flour drama: Potatoes naturally give body, plus cream cheese adds that plush, restaurant-y texture.
Flexible: Swap greens, change the sausage heat level, use what you have, and it still lands.
Weeknight friendly: One pot, straightforward steps, and leftovers that reheat like a dream.

Pairs Well With

Storage Tips

Yield note: This makes about 9 cups of soup total, or roughly 1 1/2 cups per serving (depending on how generous your ladle is).

Refrigerator: Store in an airtight container for up to 3 to 4 days. The soup thickens as it sits, which I consider a feature.

Freezer: Freeze for best quality within about 2 months. It will often stay safe longer if kept frozen, but creamy soups can separate after thawing. If you know you are freezing it, consider adding the cream and cheeses after reheating instead of before freezing.

Reheating: Warm gently on the stove over medium-low, stirring often. Add a splash of broth or milk to loosen it. Avoid a hard boil so the dairy stays smooth.

Two airtight glass containers filled with creamy sausage and potato soup cooling on a kitchen counter next to a ladle

Common Questions

What is million dollar soup made of?

Most versions include a savory protein (often sausage), potatoes, onion and garlic, broth, and a creamy finish from cream cheese, cheddar, and sometimes heavy cream. This recipe keeps it classic and very low drama.

How do I keep the cheese from turning grainy?

Turn the heat to low before adding dairy, then stir in cream cheese until smooth. Add shredded cheddar in small handfuls and stir until just melted. Also, shred your own cheese if you can. Pre-shredded bags often contain anti-caking agents like cellulose or starches that can melt a little less smoothly.

Can I make it in a slow cooker?

Yes. Brown the sausage and onion first, then add to the slow cooker with potatoes, garlic, broth, and seasonings. For slow cooking, cut the potatoes a little larger (about 3/4-inch) so they do not turn to mush. Cook on low 6 to 7 hours or high 3 to 4 hours. Stir in cream cheese, cheddar, and cream at the end until melted and smooth.

Can I make it without sausage?

Absolutely. Use shredded rotisserie chicken, white beans, or mushrooms. If you remove sausage, bump the seasoning a little with extra salt, pepper, and smoked paprika.

How do I make it thicker (or thinner)?

For thicker soup, mash a cup or so of potatoes right in the pot, or give it a few quick pulses with an immersion blender. For thinner soup, add a splash of broth or milk until it is the consistency you like.

What can I add for a little heat?

Crushed red pepper flakes, a pinch of cayenne, or a spoonful of Calabrian chili paste. My lazy favorite is hot Italian sausage plus a few shakes of hot sauce at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Box grater (if shredding cheese)

I first made million dollar soup on a night when I wanted comfort food but did not want a sink full of dishes. I had sausage in the fridge, potatoes that needed attention, and a block of cream cheese staring at me like, “Use me or lose me.” The result was this ridiculously cozy bowl that tastes like a splurge, even though it is built from normal grocery store stuff. Now it is my go-to when I want everyone to be quiet for a minute because they are too busy eating.

A cook stirring a pot of creamy sausage and potato soup on a stovetop with steam rising

Million Dollar Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tablespoon olive oil (optional, depending on sausage fat)
1 pound Italian sausage (mild or hot), casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste (start with a little less if your sausage and broth are salty)
1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon smoked paprika (optional but recommended)
4 cups chicken broth (low sodium if possible)
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch chunks (peeling optional)
4 ounces cream cheese, cubed and softened
1 cup heavy cream (or half-and-half)
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
2 cups baby spinach (optional)
1 to 2 teaspoons fresh lemon juice (optional, for balance)
Sliced green onions or chopped parsley, for serving (optional)

A cutting board with diced Yukon Gold potatoes, chopped yellow onion, and minced garlic arranged in small piles

Instructions

Brown the sausage. Heat a large Dutch oven over medium-high. Add sausage and cook, breaking it up, until browned and a little crispy in spots, 6 to 8 minutes. If the pot looks dry, add the olive oil. If there is excess grease, spoon off the excess, leaving about 1 tablespoon.
Build the base. Add diced onion to the sausage and cook until softened, 3 to 4 minutes. Stir in garlic, salt, pepper, and smoked paprika. Cook 30 seconds, just until fragrant.
Simmer the potatoes. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the potatoes (peeling is optional, just give them a good scrub). Bring to a gentle boil, then reduce to a steady simmer. Cook until the potatoes are tender, 12 to 15 minutes. If your potato chunks are bigger, give them a few extra minutes.
Make it million dollar creamy. Turn heat to low. Stir in the cream cheese until fully melted and smooth. Add the heavy cream and stir to combine.
Add cheddar the right way. Sprinkle in the shredded cheddar a handful at a time, stirring until melted before adding more. Keep the heat low so the cheese stays silky.
Finish and taste. If using spinach, stir it in and let it wilt for 1 minute. Taste and adjust salt and pepper. Add lemon juice if you want the flavor to pop.
Serve. Ladle into bowls and top with green onions or parsley. For extra bite, leave a few sausage bits nice and crisp when you brown them, and add a few more cracks of black pepper right before serving.