Sausage & Potato Soup
INGREDIENTS
- 1 pkg (3 lengths) Ungers Skinless Farmer Sausage, sliced
- 4 tbsp butter
- 1 large onion, chopped
- 3 large carrots, chopped
- 2 stalks celery, chopped
- Salt & pepper, to taste
- 8 cloves garlic, minced
- ¼ cup flour
- 6 cups Chicken or Vegetable Broth
- 3 cups Potatoes, peeled & chopped
- Several bay leaves
- Fresh rosemary, parsley, thyme & oregano
- ½ cup Half & Half Cream (or whipping cream)
- Parmesan cheese
DIRECTIONS
- Brown the Farmer Sausage in a large soup pot. Remove from the pot and set aside.
- Add the butter, onion, carrots and celery. Season with salt and pepper and sauté until the vegetables begin to soften.
- Add the garlic and cook for another minute or two.
- Sprinkle in the flour and stir well to combine. Continue cooking until the mixture is thick and the raw flour taste has cooked out.
- Slowly add the broth, stirring to combine.
- Add the potatoes and bay leaves. Place the fresh rosemary, parsley, thyme and oregano in a spice ball and add it to the pot.
- Bring to a boil, then cook until the potatoes are tender, approximately **20–30 minutes**.
- Remove the bay leaves and herb ball. Add the cream and stir to combine.
- Return the browned Farmer Sausage to the pot and finish with Parmesan cheese. Stir until everything is creamy, hot and delicious. Serve with fresh bread or buns and enjoy!