Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 1 14-ounce smoked sausage (chopped into ½-inch pieces)
- ½ cup finely diced onion
- 3 garlic cloves (minced or pressed)
- 4 cups (2 15oz cans) chicken broth
- 3½ cups (about 2 large) russet potatoes ( peeled and diced medium)
- 2 celery ribs (diced small)
- 5 tablespoons (71g) butter (salted or unsalted is fine)
- ¼ cup and 1 tablespoon (44g) all-purpose flour
- 2 cups milk (any percentage)
- 6 ounces (about 1½ cups) shredded cheddar cheese (plus more as desired for topping)
- ¼ teaspoon black pepper
- Salt
- Sour cream (optional for topping)
Instruction
- In a large pot, heat olive oil over medium heat. Add diced sausage, and cook until lightly browned. Use a slotted spoon to transfer the sausage to a bowl and set aside.
- Add onions to the pot and cook over medium heat, stirring often for about 5 minutes, until the onions have just begun to turn translucent around the edges.
- Add garlic and cook until lightly golden, about 1 minute.
- Add chicken broth, potatoes, and celery to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
- Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
- In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
- Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
- Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
- Add the sausage back to the pot and stir everything together.
- Serve, top with sour cream and more cheese if desired, and enjoy!
