Sausage Potato Soup

Ingredients

• 6 Slices bacon (thick-cut, diced)
• 1 Pound smoked sausage (sliced into 1/4-inch rounds)
• 1 onion (medium, diced)
• 2 carrots (diced)
• 2 Stalks celery (diced)
• 3 Cloves garlic (minced)
• 1 Teaspoon dried thyme (or 1 Tablespoon fresh thyme)
• 1/2 Teaspoon smoked paprika
• 1/2 Teaspoon salt
• 1/2 Teaspoon black pepper
• 2 Tablespoons all-purpose flour
• 5 russet potatoes (medium, peeled and diced)
• 4 Cups chicken broth
• 2 Cups water
• 1 Cup heavy cream
• 1/4 Cup fresh parsley (chopped)
• parmesan cheese (grated)

Instructions

1. 1

   Heat a large soup pot or Dutch oven over medium heat.

2. 2

   fry: Add the diced bacon and cook until crisp.

3. 3

   Remove with a slotted spoon and set aside, leaving the drippings in the pot.

4. 4

   cook: Add the smoked sausage slices to the pot and cook for about 1 to 2 minutes until lightly browned. Remove and set aside with the bacon.

5. 5

   Add the onion, carrots, and celery to the pot.

6. 6

   Cook until softened, about 5 minutes, then stir in the garlic, thyme, smoked paprika, salt, and pepper. Cook another minute until fragrant.

7. 7

   Sprinkle the flour over the vegetables and stir well, cooking for 1 to 2 minutes to eliminate the raw flour taste.

8. 8

   stir: Add the diced potatoes, chicken broth, and water. Stir to combine and bring to a boil.

9. 9

   simmer: Reduce heat to low and simmer for 15 to 20 minutes, or until potatoes are tender.

10. 10

    simmer: Stir in the heavy cream, then return the bacon and sausage to the pot. Simmer for another 5 minutes until the soup is rich and creamy.

11. 11

    serve: Sprinkle with fresh parsley before serving. Ladle into bowls and serve warm, with parmesan cheese if liked.