Ingredients
1 pound bulk mild or sweet Italian sausage
2 tablespoons butter, cubed
1 small onion, chopped
3 garlic cloves minced
5 cups chicken broth
4 cups whole milk
3 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
5 cups fresh broccoli florets
6 ounces Keystone Farms Cheese Ghost Pepper Jack, shredded (1 1/2 cups)
6 ounces Keystone Farms Cheese Mozzarella, shredded (1 1/2 cups)
Salt and pepper to taste
Optional toppings: cooked and crumbled bacon, chopped green onions, sliced jalapenos, crispy shallots and sour cream
Instructions
1 Cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Set aside.
2 Melt butter in a Dutch oven over medium heat. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Reduce heat to medium-low. Add garlic; cook and stir for 1 minute.
3 Gradually stir in chicken broth and milk. Add potatoes. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 15-20 minutes or until potatoes are tender, stirring occasionally. Cool slightly.
4 Remove half of the potatoes; set aside. Process remaining soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm soup over medium-low heat. Stir in broccoli. Cook for 8-10 minutes or until broccoli is tender, stirring frequently.
5 Reduce heat to low. Stir in reserved sausage and potatoes; heat through. Remove from the heat. Gradually stir in cheese until melted. Season with salt and pepper to taste.
6 Garnish with additional shredded cheese and toppings as desired.
Recipe Tip
Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.
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