Creamy Sausage & Potato Soup

Ingredients

• 11.2 L Chicken Broth(1200g)
• 2600 g Russet Potatoes (peeled and cubed)(600g)
• 3120 g Carrots (sliced into half-moons)(120g)
• 4100 g Yellow Onion (diced)(100g)
• 515 g Fresh Garlic (minced)(15g)
• 630 g Unsalted Butter(30g)
• 73 g Dried Italian Seasoning(3g)
• 84 g Salt(4g)
• 94 g Black Pepper(4g)
• 10450 g Italian Sausage or Kielbasa (sliced into rounds)(450g)
• 11250 ml Heavy Cream(250g)
• 1225 g All-Purpose Flour (for thickening)(25g)
• 1340 g Grated Parmesan(40g)
• 1410 g Fresh Parsley (finely chopped)(10g)
• 151 g Extra Black Pepper (freshly cracked)(1g)
• 161 g Red Pepper Flakes (optional)(1g)

Instructions

1. 1Brown Sausage: Heat a large pot over medium-high heat and sear the sausage rounds until browned on both sides, then remove and set aside.
2. 2Sauté Aromatics: In the same pot, melt the butter and sauté the onion, carrots, and garlic for 5 minutes until the onions are translucent.
3. 3Thicken Base: Stir in the flour and cook for 1-2 minutes to create a roux, then gradually whisk in the chicken broth to avoid lumps.
4. 4Simmer Vegetables: Add the cubed potatoes and Italian seasoning, bringing the soup to a boil before lowering the heat to simmer for 15-20 minutes until potatoes are tender.
5. 5Incorporate Cream: Stir in the heavy cream and grated parmesan, allowing the soup to thicken into a rich, velvety consistency.
6. 6Combine: Return the seared sausage to the pot and simmer for another 5 minutes to meld the flavors together.
7. 7Serve: Ladle the soup into bowls and garnish with a generous amount of fresh parsley and cracked black pepper.