Potato and Sausage Chowder

Another soup recipe that I have been enjoying recently. It's a hearty, creamy chowder with sausage, potatoes, and vegetables. Mine doesn't come out super creamy because I can't use heavy cream on account of Lily's dairy allergy, but I imagine it would be if I could. Enjoy!

Ingredients

• 1 pound Italian sausage
• 1 tbsp oil
• 1 cups onions diced
• 1/2 cup celery diced
• 1/2 cup carrots diced
• 1/2 cup red bell pepper diced
• 3 cloves garlic minced
• 3 tbsp flour
• 4 cups vegetable broth
• 1.5 pounds little yellow potatoes cut into chunks
• 1.5 cups heavy cream
• Fresh parsley

Instructions

1. In a large soup pot, add the sausage and oil. Break the sausage into pieces and cook over medium-high heat until fully browned.
2. Add the onion, celery, carrots, and red bell pepper. Stir and cook for 5 minutes until softened.
3. Add the minced garlic and cook for 30 seconds. Stir in the flour and mix well.
4. Pour in the vegetable broth, stir, then add the potato chunks. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. Stir in the heavy cream, then serve. Sprinkle with fresh parsley (optional) and enjoy.

Notes

• Use spicy sausage for an extra kick.
• Doesn't freeze well. The potatoes get mealy.
• Non-Dairy Modifications
  • Coconut heavy cream adds a coconut flavor that I don't think fits well in this soup. Use unsweetened coconut milk and cornstarch instead.

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