Italian Sausage Potato Cream Soup

Name: Italian Sausage Potato Cream Soup
Yield: 6 servings
Cuisine: American
Ingredients: 3 each Idaho potatoes -- diced small (1 ¼ pounds); 2 ounces butter; 1 each leek - whites only- washed well -- finely diced; 1 each small onion -- finely diced; 5 cloves garlic -- finely chopped; 1/2 cup flour; 40 ounces chicken stock; 1/8 teaspoon thyme; 1/2 teaspoon fennel seed; 8 fluid ounces cream; 1 teaspoon salt; 1/4 teaspoon pepper; 8 ounces Hot Italian pork sausage links- Cooked -- Cut in half on a bias/ half moon shape (You can Double the sausage if desired); 1 cup parmesan cheese; 3 tablespoons parsley - chopped fine

@chefcraig @chefcraigswoodcrafts

Falls Church

Italian Sausage Potato Cream Soup

@chefcraig @chefcraigswoodcrafts

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Ingredients

6 servings

3each Idaho potatoes -- diced small (1 ¼ pounds)
2 ouncesbutter
1each leek - whites only- washed well -- finely diced
1each small onion -- finely diced
5 clovesgarlic -- finely chopped
1/2 cupflour
40 ounceschicken stock
1/8 teaspoonthyme
1/2 teaspoonfennel seed
8 fluid ouncescream
1 teaspoonsalt
1/4 teaspoonpepper
8 ouncesHot Italian pork sausage links- Cooked -- Cut in half on a bias/ half moon shape (You can Double the sausage if desired)
1 cupparmesan cheese
3 tablespoonsparsley - chopped fine

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Steps

1

In a sauce pan melt the butter and add the onions, leeks and garlic then cook until light brown.
2

Cook off the sausage cool and cut in half on a bias/ half moon shape.
3

Dust with flour and stir together and cook to make a compound roux. (About 1 minute)
4

Add the diced potatoes, chicken stock, thyme, fennel seed salt and pepper then simmer for 15-20 minutes then add the cream.
5

Add the sausage, parmesan cheese until the cheese is melted.
6

Add the parsley.
Adjust the salt and pepper as needed