2cupsshredded sharp cheddar cheeseor 8 ounces of cubed Velveeta
Fresh Parsley
Instructions
In a large soup pot over medium heat, add the sausage. Cook and break apart into smaller pieces.
Once done, remove the sausage and place in a bowl and set aside. Drain the drippings, reserving a tablespoon or two for sauteing the vegetables.
Add the diced onions, carrots, celery and corn and cook for 4 minutes. Add the garlic and saute until lightly browned and fragrant.
Sprinkle the flour over the vegetables mixture and cook for 2 minutes until it smells nutty.
Pour in the chicken broth slowly, deglazing the bottom of the pan by scraping it with your spatula, making sure to scraped all the browned bits into the soup.
Add in the basil, parsley, quartered potatoes and the sausage.
Simmer uncovered for around 25 minutes, or until the potatoes are fork tender and starting to fall apart.
Reduce the heat to low and stir in the cream and cheddar cheese/Velveeta.