Cheesy Dutch Sausage and Potato Chowder

Creamy chunked potatoes, cheddar cheese, sage seasoned sausage fried up with onion. Add in a little garlic, cream of mushroom soup and sour cream and you’ve got one SUPER delicious chowder. And it is so simple to make and also easy on the wallet. This chowder goes a LONG way. We are all pretty hearty eaters and we almost always have leftovers for the next day.  

Winter is the perfect season for something warm and savory, and this chowder will do the trick. It will also have everyone thinking you’ve slaved over the stove all day, even if in reality you’ve been glued to your computer playing Freecell or watching your favorite Youtube sensation.

One of the best things about this chowder is everything, every single little bit of it goes in one pot. Don’t you love that? I am a super huge fan of the one pot meal myself. I’m sure many of you are as well. Who doesn’t love a meal that only dirties up a pot, a spatula, a spoon and a paring knife?

Back to our lovely chowder. Start with ground pork sausage, look for one that is labeled “sage”. If you can’t find it, add some sage to it by putting about a teaspoon of it into the raw sausage and smush it around for a bit until it’s mixed in. Here down south, sage sausage is everywhere but not sure of the availability of it in other parts of the world. So just in case, any ground sausage will do, but add the sage if needed.

Place the sausage in a 4-5 quart pot, throw in one coarsely chopped onion. Use a spatula or wooden spoon to break apart the sausage and work the onions in.


Cook on medium high heat for about ten minutes, then break apart again. You want your sausage pieces to end up being fairly small by the time it is all cooked. Cover and reduce heat to medium and cook until the sausage is cooked all the way through and the onions are limp. Depending on how done you like your meats, this usually takes about twenty minutes. Make sure it is covered so that it won’t over brown.

While your sausage is cooking, peel and chunk 6-8 potatoes. To me, a chunk is kind of just a thick random slice. As for the number of potatoes, really, just as many as you think you’ll need to feed your family. If you go over 8 you’d probably also want to increase the sausage content accordingly. The potatoes and cheese are the star of this show, but you wouldn’t want it to have a paltry amount of meat by overdoing the potatoes.

Add the chunked potatoes to the pot right on top of the browned sausage mixture. Add enough water to ALMOST cover the potatoes.

Cover and cook on high until the water starts to boil. Reduce heat to medium. Cook for about twenty more minutes or until potatoes are tender.If they don’t break apart when you fork them they aren’t quite ready. When they are ready, add a 10 oz can of cream of mushroom soup, 2 cups of grated extra sharp cheddar cheese, 1 teaspoon of garlic powder, and an 8 oz container of sour cream. Continue to cook and stir until most the cheese has melted. 

Pour into soup bowls and serve with your favorite bread! At my house we like this with buttered garlic bread, but it is great with cornbread, sourdough or just rolls from the oven. 

Printable recipe below:

Cheesy Dutch Sausage and Potato Chowder
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  1. 1 lb. ground sage sausage
  2. 6-8 medium potatoes
  3. 1 10 oz can cream of mushroom soup
  4. 8 oz sour cream
  5. 2 cups sharp shredded cheddar cheese
  6. 1 large onion
  7. teaspoon garlic powder
  8. salt and pepper to taste
  1. Mix chopped onions with ground sausage in 4-5 qt pot, cook on medium high heat until meat is browned and onions are going limp. Do not drain or discard the sausage drippings. If you've bought a good grade of sausage there won't be much, but those drippings are what flavors this lovely chowder.
  2. Add chunked potato slices to the mixture in the pot
  3. Add enough water to almost cover the tops of the potatoes
  4. Cook on high and bring to boil, then reduce heat to medium
  5. Cover and cook until potatoes are tender enough to break apart with a fork. (Usually about 20 mins.)
  6. Add soup, garlic powder, cheddar cheese and sour cream. Sitr well.
  7. Cover and let simmer until cheese is melted.
  8. All done!
  9. Serve with a delicious crusty bread for dipping.
Blue Ridge Georgia Mountain Magazine

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