Ingredients:

  • 1 lb ground Italian sausage
  • 2 tbsp all-purpose flour
  • 1 medium onion, finely chopped
  • 3 medium carrots, sliced into rounds
  • 3 cloves garlic, minced
  • 6 large russet potatoes, peeled and diced into 1/2 inch cubes
  • 6 cups low sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp paprika
  • salt, to taste
  • black pepper, to taste
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Brown the sausage in your Dutch oven over medium high heat. Cook until the meat is mahogany colored and slightly crisp. This is where the deep flavor lives, so don't rush it.
  2. Toss in the chopped onion and carrots. Sauté for 5 minutes until onions are translucent and smelling sweet.
  3. Stir in the minced garlic and cook for exactly 60 seconds. Note: Garlic burns fast, so keep it moving.
  4. Sprinkle the flour over the meat and vegetables. Stir constantly for 2 minutes. You're looking for the flour to disappear and smell slightly nutty.
  5. Add the diced potatoes, thyme, paprika, salt, and pepper. Stir everything together so the potatoes are coated in those savory fats.
  6. Pour in the chicken broth. Bring the pot to a gentle boil, then immediately drop the heat to a simmer.
  7. Cover the pot and simmer for 15-20 minutes. Check the potatoes with a fork; they should be tender and slide off easily.
  8. (Optional) Use your immersion blender to pulse the soup 3-4 times. Note: Do not over blend! You want some chunks for texture.
  9. Turn the heat to low. Slowly stir in the whole milk and heavy cream. Heat through for 2 minutes until the soup looks silky, but do not let it reach a boil.
  10. Ladle the soup into bowls. Top with crumbled bacon and shredded cheddar cheese.