Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • ½ of a medium onion (diced (about 3/4 cup))
  • 1 clove garlic
  • 2 stalks of celery (diced)
  • 2 medium carrots (peeled and diced)
  • ½ teaspoon dried thyme
  • ½ teaspoon Italian seasoning
  • ¼ cup flour
  • 1 pound smoked sausage (diced (sliced))
  • 4 cups peeled and diced potatoes (yukon gold or russets)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup frozen corn (thawed)
  • Salt and pepper
  • 1 tablespoon fresh chopped parsley

Instruction

  • In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add onions, carrots, celery and sausage and cook, stirring often, until vegetables are tender; about 4-5 minutes. Stir in dried thyme, Italian seasoning, garlic and flour. Cook, stirring often, until flour is golden; about 2 minutes.
  • Add chicken broth, milk and cream. Bring to a boil and cook, whisking constantly, until slightly thickened; about 1-2 minutes. Add potatoes and corn and stir.
  • Bring to a boil. Cover; reduce heat and simmer about 20 minutes or until potatoes are fork tender.
  • Ladle into bowls and serve hot. Garnish with fresh chopped parsley if desired.