Italian Sausage Potato Cream Soup.

Ingredients of Italian Sausage Potato Cream Soup

1. It’s 3 of each Idaho potatoes — diced small (1 ¼ pounds).
2. It’s 2 ounces of butter.
3. It’s 1 of each leek – whites only- washed well — finely diced.
4. It’s 1 of each small onion — finely diced.
5. You need 5 cloves of garlic — finely chopped.
6. You need 1/2 cup of flour.
7. It’s 40 ounces of chicken stock.
8. It’s 1/8 teaspoon of thyme.
9. Prepare 1/2 teaspoon of fennel seed.
10. Prepare 8 fluid ounces of cream.
11. It’s 1 teaspoon of salt.
12. You need 1/4 teaspoon of pepper.
13. Prepare 8 ounces of Hot Italian pork sausage links- Cooked — Cut in half on a bias/ half moon shape (You can Double the sausage if desired).
14. Prepare 1 cup of parmesan cheese.
15. You need 3 tablespoons of parsley – chopped fine.

Italian Sausage Potato Cream Soup step by step

1. In a sauce pan melt the butter and add the onions, leeks and garlic then cook until light brown..
2. Cook off the sausage cool and cut in half on a bias/ half moon shape..
3. Dust with flour and stir together and cook to make a compound roux. (About 1 minute).
4. Add the diced potatoes, chicken stock, thyme, fennel seed salt and pepper then simmer for 15-20 minutes then add the cream..
5. Add the sausage, parmesan cheese until the cheese is melted..
6. Add the parsley. Adjust the salt and pepper as needed.