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CHEESY ITALIAN SAUSAGE POTATO CHOWDER

Get your hands on a bowl of this sleazy Italian Sausage Potato soup – a straightforward and delicious hearty soup that’s excellent for cold nights!

CHEESY ITALIAN SAUSAGE POTATO CHOWDER

Hi everybody, Jenny from HONEY AND BIRCH again! Here in Chicago, we tend to joke that there area unit solely 2 seasons – winter and construction. within the diary world, it’s the alternative – there area unit additional seasons than I will mention. There’s pumpkin season, cookie season, tomato season, apple season… I may maintain and on.

As i used to be pull on a second sweater and try of socks the opposite day, i spotted soup season had arrived. that is impressive, cause it's my favorite. i'm a year-round  soup eater; although it's one hundred degrees outside, I won’t flip down a hot bowl of soup. Soup season helps my psyche but – individuals extremely do provide you with weird appearance after you order chicken noodle soup throughout the center of summer.

If you're a soup lover like Pine Tree State, you're aiming to wish to induce your hands on a bowl of this sleazy Italian sausage potato soup. It’s hearty enough for lunch – try it with alittle dish and you’re sensible to go! It’s additionally pretty straightforward to create. Or grab a giant bowl and have this for dinner – you won’t regret it!

CHEESY ITALIAN SAUSAGE POTATO CHOWDER




Ingredients


  • 1/2 cup diced yellow onion
  • 1 pound loose mild Italian sausage
  • 1/2 teaspoon extra virgin olive oil
  • 4 cups peeled diced potato
  • 3 cups chicken stock or broth
  • 1 cup diced celery
  • 1 cup heavy cream or milk
  • 1 cup shredded cheddar cheese

Instructions


  1. In a pan, heat the olive oil over medium heat. When hot, add the onions. Sauté until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.
  2. In a soup pot, combine the potatoes, chicken stock and celery. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
  3. Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warmed again. Serve with additional cheddar cheese and green onions sprinkled on top.


Recipe From : A Night Owl

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