Ingredients:

  • 1 lb ground Italian sausage
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups chicken bone broth
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup sour cream
  • 2 green onions, sliced

Instructions:

  1. Brown the sausage in your Dutch oven over medium high heat. Use your spoon to break it into small crumbles until deeply browned and fragrant. Note: Don't drain all the fat; it's liquid gold for the vegetables.
  2. Remove the sausage with a slotted spoon and set it aside on a plate.
  3. Add the butter to the remaining fat. Toss in the diced onion and minced garlic, sautéing until the onions are translucent and soft.
  4. Stir in the cubed potatoes and smoked paprika. Toss them for 2-3 mins until every potato cube is coated in the golden fat.
  5. Pour in the chicken bone broth and tuck in the bay leaf. Bring the liquid to a boil, then immediately reduce the heat to a simmer.
  6. Cover the pot and cook for 15-20 minutes until the potatoes are fork tender but not falling apart.
  7. Turn the heat down to low. This is critical. Stir the browned sausage back into the pot.
  8. Slowly whisk in the heavy cream and sour cream until the broth looks silky and uniform.
  9. Gradually fold in the shredded cheddar cheese. Stir gently until the cheese is completely melted and the soup is glossy.
  10. Remove the bay leaf and garnish with sliced green onions.