Buffalo Chicken Sausage and Loaded Potato Skin Soup

Name: Buffalo Chicken Sausage and Loaded Potato Skin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium russet potatoes, cut in 3/4 inch pieces, skin left on; 1 tablespoon olive oil; 6 slices bacon, cut in 1/2 inch pieces; 12 ounces chicken sausage, sliced 1/2 inch thick (Buffalo Flavored); 1 cup onion, chopped; ½ cup red bell pepper, chopped; 4 garlic cloves, minced; 4 cups chicken stock; ¾ cup heavy cream; ¼ cup ranch dressing; ⅓ cup blue cheese, crumbled; 1 cup sharp cheddar cheese, shredded; ¼ cup green onion, thinly sliced (to garnish); ¼ cup sour cream (to garnish) (optional); smoked paprika (to garnish)

Servings: persons

3 medium russet potatoes, cut in 3/4 inch pieces, skin left on
1 tablespoon olive oil
6 slices bacon, cut in 1/2 inch pieces
12 ounces chicken sausage, sliced 1/2 inch thick (Buffalo Flavored)
1 cup onion, chopped
½ cup red bell pepper, chopped
4 garlic cloves, minced
4 cups chicken stock
¾ cup heavy cream
¼ cup ranch dressing
⅓ cup blue cheese, crumbled
1 cup sharp cheddar cheese, shredded
¼ cup green onion, thinly sliced (to garnish)
¼ cup sour cream (to garnish) (optional)
smoked paprika (to garnish)

1
Preheat oven to 375 degrees.
2
Coat a 13 X 9 pan with non-stick spray.
3
Place the potato pieces in the pan.
4
Drizzle with the olive oil and toss to coat.Bake 30 minutes or until the potatoes are browned and tender.
5
While the potatoes are baking, heat a soup pot over medium heat and add the bacon and cook until browned.
6
Remove the cooked bacon and set aside.
7
Discard all but 1 tablespoon of the drippings.
8
Add the sausage and cook 3-4 minutes until just stating to brown.
9
Add the onions to the pot and cook, stirring occasionally until they are translucent.
10
Add the peppers and garlic and continue to cook another 3 - 4 minutes.
11
Add 1/4 cup of the chicken stock to the pan, stir to loosen any brown bits.
12
Add the rest of the stock and bring the mixture just to a simmer.
13
Continue to simmer uncovered for 10 minutes.
14
Add the potatoes and bacon to the pot and simmer 5 more minutes.
15
Add the cream and ranch dressing to the pot and heat gently.
16
Add the Blue Cheese and Cheddar Cheese and stir until melted.
17
Ladle into bowls and garnish with a sprinkling of smoked paprika, sliced green onions and a dollop of sour cream, if using.

1382

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium russet potatoes, cut in 3/4 inch pieces, skin left on, 1 tablespoon olive oil, 6 slices bacon, cut in 1/2 inch pieces, 12 ounces chicken sausage, sliced 1/2 inch thick (Buffalo Flavored), and more.

Yes, Buffalo Chicken Sausage and Loaded Potato Skin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!