This is my own original recipe, so please be gentle in your criticism. 😉 It is NOT lowfat, but it is YUMMY! Total comfort food. Enjoy!
Cheese Sausage Potato Soup
- 1/2 lb. Sweet Italian Turkey Sausage, casings removed
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 3 1/2 cups chicken stock
- 4 cups diced potatoes (peeled or not, your preference)
- 6 tbsp. unsalted butter
- 1/2 cup flour
- 2 cups milk
- 2 cups shredded cheddar/monterey jack cheese blend
- 1 teaspoon freshly ground pepper
In a large saucepan, cook italian sausage, onions, and celery until sausage is no longer pink, and celery and onions are tender. Drain and rinse, then place sausage & veggies in large stock pot. Add chicken stock, and diced potatoes. Bring to a boil, then simmer for 10 minutes, or until potatoes are fork tender.
While potatoes are cooking, melt the butter in the saucepan used to cook the sausage. Use your spoon to “scratch” up the yummy browned bits left on the bottom of the pan into the butter. Once butter has melted, whisk in the flour until combined. (This will produce a thin paste.) Slowly whisk in the milk, then cook over a low heat, stirring constantly, until the sauce just comes to a boil. It will thicken quite a bit during that process. Remove from heat, and add the shredded cheese. Stir until cheese is completely melted into the sauce. Add several “ladlefuls” of the liquid from the potatoes to thin out the sauce a little. Then pour it into the potatoes. Mix well. Add 1/2 teaspoon of pepper (or to taste).