The Creamy Cheesy Sausage and Rice Soup You’ll Make on Repeat—and It’s Easier Than Oatmeal

When the day gets away from you and you still want something satisfying, this cheese soup earns its keep. It is thick, creamy, and a little smoky from the sausage. Nothing fancy, just real comfort from simple pantry ingredients, and it fits right in at an everyday lunch or dinner.

What you will need

• Potatoes - 3 to 4
• Rice - 1/2 cup
• Onion - 1
• Carrots - 2 small
• Smoked sausage - 200 to 250 g
• Processed cheese - 500 g total (two 250 g packs or four 130 g packs)
• Garlic - 1 clove
• Salt, black pepper, and your favorite seasonings - to taste
• Fresh herbs - optional, for serving

How to make it

Set a pot of water to boil. Peel and cut the potatoes into bite-size pieces, then slip them into the boiling water.

Rinse the rice until the water runs mostly clear. After the potatoes have had a few minutes to get going, stir in the rice.

Meanwhile, heat a dry skillet over medium. Slice the smoked sausage and cook it in the dry pan until it releases some fat and smells amazing. Add the chopped onion and grated or finely chopped carrots to the skillet and let them soften together for 5 to 7 minutes.

Back at the pot, once the potatoes and rice are close to tender, add the processed cheese. Stir patiently as it melts and blends into the broth. You want it fully dissolved and velvety.

Pour the sausage, onion, and carrot mixture into the pot. Give it a quick simmer for another couple of minutes so the flavors settle in.

Finish with a minced clove of garlic, plus salt, black pepper, and any seasonings you like. Taste, adjust, and turn off the heat.

Let the soup rest for 5 to 10 minutes so it thickens slightly and the flavors round out. Ladle into bowls, scatter over some fresh herbs if you are in the mood, and serve.