As I was pulling on a second sweater and pair of socks the other day, I realized soup season had arrived. Which is awesome, cause it is my favorite. I am a year-round soup eater; even if it is 100 degrees outside, I won’t turn down a hot bowl of soup. Soup season helps my psyche however – people really do give you weird looks when you order chicken noodle soup during the middle of summer.
Ingredients
- 1/2 cup diced yellow onion
- 1 pound loose mild Italian sausage
- 1/2 teaspoon extra virgin olive oil
- 4 cups peeled diced potato
- 3 cups chicken stock or broth
- 1 cup diced celery
- 1 cup heavy cream or milk
- 1 cup shredded cheddar cheese
Instructions
- In a pan, heat the olive oil over medium heat. When hot, add the onions. Sauté until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.
- In a soup pot, combine the potatoes, chicken stock and celery. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.