Creamy Italian Sausage and Potato Soup

I made this soup a couple of weekends ago and it was an instant favorite.  It almost tastes cheesy but it actually doesn't have any cheese in it.  The flavor is SO GOOD and it's creamy but not overly thick.  I've been making lots of soups in an effort to bring on Fall and so far it hasn't been working but the soups have been delish ;)

What You'll Need...

2 tbsp butter

3 tbsp olive oil

1 lb Italian sausage

2 carrots peeled and chopped

2 celery stalks, chopped

2 small white onions, chopped

Salt and pepper to taste

1 tsp dried basil

1 tsp garlic powder

1 tsp oregano

1 tsp smoked paprika

½ tsp ground mustard

¼ tsp cayenne

½ tsp crushed red paper flakes

10 garlic cloves, chopped

5 tsp better than bouillon roasted chicken base

5 tbsp flour

5 cups water

24 oz bag petite gold potatoes, sliced into quarters

2 cups heavy cream

Fresh parsley, chopped,

What You'll Do...

In a pot add butter and olive oil on medium-high heat.  Then, add in the sausage and break it up and saute until browned.

Once the sausage is browned, add in the carrots, celery onions, salt, cracked black pepper, dried basil, garlic powder, oregano, smoked paprika, ground mustard, cayenne and crushed red pepper flakes.  Give that a stir and let it saute for a few minutes.  Then add in the chopped garlic and let that saute on medium–low for 7-10 minutes  until the veggies are translucent and fragrant.

Next, add in the better than bouillon and more salt and pepper.  Mix everything together.  Then, shake in the flour and whisk continuously for 2-3 minutes. 

Pour in the water and stir everything together.  Then add in the sliced potatoes, pop the lid on the pot leaving it slightly ajar, and bring the pot to a boil.  Let it boil until the potatoes are soft, stirring occasionally.

Once the potatoes are soft, lower the heat to medium, and stir in the heavy cream.  Add more salt and cracked pepper if needed.  

Let that simmer for about 5 minutes and then add in the chopped fresh parsley toward the end. 

Luke and I both brought this for lunch a few days and it was just as tasty reheated on subsequent days.

If you make this I'd love to hear what you think!