Cheesy Italian Sausage & Potato Soup

Instructions

1. Remove casings from sausage (if applicable) then cook and crumble in a large pot or Dutch oven over medium heat until cooked through and browned. While sausage is cooking, dice the veggies and mince garlic. 1.25 lbs Italian sausage

2. Using a slotted spoon, remove browned sausage, leaving the rendered drippings in the pot. TIP: Remove sausage to a plate or bowl lined with paper towels to absorb excess grease.

3. Add onions, carrots and celery to the pan drippings then sauté for 5 minutes. Add garlic, salt, pepper and thyme then cook 2 minutes longer. 1 onion, 1 c. each carrots and celery, 2 Tbsp garlic, 1.5 tsp garlic, 1 tsp pepper, 1/2 tsp thyme

4. While veggies are cooking, peel potatoes then cut into 1-inch cubes, reserving half of one potato. Shred reserved half of potato with a cheese grater (like you're making hashbrowns). 3 large potatoes

5. Add chicken broth and 2 cups water to pot with veggies then stir well, scraping up all the yummy cooked bits from the bottom of the pan.

6. Add all potatoes and bay leaf then bring to a boil. Once boiling, reduce heat to medium, cover, then cook 20 minutes. 4 c. broth, 2 c. water, 1 bay leaf