Sausage Potato Cheese Soup
A creamy sausage soup filled with hearty vegetables and delicious cheese.
Equipment
- 1 Dutch oven or medium stockpot
- cast iron skillet optional
- 1 large knife
- measuring cups
- 1 large spoon
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 c celery, chopped
- 1 onion, diced (about 1½ cups)
- 3 carrots, sliced (about 2 cups)
- 3 cloves garlic, minced
- ¼ c all purpose flour
- 5 c chicken broth
- 6 Yukon gold potatoes, cubed (or 3 large russet potatoes, peeled and cubed)
- 1 lb sausage, cooked and sliced*
- 2 c half and half
- 2 tbsp dried parsley
- 2 c cheddar cheese, shredded sharp gives the best flavor
Instructions
- In a large skillet cook sausages until they reach an internal temperature of 165℉.
- In a large pot or dutch oven, heat butter and olive oil on medium heat.
- Add onions, celery, and carrots. Cook until onions are translucent, stirring occasionally.
- Add garlic, cook for one minute, then add flour.
- Stir flour thoroughly to coat and stir continuously for 2 minutes.
- Add chicken broth, potatoes, and sausage. Cook until potatoes are fork tender.
- Add parsley, cheese, and half and half. Cook 5 additional minutes and serve.
Notes
*Turkey sausage, chicken sausage, pork sausage, or even ground beef can be used here. I would highly recommend using lightly flavored sausages (not italian, hot, or sweet) so the flavor of the soup is maintained.