Creamy Italian Sausage Soup (Print Version)
# Ingredients:
01 -
16 ounces Italian sausage.
02 -
¼ cup butter (½ stick).
03 -
½ medium onion, chopped small.
04 -
2 sticks celery, chopped small.
05 -
2 cloves garlic, minced.
06 -
6 tablespoons flour.
07 -
4 cups low sodium chicken broth.
08 -
2 cups half-and-half.
09 -
1 teaspoon Worcestershire sauce.
10 -
½ teaspoon crushed red pepper flakes.
11 -
1 pound Russet potatoes, peeled & diced small.
12 -
Salt & pepper to taste.
# Instructions:
01 -
Brown sausage in soup pot over medium-high heat for 10 minutes, breaking it up. Remove to paper towel, leaving 1 tablespoon fat in pot.
02 -
Melt butter in pot. Sauté onion and celery 4-5 minutes, scraping up brown bits. Add garlic and flour, cook 2 minutes.
03 -
Slowly whisk in broth until flour dissolves. Add half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and sausage.
04 -
Bring to boil, then reduce to medium-low. Cover partially and simmer 15 minutes until potatoes are tender and soup thickens. Season to taste.
# Notes:
01 -
Serves 4-6 depending on portion size.
02 -
Red pepper flakes are optional.
03 -
Stir occasionally while simmering.