Potato and Sausage Soup
Ingredients:
- 2 tablespoons olive oil
- 1 1/2 to 2 cups chopped onion
- 1 cup chopped celery
- 2 large carrots, peeled, chopped
- 2 large Serrano peppers, minced
- 2 to 3 cups sweet Italian sausage, about 1 pound
- 1 clove garlic, minced
- 2 1/2 cups vegetable broth
- 2 cup water (editable)
- 5 to 6 cups unpeeled and diced potatoes
- 1 cup heavy cream
- 3 tablespoons instant potatoes or cornstarch
- 1 cup or whole milk, more if needed to thin
- salt and pepper, to taste
- sliced green onions
- shredded Pepper Jack blend
Preparation:
Add oil to a large Dutch Oven over medium-low heat.
Brown sausage until cooked, remove from pot.
There wll be black/brownish crusty stuff at the bottom, do not remove!
Add onion, celery, carrots.
Cook, stirring frequently, until onions are tender, about 5 minutes.
The moisture from the vegetables will ‘deglaze’ the ‘goodies’ stuck to the pot.
Add the garlic and peppers then cook for about 1 minute longer.
Add potatoes, sausage, vegetable broth and water (just enough to cover contents) – cover and cook over low heat for about 25 minutes, until potatoes are tender.
Tip – Do Not let it come to a boil…
Whisk instant potatoes into room temperature heavy cream until smooth; stir into the hot mixture. This is important when using cornstarch or flour, saves the mixture from ‘breaking’.
Stir in the milk. (only if it needs to be thinner)
Taste and add salt and pepper, as desired.
Let simmer for another 25 minutes.
Mash slightly to thicken or add more milk if too thick.
Serve garnished with sliced green onions and a little shredded cheese.
