I know it's starting to get warmer, so soup season is almost over, if you only make one more soup this month, make this one! The first time I made this all of us ate a huge bowl, and when I reheated the leftovers for dinner two nights later there were no complaints, we were all excited to eat it again.
A lot of my recipes call for a type of broth, we always have Better Than Bullion in the fridge so we can make broth anytime we need it. We also use it in pan sauces, when we are boiling rice to add extra flavor, even in Rice-A-Roni.
One note, since it is milk based it doesn't freeze well, if you want to make a big batch to freeze I'd leave the half and half out and add it when you reheat it.
Id suggest you serve this with my One Hour French Bread or Four Ingredient Crusty Artisan Bread.
Italian Sausage Potato Soup
Serves 4-6
Ingredients:
1 Pound Italian Sausage
4 Tablespoons Unsalted Butter
1/2 Large Onion (Chopped)
6 Cloves Garlic (Minced)
4 Tablespoons All Purpose Flour
4 Cups Vegetable, Chicken, or Beef Broth
2 Cups Half & Half (Room temperature)
1-2 teaspoons Crushed Red Pepper Flakes (Optional)
4 Medium Potatoes (Cut into 1/2 inch cubes)
Salt and Pepper
Preparation:
In a 3.5 quart dutch oven, or large soup pot, cook sausage over medium heat until browned, remove to a plate with paper towels to drain.
Put butter in your pot and let melt, then add in onions to sauté, making sure to scrape any brown bits off the the bottom of the pan. Add in garlic and cook about 30 seconds, then sprinkle flour on top and stir for about two minutes to cook out the raw flour taste.
Slowly pour in broth while whisking until all flour has dissolved and there are no lumps. Stir in half & half, crushed red pepper, potatoes, and cooked sausage, add salt and pepper to taste. Turn down to simmer and partially cover pot, let cook for 20-30 minutes until potatoes are soft and soup is thick.
Can top with croutons, crackers, or hot sauce.
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