Hearty Sausage and Potato Soup Recipe
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3 medium to large red potatoes
2 cups water
1 medium white onion
4 tablespoons butter
3 tablespoons Wondra or all-purpose flour
red pepper flakes (pinch to taste)
freshly ground black pepper (to taste)
3 cups milk (or 1 cup half-and-half with 2 cups of milk)
1/2 teaspoon sugar
1 pound browned ground Premio Italian sausage (mild or medium)
1 cup shredded cheddar cheese
Peel and cube potatoes.
Boil water in Dutch oven or soup pot, add potatoes, and cook until very tender. The potatoes should come apart easily when poked with a fork.
Remove potatoes from liquid. Also, save and set aside cooking liquid.
Peel and chop onion; melt butter in Dutch oven. Add chopped onion and cook until translucent.
Add flour, pepper flakes, and black pepper to taste. Cook mixture thoroughly to remove flour taste.
Add potatoes, reserved cooking liquid, milk, and sugar to the pot, stirring well.
Once everything is well mixed, add the ground sausage and cheese. Simmer for 30 minutes stirring frequently.
Let stand for 5 minutes before serving. Serves 6 to 8. Refrigerate leftovers. Even better the second day.
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