Creamy Sausage Potato Soup

Instructions

Peel and dice 2 pounds russet potatoes into bite-size pieces. Set aside.

Heat a 6-quart Dutch oven or pot over medium heat. Add 1 pound ground pork sausage and cook for 68 minutes, or until browned and cooked through, stirring occasionally. Use a slotted spoon to remove the cooked sausage and set aside.

Add in the diced 1 medium yellow onion (diced) and cook for 7 minutes, or until soft and translucent. Add in 2 tablespoons butter and 4 teaspoons minced garlic and stir until butter is melted.

Slowly pour in 4 cups reduced sodium chicken broth and 2 cups half and half. Add in the diced 2 pounds russet potatoesotatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.

Once the potatoes are tender, gently mash them to achieve a creamy texture while leaving some chunks for consistency. Stir in 1 cup sour cream and add in the cooked sausage. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

Serve hot topped with 1/2 cup shredded cheddar cheese, 1 tablespoon minced chives, and an additional dollop of sour cream.

Soup