Cheesy Sausage Potato Soup

Check ingredients as you prepare them. These checks stay on this page.

• 375 grams Italian sausage, mild or spicy (about ¾ lb)
  Ingredient note

  Source: 375 grams Italian sausage, mild or spicy (about ¾ lb)
• 1 each small onion (finely diced)
  Ingredient note

  Source: 1 small onion (finely diced)
• 2 each large carrots (peeled and sliced)
  Ingredient note

  Source: 2 large carrots (peeled and sliced)
• 1 rib celery (finely chopped)
  Ingredient note

  Source: 1 rib celery (finely chopped)
• 2 cloves garlic (finely minced)
  Ingredient note

  Source: 2 cloves garlic (finely minced)
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 teaspoon dried parsley
  Ingredient note

  Source: 1 teaspoon dried parsley
• ½ teaspoon dried thyme
  Ingredient note

  Source: ½ teaspoon dried thyme
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper
• 2 lbs red or gold potatoes (cut into ½" pieces; about 6 medium)
  Ingredient note

  Source: 2 lbs red or gold potatoes (cut into ½" pieces; about 6 medium)
• 3 cups low sodium chicken broth
  Ingredient note

  Source: 3 cups low sodium chicken broth
• ¼ cup unsalted butter
  Ingredient note

  Source: ¼ cup unsalted butter
• ¼ cup all purpose flour
  Ingredient note

  Source: ¼ cup all purpose flour
• 1½ cups milk or half and half
  Ingredient note

  Source: 1½ cups milk or half and half
• 1 cup shredded mozzarella or cheddar cheese
  Ingredient note

  Source: 1 cup shredded mozzarella or cheddar cheese
• 2 tablespoons freshly grated Parmesan cheese
  Ingredient note

  Source: 2 tablespoons freshly grated Parmesan cheese
• 1 cup frozen peas or chopped spinach (optional)
  Ingredient note

  Source: 1 cup frozen peas or chopped spinach (optional)

1. In a large soup pot or Dutch oven, cook and crumble the sausage over medium-high heat for 2-3 minutes.
2. Add the onion, carrots and celery, cooking and stirring until crisp-tender, about 4-5 minutes.
3. Add the garlic, salt, parsley, thyme and pepper and cook 1 minute.
4. Stir in the potatoes and broth (the broth should almost cover the vegetables, but it may not completely), scraping the bottom of the pot with a wooden spoon if there are any stuck on bits.
5. Bring to a simmer, cover and reduce the heat to medium-low and cook until potatoes are tender.
6. Meanwhile, in a large glass measuring cup or bowl, melt the butter.
7. Whisk in the flour, then whisk in the milk or cream.
8. Cook in the microwave on high in 30-60 second intervals, whisking each time, until very thick. It will bubble up, so be sure to watch while it is cooking, and remove if it looks like it might bubble over.
9. When the potatoes are cooked, stir in the thickened milk or cream.
10. Remove from the heat and stir in the shredded cheese and Parmesan, along with peas or spinach if using.
11. Taste and adjust seasonings as desired, adding salt in ½ teaspoon increments and tasting each time if needed. Serve.