Potato White Cheddar Sausage Soup

• Gluten free

• Meat

  • 28 oz Sausage, Smoked

• Produce

  • 3 Carrots
  • 3 Celery
  • 3 lbs Russet potatoes
  • 1 Sweet onions, large
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1 Black pepper

• Dairy

  • 1 Sour cream
  • 8 oz White cheddar cheese, sharp

Found on myrecipemagic.com

Description

Ingredients

• 1 tablespoon unsalted butter 3 carrots ( peeled and diced ) 3 celery ( stalks, diced ) 1 sweet onions ( large, diced ) 1 teaspoon thyme ( dried ) 3 pounds russet potatoes ( peeled and diced ) 64 ounces low sodium chicken broth 2 cups half and half 3 tablespoons all-purpose flour 8 ounces white cheddar cheese ( sharp ) 28 ounces smoked sausage ( diced ) to taste black pepper 1 bay leaves to taste sour cream ( for garnish, optional ) Directions In a large stock pot, over medium heat, melt the butter. Add in the diced carrot s, celery and onion. Sauté until the ve getables start to so ften. Add in the bay leaf and dried thym Servings 6 From Savory Sweet and Satisfying Adapted from Renee\\\s Kitchen Adventure  
• 3 carrots ( peeled and diced )
• 3 celery ( stalks, diced )
• 1 sweet onions ( large, diced )
• 1 teaspoon thyme ( dried )
• 3 pounds russet potatoes ( peeled and diced )
• 64 ounces low sodium chicken broth 2 cups half and half 3 tablespoons all-purpose flour 8 ounces white cheddar cheese ( sharp ) 28 ounces smoked sausage ( diced ) to taste black pepper 1 bay leaves to taste sour cream ( for garnish, optional ) Directions In a large stock pot, over medium heat, melt the butter. Add in the diced carrot s, celery and onion. Sauté until the ve getables start to so ften. Add in the bay leaf and dried thym Servings 6 From Savory Sweet and Satisfying Adapted from Renee\\\s Kitchen Adventure  
• 2 cups half and half 3 tablespoons all-purpose flour 8 ounces white cheddar cheese ( sharp ) 28 ounces smoked sausage ( diced ) to taste black pepper 1 bay leaves to taste sour cream ( for garnish, optional ) Directions In a large stock pot, over medium heat, melt the butter. Add in the diced carrot s, celery and onion. Sauté until the ve getables start to so ften. Add in the bay leaf and dried thym Servings 6 From Savory Sweet and Satisfying Adapted from Renee\\\s Kitchen Adventure  
• 3 tablespoons all-purpose flour 8 ounces white cheddar cheese ( sharp ) 28 ounces smoked sausage ( diced ) to taste black pepper 1 bay leaves to taste sour cream ( for garnish, optional ) Directions In a large stock pot, over medium heat, melt the butter. Add in the diced carrot s, celery and onion. Sauté until the ve getables start to so ften. Add in the bay leaf and dried thym Servings 6 From Savory Sweet and Satisfying Adapted from Renee\\\s Kitchen Adventure  
• 8 ounces white cheddar cheese ( sharp )
• 28 ounces smoked sausage ( diced )
• to taste black pepper
• 1 bay leaves to taste sour cream ( for garnish, optional ) Directions In a large stock pot, over medium heat, melt the butter. Add in the diced carrot s, celery and onion. Sauté until the ve getables start to so ften. Add in the bay leaf and dried thym Servings 6 From Savory Sweet and Satisfying Adapted from Renee\\\s Kitchen Adventure  
• to taste sour cream ( for garnish, optional )

Directions

• In a large stock pot, over medium heat, melt the butter. Add in the diced carrot s, celery and onion. Sauté until the ve getables start to so ften. Add in the bay leaf and dried thym