Sausage Potato Soup

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