4cupspeeled and diced potatoesyukon gold or russets
Salt and pepper
1tablespoonfresh chopped parsley
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.
I used a regular smoked beef sausage but I also really like using turkey sausage. A spicy sausage would be a great addition, too.
Russet potatoes seem to hold up the best, but you could also used reds or golds. The skins are thinner but I'd still peel them.
Hold off adding salt until the soup is about finished. Then taste and adjust salt and pepper as desired.
For a cheesy chowder style sausage and potato soup, add a few handfuls of shredded cheddar to the pot and stir until melted.