Seasonings:
1 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp mustard powder
1/4 tsp white pepper
Soup
2 lbs. Italian Sausage, hot or mild
2 TBSP butter
1 small yellow onion, diced
1/2 cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced
3 TBSP flour
1 tsp soy sauce
1 tsp hot sauce
5 cups chicken broth
1 cup heavy cream
1 1/4 lbs red potatoes, diced into about 1 inch squares
2 cups shredded cheddar cheese
To garnish:
Red Pepper flakes
Fresh Parsley
Directions:
1. Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once fully cook drain off drippings reserving 1 TBSP, butter can be used if you don't have enough drippings.
2. Add the drippings to the pot along with 2 TBSP butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for another minute.
3. Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to "clean" the bottom of the pot to add more flavor to the soup. (I then take my immersion blender and blend until smooth, you do not have to do this, however my family will not eat chunks of onion and carrots if they see them.) Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
4. Bring to a boil, then reduce to a simmer. Add potatoes, and simmer uncovered for 40 minutes, or until potatoes are fork tender. Add sausage back and stir to combine.
5. Reduce heat to low and stir in cheddar cheese. Once cheese is melted, garnish with red pepper flakes and parsley. Serve!
