Cheesy Italian Sausage & Potato Soup

Ingredients

• 1.25 lbs Italian sausage
• 1 large onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 2 tablespoons minced garlic
• 1.5 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon dried thyme
• 4 cups chicken broth
• 3 large russet potatoes
• 1 bay leaf (optional)
• 1 cup half & half
• 8 oz cheddar cheese, shredded
• 1/2 cup minced fresh parsley (or 1 Tbsp dried)

Instructions

1. 1

   Remove casings from sausage (if applicable) then cook and crumble in a large pot or Dutch oven over medium heat until cooked through and browned. While sausage is cooking, dice the veggies and mince garlic. 1.25 lbs Italian sausage

2. 2

   Using a slotted spoon, remove browned sausage, leaving the rendered drippings in the pot. TIP: Remove sausage to a plate or bowl lined with paper towels to absorb excess grease.

3. 3

   Add onions, carrots and celery to the pan drippings then sauté for 5 minutes. Add garlic, salt, pepper and thyme then cook 2 minutes longer. 1 onion, 1 c. each carrots and celery, 2 Tbsp garlic, 1.5 tsp garlic, 1 tsp pepper, 1/2 tsp thyme

4. 4

   While veggies are cooking, peel potatoes then cut into 1-inch cubes, reserving half of one potato. Shred reserved half of potato with a cheese grater (like you're making hashbrowns). 3 large potatoes

5. 5

   Add chicken broth and 2 cups water to pot with veggies then stir well, scraping up all the yummy cooked bits from the bottom of the pan.

6. 6

   Add all potatoes and bay leaf then bring to a boil. Once boiling, reduce heat to medium, cover, then cook 20 minutes. 4 c. broth, 2 c. water, 1 bay leaf

7. 7

   Stir in browned sausage then continue cooking 5 minutes.

8. 8

   Remove from heat then stir in half & half, cheese and parsley. 1 c. half & half, 8-oz cheese, 1/2 c. parsley

9. 9

   Serve with additional shredded cheese if desired.