1.5lbssmoked sausagesugar-free, sliced into 1/2-inch rounds
2tbspolive oil
1mediumyellow oniondiced
2stalkscelerydiced
2clovesgarlicminced
4cupschicken brothlow-sodium
8ozcream cheesefull-fat, softened
½cupheavy cream
2cupscheddar cheeseshredded
½tspsmoked paprika
¼tspdry mustard
to tastesalt
to tasteblack pepperfreshly ground
1cupfresh spinachoptional, chopped
Instructions
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add sliced smoked sausage and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
Add diced onion and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Pour in chicken broth and bring to a simmer. Add the softened cream cheese, heavy cream, smoked paprika, and dry mustard. Whisk continuously until the cream cheese is fully melted and the mixture is smooth.
Reduce heat to low. Gradually stir in the shredded cheddar cheese, a handful at a time, allowing each addition to melt completely before adding more. Stir constantly to prevent clumping. Continue until all cheese is incorporated and the soup is creamy.
Return the cooked smoked sausage to the pot. If using, add the chopped fresh spinach and stir until wilted. Season with salt and freshly ground black pepper to taste.
Serve hot and enjoy your cozy, low-carb cheesy smoked sausage soup!
Notes
For an extra kick, add a pinch of cayenne pepper with the paprika. You can also add other low-carb vegetables like riced cauliflower or broccoli florets for more bulk. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to restore consistency.
Keyword comfort food, keto, Low Carb Cheesy Smoked Sausage Soup, One Pot