Ingredients
- 12 ouncesground pork sausage, casings removed, if needed (see note)
- 1 tablespoonbutter
- 1 cupdiced carrots
- ½ cupdiced onions
- ½ cupdiced celery
- 1 tablespoonchicken bouillon paste or 1 chicken bouillon cube (see note)
- 3 clovesgarlic, finely minced
- 1 teaspoondried basil
- 1 teaspoondried oregano
- 1 teaspoondried parsley
- 4 cupsdiced potatoes (about 1/2-inch) - (see note)
- 4 cupslow-sodium chicken broth or stock (see note)
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- 2 ½ cupsmilk (preferably 1%, 2% or whole milk)
- ⅓ cupall-purpose flour
- 1 ½ cupsfreshly shredded sharp cheddar cheese
- oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)
Directions
- 1
In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. With a slotted spoon, remove the sausage to a paper-towel lined plate leaving about 1 tablespoon drippings in the pot.
- 2
Set the pot over medium heat and add the butter. Once melted, add the carrots, onions and celery. Cook until the onions begin to turn translucent, 3 to 4 minutes.
- 3
Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring constantly.
- 4
Add the potatoes, broth, salt and pepper. Stir to combine (scrape the bottom of the pot thoroughly). Bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender, stirring often.
- 5
In a blender, combine the milk and flour. Process until smooth.
- 6
Pour the milk mixture into the soup. Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.
- 7
Add the cooked sausage to the soup and stir to combine.
- 8
Reduce the heat to medium-low. Stir in the cheese a handful at a time, and warm through until the cheese is melted. Season to taste with additional salt and pepper, if needed.
- 9
Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired. The soup will thicken more as it cools.