Creamy Hill’s Brick Sausage Soup
Ingredients
- 1 pound 1lb Hill’s Brick Sausage
- 1/4 cup Butter (1/2 stick)
- 1/2 Medium onion chopped small
- 2 sticks Celery chopped small
- 2 cloves Garlic minced
- 6 tablespoons Flour
- 4 cups Low sodium chicken broth
- 2 cups Half-and-half
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Crushed red pepper flakes optional
- 1 pound Russet potatoes peeled & diced small
- Salt & pepper to taste
Instructions
- Crumble the Hill’s Brick Sausages into a soup pot. Over medium-high heat, cook until browned (about 10 minutes). Transfer to a paper towel lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.
- Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes. Scrape up any brown bits from the bottom of the pot.
- Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.
- Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
- Stir in the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the Hill’s Brick Sausage back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not boiling like crazy (medium-low heat works with my cast iron pot and gas stove). Cover the pot with the lid slightly open.
- Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
- Season with salt & pepper if needed.