Get your hands on a bowl of this Cheesy Italian Sausage Potato Chowder – a simple and heavenly generous soup that is ideal for cold evenings!
Hey everybody, Jenny from HONEY AND BIRCH once more! Here in Chicago, we joke that there are just two seasons – winter and development. In the blog world, it's the inverse – there are a greater number of seasons than I can make reference to. There's pumpkin season, treat season, tomato season, apple season… I could continue forever.
As I was pulling on a subsequent sweater and pair of socks a day or two ago, I understood soup season had shown up. Which is magnificent, cause it is my top pick. I am an all year soup eater; regardless of whether it is 100 degrees outside, I won't turn down a hot bowl of soup. Soup season helps my mind in any case – individuals truly give you strange looks when you request chicken noodle soup during the center of summer.
Also Try Our Recipe : Sausage and Apple Stuffed Acorn Squash
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
- 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.
- 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.
- 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.
For more detail : bit.ly/34MQWnP
Read More Our Recipe : MINI CHEESECAKE FOR TWO
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