Oh, what to say about this soup! Just incredible! This soup has been on repeat in my kitchen for quite some time, especially when the temps drop like it did today. I believe the key ingredients are the best chicken stock available to you, and your favorite Italian sausage. I have used different brands of sausage and they truly make a difference in the taste of the soup. I also believe the cheese is a must, but feel free to leave it out. Enjoy!
1 lb. ground Italian sausage, mild or hot
2 Tbsp. butter
1 yellow onion, diced
1/2 cup diced carrots
2 ribs of celery, diced
3 cloves garlic, minced
3 Tbsp. flour
1 tsp. soy sauce
1 tsp. hot sauce
1 tsp. dried basil
1/2 tsp. dried parsley
1/2 tsp. dried oregano
1/2 tsp. mustard powder
1/4 tsp. pepper
5 C. chicken stock
1 C. heavy cream
1 1/4 lb. red or white potatoes (about 6 small)
2 C. shredded cheddar cheese, optional
Preheat a large pot over medium heat. Add the sausage and cook and crumble to break apart. When sausage is browned, remove and set aside. Reserve 1 tablespoon of drippings in the pan. Add 2 tablespoons of butter. Add the diced onion, carrots, and celery and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook for 2 minutes. Slowly add the chicken stock while cleaning/scraping the crumbles from the bottom of the pan. Slowing stir in the heavy cream, soy sauce, hot sauce, and spices. Bring to a boil then reduce to a simmer. Clean the potatoes, dry them, and dice into 1-inch pieces. Add to the soup, simmer uncovered until fork tender, about 20-25 minutes. Add the sausage back to the pan and stir to combine. Reduce heat to low and stir in cheese if using.
Recipe from: The cozy cook