Creamy Sausage and Potato Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - Italian sausage - 16 ounces
02 - Butter - ¼ cup (½ stick)
03 - Medium onion, chopped small - ½
04 - Celery, chopped small - 2 sticks
05 - Garlic cloves, minced - 2

→ Soup Base

06 - All-purpose flour - 6 tablespoons
07 - Low sodium chicken broth - 4 cups
08 - Half-and-half - 2 cups
09 - Worcestershire sauce - 1 teaspoon
10 - Crushed red pepper flakes - ½ teaspoon (optional)

→ Additional Ingredients

11 - Russet potatoes, peeled & diced small - 1 pound
12 - Salt and pepper to taste

# Instructions:

01 - Cook sausage in soup pot over medium-high heat until browned, about 10 minutes. Remove to paper towels, leaving about 1 tablespoon fat.
02 - Melt butter in pot. Sauté onion and celery 4-5 minutes, scraping up brown bits.
03 - Add garlic and flour, cook 2 minutes while stirring. Slowly whisk in broth until smooth.
04 - Stir in half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and sausage. Bring to boil, then reduce heat.
05 - Cook covered with lid slightly ajar for 15 minutes until potatoes are tender and soup thickens. Season to taste.

# Notes:

01 - Dice potatoes small for faster cooking
02 - Stir occasionally to prevent sticking
03 - Can adjust thickness by simmering longer

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